Last Sunday, we took a look at low-sugar and sugar-free candy. Continuing the search for holiday desserts, this week we’ll be talking about low-sugar and sugar-free cookies and cakes. As discussed last week, I see fit to give prominence to people who, for health or other reasons, take care of themselves by eating sugary desserts. We’ve got your back!
Plus:Jackie Corser: Christmas Sweets
I love making Christmas desserts but the most important thing for me is to pay special attention to create a couple of sugar free or low sugar desserts for my guests who do not consume sugary items. This is a time of year to express love and kindness through our kitchen and to create a comfortable and welcoming family table.
And with this I couldn’t agree more!
Jacqueline Iannazzo-Corser is a contributing writer for The Monroe News and writes about food and recipes. She is a chef, co-owner of Public House, Opportunity Center Culinary Specialist at Arthur Lesow Community Center, and Adjunct Professor of Culinary Arts at Monroe County Community College. You can reach her at [email protected]
Easy Sugar Free Cinnamon Cookies
2 tbsp. Water
5 teaspoons fructose sweetener
1 teaspoon ground cinnamon
1 ½ cups all-purpose flour
½ teaspoon bicarbonate of soda
¼ teaspoon salt
Beat the eggs and water until light and fluffy.
Beat in the sugar replacement and ground cinnamon.
Combine the flour, baking soda, and salt in a sieve then sift half of the dry ingredients over the egg mixture.
Fold to mix completely.
Repeat with the remaining dry ingredients.
Place a teaspoon on greased baking sheets, spaced 2 to 3 inches apart.
Bake at 375 degrees for 10 to 12 minutes.
Note: Double this recipe if you like. The presentation of this cookie will have a thick appearance. There are plenty of sugar free frostings on the internet if you choose to add.
Easy Sugar Free Snowball Cookies
Makes 35 cookies
1 cup + 1 tbsp. Softened Butter
½ cup Splenda
2 teaspoons vanilla extract
1 ¾ cup all purpose flour
1 cup chopped pecans
¾ cup unsweetened powdered sugar
Preheat oven to 300 degrees.
Line a cookie sheet with parchment paper.
Using a mixer, mix the softened butter with Splenda on low speed in a mixing bowl. Add the vanilla extract.
Next, add the flour to the mixing bowl adding the flour slowly until just combined.
Lastly, add the chopped walnuts.
Roll the dough into balls and place the cookies on the prepared baking sheets with a small spoon or spoon.
Bake for 18-20 minutes and cool on a wire rack.
When cool, roll the cookies in the powdered sugar to coat.
Note: If the dough is sticky, it will help to put a little flour or oil on your hands.
White Bundt Cake Sugar Free
Makes 10 to 12 slices
2 cups of raisins
3 cups of water
3 tablespoons liquid sweetener
¾ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon of baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 cups all-purpose flour
1 cup of chopped walnuts
1 cup unsweetened applesauce
Preheat oven to 350 degrees.
Grease and flour a 10-inch Bundt pan.
In a saucepan, combine the raisins with water and cook until the water is absorbed, then cool.
Combine the eggs, applesauce, vegetable oil, vanilla, and liquid sweetener, then mix well.
Sift the flour, baking soda, salt, ground cinnamon, and ground nutmeg into the egg mixture. Stir until combined.
Add the raisins and chopped nuts.
Pour batter into prepared pan.
Bake for an hour
Note: You can remove the raisins and use another dried fruit instead or just keep them plain. I like to use a sugar free fruit topping.
Sugar Free Chocolate Cake
Makes 12-14 slices
1 3/4 cups all-purpose flour
1 3/4 cups Splenda Zero Calorie Sweetener
3/4 cup unsweetened cocoa powder
1 teaspoon of baking powder
2 teaspoons of baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs room temperature
1 teaspoon vanilla
1 cup of freshly brewed hot strong coffee
8 oz. cream cheese (softened)
2.1 ounces sugar free chocolate pudding – 1 large box
1 1/2 cups of milk
8 oz. Whip Lite Cool
MAKING THE CAKE:
Preheat oven to 350 degrees.
Grease and flour two 9-inch (round) cake pans.
In a bowl, add the flour, Splenda, cocoa, baking powder, baking soda, and salt and mix well.
Using a mixer, combine the buttermilk, oil, eggs, and vanilla.
Slowly mix in the dry ingredients while the mixer is on low.
Add the coffee and make sure everything is combined.
The dough will be very thin.
Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
Place the cakes to cool on a wire rack.
Using a mixer, beat the softened cream cheese in a large bowl until smooth and creamy, then set aside.
In another bowl, whisk together the milk and sugar-free pudding whisk until smooth.
Add the pudding, one tablespoon at a time to the cream cheese, beating between each addition.
Take your time, don’t add this too fast or it won’t mix well.
After all of the pudding has been added, fold in the whipped topping and mix gently until fully combined.
PUTTING IT ALL TOGETHER:
Place one cake layer on a pie plate.
Scoop and smooth about 1 to 1½ cups of frosting onto first layer of cake.
Place the second cake on top.
Cover the top and outside of the cake (if desired) with the remaining frosting.
Refrigerate cake until service.
Note: Decorate this beauty with fun, Christmassy, sugar-free ornaments. The frosting will soften and melt, so be sure to keep the cake cool before and after serving.