I caught up with my good friend and cookbook co-author, Marlena Attinasi, and asked her to share her top three low-sugar recipes. The following recipes are simple and kid-friendly. Enjoy!
Aunt Peenie’s Peach Cobbler (Light)
(full-sugar version featured in A Mixed Girl’s Favorite Recipes by Gloria Govan Barnes, wife of NBA star Matt Barnes of the LA Clippers)
4 cups peaches or apples (peeled and sliced)
½ cup brown Splenda sugar blend
1 cup Splenda sugar blend
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon vanilla extract
1 tablespoon corn starch
¼ cup water
2 pre-packaged refrigerated pie doughs
Preheat oven to 375 degrees F
To make the peach filling: In a large bowl, stir together sugars, cinnamon, and nutmeg. Add peaches and gently toss to coat. Mix together cornstarch and water to create slurry. Add vanilla extract and stir into peaches to incorporate. Butter a 12×8 inch baking dish and add peach mixture. Roll out two of the pie dough crusts and place on top of the peaches to cover. Pinch dough around edges to create seam and poke holes on top to vent while baking. Top with 3 -4 pats of butter and bake for 25 to 30 minutes or until the crust is golden brown and the peaches are bubbling. *Serve with vanilla ice cream or fresh whipped cream.
Light and Yummy Strawberry Almond Parfait
3 cups Sugar-Free Cool-Whip or non-dairy topping
2 cups of fresh sliced Strawberries
6-8 light and delicious Almond Cookies (see recipe below)
4 large high ball glasses
Alternating cookies, Cool Whip, strawberries, layer the ingredients in a glass. Top with remaining strawberries. Refrigerate for one hour.
Fun to make with your kids! It’s also a great dessert for kids who are lactose intolerant. Gluten-free, lactose-free, and gluten free.
Light and Delicious Almond cookies
2 cups sliced almonds
6 egg whites
1/4 teaspoon of salt
1 cup -Splenda sugar blend
1/2 teaspoon cinnamon
1/2 teaspoon of vanilla
Preheat the oven to 325 degrees F.
Toast the almonds on a baking sheet in the oven until they are golden brown, approximately 8 to 10 minutes. When the almonds are toasted, chop them either by hand or in a food processor.
Put the egg whites in the bowl of a stand mixer and add a pinch of salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar, vanilla and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds.
Drop the batter in 1 1/2 inch rounds onto a nonstick cookie sheet. Bake for 14 minutes. Remove from the oven and cool. These cookies can be stored in an airtight container for up to a week.
Marlena Attinasi, co-author of A Mixed Girl’s Favorite Recipes by Gloria Govan