4 Easy Low-Sugar Dessert Recipes To Satisfy Your Sugar Craving

4 easy homemade low-sugar dessert recipes that will still satisfy your sugar craving and help control your daily sugar intake

Australian women under 35 have been focused on low-sugar food for many years.

Health Direct has highlighted that a zero-sugar diet involves reducing all fruit, vegetables, milk and some grains and legumes as they contain natural sugars.

Contrary to Australia’s Dietary Guidelines, this may put a person at risk of nutritional deficiencies. It is wise to limit added sugars ,and healthy carbohydrates, and to avoid processed foods and beverages.

Even Hailey Bieber has added controlling her sugar intake to her publicly promoted eating habits. Blogger Mia Salas on Eat This, Not That! claims that Hailey Bieber enjoys a delicious dessert from time to time, but says she tries to limit her sugar intake most of the time.

Aside from her favourite desserts, she also enjoys baking homemade biscuits with her husband Justin Bieber. Homemade food, especially low sugar desserts are great alternative to help reduce sugar and processed ingredients.

Here Are Four Simple Low Sugar Dessert Recipes:

Coconut Milk Panna Cotta:

Panna cotta literally translates to ‘cooked cream’ in Italian, and that is essentially what it is composed of: heated heavy cream typically with a little milk, gelatine powder, and vanilla extract (or vanilla bean paste). It has a texture that falls halfway between mousse and pudding, being both silky and slightly grainy. The Healthy Epicurean has a healthier recipe without heavy cream.

Ingredients:

• 2 cups coconut milk
• 1/4 cup granulated sugar substitute (such as Stevia or Erythritol)
• 2 tsp unflavored gelatin powder
• 1 tsp vanilla extract
• Fresh fruit or other toppings of your choice (optional)

Instructions:

1. In a small saucepan, combine the coconut milk, sugar substitute, and gelatin powder.
2. Heat the mixture over medium-low heat, stirring constantly, until the sugar substitute and gelatin have dissolved.
3. Remove the pan from the heat and stir in the vanilla extract.
4. Pour the mixture into a fine mesh strainer set over a large bowl to remove any lumps.
5. Divide the mixture among 4-6 ramekins or small cups.
6. Refrigerate the panna cotta for at least 4 hours or until set.
7. Serve chilled, topped with fresh fruit or other toppings of your choice, if desired.

Note: You can use any sweetener of your choice and adjust the quantity accordingly. Also, adjust the quantity of gelatin powder depending on the desired texture.

Berry Crisp:

Berry crisps are composed of fresh or frozen berries and a brown sugar crumble topping. Brown sugar crumble topping can be made with butter, oats (or biscuits), brown sugar etc to give it a richer taste. This recipe is based on a recipe provided by Not Enough Cinnamon.

Ingredients:

• 2 cups fresh berries (strawberries, blueberries, raspberries, or a combination)
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 2 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. In a medium saucepan, combine the berries, honey or maple syrup, vanilla, cornstarch, and salt. Cook over medium heat until the mixture comes to a boil, then reduce the heat and simmer for 2-3 minutes, or until thickened.
3. In a separate bowl, mix together the oats, almond flour, and melted butter.
4. Pour the berry mixture into the prepared baking dish, then sprinkle the oat mixture on top.
5. Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
6. Let the dessert cool for at least 10 minutes before serving. Enjoy!

Note: You can replace the honey or maple syrup with any natural sweetener of your choice, like stevia, xylitol or erythritol.

Chocolate Avocado Pudding:

The reason it’s a pudding is because the texture is richer and silkier, but compared to other puddings, this recipe doesn’t need to be cooked. This excellent recipe is provided by Detoxinista.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• pinch of salt
• 1/4 cup almond milk (or milk of choice)

Instructions:

1. Cut the avocados in half and remove the pit. Scoop the avocado flesh into a blender or food processor.
2. Add the cocoa powder, maple syrup, vanilla extract, salt and almond milk. Blend until smooth and creamy.
3. Taste and adjust sweetness as needed.
4. Refrigerate for at least 30 minutes before serving, to allow the pudding to firm up. Enjoy!

Low Sugar Vanilla Ice Cream:

This recipe is based on The Sugar Free Diva.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar or sugar substitute
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium mixing bowl, combine the heavy cream, milk, sugar or sugar substitute, vanilla extract and salt. Stir until the sugar is fully dissolved.
2. Pour the mixture into a shallow, freezer-safe container.
3. Cover the container with a lid or plastic wrap, making sure it is airtight.
4. Place the container in the freezer.
5. After about an hour, remove the container from the freezer and use a fork to break up any ice crystals that may have formed on the edges.
6. Return the container to the freezer and repeat this process every hour for about 4 hours, or until the ice cream is frozen to your desired consistency. (This will give your ice cream a smoother texture and eliminate the need for an ice cream maker, although it may be a little more fiddly.)
7. Once the ice cream is frozen, scoop and serve.

Note: You can add any flavor you like or any fruit to this recipe, like strawberry, blueberry, raspberry, etc.