The Better Baker: Sugar free

Showing posts with label Sugar free. Show all posts

Saturday, October 16, 2021

Creamy Homemade Chocolate Pudding (Microwave/Sugarfree Options)

My oh my!

To me, it's hard to beat homemade pudding from scratch!

For me, it's comfort food - something my mama use to make and we loved it warm!

This is a simple recipe and can be ready to enjoy in minutes.

And I love it can easily be made sugar free!

There are many variations out there, but I wanted to be sure I

keep this one handy, and am so happy I can add it to my blog to make it

readily available to me...and to you too!

Do enjoy soon! This is a quick and fabulous dessert to keep you warmed

in the wintertime, but great all year long.

I know my mama always used Hershey's baking cocoa, but I have

used Nestle and I think that works just as well.

You might want to double this recipe and make a pie and a few servings of pudding! MMMM Good!

CREAMY HOMEMADE CHOCOLATE PUDDING

2/3 c. sugar

(I used xylitol - may use half sugar and half sweetener or full sugar)

1/4 c. baking cocoa

3 Tb. cornstarch

1/4 tsp. salt

2-1/4 c. milk

(I used almond milk)

2 Tb. butter, cut into pieces

1 tsp. vanilla extract

In a medium saucepan, mix sugar, baking cocoa, cornstarch and salt. Whisk well to blend. Gradually add milk to saucepan; whisking until smooth.

Cook over medium high heat, stirring constantly. Mixture will come to

a boil; boil 1 minute, stirring constantly.

Remove from heat; add butter and vanilla. Whisk to blend.

Pour into 4 serving dishes. Cover with plastic

wrap. Cool in refrigerator 4-5 hours or until set well. Top with

whipped cream.

Yield: 4 servings

MICROWAVE DIRECTIONS: In a 1-qt. microwave safe bowl, combine sugar, cocoa, cornstarch and salt. Whisk until blended, then slowly stir in milk until smooth. Microwave on high, uncovered, for about 2 minutes. Whisk well, then microwave 3 or 4 more minutes, stirring after each minute, until thick. Add butter and vanilla; allow to cool. Serve as suggested above.

Tuesday, September 21, 2021

Snickers Caramel Apple Salad (Sugar free option)

This luscious 3-basic ingredient salad/dessert will have you running for M-M-More! It's SO quick & easy!!

Did I mention addicting???

I've made this a few times recently and every time I do, I'm hearing

RAVES about how good it is! And always get asked for the recipe!

It's similar to Watergate Salad (in mixing), but this one tastes even better,

in my humble opinion!

I LOVE Caramel everything!

I love using SUGAR FREE Butterscotch Pudding! No one would guess it's sf.

But it's great with 'regular' instant pudding too.

(If you want totally sugar free, omit the candy bar!

But I do think you could add sf peanut butter cups that would be great!)

The chopped Snickers candy bar is optional, but chocolate always makes

everything better, right? It adds some nice texture too.

The apples add such a lovely crunch.

You don't really taste the pineapple, as the caramel (butterscotch)

takes over!

Whip it up soon - your family will love you for it!! Impressive for any

meal - great for potlucks.

(hover over photo to pin)

SNICKERS CARAMEL APPLE SALAD

1-20 ozs. can crushed pineapple, slightly drained

1 box (4-serv. size) (sugar free) instant butterscotch pudding

1/2 to 1 full 8 ozs. tub Cool Whip, thawed

2 apples, peeled and cut into bite sized pieces

2 Snickers candy bars, chunked (optional)

chopped peanuts, optional

In large bowl, pour crushed pineapple. Stir in dry instant pudding mix,

mixing until smooth. Add as much Cool Whip as you'd like.

(You can make this much ahead - refrigerate - then mix in chopped apples just before serving)

After apples are stirred in, stir in a few pieces of chopped Snickers if preferred.

Top with a few more candy chunks, and/or chopped peanuts. Serve chilled.

Wednesday, October 9, 2019

The Bryan Times - October 7, 2019 - Apple Dishes

I thought it fitting to get your juices (er, cider?:) flowing about the most popular fruit in America - Apples. This versatile fruit is thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"!

Caramel Apple Salad (Sugar Free Option)

Select apples that are firm and bruise free. Chilled properly, they should last about 90 days. When I was a kid, we always wrapped apples separately in newspaper and stored them in a horse tank in our cool basement. When one apple went bad, the ones around it were protected. There's another saying with much truth "One Bad Apple Spoils the Bunch". I know that refers to other things besides the fruit itself.

