Less is More: Part Two

26 Jul

As I continue to find ways to simplify and get more results from less effort, I begin to wonder if I am being clever, or just very lazy.  Maybe both.

Recently, I made a baked peach dessert that looked very promising on paper,  but sadly it failed to live up to its promise.  My kitchen was a sticky shambles, I had spent a lot of time, and all I had to show for it was a high calorie dessert that I didn’t really like.

Leaving that experience behind, I found a delicious baked fruit dessert that takes less time, less effort and fewer ingredients.  The original recipe (from a British cookbook called Best Ever Three and Four Ingredient Cookbook, by Jenny White and Joanna Farrow) calls for apricots, sugar, cream cheese and gingersnaps.  It’s easy enough.  And yet, I wanted to make it “less”.  Apricots were not handy, so I went for peaches.  Cream cheese is fattening so I went for the 1/3 less fat variety.  I also cut the sugar in half, and I didn’t use the special superfine sugar called for in the book, just some regular grainy sugar from Costco.

I loved the flavor contrast, but it must be eaten fresh from the oven or it separates, leaving the ginger crumb topping a soggy mess.

So, outside of party planning, I will opt for reducing it to cut fresh peaches with crumbled gingersnaps, straight to the plate.  Less time, and a cleaner kitchen will result.  No cooking, no mixing, no fat…  Okay, maybe a small scoop from a tub of whipped cream cheese if I feel decadent.

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2 Responses to “Less is More: Part Two”

  1. Lindsey August 2, 2010 at 9:32 pm #

    Sounds delicious! And sounds like it’d be great with a scoop of vanilla ice-cream if you wanted that little decadence. Speaking of few ingredients, the Haagen Daaz ‘5’ vanilla is better than their regular, IMHO. Just 5 ingredients too – eggs, sugar, cream, milk and vanilla (if I’m remembering it right!)

    • Emily January 22, 2011 at 7:58 am #

      sounds nice but a bit fattening, don’t you think?

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