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"Sugar-free" has always been a "yu-u-u-c-c-k!" phrase to me. How could things that us Sweet Lovers find delicious be satisfying without sugar? Well, guess what? Thanks to my contracting a weird illness, the Web Master, now must learn to appreciate...or, at least, "tolerate"...sugar-free stuff.
So, knowing that I've got a lot of company in this "club" I'm offering a page of "half-an-hour-or-less recipes" for our old favorite, sweet desserts, since they're the hardest to replicate. Check 'em out. CONTENTS
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Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)
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***NEW***
Sugar Free Blueberry Muffins
Makes 12
As I enter this good quick & easy, you can still buy fresh blueberries at lower summer prices. Great time to make these tasty guys. But be sure there's no sugar in the o.j., ok?
1 cup blueberries
1 & 3/4 cup flour PLUS
2 tsp flour, divided use
1 Tbsp baking powder
1/4 tsp each cinnamon & nutmeg
2 eggs
1/4 cup canola oil
3/4 cup orange juice
1 tsp grated lemon or orange rind
Preheat oven to 400F and .spray muffin tin with nonstick cooking spray or line with baking cups.
Lightly coat blueberries with 2 tsp flour by shaking in a paper or zipper plastic bag.
In a large bowl, stir 1 & 3/4 cups flour, baking powder, nutmeg, and cinnamon.
In a small bowl, beat the eggs lightly, add oil, orange juice, and grated rind.
Add the liquid ingredients to the dry, stir gently but before the two mixtures are fully combined, fold in the berries.
Fill muffin cups about two-thirds full. Bake 20-25 minutes.
***NEW***
Velvety Red Cake
Serves 10-12
Of course, this recipe uses an artificial sweetener (like Splenda, Stevia or agave nectar). How else could you have a sugar-free cake? But the really amazing thing is that it's a real cake, right here on our "ready in about half-an-hour" website!
2 cups flour
2 Tbsp cocoa
1 cup buttermilk
1/2 cup shortening
1 & 1/2 cup Splenda (or similar)
2 eggs
1 oz red food coloring
1 tsp vanilla
1 tsp baking soda
1 Tbsp vinegar
Heat oven to 350F. Grease & flour one 9"x13" long baking pan.
Whisk the flour & cocoa. Set aside.
Cream the shortening, sweetener, eggs & food coloring together.
Combine vanilla & the buttermilk.
To the flour & cocoa add the sifted flour mixture alternately with the buttermilk mixture. Beat well by hand. Finally, mix baking soda with vinegar and fold gently into the cake mixture. Pour into baking pan. Bake for 25-35 minutes or until toothpick inserted in center comes out clean.While it bakes, make the Icing.
Sugar Free Icing
Makes enough icing for a 9"x13" oblong cake.
3/4 cup shortening
7/8 cup sweetener
1 tsp vanilla
3 Tbsp cornstarch
1 cup milk
Cook the milk & cornstarch until thickened, then cool. Cream the sweetener, shortening & vanilla together, then add the milk mixture to the creamed mixture and beat very well.
Chocolate Peanut Butter PuddingStrawberries and Cream
Mini Jam Turnovers
Butter-Pecan Cookies
Pecan-Macaroons
Cappucino Pudding
Sugar Free Chewy Chocolate Brownies
Layered Pudding & Cream Cheese Dessert
Peanut Butter and Banana Shake
Flour-less Sugar-less Mini Peanut Butter Cookies
Instant Banana Soft Serve
