Nix the Fruitcake, Bring on the Fruit Salad

I love cake, I’ll admit it.  I love baking cakes, making icing, frosting cakes, eating cakes, smelling cakes, okay I’ll stop now.  But, really, I love cake.  But in my baking career, which started my junior year of college when I moved into my apartment, I’ve noticed that I gravitate toward baking mass quantities of goodies.  Cookies, cakes, muffins, cupcakes, pies, cakes… notice a trend?

For example, here’s what happens when I have a free Sunday afternoon:

cookiemonstahcupcakes

[Yes, Cookie Monster cupcakes: Chocolate cupcakes, vanilla frosting dipped in blue sprinkles, half a chocolate chip cookie in the mouth, canada mints with black gel frosting dots for eyes. 🙂 Go bake!]

Okay, now that we’ve established how much I love cake, I’d like to point out that in my house growing up, we rarely had dessert.  We would have dinner, which consisted of rice or a choice of Indian bread (Chapathi, naan, roti, etc.), two or three kinds of curry (there’s 5-6 servings of vegetables right there!), daal (a thick, high-protein soup made from lentils or beans) or sambar (a thick, lentil-based, vegetable soup), and homemade plain yogurt.  Dessert, we regarded as a delicacy, to be enjoyed on holidays, birthdays or other special occasions.

Introducing desserts in high quantity into my diet formed a habit I should start reversing.  Don’t get me wrong, I love cake and I won’t stop eating it.  But, I have been looking into healthy alternatives to cake to serve as the “dessert” portion of my meal.

Some good options are fresh fruit:

  • Sliced champagne mangoes (my favorite mango variety, usually imported from Mexico)
  • Sliced apples with a spoonful or two of peanut butter
  • Sliced apples sprinkled with cinnamon sugar
  • Peaches/plums

Here are some good, non-fruit options:

  • Yogurt cups (Dannon Light is my favorite)
  • Wheat thins and peanut butter
  • Ritz crackers and peanut butter

Now, finally, for a recipe.  If you’re going to the trouble of slicing up the fruit, turn it into a fruit salad!

Fresh Fruit Salad with Cool Whip

  • Cool Whip (Get the Cool Whip brand, not the dinky “Whipped Topping.” Trust me on this one.)
  • Pineapple chunks
  • Sliced melons (I prefer watermelon, you might not)
  • Peaches, peeled & sliced
  • Sliced strawberries
  • Seedless green grapes
  • 1 banana peeled & sliced
  • 1 Mandarin orange, peeled & sliced

Mix the fruit with enough Cool Whip to cover all of the fruit lightly.  Refrigerate for 30-45 minutes, then enjoy cool fruit and Cool Whip (pun mostly intended) as a delicious complement to a flavorful dinner.

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5 responses to this post.

  1. Oh. My. Gosh. Those cupcakes are SO SO SO cute. I will be stealing that idea haha.

    Reply

  2. I’m obsessed with the cookie monster cupcakes! Those are awesome.

    Reply

  3. Posted by ckfalcos on November 4, 2010 at 5:40 pm

    The actual Cookie Monster!!! soooo sad that he’s a veggie fanatic now… He’s supposed to be the cookie fanatic for kids… 😦

    Reply

  4. Cool Whip is gross, so you should advise people to, if they plan to serve immediately, buy some whipping cream, whip it themselves (in mixer), and serve. It’s call AMBROSIA. 😉

    Reply

    • Posted by Vieshnavi on November 5, 2010 at 7:43 pm

      Difference of opinion – I love Cool Whip, but I WILL agree that when planning to serve immediately, freshly made whipped cream wins.

      Reply

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