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low sugar desserts

Posted by on Nov. 9, 2012 at 2:16 PM
  • 15 Replies

Just wondering if there are any low sugar, artificial sweetener free dessert recipes that anyone knows that most people would have the ingredients for, or could get for cheap?


by on Nov. 9, 2012 at 2:16 PM
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Replies (1-10):
darbyakeep45
by Darby on Nov. 10, 2012 at 7:36 AM

Cherrie's idea sounds good to me!  I'm not a baker to be honest:)  Good luck OP!

Alyson121
by Alyson on Nov. 15, 2012 at 5:46 PM

I make low to know sugar added desserts, however my family have been really the only ones to eat them.  I have a vegan chocolate cupcake recipe that i got from Whole Foods magaize YEARS ago.  I have some cookie recipes, etc.  I'll post them for you.

Alyson121
by Alyson on Nov. 15, 2012 at 5:49 PM

Here are some from Happy Healthy Life that you may like.

Alyson121
by Alyson on Nov. 15, 2012 at 5:50 PM

Peanut Butter Caramel Cheesecake. Pumpkin Cookie Dough Studded. Vegan. No-Bake.


Today's decadent dessert recipe just kind of needed a long name.. Presenting my No-Bake, Vegan Peanut Butter Caramel, Pumpkin Cookie Dough-Studded Cheesecake. On a homemade crumble crust. If you love peanut butter, vegan cheesecake, caramel and all things creamy-delicious, you want to try this recipe..

Homemade vegan caramel on top..






Before I dive in, I want to make sure you all check out my exciting (vegan) salad'tude contest news! One of YOU guys will win a $6,000 Napa Valley Culinary Adventure. Finalists will be chosen by me in early December. So please turn on your creativity thinking caps, grab your camera and favorite salad recipe and enter!

OK, back to yummies...

Special Vegan Cheesecake. Slice into this luscious dessert and you will find two rich layers of vegan cheesecake: a sweet vanilla layer and a creamy peanut butter layer. Each layer is blended using virgin coconut oil and vegan cream cheese. This graham-cracker crust cheesecake is studded with pumpkin pie cookie dough. A rich drizzle of vegan caramel on top. You can choose either a vanilla caramel or my peanut butter caramel. Accents of cinnamon and vanilla in each silky bite. I top everything off with a swirl of soy whipped cream and a pinch of cinnamon.

OK, so yes this dessert is complex! Layers. Cookie dough accents. Homemade caramel on top. But that is what makes it so fun and special. I could easily see this cheesecake on a holiday table.

Pumpkin Cookie Dough. The Pumpkin Pie Cookie Dough is pretty awesome. You can even bake it into cookies. You can see them as Pecan Pumpkin Pie Cookies on my Family Kitchen post.

Inspiration. This recipe and all the complexity and layers, when I think about it, is actually inspired by all those times I have eaten at The Cheesecake Factory and ogled the crazy flavored cheesecakes there. Caramel slathered, Godiva-chocolate-infused, Strawberry-topped and on and on. They seem to have every flavor imaginable. And I always wondered why they don't try just ONE vegan cheesecake. Obviously this recipe proves that vegan cheesecake can be QUITE decadent and special. But I guess they don't consider vegans their prime audience. Which I get. But still. So take this Cheesecake Factory.. ;)



Peanut Butter Caramel Cheesecake. Pumpkin Cookie Dough Studded
vegan, makes one cheesecake

Sweet Cream Layer:
8 ounces vegan cream cheese - warmed to about room temperature
3 Tbsp maple syrup
3 Tbsp virgin coconut oil, melted
1/4 tsp salt
1/2 tsp vanilla extract
dash of cinnamon
optional: add a few scoops of canned pumpkin if you'd like. See notes

Peanut Butter Layer:
1/3 cup creamy peanut butter, salted (room temperature)
8 ounces vegan cream cheese - warmed to about room temperature
2 Tbsp maple syrup
2 Tbsp virgin coconut oil, melted

Vanilla Caramel - use this recipe

Peanut Butter Caramel:
3 Tbsp organic sugar
2 Tbsp coconut cream
2 Tbsp creamy peanut butter, salted
(complete instructions: this post)

Crust: Basic Graham Cracker
Toss 2-3 Tbsp vegan buttery spread or virgin coconut oil with 3/4 cup crushed vegan graham crackers, press into cheesecake dish and allow to harden in the fridge for at least 20 minutes.

