USDA standards for sugar in the diet is 2-3 added tablespoons per day (or 16-32 grams). Here are three recipes that manage to satisfy the sweet tooths in my family, while keeping within that limit.
Plain, full fat yogurt
nuts and seeds (I prefer pumpkin seeds, pecans and walnuts)
1-2 tsp honey
dash of cinnamon
Mix together and enjoy!
Originally from Elena’s Pantry (www.elanaspantry.com) – a site full of gluten-free and low carbohydrate recipes. I substituted agave nectar for honey, as it is lower on the glycemic index and very delicious.
3 1/2 cups dark chocolate chunks
1 c coconut milk
2 TBSP agave nectar
1 tsp hazelnut extract
1 c toasted hazelnuts, chopped
In preparation, roast whole, raw hazelnuts in 350 degree oven for ten minutes, then place on a towel and rub together to remove some skin, then chop.
1. Melt chocolate and coconut milk together over very low heat.
2. Stir in agave nectar and hazelnut extract.
3. Stir in hazelnuts to agave nectar mix.
4. Transfer mixture to 8×8 glass baking dish.
5. Refrigerate one hour, then serve.
My son made these for a country presentation on Italy for his third grade class.
1 c water
1/2 c butter
1/8 tsp salt
1 c sifted all-purpose flour (A light gluten-free flour mix will work, too)
4 large eggs
3 c whipped cream
1. Combine water, butter and salt in medium saucepan and bring to boil. As soon as butter is melted and mixture is boiling, add flour all at once, stirring vigorously with a wooden spoon. Remove from heat and cool five minutes. Add eggs, one at a time, stirring until each is incorporated before adding the next.
2. Drop heaping tablespoons onto an ungreased, parchment paper-lined baking sheet. Bake at 400 degrees for 20-30 minutes, until golden brown, firm, and dry. Cool on a wire rack.
3. Just before serving, cut tops off, remove soft dough from inside, and fill with whipped cream.