Sweet-Tooth Pleasers Without Sugar

Tis the season of parties, presents and sugar overload--when it’s impossible to shop without being offered a Christmas cookie.

Many of my friends are finding low-sugar desserts a welcome change from the ever-present chocolate and marzipan of holiday treats. By this time of the holidays, I personally am overjoyed to find something simple among the turtle pies and chocolate decadence on the dessert buffet.

There’s nothing dull or unfestive about low-sugar desserts. Simple flavors predominate but are still rich: fruit and berries, sauces of red or white wines, tangy lemon and orange zest, spices like cinnamon and nutmeg--all sweet-tooth satisfying without being overly sugary.

Simplest are poached winter fruits. Pears, tart apples, dried apricots and dates simmered in strong-flavored liquid taste heavenly and slightly exotic. Grape juice or wines are my favorite poaching mediums. Because much of the alcohol in wine cooks off within 10 minutes, calories in wine-poached fruit are minimal. And besides having rich flavor, wine-poached fruit is simply beautiful to behold with garnet and pale amber colors, like jewels on the buffet table.

Store-bought angel food cake is another quick-and-easy, low-sugar dessert. For holiday parties or potlucks, I slice it into thick wedges, dribble each slice with reduced poaching liquid (simmered until syrupy and thick), and top it with low-fat yogurt or sour cream. Or arrange individual dessert plates with a fan of sliced tropical fruits--kiwi, berries, bananas, pineapple, mango--then top with Lemon-Berry Sauce and low-fat sour cream.

Carroll is the author of the “No Cholesterol (No Kidding!) Cookbook,” (Rodale Press).

WINTER FRUIT BOWL

6 medium tart apples, peeled, cored and sliced into thick rounds

2 pears, peeled, cored and sliced into thick rounds

1/4 cup whole dates, pitted

1/3 cup whole dried apricots

3 cups Zinfandel or red grape juice

1 cinnamon stick

1 tablespoon honey

Grated orange peel

This simple combination always gets raves. Serve it warm or chilled in an elegant glass bowl.

Place apples and pears in 4-quart, heavy-bottomed saucepan or Dutch oven. Add dates, apricots, wine, cinnamon stick and honey. Simmer, uncovered, over medium-high heat until fruit is soft but not falling apart, 25 to 30 minutes. Garnish with grated orange peel. Serve with poaching liquid.

Makes 6 servings.

Each serving contains about:

237 calories; 10 mg sodium; 0 cholesterol; 1 gram fat; 43 grams carbohydrates; 1 gram protein; 1.89 grams fiber.

LEMON-BERRY SAUCE

2 cups fresh or frozen raspberries, strawberries or blueberries

1/3 to 1/2 cup sugar, maple syrup or honey or to taste

1 teaspoon freshly grated nutmeg

1 teaspoon grated lemon peel

2 tablespoons cornstarch or arrowroot

This simple sauce is the busy cook’s boon. It can be made up to four days before serving and spooned over sliced angel food cake or vanilla frozen yogurt.

Place berries, sugar, nutmeg, lemon peel and cornstarch in blender and puree on high speed until smooth and creamy. Transfer to saucepan and cook over medium heat, whisking frequently, until sauce thickens, 10 to 12 minutes. Let cool slightly before serving.

Makes 2 1/2 cups.

Each 1-tablespoon serving contains about:

10 calories; 0 sodium; 0 cholesterol; 0 fat; 3 grams carbohydrates; 0 protein; 0.04 gram fiber.

HOLIDAY CHERRY COMPOTE

3 cups unsweetened pitted dark cherries, fresh or frozen

1 tablespoon honey or sugar or to taste

1/2 teaspoon lemon juice

Dash ground cinnamon

1 cup unsweetened cranberry juice or cranberry juice cocktail

1 1/2 teaspoons cornstarch

1/4 teaspoon vanilla extract

Use unsweetened cranberry juice for a more tart compote, cranberry juice cocktail for something sweeter. From “100 Percent Pleasure,” by Nancy Baggett and Ruth Glick (Rodale Press).

Combine cherries, honey, lemon juice, cinnamon and 3/4 cup cranberry juice in medium saucepan. Mix well. Bring to boil. Reduce heat and simmer 5 minutes.

Stir together cornstarch and remaining 1/4 cup cranberry juice in small bowl. Increase heat under pan so that liquid begins to boil. Add cornstarch mixture while stirring constantly and cook, stirring, 1 minute or until sauce thickens. Transfer to serving bowl. Stir in vanilla. Cover and refrigerate 4 hours before serving.

Makes 4 servings.

Each serving contains about:

43 calories; 2 mg sodium; 0 cholesterol; 0 fat; 10 grams carbohydrates; 1 gram protein; 0.16 gram fiber.

SEARED TROPICAL FRUIT

2 ripe pineapples, peeled, cored and sliced into 1-inch-thick rings

4 halved peaches, pitted

2 star fruit, sliced thick

2 tablespoons brown sugar, packed

1 tablespoon frozen apple juice concentrate, thawed

2 cups unsweetened frozen blueberries, thawed

If you grill year round, you’ll love this fragrant dessert. The hot grilled fruit pairs beautifully with the cold sauce.

Place sliced pineapple, peach halves and star fruit slices directly on heated grill. Cook 3 to 4 minutes, watching carefully to avoid scorching. Turn slices and grill until golden brown.

Divide fruit among 8 dessert plates. Mix brown sugar, apple juice and blueberries in small bowl. Spoon over grilled fruit.

Makes 8 servings.

Each serving contains about:

160 calories; 5 mg sodium; 0 cholesterol; 1 gram fat; 40 grams carbohydrates; 1 gram protein; 2.21 grams fiber.