Luscious Holiday Desserts without the Guilt

The holidays are fast approaching and many of us will be hosting family and friends for celebratory feasts. Thoughts of all the delicious treats we will be serving -- sugar cookies, sweet potato pie, stuffing and glazed ham -- dance like visions of sugarplums in our heads. However, the dream is cut short by the mere thought of the “10 holiday pounds” that many of us acquire each winter.

Shortening or butter, which contain saturated fat, is the key ingredient that makes these tempting treats so rich and delicious. It’s not an option to cut this out if you want your pie crust to be flaky and moist, or your sugar cookies to melt in your mouth.

But what about the long-term health risks of consuming fat laden goodies? The fat in foods contains a mixture of saturated, monounsaturated and polyunsaturated fatty acids. Most products used for baking such as shortening, margarine and butter also contain a form of fat called trans fatty acids that have been shown to elevate blood levels of “bad” cholesterol.

Trans fatty acids or trans fats are created when vegetable oils are put through a hydrogenation process to make them solid or more stable. Trans fats are typically used in products such as commercially made, shelf-stable cookies and crackers, and are also found in most commercial shortening and margarine. When searching for trans fats in a product, the key ingredient to look for on the ingredient label is partially or fully hydrogenated oil.

According to the FDA, research suggests that those who eat high amounts of trans fatty acids are at greater risk for cardiovascular heart disease, the number one killer in the United States. The FDA is in the process of mandating trans fat labeling to help consumers easily recognize ingredients that may cause heart disease.

So how can you have your cake and eat it too? Don’t give up the richness of holiday desserts. Instead of leaving out the shortening, shop for products that are trans fat free (look for the statement on the label).

A good source for healthy holiday baking staples is Spectrum Organic Products. They make an organic shortening produced from organic palm oil that is trans fat free, cholesterol free and contains less saturated fat than butter. They also offer the only organic margarine available, made from a blend of soy and palm oils.

The following pie dough recipe, from Spectrum Organic Products consulting chef Claire Criscuolo, can be used for any dessert that calls for piecrust. It is tender, flaky, delicious and healthy.

Flaky Piecrust

Makes enough for a deep dish 10-inch pie or 10-inch open tart

2 cups organic unbleached, all purpose flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 cup trans fat free Spectrum Naturals Organic Shortening, chilled 1 hour in the refrigerator
6 to 7 tablespoons ice cold water

Measure the flour, salt, and baking powder into the bowl of a food processor fitted with a metal blade. Cover and pulse 5 times. Scoop out about 15 little pieces of the cold Spectrum Organic Shortening and scatter over the flour. Cover and pulse about 10 times until the mixture looks like coarse corn meal. Sprinkle cold water evenly over the mixture, cover and pulse 8 to10 times until the mixture comes together. Open and squeeze the dough between your fingers; if it holds together it’s ready. If it is too dry and crumbles, add another tablespoon of cold water, cover and pulse another 2 to 3 times.

Remove the dough from the processor and fold it over 2 to 3 times, kneading. Form into a 6 inch disc and wrap in plastic wrap. Refrigerate at least one hour until firm, or overnight. This lets the gluten relax, making it easier to roll out.

Before rolling, temper at room temperature about 20 minutes, until it softens slightly. Dust a countertop lightly with flour. Unwrap the dough. Using a rolling pin lightly dusted with flour, “whack” the dough several times first in a horizontal, then in a vertical direction to form a circle, Then, roll the dough, adding a bit more flour if the dough sticks. Try not to add too much flour, or the dough will be dry.

For more information about Spectrum Organic Products, Inc., organic shortening and other organic and healthy, natural products go to www.spectrumorganic.com.

Open Apricot Tart

This easy-to-prepare tart will make a lovely presentation at your next dinner party. Serve it alone or with a scoop of your favorite frozen dessert. Mascarpone is a rich Italian cream cheese found in the supermarket cheese section.

Makes a 10-inch tart.

1 recipe for 10-inch deep dish piecrust dough
5 tablespoons mascarpone cheese
1/2 cup apricot preserves
1 organic egg, lightly beaten
1 teaspoon organic granulated cane sugar Spectrum Canola Spray Oil

Roll out the piecrust dough on a lightly floured counter to form a 12-inch circle. Preheat the oven to 425 degrees. Spray a cookie sheet with Spectrum Canola Spray Oil. Carefully transfer the pie dough circle to the prepared cookie sheet. Using a rubber spatula, spread the mascarpone evenly over the inner 10-inches of the circle, leaving a 2-inch border; then spread the apricot preserves evenly over the mascarpone, leaving a 2-inch border around the preserves. Carefully lift the surrounding pie dough over the preserves, folding the dough as you lift. Don’t worry about it being perfectly round, a free-form shape gives it an attractive, rustic appearance. Using a pastry brush, carefully brush the beaten egg onto the crust that surrounds the preserves. Take care not to allow the egg to drip as it will cause the tart to stick to the pan. Sprinkle the sugar evenly over the crust. Bake in the center of the preheated oven for about 25 minutes, until the crust is golden brown. Serve hot or at room temperature.

Maple Mascarpone Stuffed Pears Poached in Spectrum Organic Golden Balsamic-infused White Grape Juice

This elegant dessert will be a huge hit for your holiday entertaining. Rich Mascarpone cheese complements the flavors of the warm pears.

Serves 4

1/2 cup mascarpone cheese
3 tablespoons organic pure maple syrup, divided
2 cups white grape juice
1/4 cup Spectrum Naturals Organic Golden Balsamic Vinegar
1 cinnamon stick
4 ripe Bartlett pears, or your favorite pears

Combine the mascarpone with one tablespoon of the maple syrup. Stir well to combine. Set aside. Measure the white grape juice, the remaining 2 tablespoons of maple syrup, and the Spectrum Organic Golden Balsamic Vinegar into a pot deep and large enough to fit 4 pears upright. Add the cinnamon stick. Stir to combine. Cover and bring to a boil over high heat. Meanwhile, peel the pears, then using a corer, core out the center seeds and stem. When the pot reaches a boil, stir in one tablespoon of the Mascarpone. Carefully lower each pear into the boiling liquid. Lower the heat to medium, cover and cook at a medium boil, using a spoon to occasionally baste the pears with the cooking liquid, for about 10 minutes, until fork tender. Carefully remove the pears and set them onto a shallow bowl. Set aside to cool to room temperature. Lower the heat to medium-low and continue cooking the liquid, uncovered, at a low boil for about 25 minutes, stirring occasionally, until it looks like thin caramel and lightly coats a spoon. You’ll have about 3/4 of a cup. Remove from heat. If you have a pastry bag fitted with a round tip, fill it with the remaining mascarpone and maple syrup mixture; as an alternative, use a tiny spoon like an espresso spoon to fill the cored out pear with the mascarpone mixture. Spoon the warm cooking liquid around and over the pears. Serve.