Perhaps more than any other time of the year, these next several days you’ll be facing temptations that come along with the season’s decadent sweets and colorful cookies. So, there’s no time like the present to share with you my top 12 Sugar DOs and DON’Ts. You might be surprised to learn what I have to say about How to Eat Sugar (the title of the book I’m currently working on!).
Yes, there really is a method to eating sugar without the madness! (I have learned this over many years as one who doesn’t have a sweet tooth…no, instead all 32 of my tooths are sweet tooths. :))
Just click this image to download my Sugar DOs and DON’Ts: 12 Tried and True Tips mini-Ebook:
I have picked 4 fabulous sweet delights to share with you this Christmas week, so you can wow your guests and your tastebuds.
BUT, before you dive into these recipes: you have to make me (and yourself) a promise…You have to promise me you’ll apply the 12 tips from the mini Ebook to these tasty treats so they don’t backfire on your health (I want you to fit comfortably in your holiday attire).
I am sharing the recipes at the same time as their “how-to-partake guide” because I want you to enjoy all that Christmas has to offer, which includes a sweet morsel here and there!
Merry Christmas to you and yours from me and mine. May you be blessed with all that sweet togetherness has to offer.
If you haven’t yet, just submit the info below to get your FREE mini Ebook, and then scroll down to check out the sweet and simple recipes shared by 4 fabulous dietitians!
Honey Lemon Panna Cotta (shared by Live Best)
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 8
Ingredients
- 2 packets unflavored gelatin
- 2 cups milk
- 1 cup buttermilk
- 1 cup plain yogurt
- 1/3 cup mild honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Instructions
- Pour milk and buttermilk in a small saucepan. Sprinkle gelatin over the milk. Let sit for 1 to 2 minutes to soften.
- Turn stove heat to low, heat milk and gelatin, stirring constantly to melt gelatin, about 6-8 minutes. Remove from heat.
- In a large bowl, combine yogurt, honey, lemon juice, vanilla and lemon zest. Pour in warm milk; stir to combine and remove lumps. To make it smooth and silky, you can blend with immersion blender or in blender.
- Pour Panna Cotta into serving vessel – a large bowl, pie plate, or individual cups. Refrigerate until firm or overnight. The size of the container will impact this but it could be at least 4 hours.
- Top with fruit such as blueberries, chopped strawberries, or cooked rhubarb
Notes
Panna Cotta may be made 3 days ahead.
I used milk and buttermilk in this recipe. You can use 2 cups milk if that’s what you have on hand.
Find unflavored gelatin in the baking aisle at your grocery store.
Each packet of gelatin will set 2 cups liquid.
Nutrition
Serving Size = 1/2 cup
Peanut Butter Swirl Brownies (shared by University Health System)
These are really black bean brownies…but if you don’t tell no one will know. The peanut butter add-in is delicious.
Ingredients
- 1 15-ounce can of black beans, drained and rinsed
- 2 eggs
- 2 tablespoons organic canola oil
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup cocoa, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup peanut butter, melted (melt in microwave for 30 seconds)
- 2 tablespoons semi-sweet chocolate chips
Instructions
Preheat the oven to 350 degrees. Spray an 8 x 8-inch pan with vegetable oil cooking spray and set aside.
Place all the ingredients (except peanut butter and chocolate chips) in a blender or food processor and blend until there are no lumps. Pour into the prepared cake pan. Drizzle melted peanut butter over top of batter and swirl into mixture for a marbled effect. Sprinkle chocolate chips on top of batter. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
Notes
Yield: 16
Nutrition Breakdown: Calories: 100, Fat 5g, Cholesterol 25mg, Sodium 115mg, Carbohydrate 11g, Fiber 2g, Protein 3g
Percent Daily Value: 0% Vitamin A, 0% Vitamin C, 4% Iron, 2% Calcium
Carbohydrate Choice: 1 Carbohydrate
Diabetes Exchanges: 1 Starch, ½ Very lean meat, 1 Fat
Cranberry Chia Crisp (shared by Nourishing Plate)
Ingredients
Filling:
1 (12 ounce package) frozen cranberries 1⁄4 cup maple syrup
1 Tbsp chia seeds
2 tsp cornstarch
3 Tbsp water 1 tsp vanilla
Topping:
1⁄2 cup whole-wheat flour
1 cup old-fashioned (regular) oats 1⁄2 tsp cinnamon
1/3 cup pecans, chopped
1⁄4 cup maple syrup
2 Tbsp butter, melted
Vanilla yogurt, optional, for topping
Instructions
Preheat oven to 350 degrees Fahrenheit.
Combine all filling ingredients except vanilla in a medium saucepan. Bring to a simmer over medium heat. Simmer for 8-10 minutes, stirring occasionally, until cranberries start to “pop” and the liquid has thickened. Remove from heat and stir in vanilla. Pour into a 1 quart baking dish or 8-inch baking pan coated with cooking spray.
For the topping, combine the whole-wheat flour, oats, pecans and cinnamon in a medium bowl. Add the maple syrup and melted butter and stir to combine. Sprinkle topping over the cranberry filling. Bake at 350 degrees Fahrenheit for 30 minutes or until bubbly and topping has browned. Cool on a wire rack for 10-15 minutes before serving. Serve with vanilla yogurt, if desired.
Serves 8
Cashew Cream Stuffed Strawberries (shared by Triad to Wellness)
Prep Time 5 minutes Cook Time 30 minutes Total Time 35 minutes Servings 10 servings
Ingredients
- 1 cup raw cashews, soaked overnight or boiled for 20min
- 3 tbsp water
- 1 tbsp sorghum syrup, or maple syrup
- 1/2 tsp vanilla extract
- 3/4 tsp cinnamon
- Dash of sea salt
- 1 quart strawberries, cored
Instructions
- Add cashews, water, sorghum syrup, vanilla extract, cinnamon and sea salt to a high-speed blender. Blend for 1 to 2 minutes, or until creamy. Note: If it seems too thick add an additional tablespoon of water.
- Fill cavities of cored strawberries with 1 tablespoon of cashew cream.
- Serve.
Notes
Nutrient Analysis: Serving size: 2 stuffed strawberries Calories: 135 Fat: 10 g Saturated fat: 2 g Carbohydrates: 10 g Sugar: 3 g Sodium: 3 mg Fiber: 1 g Protein: 4 g Cholesterol: 0 mg