Desserts can be a lovely way to finish a meal.

Many years ago desserts were very much a normal part of the meal.  It helped to serve the purpose of adding extra bulk to the meal after the main meal.  Desserts such as pies, sponge puddings, jam roly-poly, or milk based desserts such as bread and butter or rice puddings would have been common.

Today desserts are not considered an essential or normal part of our main meal.  This probably reflects a couple of factors.  Our working patterns have changed so that there may be less time available to make desserts or we no longer see that we need it because our diet has changed and we don’t need the dessert to fill us up.

However that doesn’t stop us from sometimes wanting to include a dessert as part of the meal.  Desserts can range from the low fat or low calorie choice to being very energy dense.

If you are faced with an energy dense dessert that you really want to try I suggest you have a small serving, eat it slowly and really enjoy the flavours in it.  This way you are more likely to feel satisfied with the smaller serving and you may not need to return for seconds!

Depending on the recipe desserts can also contribute important nutrients.  A milk based dessert can be a good source of calcium and protein for either a toddler or an elderly person.  A fruit based dessert can be one way of encouraging different fruits for a person who does not eat a lot of fruit. 

Practical Nutrition and Diet Advice

Food Solutions is owned by Fiona Boyle, a NZ Registered Dietitian and a Nutritionist in Tauranga, with over 20 years experience in hospital and private practice settings.

Ph. 07 574 7999
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Grilled Bananas with Passionfruit and yoghurt