Whole Foods desserts: look great, taste blah

​Chef and author Lou Jane Temple has a theory about restaurants that serve healthy cuisine — primarily vegetarian venues, but not limited to those. According to her, the more healthy the food, the lousier the desserts are going to taste. Really delicious desserts, she insists, usually require ingredients that scare away health-conscious diners. You know, things like butter and sugar.

That’s not always the case, but I have generally found that desserts made with the best intentions are often lacking in the qualities that make a pastry seductive and delicious. And the items in the pastry cases at the local Whole Foods stores always look so pretty but taste so bland. They’re expensive, too.