Ranging from palm-flavored mini cakes with shredded coconut (khanom tan) to jasmine scented coconut pudding (tako), the majority of Thai meals end with fresh fruit or a sweet snack as dessert. Chao kuai is a grass jelly typically served with shaved ice and brown sugar, while sangkhaya fak thong combines egg and coconut served with pumpkin. In the United States, Thai desserts containing mango, coconut milk, and sticky rice are most popular, like the ones listed below:

The Importance of Mango

In Thai cuisine, mango plays an important role – added to entrees, side dishes and especially desserts. If you’d like to explore Thai sweets that include the delectably sweet fruit, consider mango sorbet and pudding. Mango Sorbet usually requires the use of a blender or food processor to produce the light and airy frozen treat of sweetened water flavored with iced fruit juice or puree. For a quick Thai treat, Mango Pudding only takes about 15 minutes to create. Some recipes use coconut milk instead of whipping cream or evaporated milk, which livens up the flavor of the mango.

Thai Mango Sticky Sweet Rice

Sticky rice (also known as glutinous rice) possesses a glue-like consistency and is used in a variety of Thai desserts and dishes. You can locate sticky rice at an Asian grocery store or a supermarket aisle offering international food products. A colander is generally used to steam the sticky rice or it is made on a stovetop in a pot. This classic tropical blend starts with saturating the sticky rice in coconut milk and ends with slices of fresh or frozen mango as a topping.

Pandan Rice Cake

Another Thai dessert that uses sticky rice is the two-layered Pandan Rice Cake – a relatively healthy treat that’s low in sugar, rich in protein, and low in saturated fat. The first layer consists of sticky rice, coconut milk, and a green-colored paste known as “pandan” – made from the juice of Pandanus amaryllifolius leaves. The first layer is also sweetened with white or brown sugar (and sometimes maple syrup). The second layer is comprised of eggs, coconut milk, sugar, pandan paste, and rice flour. Often served warm or at room temperature, the cake is usually decorated with fresh fruit or drizzled with toasted coconut.

Thai-Style Crème Caramel

The Thai version of the traditional crème caramel dessert uses coconut milk in place of cream, which supplies the body with good fats that help lower your cholesterol. Most recipes create a whipped treat you pop in the oven in less than ten minutes.

Green Tea and Coconut Cake

A favorite at potluck gatherings, dinner parties and afternoon tea, Green Tea and Coconut Cake blends healthy green tea with shredded coconut, brown sugar, and coconut milk. Because of the ingredients, this Thai dessert offers a low-fat, low-carb, low-sodium treat. Typical recipes use about three teaspoons of green tea powder, such as Japanese ‘macha’ – found at health food stores or Asian import markets.

Image Credit: Sue Pizarro (suzula) – sticky rice & mango

Everything is ready. The table is set, the candles are lit, the wine is chilled, a delicious main course is warming in the oven and wafting delicious scents throughout your home. You’re dressed, primped, lip-sticked and ready to hostess what will surely be a night to remember, when all of a sudden you realized you’ve forgotten one crucial element – dessert!

Courtesy of Thea Leworthy Catering

You look frantically at the kitchen clock and suddenly dread the imminent arrival of guests and beloved friends, especially dear George who has the annoyingly polite habit of showing up at least ten minutes early to any function.

But do you throw down the oven mitts and admit defeat? Never! Instead a single word forms in your mind – meringues.

An easy, melt in your mouth dessert, these globs of heaven not only taste divine, but they look elegant on any table as well.

In short, meringues are the salvation to any dinner party dessert faux pas.

All you need to do is this:

1. Gather your ingredients.  2 egg whites, 1 cup of white sugar, and 150 mls of whipped cream.  Seriously, that’s it.

2. Place egg whites into a large bowl and whisk with an electric beater until stiff.

3. Add in sugar slowly — 1 teaspoon at a time is recommended — and continue to whisk at a high speed until all the sugar has been added.

Courtesy of shok

4. Use a large spoon to place ‘blobs’ of the mixture evenly across a cookie sheet covered in waxed paper and shape the ‘blobs’  into ovals.

5. Bake at 250 F for approximately 1 hour, or bake until the ovals can be lifted easily from the waxed paper without sticking.

(Meringues are often called the ‘Forgotten Cookies,’ because they can be left in an oven for several hours after the baking is done, without any harm.  In fact, the dryer they are, the better, so if you get engrossed in a story at the dinner table and don’t hear the calling ‘DING!’ of the oven timer, not to worry.)

