The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) (34 page)
Authors: Annie Forsyth,Holly Forsyth
Frozen Treats
Healthy Peanut Butter Milkshakes
Big scoops of vanilla ice cream are perfect for sundaes, in root beer floats, or served with pie. This recipe uses an ice cream machine to get perfectly churned, parlor ice cream at home.
|
SERVES 6
2 cups half-and-half, chilled
1
⁄
2
cup 2% milk, chilled
1 cup heavy cream, chilled
2
⁄
3
cup xylitol
1
⁄
2
cup powdered honey
2 teaspoons vanilla extract
1
⁄
8
teaspoon sea salt
- In a large bowl, whisk together the half-and-half, milk, and heavy cream. Add xylitol, powdered honey, vanilla extract, and salt. Turn on your ice cream maker and pour mixture inside.
- Mix according to your ice cream maker’s directions, about 20–40 minutes. Store ice cream in the airtight container in the freezer for up to 2 weeks.
PER SERVING
Calories: 347
|
Fat: 24g
|
Protein: 4g
|
Sodium: 107mg
|
Fiber: 0g
|
Carbohydrates: 37g
|
Sugar: 11g
For a soft-serve style ice cream, enjoy immediately after processing in the ice cream maker. For an extra firm ice cream, chill for at least one hour in the freezer.
A refreshingly frothy and sweet carbonated drink that is sugar-free and stevia-sweetened. No one will ever guess it’s a calorie-free beverage!
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SERVES 4
2 cans Zevia Cola
2
1
⁄
2
cups ice
1 lime
- In a blender, combine the Zevia soda and ice. Pulse until the mixture is a slushy consistency. The slushy will be extra frothy and foamy!
- Cut the lime in half. Squeeze about 1 teaspoon of lime juice into each drink and stir. Slice the remaining half of lime into thin slices for garnish. Serve in chilled glasses and enjoy immediately.
PER SERVING
Calories: 0g
|
Fat: 0g
|
Protein: 0g
|
Sodium: 10mg
|
Fiber: 0g
|
Carbohydrates: 2g
|
Sugar: 0g
Zevia brand sodas are all-natural sodas sweetened with stevia; they have no carbohydrates or calories and don’t raise blood sugar levels. They also contain the same fizzy carbonation other sodas have without the unhealthy colorings and sugars.
Frozen chewy chocolate brownies with a creamy vanilla ice cream middle! These must be frozen for an additional hour before serving for best appearance, but this allows these bars to be made days in advance.
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SERVES 30
1
⁄
2
cup coconut oil, melted
2 cups coconut sugar
2 large eggs, at room temperature
1
⁄
4
cup water, at room temperature
1 teaspoon vanilla extract
1
⁄
2
cup cocoa powder
1
⁄
2
teaspoon sea salt
1
⁄
2
teaspoon baking powder
1 tablespoon cornstarch
1
1
⁄
2
cups spelt flour
2 (16-ounce) cartons dairy-free, naturally sweetened ice cream, slightly softened
3
⁄
4
cup chopped chocolate, melted
- Preheat oven to 350°F. Line a muffin pan with liners and lightly spray liners with cooking spray.
- In a large bowl, mix together the coconut oil, coconut sugar, eggs, water, and vanilla until well combined. Mix in the cocoa powder, salt, baking powder, cornstarch, and flour. Pour 1 heaping tablespoon of batter at the bottom of each muffin liner.
- Bake this brownie layer for 10 minutes. Remove baked brownies from pan. Repeat this step until all the batter is cooked. Let all the brownies cool.
- Once cool, unwrap half of the brownies from their muffin liners and set aside.
- Scoop 3 tablespoons of slightly softened ice cream on top of the remaining brownies which are still in their muffin liners. Gently top each with an unwrapped brownie.
- Pour about 1 tablespoon of melted chocolate over the brownie sandwiches. Immediately freeze for at least 1 hour or until ready to serve.
PER SERVING
Calories: 200
|
Fat: 9g
|
Protein: 3g
|
Sodium: 77mg
|
Fiber: 2g
|
Carbohydrates: 30g
|
Sugar: 22g
Top the chocolate-coated brownies with crushed nuts, sprinkles, cherries, or shredded coconut for extra crunch.
Inspired by the campfire recipe consisting of roasted bananas over a fire mixed with chocolate chips, graham crackers, and marshmallows! This recipe uses healthy ingredients to create a similar frozen version.
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SERVES 2
3 frozen bananas
1
⁄
3
cup coconut milk
1 teaspoon vanilla extract
1
⁄
4
cup crushed sugar-free graham crackers
1
⁄
3
cup sugar-free chocolate chips
In a high-speed blender, blend the bananas, coconut milk, and vanilla until smooth. Stir in the graham crackers and chocolate chips and serve!
PER SERVING
Calories: 315
|
Fat: 16g
|
Protein: 4g
|
Sodium: 55g
|
Fiber: 6.5g
|
Carbohydrates: 65g
|
Sugar: 21g
This recipe can be chilled for an additional 1 hour for a firmer, less soft milkshake.
Three simple ingredients combine for delectable truffles! Let the natural sweetness of frozen bananas shine in these just-like-ice-cream chocolate-covered bites!
