Sugar Free Desserts

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by Laura Mazol

wfaa.com

Posted on July 19, 2013 at 11:05 AM

MIXED BERRY TART

 

Crust:

2 ozs butter

½ cup flour

½ cup almond flour

2 Tbs xylitol natural sweetener

½ tsp sea salt

1 Tbs heavy cream mixed with 1 egg yolk

Combine all ingredients by hand. Pat into greased pie plate with removable bottom.

Bake 350 degrees for approximately 10 minutes or until golden colored. Cool completely.

Filling:

2 cups mascarpone cheese

½ cup full fat sour cream

1/3 cup XYLA (xylitol)

1 tsp pure vanilla

1 tsp lemon zest

Combine mixture with a whisk until smooth. Spread with a spatula into prebaked sugar free pie shell. 

Decorate with fresh berries. Chill for 4 hours before serving SUGARFREE MIXED BERRY TART at top.

 

 

SUGARFREE CHEESECAKE WITH CHERRY TOPPING

Crust:

2 ozs butter

½ cup flour

½ cup almond flour

2 Tbs xylitol natural sweetener

½ tsp sea salt

1 Tbs heavy cream mixed with 1 egg yolk

Combine all ingredients by hand. Pat into greased pie plate with removable bottom.

Bake 350 degrees for approximately 10 minutes or until golden colored. Cool completely.

Filling:

3 lbs. cream cheese

4 large eggs

1 cup Xyla

1 Tbs vanilla

1 tsp lemon zest

1 tsp lemon extract

3 Tbs Cornstarch dissolved in 2 Tbs water

Spring form pan must be greased and wrapped in 3 layers of aluminum foil before baking cheesecake.

Combine filling ingredients and beat until fluffy. Bake 1 hour in water bath (bain marie). Cool cake 

completely. Place in refrigerator and chill overnight before serving.

Topping:

Frozen seedless tart red cherries

A little Xyla

Lemon juice

2 tsp unflavored gelatin melted in 2 Tbs hot water.

Combine crushing some of the berries. Pour on cooled cheesecake. Chill for 30 minutes. Serve.

 

 

CHOCOLATE MOUSSE CAKE

Set aside: 3 ½ Cups Cake Flour

1 ½ cup unsweetened cocoa powder

½ tsp salt

2 tsp baking soda

2 tsp baking powder

Next combine 3 cups hot water with 1 cup strong coffee. Keep warm. Whisk 4 large eggs with 4 cups 

XYLA and 2 cups grape seed oil until fluffy. Then add 1 Tbs vanilla. Fold flour mixture into egg mixture in 

thirds by alternating with hot liquid and ending with flour mixture. Pour into 3 greased 9 inch pans. Bake 

30 minutes until firm in the middle. Cool in pans 10 minutes. Release from pans and cool completely. 

Cut cakes across diagonally. Fill and frost with sugar free mousse.

SUGAR FREE MOUSE

Combine 6 cups unsweetened cool whip with 3 cups heavy cream that has been beaten until fluffy. Add 

1 tsp vanilla. Fold in melted dark chocolate. Chill until firm. Spread and frost cakes.

 

 

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