6. Once the meringues have cooled, spread whipped cream on one side of an oval and sandwich together with another.

7. Arrange on a serving platter and tra-la!!! You’re done! Dessert is served! Disaster averted!  Congratulations!

Courtesy of Cake Lover

And if you have the time, as always, creativity can be added to your baking!

Place mixture into an icing tube, squiggle onto the cookie sheet and then bake.  Drizzle chocolate sauce, top with sprinkles, garnish with fruit, add nuts, COLOUR, vanilla, hazelnut or caramel extracts!

Experiment with shape; swirl, flatten, stack or cupcake!  Do whatever you wish to make these light fluffy treats a hit!

Either way, whether classically presented or creatively infused, meringues have it all, looks, taste and easy assembly.

This recipe is courtesy of The Oaks at Ojai.

Servings: 6

60 calories per serving

Ingredients:
2 c. diced mango fruit (l large)
1 banana
1 c. pineapple pieces
1 T. fresh lime juice

Directions:
You can freeze all of the above first, or you can use it fresh.
Place all of it in the food processor and process until it is the consistency of sherbet. Make sure your mango and pineapple are ripe, or you will have a difficult time getting the desired consistency. Pour into sherbet cups, and freeze until ready to eat. Garnish with fresh berries or mint.

Carbohydrate: 15 gm
protein: 1 gm
fat: trace
sodium: 3 mg

About: The Oaks at Ojai is an affordable fitness destination spa that includes overnight accommodations, three delicious and low-calorie meals a day, choice of 16 fitness classes per day and evening entertainment and seminars. The Oaks offers 46 guest rooms, including private rooms and suites, double lodge rooms and double cottage rooms. A charming 1920s hotel-turned-spa in the peaceful town of Ojai, The Oaks offers a variety of activities that allows guests to choose how to work out and take off excess pounds. Activities range from hiking, power walks and in-line skating, belly dancing, hula hoping, yoga, qi gong, water aerobics and other work out classes. A full menu of relaxing and therapeutic spa services is available as well as private consultations with a variety of health experts. The Oaks at Ojai is located at 122 East Ojai Avenue. For more information, visit The Oaks at Ojai online at www.oaksspa.com or call (800) 753-OAKS (6257).

Courtesy of marin.made

We’ve all heard the phrase, “as useful as a chocolate tea-pot,” right?  The idea behind the analogy is that a chocolate tea-pot would dissolve once boiling water is poured inside, making it an impossible and therefore useless creation.  However, a group of adventurous researchers from Cambridge University, called The Naked Scientists, have proven that making a chocolate tea-pot is indeed possible and offers some sweet rewards.

But what if you craved that hint of delicious cocoa flavour in your tea without the messy hassle of shaping a tea-pot from a glob of oozing melted chocolate? Well, look no further. The chocolate dipped tea-spoon is a handy, easy to make, little alternative.

Courtesy of Stephanie'sBestShots

Just follow these no hassle steps.

1. The first (and arguably most important) thing you have to do is decide what kind of chocolate you want to use.  The options are plentiful;  dark, milk, semi-sweet, white, chocolate chips, chocolate bars, orange chocolate…the list is quite long.  Whatever you decide, you will need one 12 ounce bag to make approximately 3 dozen of these tasty candy spoons.

2. Next, you will require some plastic spoons.  Make sure they are heavy duty, so they do not melt.  Or if you’re feeling fancy, splurge and spring for a nice set of real spoons.  Either will work.

3. Cover a couple of standard cookie sheets with wax paper (to avoid sticking.)

4. Melt chocolate over a double boiler for about a minute.  No matter what keep stirring about every 20 seconds (even if it looks like it doesn’t need it) until the chocolate is melted and delectably smooth.

5. One at a time, dip the spoons into the melted chocolate so that the bowl of the spoon becomes completely coated.  Carefully tap spoon on the side of a cup or glass to get rid of any excess chocolate.  Allow to cool for a moment or two.  Then, in much the same way early pioneers went about making candles from melted wax, repeat the dipping process.  Repeat as many times as you want until the spoon is up to your chocolaty expectations.

6. Finally wrap your spoon in some cellophane, tie with a piece of ribbon and tra-la!!!  You did it!!

Don’t be afraid to get creative with these dipping delights either.

Drizzle with contrasting chocolate colours, roll in sprinkles, decorate boldly with icing, add a touch of mint during the melting process, go wild!

Courtesy of queenofdiy

Courtesy of coreymarie

Make these clever chocolate spoons a welcome addition to any tea, coffee, or hot chocolate occasion.  Or, if creating from scratch isn’t really your thing, order some unique designs and flavours from “Gourmet Coffee Xpress.”

Chocolate dipped spoons not only make great gifts and party favours, but also a wonderfully sweet treat!

