This website is for all those who love sugar free desserts but feel deprived of the gourmet goodness just because they think they will not be as sweet as the real thing. That is why this website had to be put up. The recipes contained in this website are for everyone who would like to eat sugar free desserts that taste great. From the sugar lovers and dessert aficionados to people who cannot eat sugar due to medical reasons.
It does not matter what your reasons or motivations for stumbling upon this website are. This website will be your one stop answer for all the decadent and delicious desserts that I am sure your loved ones and friends would enjoy. If you use these recipes then you will be able to keep you sweet tooth in place without adding to the luxury of your waistline. You will no longer have to suffer the heartache of going without the goodness of sugar, because this website will provide sugar-free treats for you to enjoy.
Most people love eating desserts. Thus having a sweet-tooth is very common and welcome here. While people who are not medically restrained can have as much sugar or calories as they want, other people need to be careful about what they eat. If you think that sugar-laden foods are a healthy choice, then you need to reconsider your thoughts. You should know that a cup full of sugar has as much as 800 calories and almost 200 grams of carbohydrates. This makes your favorite dessert a potential health hazard. Not only that, but the more sugar you consume the more quantity of sugar you end up craving. This ends up as a sugar addiction. That is why it is important to give up sugars.
Sugars and other carbohydrates re the main culprits behind the rise of blood sugar. It is only because of this that millions of people suffer from hypoglycemia and diabetes. This causes them to stay off sugar. Sugar consumption is one of the major causes behind the phenomenal rise of Type 2 Diabetes among people. The only cure to this problem is by consuming lesser calories and cutting down on sugar. I live in the Chi-Town area and cutting down on sugar also helps for any emergency dental care Chicago visits for the whole family.
If you do not use sugars most confectionery items become impossible to make. Without corn syrup, sugar, molasses and honey you cannot even think about your favorite desserts. If you can replace sugar using fructose supplements, sugar substitutes, all fruit jellies and fruit juices you will do yourself a great favor.
What we need to be careful of is the amount of these sugar supplements that we add. This also means keeping a check on our portions. You should not dive into the dessert just because you think it is healthy and is less calorific.
It was since the age of 9 that I had begun baking. I find perusing through recipe books a fascinating and a calming pastime. It is here that I realized that one must always have a good library of recipes. This is what led me to be passionate about online recipes. I grew to almost taste the dish based on the recipes I read. It has also become quite a passion to create new tastes with different textures & flavors. The recipes which are listed in this website has been tried and perfected for many years. Many of the followers have had a hard time believing that these recipes were made without using sugar. Most of these people thought that you couldn’t make desserts taste as good if you didn’t use actual sugar. Once they tried these recipes themselves, they wanted to come back and buy these recipes to make a book.
I dream of a day when sugar free desserts like Apple Nut Crisp and Custard Delight are served with relish in fancy restaurants. While we still get there, it gives me great pleasure to announce that my recipe for the above mentioned names are being served all over the world. I have been told by the executive chef that these recipes have had a great demand, often hundred requests in one night. This is not a surprising fact at all. With so many Americans riddled with diabetes and high blood sugar related diseases, the desire for sugar is hard to cut down. So instead of cheating on your diet, you can talk to your favorite eating joints about making your favorite desserts in a sugar-free way. By and by many others might join in the race for healthy desserts.
I suffer from diabetes and so does my son. We are among the 22 million who struggle with blood sugar levels in America. This leads us to eat a restricted diet. My grandmother who was a well known gourmet chef in in our neighborhood had diabetes. She died at the age of 53 because the cure for diabetes did not exist at the time. My mother died to the same disease at the age of 67. She too was a wonderful cook and loved to eat. If she would’ve taken care of her diet and controlled her sugar intake I am sure she would’ve survived till date. Our family history makes us want to take better care of ourselves so that we can live a joyous and long life. It is my sincerest hope that you all will heed my advice and do the same. While consuming desserts made with sugar might be a huge temptation, you do not have to punish yourself to eat it. All you need to do is just stick to your diet and get rid of tempting foods. If you eat well and work out on a regular basis you will be able to reduce your health risks and eat wonderful treats made without sugar.
That is why I urge you to give these recipes a try before you overrule the possibilities of sugar free desserts. You never know you might like some and might end up making them repeatedly. There are some all time favorites for you to try. Enjoy this website and eat healthy!
A quick hint. Taste your recipe as you put it together. A good chef always tests for taste. You can get a very good idea of how the finished product will taste by doing this. When you were a kid, did you clean out the bowl before it was washed? My husband still does it! That’s sample tasting. I sample the dry ingredients in order to see if there is enough sugar substitute or granulated fructose. If it needs more, it’s easier to mix in and distribute evenly when dry. Taste again after the wet ingredients are mixed in.
Here are some of my favorite sugar free dessert recipes. Please browse the site for more. Specifically, click here for a complete list of diabetic dessert recipes for you.
1 cup extra light or whole milk 1 teaspoon vanilla extract 1/4 cup all-purpose flour
3 teaspoons sugar substitute or 5 tablespoons granulated fructose 3 egg yolks
Pour milk into a small saucepan. Cook over medium heat to scald, but do not boil. Remove from heat and stir in vanilla. Set aside.