Pumpkin Cookie Dough - see detailed cookie recipe here. Basics: Combine the following..
1 1/2 cups pecans, raw
1/2 cup Tbsp flour, organic
1/2 cup maple syrup
1 tsp salt
1 tsp pumpkin pie spice
2 tsp cinnamon
1/2 cup virgin coconut oil, melted
3/4 cup canned pumpkin puree, unsweetened
Basic Directions: chill in fridge, roll into dough balls and roll in coconut shreds to make "cookie dough" for this recipe.

Directions:

1. Prepare your crust. You can use a variety of vegan crust options. You could even go crustless if you'd like. For a basic graham crust, I process vegan graham crackers (hard to find without honey, but they do exist!) then toss the crumbs with melted vegan buttery spread or melted coconut oil. Press into dish and place in the fridge to chill and harden a bit. You could also use a raw nut crust. Walnuts work very well - recipe here. I also love this crust recipe

2. If you are taking that extra step and making homemade pumpkin cookie dough - bravo you mini Martha Stewart you! Prepare the dough and place in the fridge to chill for at least 20 minutes. Then roll into mini balls and place back in the fridge until needed.

3. Combine all the sweet cream ingredients in a blender or food processor. You could also use a basic beater or mixer. Pour the sweet cream layer into your crust dish. Smooth the sides.

4. Blend your peanut butter layer and pour over top the sweet cream mixture. Smooth out edges.

5. Grab your cookie dough and press it into the layers.

6. Place the cheesecake in the fridge to chill for at least a few hours. This will firm it up to a sliceable state.

7. While the cheesecake is chilling, you can prepare your caramel sauce. Heat the ingredients in a saute pan over high heat, until bubbling. The coconut cream and (peanut butter if using) should melt fairly quickly. Stir continuously with a large spoon or spatula. Allow for the sugar to dissolve. After a minute of intense bubbling, turn heat to low and stir for another minute or two. Turn off heat and pour caramel into small dish. Place in the freezer or fridge to chill. Once the caramel has fully chilled it will be in a sticky thick state and you will need to re-warm it in the microwave for easy drizzling. This post have more on my pb caramel sauce.

8. Serve! Slice up a piece of your cheesecake, swirl some soy whip on top and drizzle the caramel over top. Some cinnamon on top too. Serve chilled or wait a few minutes for the cheesecake to warm and soften. Adding warmed caramel will also help soften the cheesecake a bit.

Store your cheesecake in the fridge. It will soften quite a bit when left at room temperature.


Alyson121
by Alyson on Nov. 15, 2012 at 5:58 PM

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

I got this recipe from the free Whole Foods mini magazine at the Town and Country Whole Foods in Missouri. They really have some great and healthy recipes in them. This recipe is a really yummy vegan cupcake with avocado in it. It tastes really great and you would NEVER know there was avocado in the cupcake unless you were told. Enjoy!

Ingredients

1  1/2 cups           all purpose flour
3/4 cup                unsweetened cocoa powder
1 tsp                       baking powder
3/4 tsp                  baking soda
3/4 tsp                  salt
1 California avocado, pitted and peeled
1 cup                     maple syrup
3/4 cup                plain almond milk (or any plain nut milk)
1/2 cup                safflower oil
2 tsp                      vanilla extract

Directions

To make cupcakes: Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Puree avocado in food processor until smooth. Add maple syrup, almond milk (or other milk alternative), oil and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.

Spoon batter into prepared cupcake cups. Bake 25 minutes, or until wooden toothpick inserted into center comes out clean. Cool and eat!

