I need recipes for sugarless (ie, with sweeteners) and eggless deserts - cakes, cookies, etc.?

Question

I need recipes for sugarless (ie, with sweeteners) and eggless deserts - cakes, cookies, etc.?

Answer 1

*EGGLESS - SUGARLESS CARROT CAKE  

1 1/2 c. grated carrots

1 1/3 c. water

1/4 c. butter

1 tsp. cloves

2 c. flour

1/2 tsp. soda

1/2 c. chopped nuts

1 1/4 c. cut up dates

1 c. raisins

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. baking powder

1/4 tsp. salt

Use 9" ring mold. Mix carrots, dates, water, raisins, butter and salt together in saucepan. Bring to a boil and boil 5 minutes. Cool.

*Egg-free Chocolate Cupcakes

225g unsalted butter, softened

400g tin condensed milk

225g self raising flour

115g Dutch-process cocoa powder (I've used the normal ones)

2 tsp baking powder

100 g plain chocolate chips

1 tsp vanilla essence

340ml cherry cola (works with sparkling apple juice and water too)

  

Preheat oven to 175C. Place 12 baking cases into muffin tin.

In a medium bowl, cream butter with electric whisk until light and fluffy about 2-3 mins. Add condensed milk and beat until combined. Sieve flour, cocoa and baking powder into wet mixture. Stir in chocolate chips, vanilla and cola.

Spoon batter into cases. Bake for 12-15 mins. Remove tin from oven and cool for 5 mins. Then remove cupcakes and cook on rack.

Store in airtight container for up to 3 days or freeze up to 3 months.

*EGGLESS LEMON PIE  

2 c. water

1/3 c. cornstarch or arrow root

2/3 c. sweetener (may use fruit concentrate or diet sugar)

3/4 lb. silken tofu

1/2 c. lemon juice

2 tsp. grated lemon rind

1/4 tsp. nutmeg

9" baked pie shell

Mix together water, sweetener and cornstarch. Cook until thick and smooth, stirring constantly. Add tofu, lemon juice, lemon rind and nutmeg. Cook until very hot, but not boiling. Pour into baked pie shell. Chill. Serve topped with meringue using 2 egg whites beaten until stiff. Add Equal to taste. Brown in oven 5 minutes.

*EGGLESS LEMON ICEBOX PIE

1 can Eagle Brand milk

1 can Pet or Carnation milk

(large or small)

juice of 3 lemons

Chill Pet milk while juicing lemons. Pour Pet milk into

mixing bowl. Beat 3 minutes. Add Eagle Brand milk. Mix well;

add lemon juice; beat until thick. Pour into crust. (Large

can Pet makes 2 large pies.)

*EGGLESS DOUBLE CRUST RHUBARB PIE  

1 1/2 to 2 c. sugar/2/3 c. sweetener

1/2 c. flour

4 c. rhubarb, cut up

1 1/2 tbsp. butter

Heat oven to 425 degrees. Mix sugar/sweetener  and flour. Mix lightly through rhubarb. Pour in pie shell, dot with butter. Cover with top crust, cut several slits in top. Sprinkle with sugar/sweetener . Bake 40 to 50 minutes.

*http://www.rediff.com/getahead/2006/oct/...

*Orange Mousse

200 gm low fat cream

15 gm agar

3 tsp sweetener (Zero)

3 drops orange essence

2 drops orange colour

3 fresh oranges, peeled and skinned



Dissolve agar agar as per instructions on the packet.

Whip the cream. Then add sweetener, essence, colour, and dissolved agar agar.Fold in the oranges.

Pour in individual bowls and chill. Decorate with oranges.



ENJOY :-)

Answer 2

walnut carob cookie recipe

INGREDIENTS:

    * 3/4 cup raw walnuts

    * 1/4 cup raw carob powder

    * 1 cup raisins

PREPARATION:

Process all ingredients in a food processor until fine and sticky. Shape into balls and enjoy!

Answer 3

MAPLE COOKIES

Sugar-free maple cookies are absolutely delicious! They aren't much to look at, so feel free to use cookie cutters or a fork to create a shape or pattern. This cookie recipe is both sugar-free and vegan.

INGREDIENTS:

1/2 cup margarine, softened (make sure it's vegan!)

1/2 cup maple syrup

Ener-g Egg Replacer for 1 egg

1 tsp vanilla

1 1/2 cups flour

1/4 tsp salt

PREPARATION:

Pre-heat oven to 375 degrees.

Cream together the margarine, maple syrup, vanilla and egg replacer. Add the flour and stir until well combined.

Bake for 10-12 minutes, until bottoms of cookies are golden brown.

PEANUT BUTTER AND BANANA COOKIES

Using flour with oatmeal and relying on an optional dash of maple syrup for sweetness, this sugar-free cookie recipe will be sure to please every health-conscious cookie lover!

INGREDIENTS:

1/3 cup peanut butter

2 ripe bananas (overripe is fine)

1 tsp vanilla

2 tbsp soy milk

2 tbsp maple syrup (optional)

2 ½ cups quick cooking or rolled oatmeal

dash cinnamon (optional)

1/4 cup flour

PREPARATION:

In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined.

Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.

CHOCOLATE CHIP COOKIES

INGREDIENTS:

1 banana, mashed

3/4 cup brown rice syrup

1/4 cup soy milk

1/4 cup vegetable oil

3 cups flour

1/4 tsp salt

1 tsp baking powder

1 tsp baking soda

2 cups sugar-free dark chocolate chips

PREPARATION:

Pre-heat oven to 325 degrees. Combine the banana, brown rice syrup, soy milk and vegetable oil and whisk until well combined.

In a separate bowl, combine the flour, salt, baking powder and baking soda.

Add to banana mixture, stirring well to combine.

Fold in chocolate chips.

Drop by spoonfuls onto a baking sheet. Bake for 10-12 minutes or until lightly golden brown.

CARROT CAKE

Vegan carrot cake is always a hit, and it's easy to make as the carrots provide enough moisture that you don't need to worry about using and egg replacer as a binder. This vegan carrot cake recipe with whole wheat flour uses dates and orange juice for a bit of sweetness so it is sugar-free.

INGREDIENTS:

2 cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 1/4 cups water

1 1/4 cups dates, chopped

1 cup raisins

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 cup carrot, grated

1/2 cup chopped walnuts

1/3 cup frozen orange juice concentrate, thawed

PREPARATION:

In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.

Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Bring to a boil, reduce heat, and gently simmer for 5 minutes.

Place the shredded carrots and pour the hot water mixture over them, and allow to cool completely.

Add the walnuts and orange juice concentrate to the carrot mixture and mix well.

Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into a lightly greased cake pan.

Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean. Frost with a sugar-free vegan frosting.

FROSTING

INGREDIENTS:

1 cup (1/2 pound) firm tofu

2 tbsp oil

2 tbsp lemon juice

3 to 4 tbsp maple syrup

1/2 tsp vanilla

PREPARATION:

In a blender or food processor, puree all ingredients until completely smooth.

Hope I gave you some good choices :)

Answer 4

For great sugarless, eggless dessert recipes check the website listed below for pudding and cheesecake.