Posts Tagged ‘desserts’
Here are some more delicious and nutritious holiday recipes using SlimSweet, a zero-calorie sugar alternative made from Lo Han, a naturally-sweet fruit that has been used in China for hundreds of years as a natural sweetener and medicinal plant.
Hot Cocoa
Ingredients:
1 Tbsp. SlimSweet (adjust to taste)
1/4 c cocoa powder
1 pinch salt
1/3 c hot water
4 c milk
3/4 tsp. vanilla extract
Directions:
In medium saucepan, mix SlimSweet, cocoa and salt; stir in water. Cook over medium heat, stirring constantly, until mixture boils; boil and stir for 2 minutes. Add milk; stir until well blended. Cook, stirring often, until hot. DO NOT BOIL. Remove from heat; stir in vanilla. Beat with whisk until foamy. Makes 4 servings.
Single Serving: In microwave-safe mug, combine 1 heaping tsp. cocoa powder, 1/4 tsp. SlimSweet (adjust to taste), 2-3 drops of vanilla extract, and a dash of salt. Add 2 tsp. cold milk; stir until smooth. Fill cup with milk. Microwave on high for 1 – 1 1/2 minutes or until hot. Stir to blend; serve.
Homemade Whipped Cream
Ingredients:
1/2 c whipping cream
1/2 tsp. SlimSweet
1/4 tsp. vanilla extract
Directions:
Beat ingredients together on high until soft peaks form.
Gourmet Sweet Potatoes
Ingredients:
5 sweet potatoes
1/4 tsp. salt
1/4 c butter
2 eggs
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 Tbsp. SlimSweet
1 tsp. heavy cream
1/2 c butter, softened
3 tsp. all-purpose flour
3/4 c packed light brown sugar
1/2 c chopped pecans
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 c butter, eggs, vanilla extract, cinnamon, SlimSweet and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine 1/4 c butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake for 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Almond Pound Cake
Ingredients:
1 c unsalted butter
1 Tbsp. plus 1 tsp. SlimSweet
5 whole eggs
2 c almond flour, ground
1 tsp. baking powder
1 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees F (175 degrees C). Cream the butter and SlimSweet together. Add eggs, one at a time, beating after each one is added. Mix almond flour with baking powder; add to egg mixture a little at a time. Add extracts. Pour into 9-inch greased cake pan. Bake for 50-55 minutes.
Variations: Add cocoa and eliminate lemon extract for chocolate pound cake. Add banana extract instead of lemon extract and add some chopped nuts for banana nut cake.
Stay tuned for Part III and more delicious SlimSweet recipes!
(Click here to try SlimSweet now! As a HomeCure Blog subscriber, use code FREESHIP to get free shipping on your order too!)
We all know about the potential dangers of artificial sweeteners, which have been linked to everything from cancer, headaches and depression to neurological damage and – ironically enough – weight gain. Although artificial is obviously not the way to go, there are also dangers associated with ingesting high levels of refined sugar.
But never fear – there are many healthier options that not only taste great, but are also lower on the glycemic index, good news for those who have blood sugar concerns. You have probably heard of some of these alternatives, such as Stevia, Agave Nectar and Xylitol, but there is also a less-known option that not only tastes amazing but is also zero calories…
Made from a natural fruit called Lo-Han, SlimSweet is a zero-calorie, totally delicious and nutritious way to sweeten up your life. You can use SlimSweet instead of sugar in your coffee or tea, on cereal, in cakes and pies, on top of fruit, or anywhere you would normally use sugar – you can let your imagination run wild! Click here if you’d like to give it a try, it’s only $3.58 through Sunday of this week, and our blog subscribers will also get free shipping by entering code FREESHIP in your shopping cart.
With the approaching holiday season in mind, here are some delicious recipes you can make with SlimSweet.
SlimSweet Eggnog
Ingredients:
1c. milk
3 Tbsp. heavy cream
1 egg
1/8 tsp. cinnamon
1/8 tsp. allspice
1/4 tsp. SlimSweet
1 1/2 to 2 ounces brandy or rum (optional)
cinnamon stick
Directions:
Shake together milk, cream, egg, allspice, SlimSweet and brandy and rum with cracked ice and strain. Sprinkle grated cinnamon on surface. Serve immediately. Serves one.
Pumpkin Bread
Ingredients:
2 eggs
2 Tbsp. SlimSweet
1/2 tsp. each of cloves, nutmeg and cinnamon
3/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 c salad oil
1/2 c water
1 c pureed pumpkin
1/2 c nuts (pecans work great!)
1 2/3 c flour
Directions:
Mix all ingredients together. Bake in loaf pan for 1 to 1 1/2 hours at 325 degrees. Remove from oven and let stand for 10 minutes. Remove from pan and cool on a rack before enjoying.
Candied Yams
Ingredients:
4 sweet potatoes, peeled and sliced or cubed
1/2 c water
1 c butter
2 Tbsp. SlimSweet
Directions:
In a large pot over medium heat, place potatoes in water. Top with butter and SlimSweet, cover and bring to a boil. Reduce heat to low and simmer, without stirring, until mixture is thick and syrupy, about 40 minutes. Mixture will thicken slightly as it cools. Remove from heat and serve warm.
Cranberry Sauce
Ingredients:
1 Tbsp. plus 2 tsp. SlimSweet
1 c orange juice
1 (12 oz) package fresh cranberries
Directions:
In a medium saucepan over medium heat, dissolve the SlimSweet in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.
