What are some good sugar free recipes?

Question by mandynjoseph: What are some good sugar free recipes?
I’m on a budget this Christmas so I’m planning on giving everyone baskets filled with fudge, cookies and other goodies. My mother-in-law is a diabetic though. Do you have any recipes for anything I can put in there that’s sugar free?

Best answer:

Answer by alexandriaferrari1
Yes…google diabetic sweets..they may have some kind of fudge or products. I bought some sugar free candies and they were SO good you wouldn’t know chocolates and everything. They sold them at the pharmacy I go to and did not realize they were for diabetics. My co worker ate some because it listed the content of something and told me those were okay but not all sugar free products are suitable for diabetics because it can still raise their sugar so beware of sugar substitutes….splenda and those kind they contain natural sugar componates that will elevate blood sugar.

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  1. nmac038 says:

    hi there you can always use splenda in your recipes rather then plain sugar. but here are some sugar free recipes.

    sugar free fudge:
    16 ounces cream cheese, softened
    2 unsweetened chocolate squares (1ounce each) melted and cooled
    1/2 cup sugar substitute (aspartame (splenda) sweetener)
    1 tsp vanilla extract
    1/2 cup chopped pecans
    In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

    Chocolate Peanut Butter Fudge:
    8 oz. unsweetened chocolate squares (see update note)
    1 cup smooth peanut butter (no sugar added)
    3/4 – 1 cup erythritol
    1 cup worth other sugar substitute (or to taste)
    1/2 teaspoon vanilla
    Pinch salt

    produces only an “OK” result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate.

    ***I originally made this recipe with Hershey’s baking chocolate because I figured most people could get it. I’ve now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients.
    1) Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won’t burn the chocolate.

    2) Mix in the rest of the ingredients, adjusting sweetener to taste.

    3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.

  2. vosalloulou says:

    Here a few my sister is the same.

    Sugar Free Spice Cookies

    1 1/2 cups whole wheat flour
    3/4 cup wheat germ
    1 1/2 teaspoons low sodium baking powder
    1 teaspoon baking soda
    1/2 teaspoon ground allspice
    1 1/2 teaspoon ground cloves
    2 teaspoons ground ginger
    3 teaspoons ground cinnamon
    1 cup frozen apple juice concentrate, thawed
    3/4 cup raisins
    1/4 cup vegetable oil
    2 egg whites

    Combine the dry ingredients in a mixing bowl.
    In a blender, combine the juice concentrate and the raisins. Mix on high until raisins are chopped. Add the egg whites and beat on slow speed just until combined.
    Slowly add the juice mixture and the oil to the dry ingredients and mix until combined.
    Wrap the somewhat soft dough in waxed paper and chill for 2 hours.
    Preheat oven to 375 degrees F (190 degrees C).
    Wet your hands and shape dough into balls 1 1/2 inches in diameter. Place on nonstick cookie sheet and flatten with fork. Bake 8 to 10 minutes until just done. Don’t overbake! Cool on wire rack.

    Sugar free Macaroons

    2 cups quick cooking oats
    2 tablespoons granulated artificial sweetener
    1/4 teaspoon salt
    2 teaspoons vanilla extract
    1/3 cup vegetable oil
    1 egg
    3/4 cup chopped pecans

    Preheat oven to 350 degrees F (175 degrees C).
    Combine oats, sugar, salt, vanilla and oil. Stir well.
    Add beaten egg and chopped nuts and mix well.
    Measure one teaspoonful and pack on the spoon. Pat out to make a round cookie or egg shape. Place on ungreased cookie sheet. Bake 15 minutes. Let cool.

    Sugar Free No Bake Peanut Butter Nuggets

    1/2 cup natural peanut butter
    1/4 cup nonfat dry milk powder
    1/4 cup unsweetened flaked coconut
    1/3 cup rolled oats
    1 teaspoon ground cinnamon
    1/4 cup wheat germ
    1/4 cup unsweetened apple juice concentrate, thawed

    Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined.
    Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.

    Oatmeal Raisin Cookies

    1/4 cup margarine, softened
    2 tablespoons fructose sweetener
    2 egg whites
    3/4 cup applesauce
    1/4 cup unsweetened apple juice concentrate, thawed
    1 teaspoon vanilla extract
    1 cup all-purpose flour
    1 teaspoon baking soda
    2 teaspoon ground cinnamon
    1 teaspoon Nutmeg
    1/4 teaspoon salt (optional)
    1 1/2 cups rolled oats
    3/4 cup chopped raisins

    Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    In a large bowl, cream together the margarine, fructose and egg whites until smooth. Stir in the applesauce, apple juice concentrate and vanilla. Combine the flour, baking soda, nutmeg, cinnamon and, if desired, salt; stir into the applesauce mixture. Finally, mix in the oats and chopped raisins. Drop by rounded spoonfuls onto the prepared cookie sheets.
    Bake for 15 to 17 minutes in the preheated oven, until cookies are firm to the touch and lightly browned. Cool 1 minute on the cookie sheets before removing to wire racks to cool completely. When cool, store in an airtight container. I like to keep mine in the refrigerator.

  3. Dancer__for__you says:

    1/4 c. diet butter
    2 oz. unsweetened chocolate
    24 packets Equal
    1 tsp. vanilla extract
    1 (8 oz.) pkg. cream cheese
    1/2 c. chopped nuts
    Melt butter over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts and spread mixture in lightly greased 8″ square pan. Refrigerate until firm. Cut into 1″ squares. Store in refrigerator.

    Apple Pie – sugarfree

    3 cooking apples
    11 oz. jar of Steel’s Gourmet Honey Nature Sweet
    2 Tablespoons margarine
    2 Tablespoons corn starch
    2 Tablespoons raisins (optional)
    nutmeg & cinnamon to taste
    Peel, core and slice apples.
    Mix remaining ingredients.
    Pour into pie shell.
    Bake 400 degree for 45 minutes on cookie sheet.

    Cream Cheese Tart Shells

    “Cream cheese adds a deliciously rich flavor to these tart shells.”

    Original recipe yield: 24 shells

    3 ounces cream cheese, softened
    1/2 cup butter, softened
    1 cup all-purpose flour

    Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
    Preheat oven to 325 degrees F (165 degrees C).
    Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until light brown.

    Angel Lush

    “Ordinary angel food cake becomes extraordinary when layered with a creamy pineapple spread, then topped with fresh strawberries.”

    PREP TIME 15 Min
    READY IN 1 Hr 15 Min
    Original recipe yield: 10 servings

    1 (20 ounce) can crushed pineapple in juice, undrained
    1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
    1 cup thawed COOL WHIP LITE Whipped Topping
    1 (10 ounce) package round angel food cake
    10 fresh strawberries

    Mix pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
    Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
    Refrigerate at least 1 hour. Top with strawberries just before serving.

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