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Fabulous Festive Fare

Sugar substitutes for a super celebration

Ready to whip up a feast for your family and friends this festive season, but worried about piling on the pounds? These yummy recipes keep the calories low by swapping sugar with artificial sweeteners.

Thai-Style Broccoli Salad
(Serves 8)broccoli salad

Ingredients

½ cup non-sweetened peanut butter
4 tbsp granulated artificial sweetener
3 tbsp hot water
2 tbsp lime juice
2 tbsp light soy sauce
3 tbsp dark sesame oil
½ tbsp red pepper flakes
4 tbsp vegetable oil
8 cups fresh broccoli florets
1 cup red pepper, chopped
½ cup green onion, sliced
1 clove garlic, crushed

Directions

  1. Combine peanut butter, sweetener, hot water, lime juice, soy sauce, sesame oil and red pepper flakes in a bowl until well mixed, then set aside.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add broccoli, red pepper, onion and garlic. Stir-fry for 3 to 4 minutes, until vegetables are tender.
  3. Remove from heat and stir in peanut butter mixture.
  4. Serve warm, or at room temperature.

Recipe adapted from www.equal.com.

Roasted Red Pepper Pasta
(Serves 8)Copyright Mia Blake

Ingredients

1 box (about 450g) penne pasta
4 jars roasted red peppers, drained
2 cloves garlic, sliced thinly
1 tbsp olive oil
¾ tsp red pepper flakes
½ tsp paprika
2 tbsp tomato paste
¼ cup granulated artificial sweetener
115g soft goat cheese
Juice of ½ lemon
¼ cup chopped parsley
¼ cup grated parmesan cheese

Directions

  1. Cook pasta as directed on package, then set it aside.
  2. Place peppers in a blender and blend till smooth. Set aside.
  3. Sauté garlic in olive oil in a large saucepan over medium heat, for 1 to 2 minutes. Add crushed red pepper flakes and paprika and cook for 30 seconds. Turn heat down to low, then mix in tomato puree and sweetener.
  4. Stir in blended red peppers and allow to simmer gently for 3 to 5 minutes.
  5. Whisk in goat cheese and lemon juice. Lightly toss with pasta. Garnish with parsley and cheese before serving.

Recipe adapted from recipes.splenda.com.

meringueAlmond Meringue Cookies
(Makes 24 cookies)

Ingredients

1/8 tsp salt
1/8 tsp cream of tartar
2 large egg whites
4 to 5g artificial sweetener (about 4 to 5 packets)
1/8 tsp almond extract
¼ cup almonds, coarsely chopped

Directions

  1. Preheat oven to 110°C.
  2. Using an electric mixer on medium speed, beat egg whites, cream of tartar and salt until they form soft peaks.
  3. When the whites resemble marshmallows, add artificial sweetener and continue to beat to combine.
  4. Using a rubber spatula, fold in the almond extract and almonds until combined.
  5. Drop the mixture onto prepared baking sheet in walnut-sized mounds, spacing them apart.
  6. Bake cookies for 2 hours. Turn off the oven and let the cookies sit in the unopened oven for another hour before removing them. Cookies can be stored in an airtight container for up to one week.

Recipe adapted from www.sweetnlow.com.

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Posted by ezyhealth on Dec 5 2014. Filed under Healthy Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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