Having a sweet tooth accompanied by a medical condition that prevents you from eating sweets can be quite a maddening combination. Our experts have put together an article that mitigates the problem through sugar free desserts and candy. Read on.
Children and adults, teenagers and grandmas, almost everyone loves desserts and candies. Candy satisfies your craving for sweets. But the main ingredient in candies – sugar – is something that isn’t exactly good for your health. Sugar causes cavities and tooth decay. Sugared foods like desserts and candy will make you overweight, especially if you lead a sedentary lifestyle. And, for the diabetics candy is a big no-no. But, for all those candy lovers and for those who are diabetic, there is still hope. Sugar free desserts and candy is great for those sweet cravings while avoiding the dangers of sugar and maintaining a healthy diet.
Now, this is one of my favorite sugar free desserts that give you a healthy serving of fruits while satisfying your sweet tooth.
You need a few chunks of unsweetened chocolate or baking chocolate, fruits of your choice and some raspberry or orange flavoring. Melt the chocolate chunks on low heat. Cut up fruits of your choice, apples, bananas, pears, etc. and dip into the melted chocolate. Coat the fruit pieces with the melted chocolate and set to dry on wax paper. You might add a bit of flavoring to the melted chocolate to make this sugar free dessert more interesting.
You’ll need 3 oz. size boxes of sugar free Jello, 3 boxes Boiling water 4 cups Knox unflavored gelatin 4 packets
This is a quick candy recipe that is easy to make and can be served as a sugar free dessert at lunch. Mix all the powders and dissolve in the hot water. Stir for about five minutes until the powders are completely dissolved. Pour the mixture into a flat tray and chill in refrigerator. Once cooled, cut into bite-sized pieces and serve.
Sugar Free Peanut Butter Cups
You’ll need Unsalted Butter ½ cup Unsweetened baking chocolate 1 ounce Splenda Granular 1/3 cup A tablespoon of cream or half-and-half Peanut Butter 4 tablespoons Chopped walnuts or nuts of your choice ¼ cup
Melt butter, chocolate and Splenda in microwave on ‘High’ heat till melted. Heat for about a minute or minute and half, but do not boil. Into the chocolate and butter mixture, add the cream and stir. Line ten muffin tins with cupcake paper and sprinkle nuts at the base. Divide and pour the mixture among the ten muffin tins and freeze the Peanut Butter Cups until firm. You need to store these in the freezer compartment as they melt quite quickly. If you don’t like to use Splenda, you could substitute it with honey.