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Most desserts and sweets are loaded with fat and sugar. These are not only a danger to your heart, but also to your waistline and teeth, especially chewy sweet foods that cling around teeth for hours after eating. Here we present a selection of lighter, healthier alternatives, that we've flavoured with essences. They create a luscious flavour and aroma, needing only a touch of sugar or honey to taste perfect THE ESSENCE 1. Essences can be produced in one of three ways: by steeping the ingredient in water or alcohol; by distillation; or by synthetic chemical compounds. By far the best are those made naturally, the flavour is truer and while you will find them a little more expensive the end result is well worth it. 2. Essences should be purchased in small quantities and are best if used within three months. 3. Always store essences in tightly stoppered bottles in a cool, dark place, this will ensure that the maximum flavour is retained. 4. It is believed that rosewater - one of the sweet smelling essences - was originally brought to India by the Moguls. It became a fashionable flavouring in England during the 16th Century and remained a staple ingredient until Victorian times. 5. One of the first uses for rosewater in the Western world was to scent the finger bowls of the wealthy. 6. As the name implies rosewater is extracted from roses. 7. Rosewater and orange flower water are essential ingredients in Indian and Middle Eastern cooking, where they are used in both savoury and sweet dishes. 8. Other popular essences include peppermint, almond and vanilla.