Explore

Many of us indulge this season in traditional holiday desserts. Try something different this year with one of these creative, exciting, and incredibly flavorful desserts chosen from Miraval’s Mindful Eating cookbook. These desserts are created with a healthy twist to give you all of the indulgence with less of the guilt. Happy holidays!

DARK CHOCOLATE VEGAN CRÈME BRULEE

Makes 2 cups; Serving size: ½ cup

  • 2 c. crumbled tofu (about 12 oz.)
  • 10 Tbsp. unsweetened cocoa powder
  • 1¼ c. sugar, plus 4 tsp. to brûlée the tops
  • 4 tsp. soy milk
  • ½ c. cubed avocado

COMBINE the tofu, cocoa, sugar, milk, and avocado in a blender and process on high speed until smooth.

SPOON the mixture into 4 six-ounce ramekins or decorative heatproof bowls, cover loosely with plastic wrap, and refrigerate at least 6 hours or overnight.

SPRINKLE the top of each custard with 1 tsp. of the sugar. Caramelize the sugar using a blowtorch. Place the ramekins on four dessert plates and serve immediately.

Calories: 240; Total Fat: 5 g; Carbohydrate: 56 g; Dietary Fiber: 6 g; Protein: 9 g

 

PECAN-PIE EMPANADAS

Makes 8 servings

  • 6 Tbsp. pecans, chopped
  • ¼ c. light brown sugar
  • ¼ c. agave syrup or honey
  • 1 large egg
  • 1 Tbsp. bourbon, optional
  • 2 tsp. butter, melted
  • ½ tsp. orange zest, finely grated
  • ¼ tsp. pure vanilla extract
  • Pinch kosher salt
  • 6 sheets phyllo dough
  • 1½ tsp. granulated sugar
  • 1/8 tsp. ground cinnamon
  • 1 scoop nonfat vanilla ice cream, optional

PREHEAT the oven to 350° F.

COMBINE the light brown sugar, agave syrup, eggs, Bourbon, butter, zest, vanilla, and salt in a medium bowl and whisk until well combined. Stir in the pecans and mix well. Pour into an ungreased deep 2-cup baking dish and bake uncovered until set but slightly soft to the touch, 18 to 21 minutes.

LET the pecan filling cool at room temperature for 30 minutes. Cover with plastic wrap and refrigerate until completely chilled, at least 4 hours. (The pecan filling can be kept tightly covered in the refrigerator for up to two days.)

COVER a large baking sheet with parchment paper and spray lightly with cooking spray. Set aside.

LAY one sheet of phyllo dough on a work surface and spray lightly with cooking spray. Lay a second sheet on top of the first and spray lightly with cooking spray. Cut the sheets lengthwise into thirds.

SPOON 2 Tbsp. of the pecan loaf onto the bottom corner of one strip of phyllo. Bring up the edge of the phyllo over the pecan loaf as though making a paper football and continue making triangular thirds, folding the phyllo over to make a triangular package enclosing the phyllo. Complete with the remaining ingredients, placing each on the prepared baking sheet. Spray the top of the empanadas with a little nonstick cooking spray.

STIR together the granulated sugar and cinnamon in a small dish and sprinkle ½ tsp. of the mixture over the top of each pecan empanada. Bake until golden brown, about 25 minutes.

REMOVE the empanadas from the oven let rest for 10 minutes on the baking sheet.

PLACE one empanada on each of eight plates and place either 2 Tbsp. of whipped cream or a scoop of ice cream to the side. Serve immediately.

Calories: 360; Total Fat: 21 g; Carbohydrate: 39 g; Dietary Fiber: 1 g; Protein: 5 g

 

HAZELNUT MOUSSE DOMES WITH CHOCOLATE GANACHE

Makes 6 servings

  • ¼ c. semisweet chocolate pieces
  • 3 Tbsp. plain nonfat yogurt
  • 2 Tbsp. low-fat buttermilk
  • 2 Tbsp. sugar
  • ¼ tsp. pure vanilla extract
  • 1 Tbsp. water
  • 1 tsp. powdered gelatin
  • 1 Tbsp. nonfat milk
  • 1 Tbsp. Frangelico or other hazelnut-flavored liqueur
  • 2 large egg whites, at room temperature
  • 1 recipe Chocolate Sponge Cake (recipe follows)
  • 1 recipe Chocolate Ganache (recipe follows)
  • ¼ c. toasted hazelnuts, ground

TO make the hazelnut mousse, melt the chocolate in a small Pyrex dish or measuring cup in the microwave, stirring every 10 seconds.

