Hi everyone,

I’m planning to make a dessert using the following ingredients:

• 50g dark chocolate

• 10g gelatin

• 50g water

• 250ml heavy cream

• 50g sugar

• 700ml milk

• 2 tsp vanilla

• 1 tbsp cocoa powder

The total calories come out to around 1852.3 kcal, with heavy cream being the highest contributor. I’m wondering if I can replace heavy cream and other high-calorie ingredients with healthier, low-calorie options while still maintaining the dessert’s texture and ability to set properly.

Some ideas I’ve considered:

1. Replacing heavy cream with coconut cream or a mix of coconut milk and regular milk.

2. Using Greek yogurt for creaminess.

3. Switching to agar-agar instead of gelatin.

Has anyone tried similar substitutions? Will these alternatives still work for a creamy, well-set dessert? Are there any other low-calorie options you’d recommend?

Thanks in advance for your suggestions!

•1 1/2 cups butter, softened •1/2 cup brown sugar •1 1/2 cups white sugar •6 tablespoons molasses •2 eggs •2 teaspoons vanilla •4 1/3 cups of flour •1.5 teaspoons ground ginger •1.5 teaspoons cinnamon •1 teaspoon cloves •1/4 teaspoon nutmeg (optional) •2 teaspoons baking soda •1/2 teaspoon salt •Additional white sugar to roll them in

•Preheat oven to 350*

•Mix flour, spices, salt and baking soda in a large bowl. Set aside.

•Cream butter and sugars in mixing bowl. Add molasses, eggs and vanilla. •Gradually add flour mixture until combined. •Roll into 1.5 tablespoon sized balls, then roll in white sugar. •Bake for 10-12 minutes.

・Miso: 18g ・Sweet red bean paste: 80g ・Cake flour: 50g ・Sugar (half granulated sugar, half coarse sugar): 40g ・Baking soda (dissolved in 8cc of water): 1g ・Water: 10cc

I am experimenting with different/unique gelato flavours.

So far, I’ve done basil, white pepper, Gorgonzola and chestnut gelati. Overall, people loved the basil (its a really strong contender for pistachio and I strongly recommend it, pairs very well with an olive oil cake) and the white pepper (which is really just fior di late or zabaglione ice cream with a warmth of white pepper at the end, not overpowering at all, pairs incredibly with panettone). The chestnut one was mid but I definitely underestimated the amount of sugar needed and might try again but it was good not great. The Gorgonzola was fabulous for me but not loved by everyone.

I’m making for my friends a cereal milk flavour (think of the flavour of the milk after you’d eat a bowl of cereal, like the flavour of the milk after the cereal had been sitting in it for a while). It is - according to all my friends - an exact flavour match and is extremely good (its still freezing so we won’t know for certain if it’s great until later.

But we want to make another flavour - what are some niche sweet flavours you like that would be similar to cereal milk? Think of something not so obvious or appreciated similar to cereal milk but still good. One guy recommended Oreo cream but to me that’s too obvious as it is part of the Oreo. One recommended the crispy part of a dish of Mac and cheese but I don’t know how I’d make that and honestly it sounds straight up gross.

What are some flavours that are nostalgic or special for you that are under appreciated or non obvious like cereal milk is? Would love some ideas!!!

Thanks!

Times can be tough out here for those of us running baking accounts or online bakeries on social media! Drop those @s and handles so we can all support each other and follow, I want to see your favorite creation!

Instagram, Facebook, Tik Tok, etc - you name it, we’ll support. Can’t wait to snoop on everyone’s favorite desserts!

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