Alyson121
by Alyson on Nov. 15, 2012 at 5:59 PM

Coffee Pound Cake with Caramel Glaze

Coffee Pound Cake with Caramel Glaze

In my quest to not use cane sugar, i’ve been using coconut palm sugar more and more.  I’m no stranger to palm sugar, i just never used it to bake cakes because of it’s dark color and rich flavor.  Well now i embrace those colors and flavors and find new and creative ways to use the palm sugar. The same is true for my coffee usage as well.  I’m not a huge coffee drinker, so i found it easy for me to drink alternative “coffee” and use them in my baking.  This recipe i used an herbal coffee and coconut palm sugar and the results were pretty good.

Ingredients

2 sticks butter, softened

1 ¼ cup coconut palm sugar

3 eggs

2 tsp vanilla extract

3 cups all-purpose-flour

3 tsp baking powder

1 tsp baking soda

½ tsp salt

1 ¼ cup brewed herbal coffee.  (I used Teccino Java)

Directions

Brew coffee according to package instructions and set aside to cool completely

Cream butter until light and fluffy.  Add palm sugar to butter, in small additions and beat after each addition.  Add eggs, one at a time and mix well after each egg is added.  Stir in vanilla extract and sit aside.  In a small bowl, add flour, baking powder, baking soda and salt, then mix.

Alternating between flour and coffee and ending with flour, add flour in small amounts to butter sugar mixture and stir or whisk.  Next add a small amount of coffee, being sure to mix well.

Grease a bundt pan and add cake batter to pan. Turn oven to 325° and place cake into oven.  Bake for about 45 minutes until cooked completely through.

Caramel Glaze

Ingredients

1 cup coconut palm sugar

¼ cup butter

½ cup heavy cream

Directions

In medium sauce pan, over medium high heat, begin to melt the palm sugar.  Stir continuously so that sugar doesn’t clump together.  Once melted, remove from heat and add butter.  Stirring rapidly, return to heat and stir until butter is melted.  Add heavy cream in slow stream and stir constantly.  When lumps are removed and mixture begins to thicken, remove from heat and set aside to cool.

When cake is cooled completely, drizzle caramel glaze over top of cake, eat and enjoy.

Alyson121
by Alyson on Nov. 15, 2012 at 6:00 PM

Banana Date Honey Cake

Banana Date Honey Cake

I was in the mood for something sweet.  Well, that’s not true.  I wanted to get rid of all the super browning bananas on my countertop and in my fridge.  I’d made about all the smoothies i cared to drink and needed to ditch those babies and fast.  Since i wasn’t in the mood for banana bread and i wanted something i could make quick, this recipe came to mind.  Plus i wanted to do something with the dates that seemed to be wasting away in the pantry. Seems like banana, dates and honey go quite well together.

Ingredients

3 ripe bananas, smashed

¼ cup butter, melted

½ cup coconut oil

½ to ¾ cup raw honey

2 eggs, beaten

2 cups all-purpose baking mix (i used Pamela’s Gluten and Wheat free baking mix)

8 dates, pitted and rough chopped

Directions

In a large mixing bowl add bananas and smash them until they are slightly runny.  Add melted butter, coconut oil, honey and mix well.  Next, add beaten eggs and mix until just incorporated. Baking mix should be added one cup at a time, mixing after each addition.  Last, stir in chopped dates.

Coat a bunt pan with coconut oil.  Spoon cake batter into bunt pan.  Place in a 350° oven for about 50 minutes or until toothpick inserted in middle comes out clean.  Let cool and then remove cake from pan.  Slice, eat and enjoy

AudlyLuvly
by on Nov. 15, 2012 at 6:22 PM

Thank you!! 

Quoting Alyson121:

I make low to know sugar added desserts, however my family have been really the only ones to eat them.  I have a vegan chocolate cupcake recipe that i got from Whole Foods magaize YEARS ago.  I have some cookie recipes, etc.  I'll post them for you.



Alyson121
by Alyson on Nov. 15, 2012 at 7:44 PM

It was my pleasure ;-) 

Quoting AudlyLuvly:

Thank you!! 

Quoting Alyson121:

I make low to know sugar added desserts, however my family have been really the only ones to eat them.  I have a vegan chocolate cupcake recipe that i got from Whole Foods magaize YEARS ago.  I have some cookie recipes, etc.  I'll post them for you.



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