Jackie Corser: Low-sugar Christmas baking
Last Sunday, we looked at low-sugar and sugar-free candies. Continuing on in the Christmas dessert quest, we will talk about low-sugar and sugar-free cookies and cakes this week. As talked about last week, I see it fitting to give the stage to the individuals who for health or other various reasons are careful with consuming sugary desserts. We have your back!
More:Jackie Corser: Christmas candies
I love making Christmas desserts but most important to me is to focus special attention to create a couple of sugar-free or low-sugar desserts for my guests who do not consume sugary products. This is a time of year to express love and kindness through our cooking and to create a comfortable and welcoming family table.
And with this I could not agree more!
Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at dunbar221@yahoo.com.
Easy Sugar-Free Cinnamon Cookies
Makes 10
Ingredients:
2 Eggs
2 tbsp. water
5 tsp. fructose sweetener
1 tsp. ground cinnamon
1 ½ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
Directions:
Beat eggs and water until light and fluffy.
Beat in sugar replacement and ground cinnamon.
Combine flour, baking soda and salt in sifter then sift half of the dry ingredients over egg mixture.
Fold to completely blend.
Repeat with remaining dry ingredients.
Drop by using a teaspoonful onto greased cookie sheets, 2 to 3 inches apart.
Bake at 375 degrees for 10 to 12 minutes.
Note: Double this recipe if desired. The presentation of this cookie will be chunky in appearance. There are many sugar free frostings on the internet if you choose to add.
Easy Sugar-Free Snow Ball Cookies
Makes 35 cookies
Ingredients:
1 Cup + 1 tbsp. of Butter Softened
½ cup Splenda
2 tsp. of Vanilla Extract
1 ¾ cup of All-purpose Flour
1 cup of Pecans chopped
¾ cup of Sugar Free Powdered Sugar
Directions:
Preheat oven to 300 degrees.
Line a cookie sheet with parchment paper.
Using a mixer, cream together the softened butter with the Splenda at a low speed in a mixing bowl. Add in the vanilla extract.
Next, add the flour to the mixing bowl by adding the flour slowly till combined.
Last, fold in the chopped nuts.
Roll dough into balls and place the cookies onto the prepared cookie sheets using a small scoop or spoon.
Bake for 18-20 minutes and cool on a rack.
When cooled roll the cookies in the powdered sugar to coat them.
Note: If dough is sticky placing a bit of flour or oil on hands will help.
Sugar-Free White Bundt Cake
Makes 10 to 12 Slices
Ingredients:
2 cups raisins
3 cups water
2 eggs
3 tablespoons liquid sweetener
¾ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 cups all-purpose flour
1 cup chopped walnuts
1 cup unsweetened applesauce
Directions:
Preheat oven to 350 degrees.
Grease and flour one 10-inch Bundt pan.
In a saucepan, combine raisins with water and cook until the water is absorbed then cool.
Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener then mix well.
Sift flour, baking soda, salt, ground cinnamon and ground nutmeg into egg mixture. Stir until just combined.
Fold in raisins and chopped nuts.
Pour batter into prepared pan.
Bake for one hour
Note: You can eliminate the raisins and use another dried fruit in its place or just make plain. I like using a sugar-free fruit topping.
Chocolate Cake Sugar Free
Makes 12-14 Slices
Ingredients:
1 3/4 cups all-purpose flour
1 3/4 cups Splenda zero calorie sweetener
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs room temperature
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
The Frosting:
8 oz. cream cheese (softened)
2.1 oz. sugar free chocolate pudding -1 large box
1 1/2 cups milk
8 oz. Lite Cool Whip
Directions:
MAKING THE CAKE:
Preheat oven to 350 degrees.
Grease and flour two 9-inch cake pans (round).
In a bowl add flour, Splenda, cocoa, baking powder, baking soda, and salt together and mix well.
Using a mixer, combine the buttermilk, oil, eggs, vanilla together.
Slowly mix in the dry ingredients while the mixer is on low.
Add the coffee and make sure everything is combined
The batter will be very thin.
Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
Place cakes to cool on a rack.
MAKING THE FROSTING:
Using a mixer whip the softened cream cheese in a large bowl until smooth and creamy then set aside.
In another bowl, mix together the milk and sugar free pudding whisk until smooth.
Add the pudding, one spoonful at a time to the cream cheese, beating between each addition.
Take your time, do not add this too quickly or it won't mix in well.
After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.
PUTTING IT ALL TOGETHER:
Place one cake layer on a cake plate.
Spoon and smooth about 1 to 1½ cups of frosting over the first cake layer.
Place the second cake on top.
Frost the top and outside of the cake (if desired) with the remaining frosting.
Refrigerate the cake until service.
Note: Decorate this beauty with fun, Christmas, sugar-free decorations. The frosting will soften and melt so be sure to keep the cake cold before and after serving.