Sugar Free Recipes

[AzuAngel]

I wanted to know if any of you have any sugar free recipes. I am a diabetic so I am always trying to find good sugar free recipes. I have my glucose levels very well controlled. As well as a person without diabetes and I want to keep it that way.

So if any of you have any great recipes let me know.:D

[bvanpeltsw]

I have a bunch. When things calm down I will post them.:)

[AzuAngel]

thanx I appreciate it :)

[lain]

This is my stand-by when I have to make a sugar-free dessert. I used to make this for my grandmother all the time (she was diabetic) and I always include them in my holiday platters just in case anyone can't have sugar. All recipies are Martha Stewart's not mine :p

Pate a Choux (Cream Puff Pastry)

Cream puff shells can be made in advance, and frozen in resealable bags. When ready to use, defrost and warm in a 350; oven for three minutes until crisp.

Ingredients

Makes about 30
4 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon salt
1/2 cup plus 1 tablespoon water
1/2 cup all-purpose flour
3 large eggs
1 large egg white

Directions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, and set aside. Combine butter, salt, and 1/2 cup water in a small saucepan, and place over medium heat. Cook until butter is melted and the water just comes to a boil.

Remove from heat, add flour, and stir rapidly. Return the pan to the heat, and cook mixture, stirring constantly, until it comes together and pulls away from the sides of the saucepan, about 5 minutes. Remove saucepan from heat, and let cool for 5 minutes.

Add eggs one at a time, beating until they are completely incorporated and the pastry is smooth. Transfer the pastry to a bag fitted with a small coupler. Pipe about 1/2 tablespoon of the pastry into a mound on the prepared baking sheet; continue piping until all the pastry is used, spacing pastry about 1 1/2 inches apart. Combine egg white with remaining 1 tablespoon of water, and brush the top of each mound with the egg wash. Bake until the puffs are golden brown all over, about 30 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.


Once cooled, fill with your favorite sugar free pudding or whipped topping. To fill use a pastry bag fitted with a small tip (try to keep the hole in the pastry small) filled with pudding and insert tip into bottom of puff.


Here is a savory variations on the puff, that can be used as an appetizer:

Lemon-Parsley Gougeres

Ingredients
Makes 60

6 tablespoons unsalted butter
1 teaspoons coarse salt
1/4 teaspoon cayenne pepper
3/4 cup all-purpose flour
5 large eggs
Zest of 1 lemon
3 scallions, finely chopped
3 tablespoons finely chopped fresh curly-leaf parsley

Directions

Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.

Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.

Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.

Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.


I also have the recipe for a gruyere, parmesan and herb version if anyone is interested...just let me know

[AzuAngel]

Thanks Lain...

My husband likes those as well so im going to try to make them one of these days... :D