Fran Costigan - Yes, Desserts Can Be Part of a Healthful Diet!

This event aired on Monday, September 20, 2021

Topic: Yes, Desserts Can Be Part of a Healthful Diet!

Join Chef Fran Costigan for a discussion of how desserts can be part of a healthful diet.

Presenter

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.

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283 people attended this event

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Questions from this Event

Patrick Britton

https://facebook.com/groups/EssentialVeganDesserts

Char Nolan

Is it a best practice to add an acid when baking #wfpbno?

Teri Blouin

Looking forward to this session. Healthy tips are always greatly appreciated. Please pass along your favorite healthy sugar ingredient options.

Kate Reed

I acknowledge that some desserts are best served only as special treats, however, Is there a reasonable substitution in recipes calling for coconut oil or coconut butter when one (or one's guests) is trying to avoid saturated fats?

Catherine McIver

What type of chocolate has less caffeine in it?

Char Nolan

1- should all of my flours be stored in the freezer? What is the benefit to the baking process itself?

Regina Heon

Hello Chef, have you had success making vegan marshmallows with aquafaba? Might you have a recipe or tips to share? Thank you!

Kathleen Smith-Buns

Is there something we can use to substitute for an egg wash on pastry such as Burekas?

souad behchich

hello chef I am Souad from Algeria and I am happy to talk to you. I want to know cooking tips and how to work to make money and practice the profession with credibility

souad behchich

Hello, a question is how to prepare sweets for a diabetic patient

Char Nolan

I work with diabetics—the registered dietician I work with encourages stevia. What are some other non-caloric sweeteners for people with Type 2 diabetics to use? Thx.

Sharon Nazarian

When your developing cakes, muffins, and cookies - anything baked requiring leavening, is there a rule of thumb for the amount of baking powder or baking soda to use? Could you talk about about leavening agents? Thanks, Fran!!

Jessica Blanchard

Hi. My question is can you make a healthy gluten-free dessert that’s just as tasty.

Carol Haas

Am I understanding correctly? AP flour does not need to be refrigerated or frozen?

Carol Haas

Could you use a vitamix to make the ginger cream?

Swetha Peri

I love eating deserts. They give me happiness. And i eat a lot when I’m stressed. I would love to know how can I still keep eating here and there n not stress about gaining fat because of them. I’m almost 35. The metabolism will decrease from here

Phyllis Voisenat

Hi, I am interested in pie recipes and methods.

Louis Rodriguez

I see in some baking and deserts that pastry chefs cracked the then mix it together, then from there a basting brush is used to slather the egg mixture to that dish that will be going into the oven to bake. Why do pastr chefs do that? Is there a substitut

Leanne Arnott

Hi Fran, how can I adapt some of our current cookie and muffin recipes to avoid any butters/oils? Can banana or apple be used instead? What happens when eggs are omitted and not replaced by anything? Can water be used to replace egg? Thank you.

Lynn Benson

I always think of using sugar and sweeteners as unhealthy. Can you help me change my mindset?

Enrique Porto

Chocolate is my addiction, how can I satisfy it in a healthy nutritious manner?

Marina Freeman-Garvey

No question, just stopping by to say hello! Thx again for the course, I had a blast, learned a lot. I have been carrying on with my date desserts, still loving it!

Glenmore Lawson

Since oatmeal is a possible savory item, what are some classic savory items that you make dessert?

Laura Crabtree Hollenbeck

Hi Chef Fran! In a pinch, to satisfy a formerly diabetic husband's sweet tooth I have relied upon nice cream- frozen banana and wild blueberries, cacao nibs and a splash of maple syrup... which he swoons over. Healthy?

Merry Moody

Is there a standard rule to follow when substituting carob for chocolate as carob powder is much sweeter naturally?

Sharon Nazarian

What's one of your favorite fall dessert recipe? Maybe something with pumpkin.

Char Nolan

Loved this event!

Moderated By

Fran Costigan