SIMPLE BROWN SYRUP: A MAPLE SYRUP ALTERNATIVE

Ingredients:

• Kosher Brown Splenda Sugar, or Zero Sugar Brown Sugar Substitute,
• Water,

Directions:

1. Combine equal parts of brown Splenda and water.
2. Simmer the mixture, and allow it to cook until the sucralose is dissolved. 

CORNBREAD

Ingredients:

• 3 1/4 cups cornmeal or polenta,
• 1 2/3 cups whole wheat pastry flour, or other flour for baking,
• 1 teaspoon salt,
• 2/3 cup vegetable oil, or melted ghee if dairy,
• 7 1/2 tablespoons simple syrup, sugar free,
• 1 1/2 cups almond milk or other milk alternative if pareve, or milk if dairy,
• 1 tablespoon baking soda,
• 1 tablespoon vinegar,

Directions:

1.  Heat oven to 375 degrees F.
2.  Combine polenta, salt, and flour; in a bowl
3.  In a separate bowl mix the oil, simple syrup, and almond milk.
4.  Mix the prepared wet ingredient mixture into the dry ingredients. Place baking soda in a spoon over the batter and pour vinegar into it, while allowing the mixture to cascade into the batter, and stir well.
5.  The resultant batter should be pourable, and one must add more almond milk if it is too thick.
6.  Transfer into a greased 8 inch square cake pan and bake cornbread for 35 to 40 minutes.

BERRY FRUIT PARFAIT WITH HONEYED YOGURT

Ingredients:

• 1 1/4 cup blueberries,
• 1 1/4 cup strawberries,
• 1 1/4 cup raspberries,
• 1 tablespoon fresh lemon juice,
• 2 cups plain yogurt,
• 4 teaspoons sugar free simple syrup if diabetic friendly, or honey,
• 4 tablespoons granola,
• 4 Parfait glasses,

Directions:

1. Mix together the strawberries, raspberries, and blueberries; with lemon juice in a medium bowl.

2. Meanwhile, stir together the honey and yogurt in a separate medium bowl.

3. Spoon a quarter cup of yogurt into each of the four parfait glasses. Top each parfait spooned of yogurt with a half cup of the berry  mixture. Repeat the two aforementioned layers only once.

4. Garnish each glassed parfait mixture evenly with granola.

SWEET COCONUT SAUCE

 

Coconut Sauce Ingredients:

1 1/2 to 1 3/4 cup unsweetened coconut milk,

1/4 cup sugar-free simple syrup (December 13th blog),

1 1/3 cup unsweetened shredded coconut,

1 teaspoon vanilla,

1 teaspoon cinnamon,

Directions:

1. Place shredded coconut in a saucepan with enough unsweetened coconut milk to cover them.

2. Bring to a boil, and simmer over low heat for 15 to 20 minutes.  Remove from heat.  

3. Puree in a blender with sugar-free simple syrup, vanilla extract, and cinnamon.

* Makes 4 servings.

GERMAN CHOCOLATE SUNDAE

Ice Cream Ingredients:

2 pints Sugar-Free Chocolate or Low Sugar Ice Cream,

Hot Coconut Sauce Ingredients:

1 1/2 to 1 3/4 cup unsweetened coconut milk,

6 packets splenda, 

1 1/3 cup unsweetened shredded coconut, or shredded coconut blended into a powder,

1 teaspoon vanilla,

1 teaspoon cinnamon,

Cocoa Whipped Cream Ingredients:

2 cups heavy cream,

1/4 cup unsweetened cocoa powder,

4 stevia packets,

1 teaspoon pure vanilla,

Garnish (optional):

Berries; including nontoxic wildberries,

Directions:

1. Make the hot coconut sauce.  Place shredded coconut in a saucepan with unsweetened coconut milk to cover it. Bring to a boil, and simmer for 20 minutes.  Remove from heat.  Puree in a blender with sugar-free sweetener, vanilla extract, and cinnamon.

2. Make the cocoa whipped cream. In a stand mixer or with a hand mixer, mix 2 cups heavy cream with the vanilla extract.   Sift in the cocoa powder, and powdered splenda.  Whip on high speed for 2 to 3 minutes; until soft peaks form. Briefly set aside.

3. Place 2 scoops of sugar-free ice cream into bowls.

4. Top with hot coconut sauce and a serving of cocoa whipped cream.

5. Garnish with berries.

Serve immediately 

* Makes 4 servings.

CURRANT SAUCE

Ingredients:

• 8 oz fresh currants,
• honey or simple syrup to taste, about 3 tablespoons,

Directions:

1. Puree fresh currants in a blender or food processor.

2. Add honey or sugar free simple syrup to taste, approximately 3 tablespoons.

3. Serve immediately or refrigerate in a jar.

HEALTHY SIMPLE SYRUP

Ingredients:

• 2 cups water,
• 2 cups sucanat or sucralose if sugar free,

Directions:

1. Combine the sucanat or stevia in a saucepan with the water.

2. Bring the mixture to a simmer on medium high.  Simmer for 15 to 30 seconds, and remove from the heat.

3. Let the syrup cool, and transfer to a sterilized jar meant to store preservatives.

* Yields approximately 24 oz.

