How To Make Sugar Free Chocolate Fudge

When I say fudge something rings in my mouth..........tring......... tring... It’s rich, it’s delicious and it just melts in your mouth. There really is nothing quite like fudge – and there really is no reason not to make it without using sugar.

These sugar free chocolate fudge recipes may be prepared using rather different methods from traditional fudges but they are just as tasty and will be polished off just as quickly.

When stored in the fridge, they will last for days and days, and when wrapped in paper, placed in a gift box and given to a friend or loved one, they will be greatly appreciated.

Chocolate Peanut Fudge

This sugar free chocolate fudge recipe calls for peanut butter. Do remember to check the label on the jar, however, as many peanut butters contain sugar. Try buying a whole nut variety from a health food shop. Those who are not fond of peanuts can substitute the peanut butter with cashew nut butter or hazelnut butter – again, often available from a health store.

Ingredients:

• 75g (3oz) cocoa powder
• Half a pint of full fat milk
• 30g (1oz) butter
• 150g (5oz) crunchy peanut butter
• Three tbsp honey

Method:

Take a medium pan and in it place all your ingredients. Slowly warm on a gentle heat, stirring all the time. Keep stirring as all your ingredients dissolve, until you have no lumps left in your liquid, apart from your chopped nuts from the peanut butter. Remove from the heat and pour into a greased fudge tin. Allow to cool then place in the fridge over night. Once set, you can cut it into squares – and enjoy!

Chocolate Cheesecake Fudge

This is a rather unusual sugar free fudge – but it is absolutely delicious. It makes a sweet that is very soft and will simply dissolve when you pop it in your mouth.

Ingredients:

• 75g (3oz) cocoa powder
• 200g (8oz) cream cheese
• Three tbsp sugar free strawberry jam
• 550ml double cream

Method:

Beat your cream cheese and sugar free strawberry jam together in a bowl until light and fluffy. Stir in your cream then sieve your cocoa and mix that in to. Beat your mixture for two minutes, ensuring all the cocoa is well mixed in. Spoon into a greased fudge tin and leave in the fridge over night to set. Turn out the next morning and cut into squares.

Sugar Free Chocolate Ginger Fudge

In this recipe you can use an artificial granulated sweetener. Don’t forget to read the manufacturer’s instructions first, however, to ensure it is suitable for use in cooking.

Ingredients:

• 110g (4oz) cocoa powder
• 110g (4oz) butter
• One tsp vanilla essence
• One tsp ground ginger
• 550ml double cream
• Five tbsp granulated sweetener (or as per manufacturer’s instructions)

Method:

Melt your butter, cocoa and sweetener in a large pan over a low heat. Stir until completely dissolved. Add your ginger and vanilla essence and then stir in your cream. Keep on the heat, stirring all the time, until you have a smooth liquid. Pour into a greased fudge tin and allow to cool. Then place in a fridge over night to set. Cut into squares the following day.

 Just watch the video...

How To Make Sugar-Free Ice Cream

Want To Make Sugar Free Ice Cream?
There are various ways of making ice cream without using sugar but the main one I favor is to replace the sugar with honey or maple syrup. 

Nothing works better than a dollop of ice-cream as a mood enhancer! However, the onslaught of diabetes or obesity could greatly limit the desire for the frozen dessert. But, today there are a number of sugar-free ice cream recipes that are popular with the weight conscious and those prescribed low-sugar diets.

Ice cream

Respite for medical limitations on sugar intake is here in the form of sugar-free ice cream recipes. These ice creams are not only low in sugar, but also high in protein and suitable for diabetics and weight-watchers. The almond and choco-chip variants are excellent dessert alternatives for those committed to a low-carb diet.

Now the question arises as to what should be used in place of sugar so that it does not alter the sweet taste drastically. There are two popular options to make ice cream without granulated sugar and yet taste just the same. Firstly, you can use sweet fruit juice, boil it and reduce it to a syrup. or use honey and heavy cream. The popular fruit juices used are grape or apple. Secondly, in place of granulated sugar you can use artificial sweeteners.

