Our incredible recipe for dark chocolate truffles with wheat germ got an avalanche of enthusiasm, which didn’t surprise us. But today we’re on to a new kind of treat for winter, made with fruit and wheat germ.
Fruit desserts often still have high sugar and fat content, so they aren’t always the “better choice.” But we asked some of our favorite cooks for their secrets to making great fruit treats without the sugar shock. Read on and reap the rewards!
“Make them small, and worth every bite.”
Tiny tarts filled with apple, plum, blueberry or pear and maple filling satisfy in two bites. Using Krusteaz Pie Crust Mix, roll out a pastry dough and cut with a 3-inch-wide glass mouth. Place a dollop (ample teaspoon) of fruit filling mixed with a teaspoon of wheat germ in the middle and fold over; brush with a bit of egg white or melted butter. Bake at 350° F on a baking sheet for 10 to 15 minutes or until golden brown on top.
“Let the fruit flavors steal the show.”
Baking apples and pears allow their intense fruit flavor to be released. Slice fruit in half and remove the core. With just a bit of brown sugar (maybe 1/2 teaspoon), a sprinkle of wheat germ and a dash of cinnamon, they’re a quick and delicious dessert.
“Dried fruits pack a flavor punch.”
Think figs and dates sprinkled with finely chopped nuts, wheat germ and a drop of honey, set out on a parchment-covered plate. Or try Cooking Light’s Fig, Date and Walnut Bread, making sure to substitute some of the flour with wheat germ (use our Substitution Chart for measurements).
“Fresh fruit in a parfait always tastes better.”
Layering flavors and textures is an age-old chef’s trick, and a fruit parfait does it with panache. Chop your favorite (preferably in season) winter fruits together—apples, oranges, pears and pineapple with pomegranate seeds for color—and layer with a honey Greek yogurt or mascarpone cheese lightly sweetened. Don’t forget to mix in some wheat germ or sprinkle some on top.