How to Make Healthier Desserts That Dont Completely Suck

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In this case, your alternatives lie amongst sugar replacements like Splenda or stevia (which can have a significantly cool, not-sugar taste), natural sweeteners like maple syrup, honey, coconut sugar, and agave nectar, or fruit-based active ingredients like purées and juices.This apple and honey cake from The Granola Diaries uses a smart combination of honey, applesauce, and apple pieces to provide sweet taste, flavor, and texture. Aside from coconut sugar– which can replace white or brown sugar with a 1:1 ratio– a lot of sugar replacements have a different weight, texture, and consistency, making it hard to replace in your normal recipes. If you are looking to keep all refined sugar out of this dish, you can use almond flour or finely ground coconut flakes (I liked the flavor and fragile texture you get with this), or avoid the grainy covering altogether for a little less puff.In a small food processor, purée sweet potato, maple syrup, almond milk, egg yolks, salt, cinnamon, and nutmeg up until fluffy and smooth smooth.

In this case, your alternatives lie among sugar replacements like Splenda or stevia (which can have a significantly cool, not-sugar taste), natural sweeteners like maple syrup, honey, coconut sugar, and agave nectar, or fruit-based components like purées and juices.This apple and honey cake from The Granola Diaries utilizes a creative combination of apple, applesauce, and honey slices to offer sweetness, flavor, and texture. Aside from coconut sugar– which can replace brown or white sugar with a 1:1 ratio– a lot of sugar replacements have a different weight, texture, and consistency, making it hard to replace in your normal recipes. In the event that you want a fluffy reward with barely any sugar, fat or carbohydrates, try my Cinnamon Spiced Sweet Potato Soufflé: Cinnamon Spiced Sweet Potato Soufflé (Yield: 5 6-ounce ramekins) Ingredients:1 packed cup (9 1/2 ounces) cooked sweet potato2 tablespoons maple syrup1 tablespoon almond milk3 egg yolks1 pinch of salt 1/2 teaspoon ground cinnamon ⅛ teaspoon ground nutmeg4 egg whites1 teaspoon melted butter (for greasing ramekins) Optional: Sugar, finely ground coconut flakes, or almond flour for dustingPreheat your oven to 375 ℉. If you are looking to keep all refined sugar out of this dish, you can utilize almond flour or finely ground coconut flakes (I liked the flavor and delicate texture you get with this), or avoid the rough finish altogether for a little less puff.In a small food processor, purée sweet potato, maple syrup, almond milk, egg yolks, salt, cinnamon, and nutmeg till smooth and fluffy smooth. Bake for 17-20 minutes or till puffed and a little browned on the edges; the air bubbles on the side must no longer look wet.Enjoy as is, or garnish with a dusting of powdered sugar or a drizzle of maple syrup.Indulging in a tasty sweet now and then will not ruin your progress, no matter how lofty your health objectives.

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