A low-cal twist to sweet sensations

Most ofus wish to kickstart 2009 by losing weight. But, it is next to impossible tojuggle festivities with this toughest of New Year resolutions. How can we denyour sweet tooth, in particular? Do consider these tips to ensure that you haveyour low-fat cake and eat it too.According to dieticians, a cake minus fatand sugar is not in its character. Instead, just take the smallest bite possibleand move on to other sweets, which can be intelligently rustled up the low-calway.These days, assures nutritionist Vandana Bambawale,different kinds of artificial sweeteners are available, many of which don'tleave behind a bitter aftertaste. Some especially cater to diabetics. Some don'treact to heat, so you could use them just like sugar while cooking. "Use yourdiscretion while choosing a sweetener. If you don't understand which one worksfor you, consult a dietitian,'' advisesBambawale.Those uncomfortable with sweeteners can alwayslook at natural options. Fresh fruits such as chikoos and bananas have their ownsugar. You could puree them or chop them finely into low-fat yoghurt or skimmedmilk.Dried fruits such as dates, figs and apricots, as discussedearlier in these columns, lend their unique flavour too and are anywayassociated with festivity. Sprinkle fragrant nut and dried fruit powder intoyour desserts, but in moderation. "About 10 grams per serving,'' advisesregistered dietician Shilpa Joshi.Those who can't do without extrasweetness could try the healthier, if not less calorific, jaggery. "Refinedsugar is the only foodless food as it has no nutritional value,'' insistsnutritionist Jaimala Singh. "You could prepare gajar ka halwa with jaggery oreven sugarcane juice, which is a delicious way of doing it.'' Another healthysubstitute is honey.Just focusing on sugar has never helped anyone lose weight.What's the point of gorging on sugarless gulab jamun if it is deep-fried in oilor ghee? "One gm sugar releases 4 calories; ghee or oil, 9. It is a biggerculprit,'' warns consultant dietician Sushila Sharangdhar who spent Christmasafternoon preparing a chikki out of just jaggery and toasted sesame. Minus ghee,of course. Heat jaggery till it reaches the consistency where if you drop a bitof it on the kitchen platform, it makes a mini-bang. Now into this frothyjaggery, pour in sesame, puffed rice or rajgira and the chikki is ready in notime.If into Western desserts, Bambawale suggests fluffing upmousses and souffles with just egg white and without any milk or cream. Use hungyoghurt instead. "Vegetarians can use gelatine.'' In fact, Bambawale suggestsmoulding gelatine with pineapple bits and other fruits. Pineapple can also beadded to paneer sweetened artificially to prepare a kind ofsandesh.Milk-based sweets such as kheer and custard require lesssugar. That's because the lactose in thickened milk lends its own creamysweetness, says Mercy Mathew of Dadar Catering College.Stuffkaranjee with a ground date-nuts filling. Bake it, instead of frying. Choose alow-fat ice-cream over the super-cooked kulfi. Even normal ice-cream is better,as about 30% of it is just air.Buy a low-fat sweet only after seeingthe complete list of ingredients. Don't get swayed by the no-added-sugardisclaimer. Go for goodies such as walnut-coco or walnut-jaggerybrownies.Wherever possible, steam sweets. Modaks prepared out ofrice flour and stuffed with jaggery, coconut and cardamom arelovely.Stick to one modak, though.