In a bowl, whisk flour and sugar substitute together. Blend well. Add the egg yolks and beat thoroughly with an electric mixer.
Pour the milk slowly into the flour mixture, stirring constantly with a wooden spoon until well blended. Pour the blended mixture into the top of a double boiler. Cook over simmering water, stirring constantly for 5 to 10 minutes, or until custard is thick and smooth. Never let the custard boil. Cool to lukewarm or chill.
NOTE: You can use this custard for filling cream puffs and eclairs. Swirl chocolate sauce into it to add variety. It can be used as a layer between crust and fruits in a flan, where it prevents the fruit juice from seeping into the bottom crust, thus keeping it crisp.
Peach Cobbler Delight
4 cups very ripe peeled and sliced peaches
3 tablespoons sugar substitute or 5 tablespoons granulated fructose
1 tablespoon quick tapioca, uncooked
1 tablespoon fresh lemon or lime juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg or ground cloves
1 cup all-purpose flour
1 tablespoon sugar substitute or 2 teaspoons granulated fructose 1 teaspoon baking powder
3 tablespoons cold margarine or butter, cut into small pieces
4 to 5 tablespoons skim milk or water
Preheat oven to 375°. In a large bowl, combine the peaches, sugar substitute, tapioca, juice, cinnamon, and nutmeg and toss well. Place in a 9-inch ceramic, glass, or nonstick pie plate. Set aside for 15 minutes.
In a bowl, whisk together flour, sugar substitute, and baking powder. Cut in margarine or butter with knives or a pastry blender. Stir in skim milk or water and form dough into a ball. On a floured surface, roll dough into a 10-inch circle. Place over filling in pie plate and crimp edge. Chill for 30 minutes.
Cut slits in crust. Bake for 30 minutes or until crust is golden and filling is bubbly.
Remove from oven. Serve slightly warm or cold in dessert dishes.
Yield 8 servings
NOTE: Whipped cream is great with cobbler if you want the extra calories and fat, but don’t take seconds! In fact, if you’re watching your weight, forget the cream altogether.
Blueberry Cream Pie
9-inch prebaked pie crust, thoroughly cooled 5 tablespoons cornstarch
4 tablespoons all-purpose flour 3 cups low-fat milk
3 egg yolks
5 tablespoons granulated fructose or 3 teaspoons (8 packets) sugar substitute
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups fresh blueberries
1 tablespoon granulated fructose or 2 packets sugar substitute 1 teaspoon all-purpose flour
Buy a ready-made pie crust or bake a single pie crust (page 20).
In a small bowl, mix cornstarch, flour, and 1/2 cup of the milk. Whisk logether until smooth. Transfer to a saucepan. Add remainder of milk and i£g yolks. Whisk together and cook over medium heat, stirring constantly, until mixture boils. Quickly reduce heat, continue to stir, and cook for 5 minutes more. Pudding should be thick. Stir in fructose. Remove from heat. 5cir in vanilla and almond extracts. Do a taste test and add more sweetener f needed. Set aside to cool slightly. The pudding will thicken when cooled.
In a bowl, add 1 cup blueberries, fructose, and flour. Stir together gently ■rith a large spoon. Microwave on high for 45 seconds. Remove from microwave oven. Carefully mix in the rest of the berries.
Spoon half of the pudding into the pie crust. Lightly place half of the blueberries evenly on top of the pudding. Repeat for the second layer. When the pie is thoroughly cooled, cover with plastic wrap and chill for 2 hours or more. Try not to let the plastic wrap touch the filling because it will stick to it and make it messy. Try covering it with an inverted pie plate that fits tightly.
Tangy Lemon Meringue Pie
7 tablespoons cornstarch
1 1/2 cups warm water 3 eggs, separated
2 tablespoons margarine or butter
1/2 cup granulated fructose or 12 packets sugar substitute
1 teaspoon thinly sliced and snipped or grated lemon zest
1/2 cup fresh lemon juice
9-inch prebaked pie crust, thoroughly cooled
1/4 teaspoon cream of tartar
1/2 teaspoon fructose (optional)
Preheat oven to 350°.
In a 3-cup saucepan, mix cornstarch with just enough cold water to allow you to stir it together until smooth. Gradually stir in warm water and cook over direct medium heat, stirring constantly until thick and clear. Remove from heat and cool slightly. Beat egg yolks well. Set whites aside. Stir half of the cornstarch mixture into yolks, mix, and pour into the saucepan. Cook over low heat 2 to 3 minutes, stirring constantly. Stir in margarine and remove from heat. Add 1/2 cup fructose, lemon zest, and juice. Stir until smooth. While hot, do a taste test. Add more sweetener or lemon juice if needed, but not too much. Filling should be thick. Cool slightly and then pour into pie crust.
Beat egg whites until frothy. Add cream of tartar, beat, and gradually add 1/2 teaspoon fructose, beating until meringue stands in firm, glossy peaks. Spread meringue on cooled filling, making sure it touches inner edge of crust around pie. If it does not touch, it will shrink away while baking.
Bake for 15 minutes or until delicately browned. Cool and then chill before serving.