Sugar Free Recipes (Most Popular)
Serving size is approx. 1/2 cup, recipe makes about 1 1/2 cups. Great for my diabetic family.
From the book The Cooking Book by Jane Bull, this is a great opportunity to introduce kids to baking!
This may be sugar free but boy, it isn't diet food! It's very rich so cut tiny pieces!
A takeoff on traditional carbonara using diced ham instead of pancetta and throwing in some red pepper flakes. Not your usual cream-based sauce, but still sinfully rich!
Adapted from the PC Insiders Report Winter 2007: Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping.
My take on the classic for the kids at school! Creamy noodles and chicken are mixed with a mess of veggies and topped with crushed crackers for bona fide comfort food - and it both freezes and reheats wonderfully!
This unique spin on the British casserole bumps up the protein and fibre with Textured Vegetable Protein in the filling and a mix of mild white beans and vibrant pumpkin puree with the potato crust! Of course, if you prefer to use all meat, the amount of TVP in the recipe equals roughly 1 ½ lbs of ground protein (and omit 1 ¾ cups of beef broth and the soy sauce). For a totally vegetarian version, add ¾ cup extra TVP along with 2/3 cup extra hot (vegetarian) beef broth. You will also need to check the label of your Worcestershire sauce for the traditional anchovies (you can substitute mushroom soy sauce or tamari). This isn’t a shepherd’s pie as it’s not made with mutton or lamb, but it’s tasty nonetheless!
Adapted from Darryl Koster of Buster Rhino's BBQ in Whitby, ON, who writes: "I knew that the Brisket was going to make a huge difference in the flavour of the lasagne as it is a very smoky product that would go wonderfully with the cheese". Good call, Darryl!
A delicious, no-cook jam bursting with peaches and raspberries and thickened with a no-sugar-needed pectin. If Splenda isn`t your thing, use regular sugar instead. 2 tbsp per serving.
You'd never guess the anchovy is the secret to the nutty eggpant sauce tossed with the chunky whole-grain pasta. With a whack of garlic and a pinch of spicy pepper flakes, this is Italian fare at it's Summer best!
This is always a hit when my mom makes it. It's definitely a special occasion dish thanks to the butter and cream (not to mention the expensive salmon) but if you're looking to impress this is the fish dish for you.
These make for a great (if unusual) breakfast - especially if you need to eat your greens! The chickpea flour adds a great nutty taste and extra protein and fibre to the mix
For the cheese lover in all of us, made with a melty blend of Cheddar and Swiss
1/2 the recipe is hearty, healthy and delicious meal for 4 when served on some grainy rolls with a salad. It has a similar flavour to baked beans, cooks quicker, and is a winner with veggies and omnis alike! If starting with canned, pre-cooked lentils, you will need approximately 6 cups of them, reserve 1 cup of the canning liquid and proceed with the recipe! If you don't like lentils (I go through phases myself) 6 cups of cooked black-eyed peas are great in this dish as well! I like ED Smith's sugar-free syrup for this, but use your favourite or the real thing if you have no sugar issues.
Thick, sweet and full of peach flavour - this is a great spread for toast, bagels or pancakes and can be frozen (well-covered) up to 6 months!
Who knew that sweet potatoes, cocoa, agave and semisweet chocolate could make such a delectable frosting? I adapted the recipe from http://www.sandisallergyfreerecipes.net/ch
ocolate-sweet-potato-frosting-dairy-fr
ee-refined-sugar-free/ and used it on my gorgeous ricotta cake - nobody could tell it was almost fat free!
What can be better than an orange-chocolate cheesecake? How about a few splashes of liqueur, the elimination of refined sugar and lower-fat, lower-cholesterol ingredients?
From Miami, Florida's Casa Juancho restaurant, this is a delicious, diverse seafood salad with a ton of flavour.
This a refreshing drink that is good for you! It is really great when you're sick.
A great sweet-tart refresher after a heavy meal or for relaxing in the midday sun, with no sugar!
Unlike traditional tortillas (the Spanish form of frittatta), which rely on copious quantities of olive oil for frying potatoes and other ingredients, this version steams the spuds and lightly sautes the remaining (homegrown) veggies with a tiny bit of chorizo, then combines them with an egg substitute, paprika and goat cheese. Baked in a springform pan, it's a full meal in a slice - no crust required!
A new way to brighten up those Easter egg leftovers! If you’re having an Easter party, you can serve these open-faced on thin slices of baguette as crostini. Part of my "Springtime Celebrations" recipe e-book: http://new-tritionblog.blogspot.ca/2012/03
/healthy-springtime-celebrations-recip
e.html
A summery spin on classic tourtière, without the fussy crust. Any other ingredients or toppings on this burger interfere with the traditional flavours!
