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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!

  1. Sugar-Free Tiramisu

Ingredients

  • 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

Method

  • 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.
  1. Baked Apples with Marsala

 Ingredients

  • 4 medium cooking apples
  • 50gms ready-to-eat dried figs
  • 150 ml Marsala
  • 50 gms butter softened

Method

  • 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.
  1. Fruit Ice Cream

 Ingredients

  • ¾ cup fruit (strawberry, mango, peach or pineapple)
  • 2 tbsp milk powder

 Method

  • 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 )
  1. No-Sugar Cheesecake

Ingredients

Crust:

  • 200 gms crushed Marie biscuits
  • 100 gms butter

Filling:

  • 2 eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 5 tablespoons honey
  • 2 teaspoons lemon juice
  • 450 gms cream cheese (room temperature)

Topping

  • 1 cup plain, full-fat yogurt
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

    Method

  • 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.
  1. Coconut Rice with Fruit Coulis

 Ingredients

  • 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

Method

  • 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.

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A tourism professional for 20 years, I was forced to take a sabbatical when my husband moved jobs. It turned out to be a blessing in some ways. I now exult in the luxury of time as my much-loved career had taken precedence over my family, home, health and friends. Slipping with ease into the role of domestic Goddess has not been easy. Mundane chores bore me to tears. Long distance parenting is what I enjoy the most- conversations with my 28-year-old son and 23-year-old daughter - lecturing them, cajoling them, scolding them and above all being a friend to them. My cat Kaddy and dog Zsa Zsa are my silent companions during the day, providing unconditional love in abundance. Pets are great stress busters provided you have systems in place for their care. Exercise is an integral part of my day, be it the gym or yoga. Bollywood dance classes are my passion. I have a confession to make - this Auntyji loves to dance :-)