I’m always looking for new ideas or recipes, especially desserts! Dessert is tricky at my house, as my mother is a diabetic and I do not like the taste of most sugar substitutes. Sometimes it can be really frustrating to adapt or find recipes that will be suitable for us both. I am always excited to try dishes that are naturally low in sugar or low in added sugar. Try my favorite low-sugar desserts, they’re easy and they taste great!
TIP: I use small amounts of sugar or honey in these recipes for low-sugar desserts, if you prefer you can use artificial sugar substitutes for sugar-free options.
I love sorbets; they are incredible all year round, but my favorite during the summer months. This recipe uses cherries, but any ripe, fresh fruit will require very little added sugar.
4 cups pitted cherries, fresh or frozen
1 cup water
2-4 tablespoons sugar (superfine is best)
In a blender combine fruit, water, and sugar and blend until smooth. Strain mixture through a sieve, making sure you get as much juice as possible. Throw away the left over solids. Put the juice mixture into a prepared ice cream maker until slushy. Put into a sealed container and freeze for 3 to 4 hours or until ready to serve.
While using an ice cream maker is probably the easiest, you don’t need one for this recipe. Prepare the mixture as directed and place in a baking pan cover with plastic wrap and put in the freezer. Make sure it’s flat so it doesn’t spill. Scrape with a fork every 30 minutes until the entire pan is frozen and slushy.
Variation: You can use sour or sweet cherries for this recipe, I prefer sweet since I use less added sugar.
Nothing smells better than a warm peach cobbler, unless it’s blackberry. Whatever your favorite fruit, you can still enjoy scrumptious cobblers with this low-sugar recipe.
Preheat oven to 375°F.
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground ginger or cinnamon (Depending on choice of fruit)
1/8 teaspoon salt
4 tablespoons butter
1/2 cup plain yogurt or milk
2 tablespoons sugar (optional)
1/3 cup cold water
1 1/2 tablespoons cornstarch
3 tablespoons sugar, splenda, or honey
5 cups of fruit (peeled/sliced peaches, fresh or frozen berries, or a mixture)
In large saucepan, I like non-stick, stir together cold water and cornstarch. Add sweetener or honey and fruit. Continue cooking over low heat bubbly and thick. Remove from heat, cover and keep warm.
In a medium sized bowl combine the flour, baking powder, salt, spices, and additional sugar if using. It depends on the type of fruit that you are using, sometimes I like the crust to be a little sweeter. Using a pastry cutter, cut in the butter until crumbly (like pie dough).
Beat egg and add to flour mixture. Next add yogurt or milk stirring until completely moistened. I have made this successfully with both. If using yogurt the dough will be fuller than with milk. If using milk add until dough is moistened, but not thin.
To assemble, butter the bottom and sides of a pan or cast iron skillet, non-stick spray is great for this! Pour fruit filling into pan. Top with dough, press with spoon or fingers.
Bake for 30 to 35 minutes or until crust is golden brown.
Angel Food Cake
Yes, I said cake. What dessert list would be complete without it? Since it is a little higher in sugar than other desserts, this is great for an occasional splurge. It’s great alone or with fresh fruit. I found this recipe in Reader’s Digest and it has been a favorite in our family ever since!
1 cup sifted cake flour
1/3 cup sugar
8 large egg whites, at room temperature
1 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Preheat oven to 350°F.
Sift the flour and 1/3 cup sugar together and set aside.
It is much easier to do this if you have a stand mixer, but it can be done by hand with a whisk or hand mixer with a little more effort. Whisk together the egg whites and cream of tartar in a large bowl until frothy. Slowly add 1/2 cup of sugar and salt to the egg whites, whisking all the while. Add the vanilla extract, and continue whisking until the mixture forms stiff peaks.
Gently fold the flour mixture into the egg whites until well blended. Spoon the mixture into an ungreased 10-inch tube pan.
Bake until golden brown and the cake should spring back when lightly touched in the center, it takes 30-35 minutes. Invert the cake in the pan, onto a wire rack and leave to cool completely. When it is cool, slide a long knife around the side of the pan to loosen the cake, then invert it onto a serving plate.
For variation ideas or to see this recipe read more: http://www.rd.com/food/vanilla-angel-food-cake-diabetic-dessert-recipe/#ixzz31id3PpDe