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SERVES 4
2 bananas, peeled
1
⁄
2
cup sugar-free chocolate chips or chunks, melted
3 tablespoons crushed peanuts
- Slice bananas into
1
⁄
4
" slices. Line a baking sheet with wax paper. - With forks or tongs, dip banana slices into melted chocolate.
- Lay dipped slices on wax paper and sprinkle with chopped peanuts. Freeze for 3 hours until firm.
PER SERVING
Calories: 148
|
Fat: 10g
|
Protein: 3g
|
Sodium: 4mg
|
Fiber: 3g
|
Carbohydrates: 28g
|
Sugar: 8g
Be adventurous with these truffles by adding them to 4 cups of vanilla ice cream in a blender for easy flavorful milkshakes.
There’s no need to wait for a warm summer night to enjoy a s’more. Bring the outdoors inside with a “marshmallow” cream and melted chocolate center in these frozen bars.
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SERVES 20
40 sugar-free graham cracker squares
1 (14-ounce) can full-fat coconut milk, chilled
3 tablespoons rice flour
1
⁄
3
cup powdered xylitol
2 teaspoons vanilla extract
1
⁄
4
teaspoon liquid stevia
3
⁄
4
cup sugar-free chocolate, melted
- Turn oven on to broil. Line a cookie sheet with parchment paper and place graham cracker squares in rows. Place in oven to broil for about 45 seconds, until crackers have become slightly golden and browned.
- In an electric mixer, combine the whitest, thickest part of the coconut milk (about
3
⁄
4
cup), with flour, xylitol, vanilla, and stevia and beat until fluffy. Pour 1 tablespoon of warm chocolate on a graham cracker and top with coconut cream mixture. - Cover fillings with a second graham cracker and place in a large baking dish. Continue assembling the s’mores until all are assembled.
- Place in the freezer for 30 minutes to 1 hour, or until all the s’mores are chilled and firm. Keep stored, covered, in the freezer.
PER SERVING
Calories: 85
|
Fat: 6g
|
Protein: 1g
|
Sodium: 30mg
|
Fiber: 0.5g
|
Carbohydrates: 12g
|
Sugar: 0g
Milk, dark, or specialty flavored chocolate are all delicious in these frozen bars.
These citrus slushies combine several delicious flavors of the tropics! They are so satisfying, they are sure to become a summertime favorite.
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SERVES 4
2 small bananas, frozen
6 large oranges, peeled
2
⁄
3
cup coconut milk
4 cups ice
2 teaspoons vanilla extract
In a high-powered blender, add the bananas, oranges, coconut milk, ice, and vanilla. Blend until creamy. Serve immediately.
PER SERVING
Calories: 263
|
Fat: 9g
|
Protein: 4g
|
Sodium: 6mg
|
Fiber: 8g
|
Carbohydrates: 47g
|
Sugar: 33g
These slushies can also be made with any oranges on hand—clementines, mandarins, or blood oranges add a nice flavor twist! Double the quantity of oranges if using small ones like clementines.
Sneak extra protein and potassium into dessert with this power milkshake. Bananas create a creamy ice cream–like base while a healthy helping of peanut butter and vanilla contribute to the delicious taste.
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SERVES 2
3 large frozen bananas
3 tablespoons natural creamy peanut butter
2 tablespoons honey
2 tablespoons unsweetened almond milk
1
⁄
2
teaspoon vanilla extract
In a blender, layer bananas, peanut butter, honey, almond milk, and vanilla. Blend until smooth and creamy and enjoy.
PER SERVING
Calories: 375
|
Fat: 13g
|
Protein: 9g
|
Sodium: 120mg
|
Fiber: 6g
|
Carbohydrates: 64g
|
Sugar: 42g
A large banana can contain over 420mg of potassium! One serving of this milkshake provides enough potassium to reach the daily recommendation.
This delicious ice cream has a subtle surprising heat, flavored with cinnamon and a pinch of cayenne pepper.
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SERVES 8
2
1
⁄
2
cups whole milk
1
1
⁄
2
cups heavy cream
1 teaspoon cinnamon
1
⁄
8
teaspoon cayenne pepper
5 large egg yolks
1
⁄
8
teaspoon sea salt
2
⁄
3
cup honey
1 teaspoon vanilla extract
3 ounces dark chocolate, chopped
- In a double broiler, add whole milk, heavy cream, cinnamon, cayenne pepper, egg yolks, sea salt, honey, and vanilla. Stir constantly on medium heat until mixture thickens and coats the back of the spoon. Pour through a mesh strainer to remove any lumps.
- Stir in the chocolate pieces. Allow ice cream to cool, cover, and place in freezer for 1 hour or until completely cold.
- Freeze in an ice cream maker, following manufacturer’s instructions.
- Serve immediately for soft-serve consistency, or place in freezer for another hour for firmer ice cream. Store leftovers in an airtight container in the freezer for up to 2 weeks.
PER SERVING
Calories: 374
|
Fat: 25g
|
Protein: 6g
|
Sodium: 94mg
|
Fiber: 1g
|
Carbohydrates: 36g
|
Sugar: 33g
