Fluffy sugar free marshmallow kisses

Since I am diabetic, I am always on the lookout for good alternatives for natural sweetners that both my family and I can eat.  Unfortunatly I can not eat sugar and some in my family can not eat artificial sweeteners because of allergies.

I have found palmsugar, made from the nectar of the coconut flower to be a nice substitute.

These kisses are made with the palm sugar instead of regular white sugar and it gives the marshmallow fluff a light caramel taste.


I also used extra virgine coconut oil with the chocolate for the base of the desserts. Coconut oil is not the same as palm oil, so do not mix the two.

This recipe makes about 10 little desserts about 5 cm in diameter

4 egg whites

2 dl palmsugar

3 ts of non flavored gelatinepowder

150 g dark chocolate

2-3 ss extra virgin coconut oil

2 dl slivered almonds

1 dl chopped hazelnuts

desiccated coconut for sprinkling

Melt the chocolate with the coconut oil on low heat in a double boiler, the temperature of the chocolate should not exceed 40 degrees Celsius. Set aside some of the chocolate for decorating later.

When everything is melted mix in the nuts and stir untill everything is well blended.

Make the bottoms by pouring the mixture into little bottomless plastic containers/sleeves and let it set and cool

Make the bottoms by pouring the mixture into little bottomless plastic containers/sleeves and let it set and cool

The marshmallow fluff is made by beating the egg whites adding the palmsugar little by little untill it forms soft peaks.

Marshmallofluffen lager du ved å vispe eggehvite og tilsett litt og litt av sukkeret.

Disolve the gelatin in 0,5 dl of cold water for about 5 minutes, melt the gelatine and pour it into the egg white mixture while you continue to beat the fluff for about 5 more minutes.

Fill the moulds with the fluff and lett it sett.

use the chocolate you set aside earlier to decorate the desserts and sprinkle some coconut on top.

 

Sugar free vanilla cup cakes

As a diabetic I should be more carefull with what I eat and it is not always easy to find nice sugarfree cakes. I wanted to try the Magnolia Bakery vanilla cup cakes with their creamy vanilla icing and make it sugar free and here is the result.

Ingredients

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

3/4 cup Splenda

1/4 cup powdered Xylitol

(you can probably use just Splenda)

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

Mix all the dry ingredients in a bowl and add butter a little at the time, mix this on medium speed untill the mixture has the texture as sand. Beat the egg and add half of it to the dry ingredients and pour the rest in with the milk and add the vanilla, pour this mixture in with the rest and blend untill all ingredients are incorporated but do not over beat. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Since it is without sugar the cup cakes are a little spongy, but still moist and fluffy.

I’m practicing the swirl and still 39 more hours to go:)

Icing

6 tablespoons all-purpose flour

2 cups milk

2 cups (4 sticks) unsalted butter, softened

1 cup splenda

2 teaspoons vanilla extract

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the slenda, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

Lime curd

I have probably mentioned it before, we do love lime, spesially hubby.
So I thought to try to make lemon curd with lime instead.
For Norwegian press her
You need
1 tbs grated lime peel
5 tbs lime juice
50 grams butter
1,5 -2 dl sugar or use what I used sukrinmelis(Erythritol)
I heated this in a small pot until the butter was all melted, then added
2 eggs
2 egg yolks
Stirred this in on medium heat
The curd is finnished when it thikens, remove from heat and let it cool.
Put it in clean a clean jar it wil keep for a few weeks in the frige.
Some of my youngest sons ceramic production from when he was 8 years old.