Friday, February 10, 2012

Sugarless….

Now that we have a diabetic in the household, I’ve been making some changes in how and what I cook. The usual salads, entrees and sides don’t cause a problem. If they have sugar, just replace it with the proper amount of no-sugar sweetener (usually about half the sugar measurement).

I’ve found many good sugar-free pudding and gelatin mixes, and most can be substituted very easily in salads and desserts.

But baked goods have been a challenge! They don’t rise or brown as well when using the sugar substitute, so I switched to a half & half blend, which worked better. The brown sugar substitute is great, and I haven’t had problems with it. It is, however,  half regular brown sugar and half sugar-free, so is not totally sugar free.

One of the greatest prepared foods I’ve come across is the sugar-free cake mixes from Pillsbury. They come in yellow and chocolate, and the white mix is reduced-sugar. For any cake that starts with a cake mix base, this is the perfect solution!

Below are a couple of my favorite sugar-free dessert recipes. I hope to add many more soon!

SUGAR-FREE FRUIT COCKTAIL CAKE

1 box (16 oz.) sugar-free yellow cake mix
1 can (16 oz.) no-sugar-added fruit cocktail
3 large eggs

Preheat oven to 350 degrees. Spray Bundt pan with cooking spray.

Combine all in large bowl. Blend 30 seconds, then beat at high speed 2 minutes. Pour into prepared pan.

Bake 45 to 55 minutes, or until pick inserted in cake comes out clean. Cool in pan on rack for 45 minutes, then remove from pan. Cool completely.


SUGAR-FREE BASIC POUND CAKE

1 box (16 oz.) sugar-free yellow cake mix
1 box 4-serving size sugar-free French vanilla pudding mix
1 cup oil
1 cup milk
4 large eggs

Preheat oven to 325 degrees. Spray tube pan with cooking spray.

Place all ingredients in large bowl. Blend 30 seconds, then beat at medium speed for 2 minutes. Pour into prepared pan.

Bake 55 to 60 minutes, or until pick inserted in cake comes out clean. Cool in pan on rack for 15 to 20 minutes, then remove from pan. Cool completely.

(This recipe adapted from a recipe in The Cake Mix Doctor by Anne Byrn.)

Note: cake may “sink” a bit while cooling, probably because it's sugar-free, but will still be delicious!

Either of these cakes is great by itself – but whipped topping, fruit or ice cream makes it a special treat. Try one soon.

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