Chef Colby Rottler had an unusual first course for his healthy cooking class: dessert!

To be fair, the cookies Rottler offered were made healthier by cutting the sugar in half and reducing the number of eggs.

"We're not using a lot of butter, not using a lot of fat," explained Rottler.

Even though the Mattapoisett chef often makes recipes less fattening, he said his recipes don't compromise on flavor.

Thursday night's class, a collaboration with the Mattapoisett Council on Aging and Mattapoisett Recreation, was an opportunity to help seniors eat gourmet food even while counting calories.

While the group munched on oatmeal raisin and ginger molasses cookies, Rottler showed them how to make blackened salmon, asparagus filo rolls and bruschetta with herbed tomatoes.

The latter, with melted cheese, was a favorite of the group. "This is wonderful. It could be the whole meal," said Anne Shepley.

Rottler also made a hearty vegetable soup without the added fat of cream.

The soup, comprised of butternut squash, potatoes, onion and a little seasoning was finished with milk instead.

"I would rather taste the vegetables," said Rottler.

Throughout the class, Rottler offered cooking tips: don't measure dry ingredients in wet measuring cups, only keep leftovers in the fridge for one week, start root vegetables in cold water and vegetables that grow above ground in boiling water.

He also said adapting recipes to be healthier is something that comes with practice.

"Sometimes we win. Sometimes we lose," he said.

To learn more about Chef Rottler and see more tips, visit his website at commandingcuisine.com.