It's difficult to choose a few apple recipes to share. I have nearly 100 recipes using apples on my blog, so you may see more in upcoming columns.

EASY CINNAMON BAKED APPLES

For 6 Apples: Cream 1 stick butter, 3/4 c. brown sugar and 1/2 tsp. vanilla. Core each apple leaving bottom intact. Fill with creamed sugar mixture. Then divide 1/4 c. red hot candies evenly on top. Place in baking dish; pour 1 c. apple cider (or juice) in bottom of dish. Bake uncovered at 375 for 45 minutes. Or you could 'bake' them in your crockpot - 4 - 5 hours on low or 2 - 3 hours on high. They're sure to make your house smell wonderful.

This fabulous salad is addicting and so simple. A terrific dish for those needing to watch their sugar intake.

CARAMEL APPLE SALAD (Sugar free option)

1 (20 ozs) can (no sugar added) crushed pineapple, slightly drained

1 sm. (4-serving size) box (sugar free) butterscotch

pudding mix

1 (8 ozs) tub frozen (fat free) whipped topping, thawed

4 unpeeled apples, diced

1/2 c. dry roasted peanuts, chopped

Place pineapple in medium bowl. Stir in dry pudding mix and blend well. Add whipped topping, then stir in apples and nuts. (I prefer to add nuts on top as they tend to soften). Refrigerate until ready to serve. Best eaten within first day.

Grandma's Waldorf Salad

This is a deliciously crunchy salad recipe I found in a Gooseberry Patch Cookbook.

GRANDMA'S WALDORF SALAD

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

a few sprinkles each of salt & sugar

Stir together all ingredients in a large bowl. Cover and chill until serving time.

Even some who think they don't like butterscotch go wild over this moist cake.

BUTTERSCOTCH APPLE CAKE

1-1/4 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. white sugar (I use 3/4 c.)

1/2 c. vegetable oil

(I use half applesauce)

2 eggs, beaten

2 c. peeled, chopped apple

1/2 c. pecans, chopped

1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon. Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined. Stir in the apples, pecans and 1/4 cup butterscotch chips.

Pour into prepared pan. Sprinkle with remaining butterscotch chips. Bake 40 - 45 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack. Yield: 4 - 6 good-sized servings

One more fun fall idea - a healthy one even. Make "Pumpkin Oranges" and "Ghostly Bananas" for a fun treat. Peel mandarin oranges (or clementines), pith removed, then place a small stick of celery in it for the 'stem'. Push chocolate chips, upside down, into the banana, for a face. The kids will enjoy helping you!

"Winter is an etching, spring, a watercolor, summer, an oil painting and autumn, a mosaic of them all." ~Stanley Horowitz

Wednesday, August 21, 2019

The Bryan Times - August 19, 2019 - Lemons

While I do remember I shared some lemon recipes with you a few months ago, there are so many options using this citrus fruit loaded with Vitamin C, I just had to share more ideas. And I did say I'd share some lemonade recipes, so here you are...

I'm sure you've heard the old saying, "When life hands you lemons, make lemonade". While that's a great perspective, we can do so much more with lemons and their peel.

Luscious Lemon Cooler Cream Cake

Use juice or peel to freshen your microwave, and help you get it clean in no time! Add lemon rinds (or juice) to a microwave-safe bowl (I use my glass measuring cup) filled with 2 c. water. Microwave on high for four or five minutes. Let stand another five minutes, allowing the water to steam the walls and top of the oven. Remove the hot bowl (carefully!) and wipe away the mess with a towel. AND the microwave will smell clean and fresh. You're Welcome!

If your fridge needs a pick-me-up, dab a cotton ball or sponge in lemon juice and leave it in the refrigerator for a few hours to neutralize odors.

My sis-in-love, Carol Herman, shared this dessert with us at a recent Baker Sibling gathering. We all went a little crazy over it. The only thing I changed was to cut the amount of cold water in half.

LEMON COOLER CREAM CAKE

1 box (18 ozs) lemon cake mix

1 c. very hot water

1/2 c. cold water

2 sm. boxes (4-serving size) lemon jello, dry

1 c. milk

1 sm. box (4-serv. size) instant lemon (or vanilla) pudding mix

1 tub (8 ozs.) frozen whipped topping, thawed

Prepare cake and bake in a 9" x 13" baking dish, according to package directions. Remove from oven then poke holes all over the top of the cake with a fork.

In glass bowl, combine 1 c. hot water with 1 box lemon jello; stir until dissolved; add 1/2 c. cold water, then pour mixture over warm cake. Chill in refrigerator until cool.

In a large bowl, whisk together milk, instant pudding mix and second box of lemon jello until powders are dissolved, and not grainy. Fold in whipped topping and spread over cake. Refrigerate until serving. Yield: 12 - 15 servings

Hope you enjoy these fruity, refreshing drinks. Great to help you 'chill'.

Simple Homemade Lemonade

(Sugar Free Option)

SIMPLE HOMEMADE LEMONADE

1 scant cup (just less than) sugar or sweetener

1 c. water

7 c. water (sparkling - for a 'kick')

1 c. fresh squeezed (or bottled) lemon juice

1 lemon, quartered, for serving

1 lemon sliced, for serving

Make a simple syrup by adding sugar and 1 c. water to a saucepan; heat until sugar is dissolved. (I used a microwave safe dish and warmed it for 2 minutes - stir until sugar dissolves). Allow to cool.

Add 7 cups water and lemon juice to 2-qt. pitcher. Add simple syrup and stir well. Pour into tall glasses filled with ice. Add a slice or two of lemon...garnish the rim with a lemon wedge and serve with a smile. Yield: 6 - 8 servings. Recipe can easily be doubled to make a gallon! TIP: I suggest not adding slices to lemonade until ready to serve as the peel can make the lemonade bitter if it sits too long.

WATERMELON LEMONADE

2 c. water

3/4 - 1 c. sugar

(or xylitol..or your fav sugar substitute)

1 c. freshly squeezed lemon juice (strained)

(about 6 - 8 lemons)

2 generous cups of cubed watermelon (seeds removed)

2 c. cold water or sparkling water

Ice

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool. Meanwhile, puree watermelon in blender and strain to remove any seeds. You should have about 1 c. watermelon juice. Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill. Serve over ice.

Lady Bird Johnson once said “Children are likely to live up to what you believe of them."

Friday, July 26, 2019

No Bake Lemon/Blueberry Cheesecake Pie (Sugar free options)

I've been wild about no bake cheesecakes for a long time, but am always willing to try ANOTHER new recipe!

I enjoy the simple recipes from Amanda at I am baker and this is just another one that invited me to whip it up.

I revised it a bit by using less cream cheese and powdered sugar...

and I used SUKRIN icing sugar free powdered sugar.

(Info below comes from Netrition website)...

Sukrin Icing is finely ground Sukrin with a little bit of added Stevia. Sukrin Icing is a natural origin powdered sugar alternative that dissolves easily and is perfect for no-bake desserts or cakes, butter cream and cream cheese frosting, and iced teas. Sukrin is made of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process. A small amount of steviol glycosides is added to obtain the same sweetness as regular powdered sugar.

I find it works well when I need something sugar free....

I also decided to add a few fresh blueberries that I'd just gotten from our local farmer's market. I love the lemon/blueberry combo!

Anyway...this dessert is very fluffy and simple to put together. Lemon is always a refreshing summer flavor!

You decide how much LEMON you want by adding more or less of the powdered sugar, and also adding lemon extract, or choosing not to.

And I think nothing beats the flavor of fresh squeezed lemons!

Kudos to this awesome recipe!

The blueberries are optional...

This recipe kept very nicely in the fridge for 5 days!

Amanda's recipe has a fuller pie filling and she also shares a recipe for a Shortbread crust. MMM!

NO BAKE LEMON/BLUEBERRY CHEESECAKE PIE

2 pkgs. (8 ozs. each) cream cheese, softened to room temp

3/4 heaping c. powdered sugar, or more to taste

(or Sukrin icing sugar for sugar free)
juice of 1 lemon, just about 1/4 c.
1 tsp. lemon extract
yellow food coloring, optional
2 c. (sugar free) whipped topping (more to garnish)
3/4 c. fresh blueberries, washed and dried
lemon slices for garnish, optional
8" prepared graham cracker crust

In a large bowl, beat cream cheese until it's light and smooth. Add powdered sugar, lemon juice and lemon extract; beat until blended well. (If using food coloring, add a few drops now). Fold in whipped topping by hand, then fold in blueberries; pour mixture into prepared pie crust. Refrigerate for at least 2 hours before serving. Serve with remaining whipping topping; adding a lemon slice for garnish, if desired.
(Add some fun by making a twist)

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