With a sweet scent and unquestionable versatility, figs produce an array of tasty treats, including fig pudding and fig-date cookies. Found in warm climates, the fruit grow like wildfire in California, Georgia, Texas and Alabama – basically in locations with hot summers and mild winters. Pick the delectable fruit from a tree and eat out of hand or consider one of the fig dessert suggestions found at the end of this post.

Ranging in color and texture, there are more than 150 varieties of figs – all bursting with their own supply of sweetness. Popular choices include:

• Adriatic: Light green skin and pink-tan flesh commonly used in fig bars
• Black Mission: Blackish-purple skin and pink colored flesh
• Kadota: Green skin and purplish flesh
• Calimyrna: Greenish-yellow skin and amber flesh
• Brown Turkey: Purple skin and red flesh – large southern fig also grown in California.

The Versatility and Benefits of Figs

Yes, figs make delicious desserts, and also provide eaters with a range of health benefits and flexible baking possibilities. For starters, you can embrace figs to achieve your weight management goals, as they contain a good source of dietary fiber. Other benefits of figs include:

• Delivering a healthy boost of potassium, figs can help lower high blood pressure.
• Besides the occasional rough patches or thick skin, figs do not require any peeling. Leaving the skins on figs when making desserts actually produces a stronger flavor.
• A variety of herbs and spices make satisfying accompaniments to sweet and savory fig recipes, including bay, thyme, aniseed and lavender.
• With 79 milligrams of calcium in an 8-ounce serving of figs, the fruit contains minerals that promote bone density.

7 Ideas for Fig Desserts

Fig Galette: With a buttery crust, fill your galette (flat, round or freeform crusty cakes) with figs for a pastry oozing intense flavor best topped with whipped cream.

Fig Tarts: Use fig preserves to create Cinnamon-Sugar Fig Tarts with ingredients, such as toasted, chopped walnuts (or pecans), ground allspice, and brown sugar. You can also add cloves to enhance the flavor of your favorite fig tart recipe. Consider blending a mascarpone cheese filling with Black Mission figs or serving a fig tart with paper-thin prosciutto di Parma, like the infamous chef Mario Batali.

Fig Cake: Use freshly chopped figs to create a moist cake for the holidays with hints of almond and vanilla extract. Add lemon or a dash of balsamic vinegar to fig desserts to enhance the sweetness of slightly underripe figs or awaken the flavor in ripe selections.

Fig Bars: If you love the taste of Fig Newtons with a cup of tea or coffee, then you’ll appreciate a good fig bar recipe. Try adding cardamom and rose water to enjoy a different take on the typical fig bar filling.

Fig Stuffed Apples: Stuff apples with fresh figs, honey, apple juice and lemon juice to create a tantalizing dessert that bakes in the oven for one hour.

Ice Cream Treat: Serve figs poached in juice or red wine with frozen yogurt or ice cream for a cold dessert. For the ice cream maker at heart, explore a recipe that focuses on figs.

Nutty Fig Delight: For a hearty dessert, stuff fresh figs with goat cheese and chopped almonds.

Image Credit: Linda Pannekoek (vanepan) on sxc.hu

Looking for some old-fashioned comfort food to fill your tummy as you sit by a fire with a good book? Search no further. Yams or other winter squash make this aromatic and delicious cold-weather dish more nutritious.

Serves 6

Ingredients:
· 3½ cups whole milk, divided
· ½ cup short-grain brown rice
· ¼ teaspoon sea salt
· 1½ cups peeled and diced yams
· 3 large eggs
· ¼ cup honey
· 1 tablespoon vanilla
· ½ teaspoon cinnamon
· ¹/³ cup dried cranberries

Directions:
In a medium saucepan, combine 3 cups of the milk, brown rice, and salt. Heat to almost boiling then reduce heat and simmer, covered, stirring occasionally for 1 hour. Stir in the yams and continue to cook, also covered, until yams are tender and rice is creamy and thick, about another 30 minutes.

In a medium bowl, whisk together the remaining ½ cup milk, eggs, honey, vanilla, and cinnamon.

Stir in cranberries. Gradually stir this mixture into the hot rice mixture and cook until thickened, about 5 minutes. Serve warm or cold.

About: Chef Patty James is the co-author of  the new book More Vegetables, Please!  Throughout the book the authors, doctor and nutrition specialist Elson Haas and natural chef Patty James, offer suggestions for changing the way the vegetables are prepared, how to make healthy dishes more appealing to picky eaters, and point out which recipes are especially fun for kids who want to help in the kitchen. The book contains delicious, vegetable rich desserts that are perfect for the winter holidays.