HEAVENLY SORBET

Ingredients:

2 cups frozen figs, or partially frozen if preferred,

2 cups frozen currants,

1/2 cup sugar free simple syrup,

Directions:

1. Let frozen figs and currants stand, by a process known as thawing, for 15 to 20 minutes.

2. Place frozen fruit with simple syrup in a blender, and puree until smooth.

3. Serve Immediately.

* Makes 4 servings.

GERMAN CHOCOLATE CUSTARD

Ingredients:

• 4 1/2 cups chocolate milk or low-sugar chocolate milk,
• 2 tablespoons honey or sugar free simple syrup,
• 1/4 cup shredded coconut,
• 1/2 teaspoon coconut extract,
• 3 tablespoons fine white polenta or white cornmeal, 

Directions:

1. In a 4 quart saucepan, combine the chocolate milk, honey, shredded coconut, and extract; and bring to a boil.

2. Gradually, whisk in the polenta, until the custard thickens, while stirring constantly.

3. Serve hot.

GERMAN CHOCOLATE PUDDING

 Ingredients:

2 cups sugar free chocolate creamer,

1 cup water,

1 cup short grain white rice,

pinch kosher fine sea salt (optional),

2/3 cup shredded coconut (optional),

2 tablespoons sugar free syrup, wild flower honey or black currant molasses (see previous blog),

1/2 teaspoon coconut extract,

1/4 teaspoon ground cinnamon,

Directions:

1.In a medium saucepan, mix 1 cup of the creamer, rice, cinnamon, water, and salt (optional).  Over high heat, bring to a boil, reduce to a summer, and cook for 20 minutes, or until the water is absorbed.

2. Best in the remaining 1 cup of creamer, the shredded coconut, wild flower honey, and coconut extract (optional). Simmer longer, stirring occasionally, until the rice is tender; for approximately 5 minutes.

3. Spoon pudding into bowls.  Cover with plastic wrap, and chill for 1 to 2 hours before serving.

GERMAN CHOCOLATE TRUFFLES

Ingredients:

3/4 cup confectioners sugar or powdered splenda,

3/4 cup shredded coconut, toasted, blended into powder,

3/4 cup unsweetened powdered cocoa or powdered semi-sweet chocolate, 

1/2 cup pecans, chopped,

4 tablespoons ghee or butter if dairy, or 4 tablespoons virgin coconut oil if pareve,

1 teaspoon coconut extract,

1 to 2 tablespoons chocolate milk or low-sugar chocolate milk if dairy, or coconut milk if pareve,

Sugar free hot chocolate mix for covering, make sure there are no dairy ingredients if pareve,

Directions:

1. In a bowl, combine the confectioners sugar, chopped chocolate, shredded coconut, butter, coconut extract, chopped nuts, and cocoa powder.  Gently, add the chocolate milk, and mix into a sticky mixture which is not liquid 

2. Chill until the mixture becomes firm, and form into small balls. Cover each sphere with the chocolate powder, refrigerate, and chill until served.

CHOCOLATE MATZOHS

Ingredients:

• 4  Matzohs, or Whole Wheat Matzohs, or Spelt Matzohs halted into quarters,
• 3/4 cup sugar-free raspberry preserves, or sugar-free apricot preserves, or other fruit preserves, melted and strained,
• 6 ounces of sugar-free dark and/or semisweet chocolate, chopped,

Directions:

1. Lay quartered matzohs on a baking sheet with wax paper. Brush tops with half of preserves. Refrigerate for 10 minutes, until slightly set.

2. As the matzohs are setting, melt chocolate in a double boiler over gently simmering water or in a microwave on high for 1 1/2 minutes, stirring after 60 seconds and again at the end; to melt the chocolate just until smooth.

3. Then, brush half of the melted chocolate over the preserves and on the same side of matzohs. Return to refrigerator and chill for 15 minutes, and until chocolate hardens.

4. Turn matzohs over and repeat, brushing matzohs with preserve and chocolate.

5. Refrigerate at least 1 hour before serving. Makes 16 pieces.

*Pareve*

MOCK CHOCOLATE CHIP, & BANANA MILKSHAKES

Ingredients:

2 cups chunked, banana,

1 cup unsweetened coconut milk or soy milk if pareve, or milk if dairy,

1/2 cup ice cubes,

1/3 cup pumpkin seeds or enough for desired chocolate chip density,

Directions:

In a blender, carefully combine the banana, soy milk, pumpkin seeds, and ice. Puree until smooth and still cold.

*  Makes 2 Servings. *