Sugar Free Desserts

Maintaining a diet free of sugar is difficult enough, without having to give up your favorite desserts. Sugar free is the way to go in such cases, for personally, just the idea of giving up desserts, would be my biggest stumbling block in sticking to a diet. Usually, a person may need to switch to sugar free desserts for one of the two reasons: they are on a weight loss diet, or they are diabetic. If the former is your reason, ensure that you substitute a few ingredients with healthier options, such as light or low fat products. Use small amounts of canola oil, olive oil, or soft margarine (liquid or tub types) instead of fat from butter, or shortening while cooking. However, if the latter is your reason, you need to limit your consumption of desserts that are sugar free, to special occasions. Don't blindly follow sugar free dessert recipes for diabetics and ensure that fruits or vegetables used as ingredients, are those that are good for diabetics. Use fruits that are naturally sweet so that you can avoid or use a minimal quantity of sugar substitutes. Here are some of my favorite sugar free dessert recipes:

Sugar Free Cheesecake

Ingredients

For the Crust:

• 3 tbsp margarine, melted
• 1 ¼ cups graham cracker crumbs
• 1 to 2 tbsp honey
• 2 tbsp Splenda Granular

For the Filling

• 2 eggs
• 3 (8 ounce) packages of fat-free cream cheese, softened
• 1 cup reduced fat sour cream
• ¾ cup sugar
• 1 tsp vanilla
• 2 tbsp cornstarch

Directions

Preheat the oven to 325° F. To make the crust, mix the sugar, graham cracker crumbs and margarine. Now add some honey to it for stickiness, and transfer the mixture to a 8'' or 9'' springform pan. Ensure the mixture coats the bottom of the pan, and ½ inch of the sides of the pan evenly.

Next, whip the cream cheese and sugar in a large bowl to make it light and fluffy. Gradually, add the cornstarch, eggs and vanilla. Finally add sour cream and continue to whisk till you achieve a smooth creamy texture.

Pour the cream cheese mixture into the crust. Bake for 45 to 50 minutes, or till the cheesecake is set with a slightly soft center. Once done, allow it to cool in the oven and refrigerate for 8 hours or overnight. This cheesecake can serve 12.

Chocolate Mousse

Ingredients

• 3 ounces non sweetened chocolate
• 3 cups sliced strawberries
• 1 cup low fat milk
• ½ cup heavy cream
• ¼ cup egg substitute
• 2 tbsp Grand Marnier
• ½ cup Splenda Granular
• 1 tsp cornstarch

Directions

Pour the milk into a medium size saucepan, and add chocolate to it. Lightly heat the milk (over medium heat) until the chocolate melts. In a mixing bowl, combine the egg substitute, cornstarch, Splenda Granular, and Grand Marnier. Add these to the milk and chocolate, and stir so that no lumps are formed. Keep stirring till the mixture thickens, which will take place in three to four minutes. Now, take the saucepan off the heat, and pour into the blender/food processor. Blend for about 10 to 20 seconds to ensure smoothness of the mixture. Pour the mixture into a serving bowl, cover and refrigerate. Take it out after two to three hours and add a layer of whipped cream over it. Put it back in the refrigerator overnight (or up to three days). To serve, top it with a layer of strawberries.

Blueberry Pie for Diabetics

Ingredients

• 4 cup blueberries, fresh/thawed frozen (unsweetened)
• 8 - 10 drops liquid butter flavoring
• pinch of nutmeg
• 1 pie crust
• 2 tbsp quick tapioca
• 4 tsp Splenda Granular or any other sugar substitute
• ¼ tsp cinnamon
• 1 tbsp lemon juice

Directions

Heat the oven to 425° F. Place your ready pie crust in a 10 inch pie plate. Set aside 4 cups of the softest blueberries. Place them below flowing water to wash them well. Whisk together all the other ingredients in a large bowl. Add the berries in the end, and be careful not to crush them. Empty the mixture into the crust, close the pie with the crust top, and make small slits for steam to escape. Place it in the oven and bake at 425° F for 10 minutes. Then lower the heat to 325° F, and bake for another 45 minutes. You want the crust to turn golden brown, and the filling to be bubbly before you take it out of the oven. Cool and serve.

These easy sugar free desserts can be accompanied with a scoop of sugar free, fat free vanilla ice cream. There are an abundance of sugar free dessert recipes in books, on TV and online, so once you have tried these, go find some new ones! I do hope these sugar free recipes satisfy your dessert cravings, and make it easier for to maintain your diet.