WHISK together the yogurt, buttermilk, 1 Tbsp. of the sugar, and the vanilla extract in a medium bowl. Add the melted chocolate and whisk to combine.

PLACE the water in a small ramekin and sprinkle with the gelatin. Let sit for 1 minute.

PLACE the milk and Frangelico in a small skillet and bring to a simmer over low heat. Add the gelatin and stir over low heat until dissolved. Remove from the heat and whisk into the chocolate mixture.

PLACE the egg whites in a medium bowl and beat with an electric mixer on medium speed to soft peaks. Add the remaining 1Tbsp. sugar and whip to medium peaks, about 2 minutes. Fold the beaten egg whites into the chocolate mixture, working the whites through the middle and around the sides to incorporate.

LIGHTLY coat the inside of a silicon mold with 6 two-ounce cups with cooking spray and set aside.

SPOON the mousse into the prepared mold into the prepared silicon mold cups and level with a spatula. Cover the mold with plastic wrap and freeze until the mousse is firm, at least 1 hour. The mousses can be frozen for up to two days before being served. (Alternatively, transfer the mousse to a small stainless steel bowl and freeze until almost firm. Line a small baking sheet or baking dish with parchment paper. Portion the frozen mousse mixture using a 2-ounce ice-cream scoop, place on the prepared sheet, cover loosely, and refreeze until firm and ready to assemble the domes.)

USING a 2-inch cookie cutter, cut 6 disks from the cake. Turn out the mousse domes and press the cake rounds onto the bottoms.

PLACE the assembled domes on a wire rack and drizzle with the chocolate ganache to completely cover. Press toasted hazelnuts to the bottom edge of each dome. Place the chocolate coated domes on a parchment lined plate and refrigerate until the chocolate is set, 30 minutes.

PLACE one mousse dome onto each of six plates and serve immediately.

Calories: 340; Total Fat: 17 g; Carbohydrate: 41 g; Dietary Fiber: 3 g; Protein: 7 g

Chocolate Sponge Cake

Makes one 8-inch round cake, or six 2-inch round cakes

  • 1 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. all-purpose flour
  • 2 large egg whites, at room temperature
  • 3 Tbsp. sugar
  • 1 tsp. finely ground hazelnuts

PREHEAT the oven to 350° F.

LIGHTLY coat the inside of an 8-inch round cake pan with cooking spray. Cut an 8-inch round piece of parchment, place on the bottom of the pan, and lightly coat with cooking spray. Set aside.

SIFT together the cocoa and flour into a medium bowl.

PLACE the egg whites in a medium bowl and beat with an electric mixer on medium speed to soft peaks. Add the remaining 1 Tbsp. sugar and whip to medium peaks, about 2 minutes. Fold the beaten egg whites and hazelnuts into the chocolate mixture, working the whites through the middle and around the sides to incorporate.

SPREAD the batter evenly onto the bottom of the prepared pan and bake until the cake rises, pulls away from the sides of the pan, and springs back when lightly touched, 12 to 14 minutes.

REMOVE from the oven and let cool completely in the pan, about 30 minutes.

TRANSFER the cake to a cutting board and peel away the parchment paper. Use as directed in the Hazelnut Mousse Domes.

Chocolate Ganache

Makes 1 heaping cup

  • ¾ c. semisweet chocolate pieces
  • 6 Tbsp. fat-free milk
  • ¼ c. heavy cream
  • 1 Tbsp. corn syrup

PLACE the chocolate in a small bowl and set aside.

COMBINE the milk, cream, and corn syrup in a small Pyrex measuring cup and microwave until very hot. (Alternatively, bring the mixture to a simmer in a very small saucepan over medium heat.)

POUR the hot milk mixture into the chocolate and whisk until very smooth. Use immediately to enrobe the mousse domes.


Get more Miraval recipes >

Learn more about culinary programs at Miraval >

0 responses to “Unexpected Holiday Desserts from Miraval”

Leave a Reply

Leave this field empty: