Tuesday, May 25, 2010

Sugar-Free Chocolate Sweets

Great sugar-free recipes I’ve found!

Even gluten-free, low-carb, etc..

Enjoy them!

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Easy Low-Carb, Low-Fat Chocolate Cheesecake

Ingredients:

16 oz. fat-free cream cheese, softened

1 pkg. sugar-free, fat-free chocolate pudding mix

1/3 cup Splenda

1 tsp. vanilla extract

1/2 cup fat free milk

3 egg whites (egg beaters also work)

Unsweetened cinnamon powder

Sugar-free chocolate chips (optional)

Method:

Use electric hand mixer! Mix all ingredients together except cinnamon and chocolate chips. Mix until completely blended. If you use the block cream cheese you may need a little extra milk to keep the batter from being too thick.

Take a pie plate and spray with Pam. Place cheesecake mixture in pan. Top liberally with cinnamon and sugar-free chips. Bake uncovered at 350 degrees for 35-40 minutes. Refrigerate until cold, and serve.

This is divine and though the chocolate chips on top are not completely necessary, trust me, you will want them! Do NOT put the chips into the batter. It will cause the cheesecake to fall apart when you try to serve it. Berries also work well as an additional topping.

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Gluten Free, Sugar Free Chocolate Chip Cookie

Ingredients:

1/4 cup boiling water

2 rounded teaspoons espresso powder

10 drops clear, liquid stevia

1/2 cup virgin coconut oil, melted

1/2 cup organic agave nectar

1 large, free-range brown egg, lightly beaten

1 tablespoon good quality vanilla extract

1 cup  organic buckwheat flour

1 cup organic brown rice flour

1/2 cup organic quinoa flour

1 tablespoon arrowroot starch

1 1/2 teaspoons baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1 teaspoon good quality cinnamon

1/8 teaspoon fresh grated nutmeg

1/2 cup unsweetened carob chips

1/2 cup organic raisins

Method:

Place 1/4 cup filtered

water in a glass measuring cup and pop it into the microwave.  Bring to a boil, then stir in espresso powder and stevia.  Set aside. Fit your stand mixer with the whisk attachment.  Place melted coconut oil and agave in the bowl.  Mix on medium high speed for 3 minutes, until lighter in consistency.  Add in egg, vanilla, and cooled espresso.  Mix on medium until combined.

Combine buckwheat flour, brown rice flour, quinoa flour, arrowroot, baking soda, xanthan gum, salt, cinnamon, and nutmeg in bowl and whisk until thoroughly combined. Change mixer attachment to the paddle and add dry ingredients to wet ingredients. With mixer on stir, combine until just mixed scraping down as needed.  Dump in carob chips and raisins. Mix on stir until just incorporated. Using a rubber spatula, form dough into a bowl and cover with plastic wrap, placing wrap directly on the surface of the dough. Chill for one hour.

Preheat oven to 350 degrees F. Line a light-colored baking sheet with parchment paper. Using a spring-release cookie scoop to form even-sized dough balls. Roll and place on cookie sheet, pressing down to flatten slightly. Bake for 15 – 17 minutes until cookies are lightly browned. Let cool on wire racks. Store in an airtight container or wrap in twos or threes and freeze for the perfect snack with coffee, hot cocoa, or a hot chai latte.

Makes about 2 dozen three-bite cookies

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Sugar Free Gluten Free Chocolate Cake

Ingredients:

1 tbsp. unsweetened cocoa powder

2 tbsp. unsalted butter

1/2 lb. semisweet cooking chocolate chunk

2 tbsp. almond flour

2 egg yolk

1/2 cup sour cream

5 egg white

1/4 tsp. salt

1 tsp. pure vanilla extract

Preparation:

Preheat oven to 350 F.

Coat a Spring form pan with butter and dust with cocoa powder.

Combine melted chocolate and remaining butter.

Stir until smooth and combined.

In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract.

Stir until well-blended.

Beat egg whites and salt until stiff glossy peaks form.

Add one-quarter of egg whites to the chocolate mixture to lighten.

Gently fold in the remaining whites until no white streaks remain.

Pour into prepared pan and smooth the top.

Bake for 20 min or until cake has risen and is barely dry on the top.

Place cake on a rack to cool.

Loosen edges of the cake with a knife and remove the pan sides.

You can also combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds.

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Healthy Chocolate (carob) Fudge

Ingredients:

100g dark sugar free carob chocolate

20 dates (stones removed)

Handful raisins

2 handfuls almonds

Few drops vanilla extract

Sprinkle sunflower seeds

Rapeseed oil to grease (or other flavorless vegetable oil)

'Note... You can use dark cocoa chocolate instead. Also it is best to use a small plastic container so the fudge can easily come out as a block once set.'

Method:

Chop 15 dates and blend them into a mushy ball in your food processor.

Put to the side till later.

Chop up your other five dates and almond nuts.

Place them into a bowl along with the raisins.

Put a small pan of water on a medium heat, place a small bowl over the top of the pan.

Do not fill the pan with too much water.

Break your chocolate into pieces and place into the small bowl to melt for your chocolate fudge.

Once melted add the vanilla to the bowl.

Stir your blended up dates into the chocolate, it will look a little lumpy.

Add it straight to the bowl containing the nuts and raisins, mix well.

Take a small plastic container and lightly grease it with rapeseed oil.

Pour the chocolate fudge mixture into it.

Spread evenly and press in the mixture with the back of a spoon quite firm.

Sprinkle with sunflower seeds, cover with plastic wrap and place in the refrigerator for an hour.

Once cooled your healthy chocolate fudge should come easily out of the plastic container.

Your chocolate fudge will look like a slab of thick chocolate, cut into little chunks and keep wrapped up or in a container in your fridge.

Enjoy your healthy chocolate fudge recipe.

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Fat Free and Sugar Free Chocolate Pudding

Ingredients:

½ cup brown sugar; I used 2/3 cup of Splenda to make this pudding as a sugar-free version

¼ cup cornstarch

1 tablespoon instant coffee powder

2 cups milk; the book specified soy milk, I have used fat-free milk

2 ounces bittersweet chocolate, chopped; I have used ¼ cup of cocoa powder

1 teaspoon vanilla extract

Pinch of salt

¼ cup walnuts, chopped; I have used walnuts here for its health benefits, since this pudding is free of any bad fats, I have named this pudding as a fat-free pudding, again this chocolate pudding can be transformed into a completely fat-free pudding by omitting the walnuts

Preparation:

Heat the milk in a pot and add the cocoa powder. Keep mixing until there are no lumps. Add the salt and Splenda and mix well. Mix the cornstarch with 2 tablespoons of water and add it to the pudding along with the vanilla extract. The pudding will start to thicken as soon as the cornstarch is added. Keep mixing under low heat for 2 more minutes, add the chopped walnuts, and switch off the stove. Once the pudding has cooled, transfer to serving bowls and chill it in the refrigerator by closing it with a plastic wrap to avoid any skimming.

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Happy Tuesday!

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