This is a super low calorie dessert – and while it might not be Tiramisu – it is a lovely sweet treat you can eat while remaining faithfully on your diet!
Summary: Low Calorie but delicious dessert
Ingredients
- 2 large Apples, cores removed
2 T. dried Blueberries (or Cranberries)
1/4 c. Raisins
2 dried Apricots (chopped)
1/2 t. freshly Grated Ginger
1/2 t. Cinnamon
1/4 c. Orange Juice
1/4 c. Apple Juice
2 t. Honey or Agave Nectar or Maple Syrup
Instructions
-
- Preheat oven to 350 degrees
- Place apples in small baking dish – hole side up
- Mix berries, raisins, apricots,, ginger, cinnamon and juice and fill apples with mixture
- Sprinkle any excess over the top of the apples.
- Bake 20 minutes. Place on individual plates or small bowls and drizzle with honey (or agave or maple syrup)
Variations
- Stick a few cloves in the apple before baking if you like them
- Experiment with the juice you stew the apples in – Apricot Nectar?
- Use Peaches instead of apples
Cooking time (duration): 1/2 hour
Diet type: Vegan
Diet (other): Low calorie, Reduced fat, Gluten free
Number of servings (yield): 2
Meal type: dessert
Culinary tradition: USA (General)
My rating: 4 stars: ★★★★☆
Microformatting by hRecipe.
If you’ve eaten fresh cacao beans or nibs then you know most chocolate bars you get at the store have been stepped on to a degree that almost completely disguises what chocolate really is.
Amazingly the taste of this new chocolate bar from TJoes is close to uncut cacao. It has enough sugar (don’t worry) but not very much sugar at all. It’s lightly sweet but mostly rich in deeply satisfying chocolate magic!
It’s also only $1.49 for two 50 gram bars.
This is the best tasting gluten free flour mix I’ve found. There’s no predominating strong flavor that takes over the mix so the baked goods taste like . . . baked goods – not bean flour or quinoa or buckwheat. Not that those are bad it’s just sometimes a good old fashioned tasting pancake or muffin is just what is called for.
The basic idea for these came from "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero.
Use 1 batch of baking mix for each recipe below.
BAKING MIX
1/4 c. tapioca flour
1/3 c. almond meal/flour
2. T. ground flax seed (or your choice of gluten free flour)
1/3 c. brown or white rice flour
1/3 c. sorghum flour
1 t. baking powder
1/2 baking soda
1/4 t. salt
FOR CUPCAKES
1 c. almond or rice milk
1/3 c. walnut or canola oil
1/2 c. xylitol
2 t. vanilla extract
1/2 t. almond extract
1 egg (optional)
Mix these ingredients on medium speed and then mix in the baking mix above. Mix well – there’s no gluten so there’s no danger of overmixing.
Preheat oven to 350F
Oil muffin tin
Bake 20-25 minutes
FOR PANCAKES
1 c. almond or rice milk
1/3 c. walnut or canola oil
2 eggs, separated
Beat the egg whites and set aside. Whisk milk, oil and egg yolks.
Mix in the baking mix above. Fold in the egg whites.
Make the pancakes over medium heat in a saute or frying pan.
Good with blueberrries sweetened with Xylitol.
FOR COOKIES
1/2 c. butter or Earth Balance
1/2 c. xylitol
1 1/2 t. Stevia
2 t. vanilla extract
1/2 t. almond extract
1 egg (optional)
1/3 c. coconut
Mix these ingredients on medium speed and then mix in the baking mix above. Mix well – there’s no gluten so there’s no danger of overmixing.
Preheat oven to 350F
Drop by spoonfuls on baking sheet
Bake 12-15 minutes
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Put 1 1/2 cups of mixed frozen blackberries and strawberries in a food processor with 1 1/2 T. Xylitol. Blend, slowly adding unsweetned almond milk until desired sorbet consistency is achieved.
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Miss candy? These fruit sours are sugar free and awesome. I’m trying out the Watermelon Splash and Cherry Blast. Both are mighty good! I just ordered the six pack for $13.50 from Emerald Forest. Soon I’ll get to try Raspberry Dance, Citrus Sky, Keylime Dream, and Grape Blizzard.
modified from the recipe at Bob’s Red Mill (bobsredmill.com)
This is my first cake experiment since going on the diet. I will definitely make this one again. As the name implies it is moist and also very tasty.
| 1/4 c. butter |
| 1/3 c. xylitol |
| 1/2 cup almond meal |
| 3 T. coconut |
| 1/2 t. BP |
| dash salt |
| 1 large egg |
| 3 T. milk |
| 1/2 t. vanilla |
| |
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Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat until fully blended in. Add milk and vanilla and mix until combined. In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 4.5 by 8.5 pyrex loaf pan and bake at 350°F for 30 minutes.
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Mousse:
1 package firm SILKEN tofu
1 cup blueberries
1 teaspoon lemon extract
2 1/2 tablespoons Xylitol
Sauce:
1/2 cup blueberries
Break the silken tofu into pieces and place in a food processor or blender. Add the berries and the lemon extract. Blend until very smooth. Add the xylitol. Pour the mousse into individual serving glasses or small bowls. Refrigerate for 3 or more hours. You can make the mousse the night before you want to serve it. To make the berry sauce, place the thawed berries in the blender and blend until smooth. Taste and add xylitol if desired.
Before serving, pour 3 tablespoons of the berry sauce over each individual mousse.
modified to remove sugar from Bob’s Red Mill. This recipe is free of sugar, corn, wheat, yeast, milk and egg.
These were a bit dry so I "frosted" them with some Sweet Cream.
- Ingredients:
- 1 cup sifted Brown Rice Flour
- 1/2 cup sifted Amaranth Flour
- 1/4 cup Carob Powder (Toasted)
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/4 cup Water
- 1/3 cup Vegetable Oil
- 1/3 cup Xylitol
- 1 Tb Cider Vinegar
- 1 tsp Vanilla
- 1/4 cup Walnut Pieces
Preheat oven to 350 degrees F. Grease one 9-inch square baking pan, set aside.
Combine dry ingredients and sift them into bowl, mixing well. Combine liquids in small bowl and mix with fork or whisk. Pour over dry ingredients all at once and mix quickly. Batter will be thick; spread it thinly in pan. Scatter nuts on top of batter (optional). Bake 20 to 25 minutes, careful not to overbake. Typically, cracks appear in top when done.
To Make a Cake:
Follow brownie recipe exactly, except increase water to 2/3 cup. Bake for 25 to 30 minutes.
Makes 9 Servings.
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Modified from "Whipped Cream" by Rita DePuydr in Stevia: naturally sweet receipts for desserts, drinks and more!
Last night I had a Sunflower Seed Pancake with bluberries sweetened with xylitol and this sweet cream. This dessert was so good that no one would guess that it’s wheat free, dairy free and sugar free!
1/2 cup raw cashews
1/2 cup unsweetened rice milk
1/2 teaspoon Stevia
1/2 teaspoon vanilla
3 tablespoons Xylitol
pinch salt
1/2 cup oil
Grind the cashews in a blender with the rice milk until creamy. Add the sweeteners and salt and then slowly add the oil. A few drops of water will make it thinner. Add some cashews to make it thicker.
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