How do you make sugar-free holiday treats?

Question

I'm having a christmas party but my friend can't eat over 20% of sugar

Answer 1

freeze-a-banana
unless your in the northern hemi then throw it on the coals
bon apetit!!!

Answer 2

Sugar Free Chocolate Pecan Torte

INGREDIENTS:

* 2 cups pecans
* 1/3 cup cocoa
* 1 t baking powder
* 1/4 t salt
* 4 eggs
* 1/2 cup (I stick) butter, melted
* 1 t vanilla
* 1/4 cup erythritol (optional)
* Artificial sweetener equivalent to 1 cup sugar
* 1/2 cup water

PREPARATION:
Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan.

1) Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.

2) Add the rest of the dry ingredients and pulse again.
(Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.)

3) Add the wet ingredients and process until well-blended.

4) Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.

5) Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.

Nutritional Information: Each of 8 servings has 2 grams of effective carbohydrate plus 4 grams of fiber, 6 grams of protein, and 334 calories.

Low Carb Peanut Butter Cups

INGREDIENTS:

* 5 oz unsweetened chocolate
* 4 oz (1/4 cup) heavy cream
* 3/4 cup powdered erythritol
* Artificial sweetener equal to 1 cups sugar (concentrated liquid Splenda preferred)
* 1/4 t salt
* 1 t vanilla
* For the filling:
* 1/2 cup peanut butter
* 1 cup almond meal/flour
* Artificial sweetener equal to 1 cups sugar (concentrated liquid Splenda preferred)
* Dash of salt

PREPARATION:
Notes on Methods and Ingredients: It is important not to overheat the chocolate. Chocolate melts at a little below body temperature - you don't need a lot of heat. There are many methods for melting chocolate - you can pour boiling water over it and then pour it off, you can heat the cream and then turn off the heat, or use your own method.
But if you heat it too much it will separate. If this happens, pour off the cocoa butter, put nuts in it along with the other ingredients (except the stuff for the filling), and it will be pretty good fudge. You'll have to start over for the peanut butter cups, though. (More About Chocolate)

The chocolate and the artificial sweetener you use will make a difference. I used Hershey unsweetened chocolate because I figured it was readily available. I also used Sweetzfree liquid Splenda, but I think Fiberfit would also work, and packets would probably work. Sources of "Liquid Splenda"

You can use natural peanut butter - it's the healthiest, but it starts to separate at room temperature. I used "Simply Jif" because it doesn't separate, and only has a trace of trans fat and no added sugar.


1. Heat cream and the rest of ingredients. Turn off heat and add chocolate. If you're melting it in the cream, let stand until chocolate is melted - stir once in awhile. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste.

2. While the cream is heating and chocolate melting, mix up the filling. If it's too sticky, put a little more almond flour or erythritol into it. You want to be able to form it easily without getting it all over your hands. Adjust sweetness (and possibly salt level) to taste.

3. Put heaping tablespoons or globs of the chocolate the size of a walnut into the mini muffin tin. If it is thick enough you can sort of push out a place in the center and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.

4. Form the peanut butter into smaller globs/balls. Push them into the chocolate, including pushing the top so it's flat.

5. Chill the whole thing in the refrigerator for half an hour or so.

6. Remove from fridge and run hot water over the bottom of the pan for just a few seconds.

7. Take a thin knife (I use plastic) and insert it at the edge of a cup. You should be able to turn the whole thing a bit - then you know you can easily pop it out. If it doesn't work right away, give it a few seconds so that the heat can penetrate, or it may need another shot of heat.

Nutritional Information: Each of 18 pieces has 2.5 grams of effective carbohydrate plus 2 grams of fiber and 125 calories.

Answer 3

I have had *some* luck substituting splenda for sugar in baking. I make an apple pie with splenda, and pumpkin pie. Both taste pretty good. If your friend can eat a little sugar, you could mix splenda and real sugar.

I find that cookies are tougher. The texture is not easy to replicate with splenda, but I still do it to keep away from the sugar.

Answer 4

1/3 C. water

2/3 C. granular fructose

2 (0.8-ounce) packages sugar-free vanilla pudding (not instant)

3/4 C. evaporated skim milk

2 extra-large eggs

1 unbaked 9-inch pie shell

1/4 C. chopped pecans

1/2 C. Grape-Nuts cereal

Preheat oven to 350° F.

