Guiltless Desserts

4 Slim-Down Techniques
With a few tweaks, you can rework classic desserts, while keeping them the delicious and beautiful finales they've always been.

1. Glazing a cake with melted jam
If the jam you're using has seeds, first press it through a fine-mesh strainer to remove them. Then warm the jam over low heat in a small nonstick saucepan or skillet, stirring occasionally, until smooth. Lightly spread warmed jam on the cooled cake. This glaze also will work on a pan of brownies, a pound cake, even a fruit tart.

2. Shaping tuile cups
Have ready 3 clean inverted small tumblers with smooth, round bottoms; custard cups; or a teacup with a very small handle. Hot from the oven, drape the soft cookie over each. Gently but firmly press on the tuile to shape it to the cup. (Protect your hand while touching the hot cookie with a folded cotton dish towel, cloth napkin or mitt.) As the cookie cools and hardens, it takes on a cup shape. Do not bake more than 3 cookies at a time because, once baked, the cookies must be shaped quickly before hardening. If cookies become too hard to shape, return cookie sheet to oven to soften cookies slightly.