A couple of points to remember while using honey or fruit juice syrup is that these ingredients have much lower 'solid' contents than granulated sugar. This imbalance can be restored in the recipe by using heavy cream instead of light cream. Another noteworthy fact is that sugar lowers the freezing point of ice cream thus making the ice cream softer. But by using honey or artificial sweetener your ice cream may acquire a harder than usual texture. Below I am giving you some popular ice cream flavor recipes using an artificial sweetener and a simple vanilla recipe using honey.

Almond Ice Cream

Ingredients

• 1 cup of blanched and chopped almonds
• 12 ounces skimmed milk
• One cup of vanilla (protein) powder
• 4 drops of almond essence
• 4 teaspoons non-caloric sweetener (optional)

Method

Blend together the vanilla protein powder, skimmed milk and almond essence. Once smooth, pour the blend into the ice cream maker and set aside to freeze. Serve garnished with chopped almonds or mix in the almonds at half-time, according to the directions on the ice cream maker.

Banana Ice Cream

Ingredients

• 1 banana, chopped fine
• 12 ounces skimmed milk
• 1 cup vanilla (protein) powder
• 4 teaspoons non-caloric sweetener (optional)

Method

Blend together all the ingredients for around 30 seconds. Pour the mix into an ice cream maker and freeze. Serve plain or with low-calorie maple syrup.

Blackberry Ice Cream

Ingredients

• 1 cup blackberries
• 12 ounces skimmed milk
• 1 cup vanilla (protein) powder
• 4 teaspoons non-caloric sweetener (optional)

Method

Set aside six blackberries. Combine all the ingredients in a blender, till you get a smooth mix. Pour the mix into ice cream maker and freeze. Serve garnished with the remaining blackberries or with a sprig of mint.

Cappuccino Ice Cream

Ingredients

• 2 tablespoons instant espresso coffee powder
• 12 ounces skimmed milk
• 1 cup buttermilk
• 4 drops vanilla essence (optional)
• ½ teaspoon cinnamon powder
• 1 teaspoon gelatin (plain)
• 4 teaspoons non-caloric sweetener (optional)

Method

Soak the gelatin crystals in 12 ounces milk. Heat it after half an hour in a saucepan and add the coffee powder. Allow the gelatin and coffee to dissolve by stirring continuously. Remove from heat and mix in the non-caloric sweetener. Cool the mix and blend until smooth with all the other ingredients. Cover and chill for an hour. Remove the mix and blend once more, before finally pouring it into the ice cream maker. Freeze and serve either plain or with diet-chocolate shavings.

Chocolate Ice Cream

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons vanilla (sugar-free) syrup
• 2 tablespoons chocolate (sugar-free) syrup
• ½ cup skimmed milk
• 1 teaspoon gelatin (plain).
• 1 cup low-fat whipping cream
• 4 teaspoons non-caloric sweetener (optional)

Method

Soak the gelatin crystals in ½ cup milk. Heat it after half an hour in a saucepan and slowly stir in the cocoa powder. Remove from heat and mix well. Add all the remaining ingredients and pour mixture into the ice cream maker. Serve either plain or with low-cal vanilla sauce.

Sugar-Free Vanilla Ice Cream using Honey

Ingredients

• 2 plump, moist vanilla beans
• 1 cup whole milk
• 2 cups heavy cream
• 1/2 cup honey (any aromatic honey, like chestnut or eucalyptus)

Method

Flatten the vanilla beans and cut them open lengthwise. Using a small spoon, scrape out the seeds and place them in a large saucepan. Add milk, cream and keep stirring while you add the honey. Place the saucepan over moderate heat and keep on stirring for 3 to 4 minutes till you see tiny bubbles gathering around its edges. Remove the mixture from the heat, cover and let it steep for 1 hour. After an hour place the covered mixture in the refrigerator until thoroughly chilled. Remove the vanilla pods and stir this mixture again. Transfer this mixture to an ice cream maker and let it freeze according to the instructions on the ice cream maker.

