— Jen Sterling

Indulging an indulgent dessert really depends on the eater, I would say. Um, you know, I happen to like very dark chocolate and I happen to like, and those of you who know me know that my portions of dessert are very small. They're, let me not say very small, but they're smaller than many. I mean, I look at the, uh, the muffins that I find in some of the shops and I go, oh my god, that's a cake for four people. So one thing you wanna do is serve smaller portions. Fill the plate or the dish out with fruit and use, you know, use that to trick your eye. In this course we have decadent desserts. We have a vegan baked Alaska made with aquafaba meringue and some vegan ice cream and a cake or a cookie. Now, for example, that ice cream can be vegan ice cream that you make yourself or that you purchase. Or it can be vegan ice cream. That's known as an ice cream, which has oftentimes a base of banana and other fruits and sometimes just fruit. So that would be a less fat and sugar situation. The vanilla cream that I referred to earlier in the course is a favorite, and that is made, the base recipe is made with some organic vegan cane sugar, but I have made it with whole pitted magel dates and that takes the sugar out of it. We also do have a number of recipes in the course for agar based desserts, fruit-based desserts. And then there is no fat and there is no sugar. So it's up, it's completely up to you. But there's plenty when I have really discovered by talking to a lot of people and paying attention to myself, when you really want something, it's a good idea, some kind of treat, it's a good idea to have it because you can eat all the carrots you want, you're still gonna want that other treat. So what I do is I make smaller truffles, smaller portions, and I find that one two bites is enough.