Desserts are sometimes the most anticipated course in a meal. A not-so-pleasantmeal can be somewhat rescued if there’s a great tasting dessert. Being the lastfood course, before coffee and tea, it is an opportunity for restaurants to make afinal positive impression and provide added revenue. The catchphrase “there’salways room for dessert” is a justification for those with a sweet tooth who may haveenjoyed a heavy meal but still want their slice of cake or scoop of ice cream.The word originates from the same French word dessert “to clear the table” or “toserve”. In the olden times, before the manufacture of sugar, naturally sweet fruitsand honey were the original desserts consumed. With the invention of processedsugar in the Middle Ages, more and more variations of food were sweetened tomake it more palatable and sometimes to improve shelf life. Nowadays, everyonecan enjoy a sweet end to a meal from a simple fruit salad to a decadent chocolatetrifle. Being naturally sweet, these are often enjoyed as comfort foods, remindingone of home-cooked pleasure. Custards, puddings, flans, cakes, pies, cookies andice cream rank high among dessert comfort foods. Vegans desserts are the most easy to prepare as this course usually does not contain any meat products which are more prevalent in savory dishes. Vegetable shortening conveniently replaces butter while other dairy ingredients like milk, cream and cheese can be replaced with soy versions, nut milks and ground seeds. And since it is not loaded with refined sugars and animal fats, it is a healthier version, low- glycemic and cholesterol-free. Low-glycemic food and sweeteners do not rapidly elevate person’s blood sugar upon consumption, a concernof those who have diabetes.Fruits, nuts and seeds are the superstars in vegan desserts. Though refined whitesugar is widely used, more health-conscious vegans replace this with less processedor low-glycemic sweeteners like honey, raw and brown sugar, extracts from sweetplants like stevia and agave, available in health food stores. Vegan desserts easilycompare with those that contain dairy and eggs because there are manyalternatives that can be used that retain the quality of the end product minus thesaturated fat and cholesterol.Despite the fact that vegan desserts are generally much healthier, like any type offoods, these should still be consumed in moderation!