Sugar-free desserts that will satisfy your sweet tooth

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Quit sugar forever with these great recipes

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Australian chef Sarah Wilson cut sugar from her diet in 2011, but her sweet tooth didn’t suffer. She is sharing two sugar-free dessert recipes from her book “I Quit Sugar” that are sure to please.

Raspberry ripple
Servings:

6 to 8 servings

Ingredients

    • ⅓ cup frozen raspberries
    • ⅓ cup unsweetened shredded coconut (or coconut flakes for a chunkier version)
    • ⅓ cup coconut oil
    • 5 tablespoons salted butter
    • 2 tablespoons raw cacao powder or cocoa
    • 2-3 tablespoons brown rice syrup

Preparation

Baking Directions:

Line a dinner plate or baking pan with baking paper. Scatter the berries and coconut on the plate or baking pan. Melt the oil and butter in a saucepan or in the microwave. The oil takes longer to melt, so add the butter a little after. Stir in the cacao powder and syrup. Pour over the berries and pop into the freezer for 30 minutes, until firm.To serve, either break into shards or cut into wedges.

Crunchy-nut cheesecake
Servings:

6 to 8 servings

Ingredients

    • 1 cup shelled pistachios or hazelnuts, sprouted, if possible
    • 1 cup unsweetened shredded or desiccated coconut
    • 1 cup almond meal, hempseed meal or other nut meal
    • 8 tablespoons unsalted butter, softened
    • 24 ounces cream cheese, at room temperature
    • 2 tablespoons yogurt or sour cream
    • 3 tablespoons coconut cream
    • 1/2 cup brown rice syrup (or to taste)
    • 1 egg
    • Dash of vanilla powder
    • Small handful of pistachios and toasted unsweetened
    • Coconut flakes, to serve (optional)

Preparation

Baking Directions:

Preheat the oven to 325 degrees and line the sides and bottom of a 9-inch springform pan with baking paper. To make the cheesecake crust, grind the nuts in a food processer until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you will release the oils in the nuts and achieve the right consistency. Add more butter if required.Press into the pan, covering the bottom and sides to an even thickness (about ¼ inch). Bake for 5-8 minutes, until it starts to turn golden. Remove and allow to cool completely.Combine the cream cheese, yogurt, coconut cream, syrup, egg and vanilla powder in a large bowl. Don't overmix and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking). Spoon into the cold crust and return to the oven for 20-30 minutes or until the mixture pulls away from the crust a little and the center is custard-like (don't overcook). Place in the fridge for at least 2 hours to firm before serving. Sprinkle with pistachios and coconut flakes.

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