Saturday, January 16, 2010

Sugar-Free Deserts?



I'm really going to have to get into the habit of blogging if I'm going to do it right. I often remember to take photos of food while I'm making it but then I don't always get around to putting them on the computer, let alone writing about them.

Recently, in an attempt to feel healthier and less sluggish in the evening I have been experimenting with sugar free desert. I am still using fruit, which contains sugar, but I'm not adding extra sugar. I have been using a lot of Fibre Sweet, which is soluble fibre made from chicory root and tastes like candy floss. It's a pre-biotic too.

Here is a picture of my Pineapple donut cup with banana-strawberry ice cream.




Pineapple Donut Cup (grain free)
Makes three-four

1 tin of pineapple rings in juice or fresh pineapple cut into rings
50 grams melted butter
150 grams almond flour or ground almonds
3 eggs
1/2 teaspoon baking powder
pinch of sea salt
6-8 teaspoons fibre sweet (or other natural sweetener)
Cinnamon to taste.

Mix the almond flour with the eggs and melted butter, then add the baking soda and salt. This makes a nice batter. Spoon the batter into the bottom of ramekin dishes and then sprinkle a teaspoon of fibre sweet and some cinnamon onto each. Add a pineapple ring and then repeat the batter, fibre sweet and cinnamon. Fan baked them for about 15 minutes at 160 degrees.

These were very cute and puffed up. They weren't particularly sweet so you could add more sweetener if you like, but the ice cream helped to moisten and sweeten them.

Easy Banana-Strawberry Ice Cream
I make ice cream without an ice cream maker, and this recipe is particularly easy.

4 eggs
500 mills cream
1 banana, mashed
1/2 cup strawberries, crushed
1/4 teaspoon Vanilla essence
2-4 tablespoons fibre sweet or other sweetener
2 tablespoons alcohol (I use butterscotch liquor) to keep it from freezing too much - optional

Whip the cream until almost stiff. Beat the eggs and other ingredients and then slowly pour into the cream while stirring. Cover and freeze.

Variation:
A lighter version of this recipe uses only one egg and just the strawberries with no banana. It's almost like a frozen mousse

1 comment:

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