5 Sugar Free Desserts for Your New Year Party
When planning my parties, I include one dessert which is sugar-free for those friends who are diabetic. The look of glee on their face when they realize that they can dig in with nary a feeling of guilt is priceless!
Try out these desserts for your New Year party and bring a smile to the faces of your guests!
- Sugar-Free Tiramisu
- 2 egg yolks
- 6 packets of Splenda (sugar substitute)
- 2 tsp vanilla extract
- 400 gms mascarpone cheese
- 2 tbsp brandy or coffee liqueur
- 4 tbsp black coffee
- 20 sponge finger biscuits
- 2 tsp cocoa powder sieved
- Place egg yolks, Splenda and vanilla in a mixing bowl.
- Whisk until the mixture is thick and creamy.
- Add the mascarpone slowly to the whisked mixture and fold in gently to form a smooth thick cream.
- Place the brandy or coffee liqueur and coffee in a shallow dish.
- Dip the sponge fingers into the coffee for a couple of seconds.
- Arrange alternate layers of biscuits and cheese mixture finishing with a layer of cheese
- Dust with sieved coffee powder and leave in the fridge to set.
- Baked Apples with Marsala
- 4 medium cooking apples
- 50gms ready-to-eat dried figs
- 150 ml Marsala
- 50 gms butter softened
- Preheat the oven to 180 degrees C. Using an apple corer, carefully remove the cores from the center of the apples and discard.
- Place the apples in a small, shallow baking dish and stuff the figs into the hollows of each apple.
- Top each apple with a quarter of the butter and pour over the Marsala.
- Cover the dish tightly with foil and bake in a preheated oven for 30 minutes.
- Remove the foil from the apples and bake for a further 10 minutes until the apples are tender and the juices have reduced slightly.
- Serve immediately with any remaining pan juices drizzled over the top.
- Fruit Ice Cream
- ¾ cup fruit (strawberry, mango, peach or pineapple)
- 2 tbsp milk powder
- Chop the fruit and freeze for at least 4 hours.
- In a food processor, blend the fruit with milk powder until smooth.
- Serve it in individual glass bowls (should make 4 servings )
- No-Sugar Cheesecake
- 200 gms crushed Marie biscuits
- 100 gms butter
- 2 eggs (room temperature)
- 2 teaspoons vanilla extract
- 5 tablespoons honey
- 2 teaspoons lemon juice
- 450 gms cream cheese (room temperature)
- 1 cup plain, full-fat yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Melt the butter.
- Combine with the crushed biscuits.
- Press into a 9-inch spring-form pan.
- Combine filling ingredients in a bowl.
- Beat until smooth.
- Bake for 20-30 minutes. Watch it carefully towards the end, ensuring it does not overcook.
- Cool for at least 10 minutes. Combine filling ingredients while cheesecake is baking. Pour topping on cake after cake has cooled.
- Bake for an additional 10 minutes.
- When gently shaken, the sides of the cake should be firm, but the middle should move slightly.
- Coconut Rice with Fruit Coulis
- 75 gms jasmine rice soaked overnight in 175 ml water
- 350 ml coconut milk
- 150 ml single cream
- ¼ cup Splenda (sugar substitute)
- Mint leaves to decorate
For the Coulis
- One packet frozen or fresh strawberries ( 450 gms)
- 2 tbsp brandy
- Put the rice and water it was soaked in into the food processor and grind until the mixture is soupy.
- Heat the coconut milk and cream in a non-stick pan. When the mixture is about to boil stir in the rice mixture.
- Cook over a gentle heat for ten minutes stirring constantly.
- Stir the Splenda in and continue to cook another 15 minutes until thick and creamy.
- Line a baking tray with baking parchment.
- Pour the coconut mixture into the baking tray.
- Let it chill in the fridge until firm.
- Puree the strawberries until well blended. Strain through a sieve, pressing the fruit down, and add the brandy to the clear juices.
- Cut the coconut cream into diamonds.
- Spoon a little coulis onto individual plates and arrange the diamonds on top and decorate with the mint leaves.