Sugar-free Desserts contributed by Diane Moscheller from various authors over many years
Combine 4 cups Greek yogurt, 1 cup frozen fruit of choice, 1 tab of honey. Push through a sieve to avoid icy chunks. Mix in food processor til well blended. Freeze a few hours. Ready to scoop!
500g strawberries, 2 medium bananas, 1 avocado, ¼ cup honey, ½ cup orange juice or 2 tabs tahina (for a creamier texture) Blend high speed. Pour into a container and freeze.
Vanilla Ice cream
4 small bananas, peeled, chopped and frozen, ½ cup soy or thick nut milk, 1 tspn vanilla, 1 tab tahina, ½-1 tab honey. Blend and freeze.
Banana and Caramel Ice cream
8 very ripe bananas (1.3g) Peel, thin slice. Freeze at least 6 hours. Remove from freezer, rest 5 mins. Place in food processor til smooth. At this point add 12 Medjool dates – pits removed.
Cashew Cream 1 cup cashews (best activated overnight in water in frig), ½ cup of water or orange juice, 1-2 tspns honey
Blend nuts and liquid as finely as possible. Add a little honey and nutmeg. Use as a topping for fruit.
Strawberry Jelly Soak 2 tabs agar flakes (from sea vegetables no sulphide) overnight in 1 cup of water or a minimum of 2 hours. Heat agar til boiling and simmer til flakes dissolve. Blend 500gms strawberries, 1 cup fresh apple juice, ¼-½ cup honey.
Combine strawberry mixture with agar and blend briefly. Pour into a mould and refrigerate til set.
Tofu Lemon Cream 400g tofu, ½ cup lemon juice, grated rind of two lemons, maple syrup to taste. Blend well & refrigerate. Note: You can omit the honey/ maple syrup in all these recipes. For a sugar replacement flavour cinnamon is ideal.
As these are all fresh they only have a limited shelf life so make and enjoy within days.