Sugar Free Cake Recipe

You do not have diabetes to fall into one of those rich desserts. You will taste the love that makes the best bread pudding I've ever had. Serve slightly warm from the oven, and you will be surprised how soon you decide these versions prepared artificially flavored Prepackaged avoid.

Pudding base consists of milk, flavoring, sugar, cornstarch, and eggs. By changing some of the ingredients for more environmentally friendly versions of health, you can make a delicious version of almost any pudding.

For example, substitute Splenda for sugar immediately for sugarless versions. I prefer the Splenda brand, but you can also use any other brand that can be used in the kitchen. Some can not replace sugar in the kitchen, reading the package. I made that mistake with carrot cake once. Whole cake taste like pure salt used. The boy was my face red. So I've learned over the years labels should be read carefully.

Custard is required:

3 cups low-fat milk (2%)

1/4 cup Splenda baking

2 teaspoons pure vanilla extract

Pinch of salt

2 tablespoons cornstarch

, Lightly beaten 1 egg

1 tablespoon butter

Mix the ingredients in a pot give. Bring to a boil, stirring constantly over medium heat with a wooden spoon or whisk. The mixture is heated until it begins to boil. Small bubbles are formed on the liquid. If you use a whip, switch to a spoon and continue with each pass of the spoon scraping gently stir until the mixture begins to boil completely and thick soil. Remove from heat and pour into serving dishes immediately. To prevent the formation of a skin on the top of the cake, place a piece of transparent plastic wrap directly on top of the cake. Fresca. It can be served at room temperature or slightly warm or cold temperature. Try unsweetened whipped cream, if desired.

Do you want chocolate cake? Add 3 tablespoons of cocoa powder, 1/3 cup Splenda increase the butter and 2 tbsp. follow the instructions on the recipe and cooking.

How about a dessert with fruit? You can substitute 1 cup milk 1 cup unsweetened juice concentrate, or you can add 2 tablespoons of sugar jam or jelly and the amount of milk, leave it. You can add vanilla version fruit fresh and just before serving. Fruits integrate information cooled pudding.

Rice pudding is a bit different, however, and since diabetics in my family love rice pudding is here.

You need

1 cooked rice or another instant cup. We love the oriental rice or glutinous rice. It seems to have a better taste.

3 cups whole milk (note that the sugar content of the milk)

1 vanilla bean, halved (about 2 inches long) and split the seeds of beans to expose

1 cinnamon stick

Pinch of salt

1/4 cup Splenda sweetener for baking

1/4 cup raisins or dried mixed fruit (optional)

Pinch of nutmeg (fresh if available ground)

2 tablespoons rum (optional)

1 tablespoon cornstarch

In a small saucepan bring 2 cups milk and vanilla. Steep warm cereal in the milk through the milk over medium heat until bubbles forms the edges of the pan to begin. Remove from heat and let stand for 30 minutes. Remove the shell and the tip of a spoon the seeds from the seed pod scrape the seeds discarded and stir in the milk.

Add the milk, cornstarch, rum, cinnamon, salt, Splenda, and the remaining nutmeg. Back to the pan and heat over medium heat until the mixture comes to a boil. Remove from heat and remove cinnamon stick. Stir in raisins or fruit and cooked rice. Return to heat and bring to a boil. Boil about 30 seconds.

Pour. In bowls and fresh Sprinkle with a pinch of nutmeg and garnish with additional fruit or raisins.

About 280 calories per 1/2 cup serving. 10-12 g sugar (rice and fruit) 2 G, if the omission of fruit and rice, but then gives the rice pudding is the same.

I hope you enjoy these options puddings. Looking for good alternatives for tasting closely with restricted diet can be a difficult task, but with a little determination and all the love that you can find the solutions they seek.