Sugar-Free Desserts

I try, as much as possible, to use whole-wheat flour rather than white flour. A good friend gave me the tip when my husband was diagnosed with Type 2 diabetes. It seems the more fiber and more complex the carbohydrate, the less quickly it becomes glucose in the blood stream. I have found it is true with brown rice versus white rice and with sweet potatoes versus white potatoes. It also works with fruit versus fruit juice. My husband’s blood glucose levels bear this out. If you are a diabetic, you should do your own testing. If you are not, whole grains and complex carbohydrates are still better nutritionally and for controlling weight and cholesterol.

Although I have not found many processed foods that I can use, I could not make desserts without some of the wonderful sugar-free products and sweeteners on the market. I am particularly grateful for measures-like-sugar sweeteners which make it so easy to substitute in recipes. (It is important to remember that sugar substitutes will not add body to frosting and will not caramelize like sugar.) There are also sugar-free syrups and sugar free-jams, even fat-free, sugar-free ice cream.

Winter Fruit Compote

1/2 cup Merlot or other dry red wine
1/2 cup water
cinnamon and allspice to taste
(I use about 1 teaspoon cinnamon and 1/4 teaspoon allspice)
1 strip of orange peel
3/4 cup measures-like-sugar sweetener
lemon juice
2 Bosc pears
3 medium apples
1 cup pineapple chunks
2 drops red food coloring
1 tablespoon cornstarch

Put the wine, water, spices, orange peel and sugar substitute in a sauce pan. Bring to a simmer. Meanwhile peel the pears and cut into chunks, sprinkling with lemon juice as you work. Add the pears to the pan and simmer until they begin to soften. While the pears are simmering peel and chunk the apples sprinkling with lemon juice. Add them to the pan and cook until almost done. Add the pineapple chunks and simmer another minute or two.

Drain the fruit, reserving the cooking liquid. Put the fruit in a microwave-safe serving bowl. Measure the cooking liquid. If it is less than 1 1/4 cups, add a bit of water. If it is more (and it probably will be), reduce by gently boiling, then cool. Add the food coloring and stir. Dissolve the cornstarch in a bit of water and whisk into the liquid. Cook, stirring constantly until the sauce is clear and slightly thickened. Pour the sauce over the fruit.

You can serve this immediately, but I find it is better if you make it the day before, cover it and refrigerate so the flavors can develop. Reheat in the microwave.

Meringues

5 egg whites
1/3 cup measures-like-sugar) sugar substitute
1 1/2 teaspoons vanilla

Preheat the oven to 350 degrees. Lightly oil a baking sheet and set aside. Place the egg whites in a medium mixing bowl. Whip on high speed using an electric mixer or wire whisk until they each the soft peak stage. Add the sugar substitute and vanilla. Mix on high speed until medium-stiff peaks form (approx. 20-30 seconds with an electric mixer). Spoon mounds of egg whites onto the prepared baking sheet. Bake in the preheated oven for 10-15 minutes or until golden brown. Remove from the pan. Cool.

I like to layer these with sweetened fruit (using sugar substitute) and top with low fat whipped cream–sort of a high-protein shortcake.

My Favorite Apple Cobbler Revised for Healthy Eating

1/2 cup soft heart-healthy margarine
1 cup whole wheat flour
2 cups measure-like-sugar sweetener, divided
1 tablespoon baking powder
OR 2 tablespoon sodium-free, potassium-free baking powder
(I have only found this on line)
1 1/4 cups skim milk
4 apples, pared and sliced
1 tablespoon lemon juice
3 tablespoons water
1 1/2 teaspoons cinnamon

Preheat the oven to 375 degrees. Melt the margarine in a 13x9x2-inch baking dish.
In a medium mixing bowl, combine the flour, 1 cup of the sugar substitute and baking powder. Stir in the milk until just moistened. Pour over the margarine in the baking dish but do not stir.
Put the apples, lemon juice, cinnamon and remaining cup of sugar substitute in a sauce pan and bring to a low boil. Simmer about 5 minutes. Pour over the batter but do not stir.
Bake 40 to 45 minutes until done. Serve warm.

Strawberry-Swirled Egg Bread

This recipe contains all-purpose flour so be extra careful in counting your carbs. I only make this for special occasions.

1/2 cup warm water
1 envelope active dry yeast
1 tablespoon brown sugar
1/4 cup nonfat dry milk
1/4 cup warm water
3/4 cup measures-like-sugar sweetener
1/4 cup soft heart-healthy margarine
1/2 teaspoon salt (optional)
1/2 teaspoon cinnamon
3 1/2 - 4 cups all-purpose flour
1/3 cup egg substitute
1 teaspoon vanilla extract
3/4 cup sugar free strawberry preserves
3/4 cup chopped pecans
Egg wash (1 tablespoon egg substitute plus 1 tablespoon water)
Cream cheese frosting: (recipe follows)

Place the warm water in a large warm mixer bowl. Sprinkle in the yeast and stir until dissolved. Dissolve in the brown sugar, cover with a clean towel and let sit for 10 minutes. (It should be bubbly) Add the milk, additional water, sugar substitute, margarine, salt (if using), cinnamon and 1 cup flour. Beat 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add the egg substitute, vanilla and 1 more cup of flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make a soft dough. If using a dough hook, switch to it. Or turn out onto a lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover with a towel and let rise in warm, draft-free place until doubled in size, about 1 to1 / 2 hours.

Punch the dough down. Remove the dough to lightly floured surface. Divide in half and roll each half into a rectangle. (You will need to dust it occasionally with flour as your work.) Spread the strawberry preserves over the center-third (lengthwise portion) of each rectangle. Sprinkle the preserves with 1/4 cup pecans. Fold over to make a filled tube of each rectangle. Gently twist the tubes together and place on a greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Brush with the egg wash and bake 10 minutes. Brush again and bake another 5 minutes. Repeat for a total of 25-30 minutes cooking time. Let cool 20 minutes on the cookie sheet. Remove from sheet and cool completely on a wire rack.
Spread with cream cheese frosting and sprinkle with remaining pecans. This bread needs to be kept refrigerated.

Cream Cheese Frosting:

8-ounce package fat-free cream cheese
2 teaspoons lemon zest
1/2 cup (measures like sugar) sugar substitute
1 teaspoon vanilla
1/4 cup lemon juice

Beat the cream cheese and lemon zest until light and fluffy. Add the sugar substitute and vanilla and beat again. Beat in enough lemon juice to obtain a good spreading consistency.