On Our Nice List: Low-Sugar Dessert Recipes for the Holidays
DaVinci Gourmet Sugar Free Syrups are a delicious way to transform any recipe or cup of coffee into a morning treat, late afternoon pick-me-up or after-dinner dessert. Sugar-free winter flavors like Peppermint, Toasted Marshmallow, Butterscotch and Egg Nog will satisfy your holiday sweet tooth without regret.
Fudge Cake with Raspberry Sauce
Fudge is a holiday favorite, and with this low-sugar twist on a traditional recipe, you really can have your cake and eat it too.
1 cup unbleached flour
½ cup plus 2 tbsp sugar
¼ cup cocoa powder
¾ tsp baking soda
¼ tsp salt
½ cup plus 2 tbsp water
⅓ cup nonfat sour cream
1 tsp vanilla extract
1 tsp cornstarch
½ cup white grape juice
1½ cups fresh or frozen (unthawed) raspberries
Preheat the oven to 350°. Place the flour, sugar, cocoa, baking soda and salt in a large bowl and mix with a wooden spoon. Add the water, sour cream and vanilla extract and stir to mix well. Coat a 9″ round baking pan with nonstick cooking spray. Spread the batter evenly in the pan. Bake for 20–25 minutes or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature.
Place the cornstarch and white grape juice in a saucepan and stir until cornstarch is dissolved. Add the raspberries and DaVinci Gourmet Vanilla Sugar Free Syrup. Over medium-high heat, heat the mixture to boiling, stirring constantly. Cook for about 3 minutes, until the raspberries break up and the mixture is thick and bubbly. Remove from heat and let cool to room temperature. When ready to serve, top each piece of cake with 2 tablespoons of sauce.
This Christmas cake is just the right mixture of sweet and tart, yet low in sugar—the perfect complement to your holiday meal.
Cranberry-Orange Bundt Cake
½ cup reduced-fat margarine or light butter, softened to room temperature
1¼ cups sugar
4 egg whites
1½ tsp vanilla extract
1 cup nonfat buttermilk
2¼ cups unbleached flour
¾ cup oat bran
2 tsp baking powder
½ tsp dried grated orange rind
¾ cup whole fresh or frozen cranberries, finely chopped
6 packets Equal sweetener
3 tbsp finely chopped pecans
½ cup powdered sugar
Preheat oven to 350º. Place the margarine or butter and the sugar in the bowl of an electric mixer and beat until smooth. Beat in the egg whites and vanilla extract. Beat in the buttermilk. Place the flour, oat bran, baking powder, baking soda and orange rind in a medium sized bowl and stir to mix well. Add the flour mixture to the margarine mixture and beat until well blended. Transfer ¾ cup of the batter to a small bowl. Add the cranberries, Equal and nuts. Stir to mix.
Coat a Bundt pan with nonstick cooking spray, and spread ⅔ of the plain batter evenly in the pan. Spoon the cranberry batter in a ring over the center of the plain batter and top with the remaining plain batter. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 30 minutes. After 30 minutes, invert onto wire rack and cool to room temperature.
In a small bowl, mix the powdered sugar and syrup together. Pour over the top of the cake, allowing the glaze to run down the sides of the cake. Serve.
For those families and friends who prefer to sip a hot cup of joe around the table after a hearty meal, try our holiday-inspired, sugar-free coffee drink.
Sugar-Free Gingersnap Coffee
1 shot espresso
9 oz steamed milk
Combine ingredients in a 12-oz cup. Mix well.
One 12-oz serving
How do you use DaVinci Gourmet Sugar Free Syrup? Let us know in the comments!