Sugar Free Desserts?

Question

I'm looking for something easy and taste good. I have to cut sugar out of my diet and I want to find a tasty replacement.

Answer 1

Angel Cookies (diet)

1 pkg. angel food cake mix
1/2 cup diet strawberry soda
1 1/2 tsp. almond extract
1 (7 oz) pkg. flaked coconut

Cover cookie sheet with foil. Use new foil for each batch. Mix together cake mix, soda, and extract for 1 minute. Then beat on medium speed 1 minute longer. Fold in coconut. Drop by tablespoonful onto cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from cookie sheet while still hot. Makes 4 dozen cookies. This recipe is from TOPS.

Answer 2

1

Answer 3

Sugar free Jello or Jelly. in Australia we haven't got most things like cool whip fat free creams butter sprays or cheese If we did Id buy them

Answer 4

can try splenda sweetener. its made fm natural sugar & does not contain aspartame or saccharin, best thing its calories is 10% of natural sugar

Answer 5

R u diabetic? a few of my friends who r not use these recipes too.
go on google .com search diabetic desserts . hope u find what your looking for.

Answer 6

Sugar-Free Chocolate Raspberry Mousse
9" pie crust, brushed with egg whites, baked and cooled

creamy raspberry filling:

1/4 cup whipping cream

1/4 teaspoon vanilla extract

1 tablespoon fruit-sweet raspberry jam or syrup, strained of seeds

1/2 pint fresh, rinsed raspberries, reserving 1 berry to garnish each slice

1 packet Equal® ( NutraSweet® as sweet as 2 teaspoons sugar), if desired

chocolate raspberry mousse:

1/3 cup fat free or light cream cheese

2/3 cup partially skim ricotta cheese

1/2 cup fruit-sweet raspberry jam or syrup, strained of seeds

3/4 cup 1% milk

1 4-serving package instant sugar-free chocolate pudding

mint sprig to decorate each slice (optional)

Creamy Raspberry Filling:

Beat whipping cream. When nearly stiff, add vanilla and strained raspberry jam or syrup. Reserving 1 berry per slice for garnish, fold in 1 cup remaining fresh raspberries--and 1 packet Equal® if desired. Spread raspberry filling evenly on the bottom of the baked pie shell.

Chocolate Raspberry Mousse:

Blend thoroughly (several minutes) in food processor or blender: cream cheese, ricotta cheese, and 1/2 cup raspberry jam or syrup. Make sure mixture is smooth, with no seeds detected. Then hand stir in the milk. Finally, beat in chocolate pudding powder, only until thoroughly mixed. Immediately pour the mousse over the berry filling, and spread the mousse evenly to the edges of the crust.

Refrigerate until congealed (30-60 minutes), or chill 15-20 minutes in freezer.

Garnish:

When ready to serve, garnish each slice with a raspberry and a mint sprig.

Best served same day.
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Sugar-Free Carrot Cake
6 egg whites or 1 cup egg substitute

1 cup apple juice concentrate

2/3 cup canola or safflower oil

1/4 cup water

3 cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

2 cups raisins

2 cups carrots (4-6 medium)

Preheat oven to 350° F.

Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray.

Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.

Pour into cake pans, and bake at 350° F. for 25 to 30 minutes. Then reduce heat to 325° F. for 8 to 12 more minutes.

Serve cooled (even refrigerated) with Cream Cheese Frosting.

Sugar-Free Cream Cheese Frosting

1 1/2 cups light cream cheese

1 1/2 Tablespoons margarine, softened

16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar)

2 teaspoons vanilla

0-2 Tablespoons 1% milk to thin frosting

Beat together cream cheese and margarine. Then stir in Equal®, and milk until powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.


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Chocolate Eclair Dessert
24 low-fat graham crackers

2 small sugar free vanilla instant pudding

3 cups skim milk

1 (12 oz) fat-free Cool Whip

1 small sugar-free chocolate instant pudding

1 1/2 cups skim milk

Place 8 crackers in bottom of 13 x 9 inch pan. (double cracker)

Mix vanilla pudding and 3 cups milk; let set 2 minutes. Gently fold in cool whip pour half on graham crackers. Top with another layer of crackers. pour remaining pudding over crackers. Top with last 8 crackers

Mix the small chocolate instant pudding with 1/1/2 cups milk let set 2 minutes spread over top layer of crackers.

Chill 6 hours or over night to soften crackers.

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Cranberry Apple Crisp

3 cups apples, peeled and sliced
2 cups fresh cranberries
1 cup Equal® Spoonful or 24 packets Equal sweetener
1/3 cup all purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal®Spoonful or 12 packets Equal sweetener

Combine apples, cranberries and 1 cup Equal® in an ungreased bowl. In a separate bowl, mix together flour, pecans, butter and 1/2 cup Equal. Sprinkle mixture over top of the apples and cranberries. Bake in a preheated 350F oven approximately 50 to 60 minutes or until bubbly and lightly browned. Serves 8.

Nutrition Information per serving:
Calories 145, Calories From Fat 72, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 0 mg, Sodium 67 mg, Total Carbohydrate 18 g, Dietary Fiber 2 g, Sugars g, Protein 1 g
Exchanges Per Serving: 1 Fruit, 1 1/2 Fat

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Sugar Free Fudge Recipe
Ingredients
16 ounces cream cheese, softened
2 unsweetened chocolate squares (1ounce each) melted and cooled
1/2 cup sugar substitute (aspartame sweetener)
1 tsp vanilla extract
1/2 cup chopped pecans


Instructions
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

Yield: 16 servings

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Title: Chocolate Cake
Categories: Diabetic, Cakes, Desserts
Yield: 16 servings

3/4 c Margarine @ rm temp
1/4 c Sugar
1/2 c Liquid egg substitue @ rm tm
Liquid sugar substitue equal
To 1/3 cup sugar
2 t Vanilla
2 c Cake flour
2 t Baking powder
1/4 c Instant dry milk;
1/3 c Cocoa
1 c Water @ room temperature

Cream together margarine and sugar at medium speed until light and
fluffy. Add egg substitue, sweetener, and vanilla to creamed mixture
and beat at medium speed for 1/2 minute. Stir together flour, baking
powder, dry milk, and cocoa to blend. Add 1 cup water to creamed
mixture along with flour mixture and mix at medium speed only until
smooth. Spread evenly in a 9 inch square pan that has been greased
with margarine. Bake at 350 degree F. for 30-35 minutes or until a
cake tester comes out clean and the cake pulls away from the sides of
the pan. Cool to room temperature and cut 4 x 4 to yield 16 equal
servings. Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT
EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm
LOW-SODIUM DIETS: Use salt-free margarine and low-sodium baking
powder.