Sensible Sweets

With the approach of the holidays, even the most die-hard health enthusiasts whip up decadent desserts loaded with butter, cream and sugar.

No one wants to be a spoil-sport, but low-fat desserts can be delicious too. It just takes the perfect recipe--one with evocative flavors, rich colors and the right amount of sweetness.

Recently I made a low-fat cranberry-pear tart for a party. When I checked back later in the evening, the tart pan was completely clean except for a few loose crumbs. People were even asking me for the recipe. No one could tell that a lot of calories and fat had been whittled away.

Part of the secret was the filo pastry shell. Filo is crisp, buttery, delicious--and not as difficult to prepare as you might think. Traditionally, filo recipes call for plenty of melted butter, but I’ve found that by dotting the sheets with butter rather than brushing it on, you have desserts that are delicious and also low in fat.

CRANBERRY-PEAR TART

3 large ripe but firm pears, such as Bosc

Juice 1 large lemon

4 sheets filo pastry

4 teaspoons unsalted butter or margarine, melted

1 tablespoon honey, heated

3 tablespoons brown sugar, packed, or date sugar

1/4 cup cranberries, very coarsely chopped

Peel, core and thinly slice pears. Place in bowl and sprinkle with lemon juice. Set aside.

Lightly coat 8-inch round, removable-bottom tart pan with non-stick vegetable spray.

Stack 4 sheets of filo on dry, clean counter. Using 2-inch pastry brush, lightly dot top sheet all over with about 1 teaspoon butter. Fold sheet in half over buttered side, then place into tart pan (edges may hang over sides of pan). Repeat with remaining sheets of filo and butter, arranging filo in layers in pan to form crust. Tuck any overlapping edges into center.

Brush filo sheets with warm honey. Sprinkle with half of brown sugar. Arrange single layer of pears on crust, overlapping in circular pattern. Repeat if needed, then scatter cranberries over top. Sprinkle with remaining brown sugar.

Bake tart at 425 degrees 20 to 30 minutes (check edges of tart midway through--if browning too much, cover edges with foil). Let cool slightly, then slice into thin wedges. Makes 10 servings.

Note: Date sugar is available in natural foods stores.

*

Another favorite dessert for parties, this creamy pudding can be made up to 24 hours ahead and served straight from the refrigerator.

TANGERINE VELVET IN ORANGE CUPS

4 medium navel oranges

1/2 cup orange juice

2 (1/4-ounce) envelopes unflavored gelatin

1 1/2 cups unsweetened frozen tangerine juice concentrate, thawed

3/4 to 1 cup maple syrup

2 tablespoons lemon juice

12 ounces nonfat cottage cheese

12 ounces part-skim ricotta cheese

Fresh cranberries and mint leaves

Slice oranges in half widthwise. With sharp spoon, scoop out flesh and reserve for another use. Refrigerate shells on baking sheet until ready to use.

Combine orange juice and gelatin in small bowl. Let stand at room temperature 5 minutes.

Combine tangerine juice concentrate, 3/4 cup maple syrup and lemon juice in saucepan and set over medium heat. Bring to boil, then lower heat to simmer. Add softened gelatin and cook, stirring, 5 minutes, to dissolve gelatin completely.

Pour mixture into bowl and place in freezer 15 to 20 minutes, or until cool. Puree with cottage and ricotta cheeses until very smooth. Add remaining 1/4 cup maple syrup if needed. Evenly divide among orange shells. Refrigerate until firm, about 30 minutes. Serve chilled, garnished with cranberries and mint leaves. Makes 8 servings.