A blessing in disguise has been the sugar substitutes that are easily available in the market. And this is especially for the diabetics, who cannot consume sugar, as well as the obese, who need to curtail their sugar in take. And yet, in spite of all this, no matter what the age one just cannot resist the delicious, mouth-watering desserts. But now, one can keep heart, as one can make desserts with the same ingredients, minus the sugar granules and instead use the sugar substitutes. Cake recipes, cookies, truffles, all can be relished.
In fact, the use of fresh cream had been another worry amongst nutritionists, but the low-fat, as well as fat-free options are an answer to that concern. They do not add unnecessary calories to the diabetic dessert recipes. However, one needs to keep in mind that one cannot really binge on these desserts. They can have an extra helping or two.
Another point to keep in mind is that while the sugar substitutes look after the calorie in take, yet over indulging in them can be harmful for health. And so it has to be consumed in moderation. The damage happens over a period of time. So for the regular tea and coffee drinkers, its better to have it bland than with the sugar-free products.
Having kept this in mind, the good news is that there are desserts for everyone, whether insulin-dependent or not. Its all about cooking up a an interesting blend. To help you make a start here are some recipes…
Cherries and Almonds with Baked Apples
· ¼ cup chopped dried cherries
· 6 chopped almonds
· 1 tablespoon of wheat germ
· 2 sugar substitute
· ½ teaspoon ground cinnamon
· ¼ teaspoon ground nutmeg
· 6 small apples
· ½ cup fresh apple juice
· ¼ cup water
· 1 ½ tablespoons honey
· 2 teaspoons walnut oil
The oven has to be preheated 350 F. Put the cherries, almonds, wheat germ, sugar substitute, cinnamon and nutmeg until into a glass bowl and keep it aside. Cut the apples, unpeeled into four pieces, removing the seeds. Place the apples in butter baking dish and then evenly distribute the mixture in the glass bowl. Pour the fresh apple juice and sprinkle the honey evenly. Let is bake for no more than an hour. Serve warm.
Pear Bread Pudding
· Brown bread or multigrain bread according to preference, cut into small cubes
· 1 tablespoon cooking butter
· 2 tablespoons cooking oil
· 3 large, hard and ripe pears that have to be peeled finely sliced
· 3 cups of low-fat milk, or skimmed milk
· 4 tablespoons of sugar substitute
· 1 ½ tablespoons honey
· 2 teaspoons vanilla extract
· 1 teaspoon ground cinnamon
· ¼ teaspoon ground cloves
The oven needs to preheated to 350 F. butter the baking dish lightly. Arrange a layer of the bread cubes in the baking dish. Bake for about five minutes, till lightly toasted. Lightly coat a 9-inch square baking dish with cooking spray. In a cooking pan melt the cooking butter and stir in the oil. Add only half of the pear slices and sauté for about ten minutes. Put this into a plate and repeat with the remaining slices of pear. In a separate bowl combine the milk, sugar substitute, honey, vanilla, cinnamon and cloves. Mix this properly. Then over the layer of bread place the pear slices and then pour the milk mixture. And then cover with another layer of bread cubes. Let it bake for not more than 30 minutes. Serve straight out of the oven with some low fat fresh cream.
Rice Pudding with Fruits
· 2 cups water
· 1 cup basmati rice
· 4 cups fat-free milk or skimmed milk
· ½ cup sugar substitute
· ½ teaspoon lemon juice
· 1 teaspoon vanilla extract
· ¼ cup crushed dried pineapple
· ¼ cup black raisins
· ¼ cup apricots finely chopped
Boil 2 cups of water in a cooking pan. Add the rice and cook for no more than 10 minutes. Pour into another cooking dish draining the rice thoroughly. In another cooking pan mix the milk and sugar substitute. Add the cooked rice lemon juice and vanilla extract. Simmer for 30 minutes, till the mixture becomes thick. Add the pineapple, raisins and apricots and stir well. Then preheat the oven to 325 F. Pour the entire blend into the butter baking dish and bake for 20 minutes. Serve straight out of the oven.