THREE LITTLE DESSERTS

Chocolate Meringue Cookies

These clouds of chocolate are not a dream—they are real! And you can really have them on this diet! The contrast of textures—an initial crunch, followed by a moment of chewiness—is truly satisfying, and the really good news is you can have a second one.

Nonstick spray for the baking sheet (optional)

1 cup powdered sugar

2 tablespoons unsweetened cocoa

Pinch of salt

½ cup hazelnuts, pecans, or almonds

½ cup chocolate chips

½ teaspoon pure vanilla extract

4 egg whites (from large eggs), in a medium-large bowl

• The baking process is slow and gradual, and the cookies keep very well in a tin or any dry, airtight container.

• The egg whites whip up more easily if they are at room temperature. Separate the eggs while they are still cold, placing the whites in a medium-large bowl. Cover the bowl with plastic wrap, and let it sit at room temperature for a few hours before you begin. You can discard the yolks, or find another purpose for them.

image YIELD: 1½ DOZEN (9 TWO-COOKIE SERVINGS)

Protein: 3 g / Saturated Fat: 2 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 2 g /
Dietary Fiber: 1 g / Calories: 130

  1. Preheat the oven to 250°F. Lightly spray a baking sheet with nonstick spray or line it with parchment paper.
  2. Place the sugar, cocoa, salt, nuts, and chocolate chips in a food processor or blender and process in a few short bursts until the nuts and chocolate are coarsely ground.
  3. Add the vanilla to the bowlful of egg whites, and beat with an electric mixer at high speed, until they form stiff peaks.
  4. Pour the dry mixture on top of the beaten egg whites, and use a rubber spatula to fold everything together until reasonably well blended. (It doesn’t have to be perfect.)
  5. Drop by rounded tablespoons onto the prepared baking sheet.
  6. Bake for 3 hours without opening the oven. Turn off the oven and leave the cookies in there for another 30 minutes. (If you forget they are there and accidentally leave them overnight, they will still be fine.) Remove the baking sheet from the oven, and let the cookies cool completely on the baking sheet before gently removing them with a metal spatula.

Coconut Macaroons

Chewy and light, these little puffs will keep for weeks if refrigerated in an airtight tin.

A little oil or melted butter for the baking sheet

3 cups shredded unsweetened coconut

image cup sugar

Pinch of salt

3 large or extra-large eggs

1 teaspoon pure vanilla extract

• You will get slightly more volume if you use extra-large eggs.

• This recipe can be successfully multiplied to make larger quantities

image YIELD: 1½ DOZEN SMALL COOKIES (18 ONE-COOKIE SERVINGS)

Protein: 2 g / Saturated Fat: 9.5 g /
Polyunsaturated Fat: < .5 g /
Monounsaturated Fat: 1 g /
Dietary Fiber: 2.5 g / Calories: 131

  1. Preheat the oven to 350°F. Lightly oil a baking sheet or line it with parchment paper.
  2. Combine the coconut, sugar, and salt in a medium-size bowl, and mix until well combined.
  3. Place the eggs and vanilla in another medium-size bowl, and beat at high speed with an electric mixer or a whisk for about 3 minutes, or until the eggs become a pale, creamy foam.
  4. Add the eggs to the coconut mixture, and combine thoroughly.
  5. Drop by rounded teaspoons onto the prepared baking sheet and bake on the center rack of the oven for 15 minutes, or until golden on the tops and edges.
  6. Carefully remove the macaroons from the baking sheet and transfer to a wire rack. Cool completely before serving.

Honey-Broiled Pears

Sure, you could just eat a ripe pear, but sometimes you need something a little more special. Also, we all need uses for hard pears, as their perfectly ripe moment can come and go so fast, we often miss it, and then must sadly throw the fruit away.

Nonstick spray for the pan

2 medium-size firm pears

Approximately 1 tablespoon fresh lemon juice or lime juice

Approximately 1 tablespoon honey (any kind)

• An underripe Anjou pear works very well for this, but you can use any firm variety, even Bosc.

• This is an opportunity to use a special honey, so if you have a gift jar left over from last holiday season, now is the time to pull it out.

• This dish can be made up to 2 days ahead of time and stored, tightly wrapped, in the refrigerator.

image YIELD: 2 SERVINGS

Protein: 1 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
Dietary Fiber: 5 g / Calories: 130

  1. Preheat the broiler to 500°F and move the oven rack to the highest position. Generously spray a glass pie pan with nonstick spray.
  2. Cut the pears in half lengthwise, and remove and discard the cores. Slice each one into about six long pieces, and place them cut-side-up in the prepared pan.
  3. Broil the pears for 5 to 8 minutes, depending on ripeness. (This is a very subjective process.) When the edges of the slices are tinged with a lovely golden color, and you hear sizzling, remove the pan from the broiler.
  4. Push the pear slices together toward the center of the pie pan, and drizzle with about a tablespoon each of lime or lemon juice and honey. (This will be imprecise, as some of the lime juice and honey will hit the pan and sizzle. That is actually desirable.) Return the pan to the broiler.
  5. After another minute or two, remove from the broiler and swish the pieces around (they will slide), and let as much of their cut surface as possible come in contact with the pan. Return to the broiler for about 2 more minutes. Watch them carefully, so the pears don’t burn.
  6. When the pears become exquisitely golden and crisp, they are ready to remove from the broiler. Cool in the pan, then serve warm or at room temperature.