simple sweet recipes at home: Desserts For People Who Don’t Have a Sweet Tooth

Desserts for people who don't have a sweet tooth? That may sound like a paradoxical notion, but it's always important to make room for different tastes and preferences. So, if you have guests coming over who don't really enjoy sweet treats, but you still want them to round off a meal with a dessert, you've come to the right place. We know that the world of desserts is synonymous with only sweetness and indulgence, so you may find it hard to come up with something that is not cloying to the palate but balanced, complex, and also very tasty. Trust us, you will leave your guests impressed and satisfied by the end of your dinner party with these not so sweet, simple sweet recipes at home. Keep reading to know more.

Fruit Salad

Ingredients:

• 720 gm red seedless grapes
• 720 gm green seedless grapes
• 480 gm cubed pineapple
• 480 gm cubed cantaloupe
• 720 gm hulled and chopped strawberries
• 355 ml fresh orange juice
• 2-3 tbsp orange zest
• 60 g honey (adjust to taste)
• 2 tsp ground cinnamon

Instructions:

• Prepare all the fresh fruits according to the instructions mentioned above, then add them to a large bowl.
• Then add the orange zest, followed by the orange juice, and ground cinnamon.
• Taste the fruit salad to ensure that it’s sweet enough.
• If the cantaloupe and pineapple are too sour or slightly bland, then you can compensate by adding some honey.
• Give the fruit salad a good mix to ensure that all of the ingredients are fully combined, cover with cling film or a lid and refrigerate. Serve cold.

Vegan Lemon Tart

Ingredients:

For the pastry:

• 155 gm flour
• 75 gm vegan butter
• 3 tbsp granulated sugar
• 2-4 tbsp cold water

For the lemon filling:

• 420 gm coconut cream
• 50 gm granulated sugar
• 80 gm fresh lemon juice
• 35 gm corn flour
• 2 tbsp vegan butter or coconut oil
• 1 tsp vanilla extract
• Pinch of turmeric (for color)
• ½ tsp vanilla extract

Instructions:

• Preheat the oven to 180 C and grease a springform tart pan lightly with some vegan butter or coconut oil.
• Add all of the ingredients for the tart shell in a food processor. However, keep the quantity of water to 2 tablespoons first. If the dough is too dry, add a tablespoon at a time.
• Once the dough has come together, roll it out on a lightly dusted surface, just slightly larger than the tart pan.
• Place it over the tart pan and then tuck it into the base and the sides. Trim off any excess.
• Then place some parchment paper over the shell, cover with uncooked beans or rice and bake in the oven for about 10 minutes.
• Once done, remove the beans and parchment paper, pierce the surface with a fork, and bake again for 10 minutes, so it becomes golden. Then let it cool.
• For the lemon filling, add all of the ingredients along with the corn flour into a saucepan and whisk to combine.
• Keep the saucepan on medium heat, and let the filling cook for about 10 to 15 minutes until it looks like thick curd. Use a whisk to break any lumps, else blitz it in the food processor.
• Then pour it carefully onto the golden brown tart shell, and let it refrigerate for a couple of hours before serving.

Poached Pears with Cream

Ingredients:

• 1.8 ltr water
• 240 gm granulated sugar
• 6 firm pears with the bottoms sliced
• 2 tsp ground cinnamon
• 1 sliced orange

Instructions:

• Heat the water and sugar in a saucepan on medium flame until the sugar is completely dissolved.
• You can use half a cinnamon stick too, but ground cinnamon is just easier. So, add that to the syrup along with orange slices.
• Place the pears upright in the water. They should be completely covered with water.
• Cook the pears in this spiced syrup until they seem slightly soft and change their color. You can test whether they are soft enough by pricking them with a fork or skewer. This should take about 20 minutes.
• Once the pears seem soft enough to you, leave them in the poaching liquid so they can absorb it.
• You can serve them warm or at room temperature with some cream for the ones without a sweet tooth. Else, there’s always vanilla ice cream. It’s recommended to not reheat the pears, so time the cooking well.