Great Pumpkin Dessert
Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 Tbsp. plus 2 tsp. SlimSweet
4 tsp. pumpkin pie spice
1 (18.5 ounce) package yellow cake mix
3/4 c butter, melted
1 1/2 c chopped walnuts
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan. In a large bowl, combine pumpkin, milk, eggs, SlimSweet and spice. Mix well, and pour into the pan. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts. Bake for 1 hour or until a knife inserted near the center comes out clean.
Stay tuned for Part II, coming your way later this week!
Nutty and nutritious flax seeds make these tasty treats and desserts even sweeter!
Blueberry Flax Smoothie
1 banana
1/2 cup fresh blueberries
1 tsp ground flaxseed
1/2 cup vanilla yogurt
1/2 cup orange juice
crushed ice
Place all ingredients in blender. Blend for 30 seconds or until desired consistency. Pour into tall glass and enjoy!
Sweet & Nutty Gourmet Popcorn
3 quarts popped popcorn (plain)
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp salt
1/2 cup light corn syrup
5 oz bag sliced natural almonds
1/2 cup ground flaxseed
1/4 tsp baking soda
1 1/2 tbsp butter flavoring
Place popped popcorn in a large roasting pan that’s been sprayed with a non-stick spray. Set aside. In saucepan on low heat, mix sugars, butter, salt & corn syrup. Let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with a clean spoon. (This is done so all sugar and salt crystals dissolve and none get back into the mixture.) Turn heat down and let boil gently without a lid for 5 minutes, stirring constantly. After 5 minutes, remove from heat and stir in baking soda. Syrup will foam but this is normal. Stir until baking soda is completely dissolved. Add butter flavoring and stir.
Pour mixture slowly over popcorn while stirring constantly, until all popcorn is coated. When popcorn is coated, add almonds and ground flaxseed and stir well. Place in a preheated oven at 225 degrees for 1 hour, stirring and mixing popcorn every 15 minutes. When popcorn is finished baking, pour onto a non-stick surface and allow to cool.
Pecan-Flax Tasties
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup powder sugar
1 egg, beaten
1/4 tsp salt
1/2 tsp cream of tartar
1/2 tsp baking soda
1 tsp vanilla
1 3/4 cup flour
1/2 cup finely-chopped pecans
1/8 cup ground flaxseed
Preheat oven to 350 degrees. Combine flour, cream of tartar and baking soda and set aside. Beat vegetable shortening and sugars together until fluffy. Add vanilla, salt and egg. Beat until smooth. Add flour mixture. Blend until thoroughly mixed (dough will seem a little thick). Stir pecans and ground flaxseed into dough with a spoon and blend well. Chill dough for 30-45 minutes. Roll cookie dough into 1-inch balls and place on an ungreased cookie sheet. Flatten balls to 1/4 inch thick. Bake in a preheated oven for 12-15 minutes until slightly golden.
Apple Cobbler with Flax Cookie Topping
Apple Filling
1 20oz can sliced apples*
Divide into:
1 1/2 cups apple juice from the can of apples
1 cup apples, drained
2 cups chopped walnuts
1 tbsp + 2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
3 tbsp melted butter
1/4 cup white corn syrup
1 cup brown sugar
In mixing bowl add all ingredients and stir well. If you do not have enough apple juice from the can of apples, add a little water to make up the difference. Set aside
*If substituting soft fruit such as peaches, decrease liquid.
Cookie Topping
1 stick of butter (chilled)
1/2 cup brown sugar
1/4 tsp vanilla
1 egg yolk
1/2 cup flour
1/4 tsp baking powder
1/8 cup ground flaxseed
1/4 tsp salt
Cut butter into four pieces and place in food processor. Add sugar, vanilla and egg yolk. Process until blended. Add flour, baking powder, ground flaxseed and salt. Blend ingredients until mixed well (should form a ball very quickly). Remove from food processor, place between two pieces of waxed paper and chill just long enough so that you can roll dough out without it sticking to the wax paper. Spray an 8″ x 11.5″ x 2″ baking pan with non-stick spray and pour apple mixture in. Roll dough out to the size of the baking pan. Cover apple mixture with rolled-out cookie dough topping. Bake at 375 degrees 20-24 minutes. Top should be golden brown.
Serve hot, crust side down, with a generous serving of your favorite vanilla ice cream on top.
Flax Nut Torte
2 1/2 cups sugar, divided
1 cup whipping cream
1 cup coarsely-chopped pecans
1/2 cup slivered almonds
1/4 cup ground flaxseed
1/2 cup coarsely-chopped walnuts
powdered sugar
1 cup unsalted butter
1 egg
1/2 tsp vanilla
2 3/4 cups flour
1 egg white
1 tsp water
Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts and ground flaxseed, cool and set aside.
Cream butter and 1/2 cup sugar until light and fluffy. Blend in egg and vanilla. Add flour and mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of a 10-inch spring form pan. Spread nut mixture evenly over dough in the pan. Roll remaining dough into a 10-inch circle between two pieces of wax paper. Place over nut mixture and pinch edges to seal. Brush with combined egg white and water. Bake at 350 degrees for one hour. Cool. Dust with powdered sugar, if desired.
Keep an eye out for the fifth and final installment in our Flax Recipes series: Breads!
