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101 Low-Carb & Sugarfree
Dessert Recipes
by April S. Fields
Cakes, Pies, Puddings, Cookies, Candies,
Snacks
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that will change Low-Carb Breakfast forever!
Strawberry Crepes
Peanut Butter Cookies &
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101 Low-Carb
& Sugarfree Dessert Recipes
Lollies
You can make these treats
for the kids and feel confident that they aren't filling up on
sugar. There are two versions, chocolate and hard candy.
Good Tip: It pays to invest
in a really good candy thermometer.
Hard Candy Lollies
1 1/2 cup Sugarfree Vanilla
Syrup
1 cup Maltitol Grandular
1 tsp Candy flavoring
Candy food color
Prepare the candy molds with
spray vegetable oil and sticks. NOTE: Do not use plastic molds.
Use metal molds only. In a heavy saucepan heat the syrup and
Maltitol until it begins to boil. Insert candy thermometer, making
sure it doesn't touch bottom of the pan. Boil to 260 degrees and
add several drops of coloring. Stir gently and quickly with the
thermometer without lifting the thermometer out of the mixture.
Continue boiling to 300 degrees and remove from heat. When the
boiling calms down, add the flavoring and stir once or twice.
Quickly but carefully pour the mixture into the prepared metal
molds. Allow to cool. Turn out of molds carefully.
This recipe will make 3 -
3-1/2 inch lollies
Total Carbs =0
Chocolate Lollies
1 oz semi-sweet baker's chocolate
1/4 block paraffin wax
1/2 cup cocoa butter
1 cup Maltitol powdered
1/4 tsp Stevia
1 tsp vanilla extract
Melt and measure the cocoa
butter into a double boiler. Grate the baker's chocolate and paraffin
and add to the cocoa butter and allow to melt. Add the Maltitol
and Stevia and stir while heating until creamy. Stir in vanilla
extract.
Remove double boiler from
heat and allow mixture to cool down. It is okay to speed the process
by putting double-boiler over a sauce pan filled with lukewarm
water. Do not use cold water or it will set up too fast. During
the cooling process whisk occasionally to prevent edges from setting
up. Using a candy thermometer, test often until the mixture has
cooled to 110 degrees. This is necessary to prevent the plastic
molds from melting. If the mixture cools lower than 100 degrees
it will begin to stiffen. If this happens, put double boiler over
pan of hot water until it softens again.
Pour the warm chocolate into
candy molds that have been prepared with sticks. This recipe will
fill 10 large candy lollipop molds or eight with some left over.
Most molds come 4 to a tray. You can pour any remaining mixture
onto waxed paper and allow to harden. Chip up and store in refrigerator
to use in other recipes. I recommend storing these lollies in
the refrigerator until they are eaten to preserve them. However,
they will hold up well and not melt at room temperature if used
as party treats.
Total carbs = 14
10 servings = 1.4 carbs each
Recipes and photos ©2004 by April S.
Fields
All rights Reserved
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