It's possible to eat dessert and still Thrive. You just don't eat a lot of dessert every day. Dessert recipes are shared only occasionally in my weekly e-mails, however I just received a wonderful cookbook for a gift.
While grazing through the book, I learned for the first time that a "Betty" is similar to a "crisp" which is not to be confused with a "grunt" or a "slump".
As I had a fresh loaf of 3-Grain Bread from Vital Vittles of Berkeley, I decided to make up my own version of a "betty" which uses bread crumbs instead of flour and oats. Fresh from my local farmers' market were Pippin apples and Warren pears. I also had some dried sweet cherries from Lone Oak Ranch.
While it's probably not a first, there may have only been a few "Betties" made with organic whole grain bread. When reading the ingredients of any recipe not accompanied by a nutritional analysis, it's important to have some idea how many servings will emanate from the finished product.
In this case, there are 12 generous servings which results in total fat per serving of 6 gms (9 grams per tbsp of Smart Balance x 8 tablespoons per 12 servings) and about 1.7 grams saturated fat (2.5 grams per tablespoons x 8 tablespoons per 12 servings).
Many crisps have almonds or walnuts in the topping which can add flavor but also fat and even more calories. The version below is so good it doesn't need to be accompanied by ice cream or topped with whipped cream.