Wednesday, May 18, 2011
Dessert in the Desert
I have a problem. I had dessert after every meal today. Breakfast dessert was the last leftover chocolate cupcake that I needed to "get rid of." Lunch dessert was angel food cake with strawberries and whipped cream. That was intended for family night treat, but we forgot about it on Monday, and could I really refuse when Matt got it out of the fridge at the BEGINNING of lunch and it was sitting there being tantalizing through the whole meal? My dessert tonight was an oatmeal raisin cookie, because Matt really needed some cookies to take to his LAST study session for med school final exams and I really needed to sample one. I have to note it was reduced in fat and sugar. Still, it was my third dessert of the day.
This isn't really the norm, but it is symptomatic of a problem I have of often reaching for sweets when I get hungry between meals (and I always get hungry between meals). I think the problem is I don't really want to avoid sweets. I observed Lent this year by going without chocolate, and by the end of the 40 days, I was doing great. I was eating less of other sugary foods too, and I found that I had less tolerance for sweets when I started eating them again. Unfortunately, I seem to be fully desensitized again. The thing is I think dessert is an important part of life. I really do! I don't want to eliminate it from my life, and I don't think I want to do the one-day-a-week sweets thing. Is it possible to train myself to be more moderate?
Maybe my salvation will be the scorching summer months that are due any day here. I seem to be less interested in food in general when it's hot.
Oh, and here's my lower-fat, lower-sugar, still-yummy oatmeal cookie recipe, if anyone's interested:
3/4 cup flour
1 1/4 cup oats
1/2 tsp baking soda
1/4 tsp salt
In another bowl, combine
1/4 cup softened butter
2/3 cup packed brown sugar
1 tsp vanilla
Mix wet and dry ingredients. Add pecans and whatever else you like (Matt always chooses raisins; I go for milk chocolate chips). Use a tablespoon to measure the dough--this always results in 24 cookies with an allowance for dough sampling. Bake at 350 for 10 minutes.