Combine water and fructose and simmer over low heat 5 minutes, then cool.

Mix dry pudding into fructose mixture. Add skim milk and eggs and blend well.

Pour into pie shell and sprinkle pecans and Grape-Nuts on top.

Bake for 30 minutes

Answer 5

Sweetie,that is simple.Do not stress over it,as my grandma is a diabetic,and we are constantly coming across the same issue.Buy "Splenda".It is a sugar substitute,but doesnt have an after taste like "Sweet N Low" does.Follow your favorite recipes according to direction,and use splenda in place of the sugar.You measure it exactly as you would sugar.Relax,it isnt as complicated as it may seem.Good luck hun,and have a good evening!

Answer 6

Go to Splenda.com. Alot of wonderful recipes...My mom is diabetic and there are alot of yummy recipes I have made. The best ever is apple pie....no one could taste the difference!

Answer 7

try:

http://www.alittlechristmasmagic.com/diabetic_chris.html ,

http://www.diabetic-lifestyle.com/christmas.htm ,

http://www.knowledgehound.com/topics/christmas_recipes/htm

Answer 8

what happens if it's 19% is that calling it too close???

Answer 9

No Problem dude, I;ve got your party set ;)

Appetizer

Cocktail Sauce:
1 cup no-sugar added raspberry preserves
1/4 cup prepared horseradish
3 tablespoons SPLENDA
2 tablespoons tomato paste
3 teaspoons sherry wine vinegar
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 jalapeno pepper, minced
1/2 teaspoon salt
1 pinch black pepper

2 pounds cooked, peeled and deveined shrimp

Directions Place cocktail sauce ingredients in a food processor or a blender. Process or blend for 30 seconds or until smooth.
Chill cocktail sauce at least 2 hours before serving. Serve with shrimp. Cocktail sauce will keep, refrigerated, for five days

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MAIN COURSE!

Citrus Glazed Chicken with Almonds

4 ounces boneless, skinless chicken breasts
3 tablespoons orange juice concentrate, thawed
2 tablespoons fresh lemon juice
1/2 cup chicken broth
3 tablespoons SPLENDA
1 1/2 teaspoons cornstarch
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 cup almond slices, toasted
Directions Preheat oven to 425 degrees F. Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce). Bake in oven 15-20 minutes or until cooked through.
Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan. Blend together SPLENDA and cornstarch in a small bowl. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve.

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SIDE YUMMY

Coleslaw

1/2 head green cabbage, sliced paper thin
1 Spanish onion, sliced paper thin
1 small carrot, grated
1 teaspoon salt
1 cup SPLENDA divided
1/4 cup vegetable oil
1/4 cup champagne vinegar
1 1/4 tablespoons dry mustard
1 1/2 teaspoons celery seeds

Directions Combine cabbage, onions, carrot, salt and 1/2 cup SPLENDA® Granular in a large bowl. Set aside.
Whisk together the remaining 1/2 cup SPLENDA, oil, vinegar, dry mustard, and celery seeds in a small saucepan; bring mixture to a boil over medium-high heat. Pour hot mixture over cabbage mixture, tossing to coat.
Cover and chill one-hour or overnight.

----
Dessert THE BEST PART!!!

Chocolate Marble Cake

Cake:
3 tablespoons Dutch process cocoa
1 tablespoon SPLENDA Sugar Blend for Baking
1/4 teaspoon baking soda
2 1/2 tablespoons hot water
2 cups sifted cake flour
1/2 cup SPLENDA® Sugar Blend for Baking
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
2 large eggs, lightly beaten
2/3 cup milk
1 teaspoon vanilla extract

Glaze (optional BUT SO GOOD )
2 tablespoons whipping cream
1/4 cup semisweet chocolate morsels


Directions Preheat oven to 325 degrees F. Grease and flour a 6-cup Bundt pan or an 8 1/2x4 1/2-inch loaf pan. Set aside.
Combine cocoa, 1 tablespoon SPLENDA® Sugar Blend for Baking, and baking soda; gradually stir in hot water to form a paste. Set aside.
Combine flour, SPLENDA Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonfuls into prepared pan. Gently swirl batters with a knife to create a marble effect.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
Glaze Directions: MICROWAVE cream in a glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Place mixture in a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake



Hope this helps my bud :)