These ice creams not only satiate your urge for the dessert, but also ensure that you adhere to the prescribed dietary restrictions specified by the doctor.

How To Make Sweets At Home (Gulab Jamun)

INGREDIENTS :

Gulab Jamun Khoya or unsweetened Khoya : 500 gms
Sugar : 500 gms
Cardamom : 7-8
Water : 2-1/2 Cups
Cornflour : 100 gms
Rose Essence : 1 tablespoon
Soda : 1 pinch
Saffron : a pinch

METHOD :

1. Bring the water, rose water and sugar to boil. Add saffron to it, remove from fire. Keep aside.
2. Mash the khoya in hand and pass it through a fine sieve.
3. Make powder of the cardamom. Add to it along with the cornflour.
4. Mix cooking soda in little water. Add to the mixture above. Mix all the ingredients above but don't knead too much.
5. Then make small balls and fry over low flame. Keep over sieve for excess oil to drain off.
6. When you put the gulab jamun in sugar syrup, it must be quite warm.

SIMPLE N  EASY GULAB JAMUN

Take 2 ½ cups dry milk powder. Add ½ cup all purpose Flour ( Maida) , 1/8 ^th tsp cooking soda and 1 ½ cups heavy cream. Knead well till a soft dough is made. Add cardamom powder. Make small balls and fry in oil/ ghee till golden brown. Put in sugar syrup as explained above.

Here is the video explaining how to make gulab jamun

Creamy Cool drinks for Summer

The secret to incredibly creamy smoothies is frozen bananas. Buy them in bulk when they're on sale, peel and cover individually in plastic wrap, and freeze for future use. (They keep up to three months in the freezer.) 

CARMEN MIRANDA

Half the fun of making this concoction is deciding which fruits to drop in. It's also the perfect choice if you happen to have leftover fruit salad. 

1 frozen banana
2 cups fresh fruit (such as grapes, strawberries, blueberries
raspberries, pear and apple slices, kiwi)
3/4 cup orange, pineapple or white grape juice

Combine the fruit and juice in a blender or food processor. Blend until smooth. Serves 1. 

Kiwi, Mango, Banana Cherry Chocolate Chip Ice Cream Smoothie

BEE STING

If your kids like their lemonade pink, just add a few drops of red food coloring to this recipe.


1 cup fresh lemon juice
1/2 cup honey
1 quart water
Frozen lemon slices


Stir together the lemon juice, honey and water. Pour into tall, ice-filled glasses and garnish with frozen lemon slices. Serves 5.

BLUE LAGOON

With milk as a base, this berry blend is as much a meal as a beverage—just right for serving as a breakfast shake.


1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1/2 to 1 cup milk


Combine the blueberries, frozen yogurt and milk in a blender or food processor. Blend until smooth, adding more milk if necessary.

Sugar free Cold drinks

The best part about making your own coolers and shakes is that you can cut down on refined sugar by substituting maple syrup (which is high in potassium and calcium) or honey. Both are nearly twice as sweet as white sugar, so be sure to use only half as much.

KING KONG

A swirl of chocolate syrup is the perfect topping for this thick and nutty treat.

1 frozen banana

2 to 3 tbsp. natural peanut butter, chunky or smooth

1 cup orange juice

Combine the frozen banana, peanut butter and orange juice in a blender or food processor. Blend until creamy. Serves 1.

PINK HURRICANE

If you don't have frozen yogurt on hand for this recipe, substitute regular yogurt and ice cubes.

2 cups seedless watermelon chunks

4 scoops vanilla frozen yogurt

Combine the watermelon chunks and frozen yogurt in a blender or food processor. Blend until smooth. Serves 1.

JUICE SPRITZER

Made with fruit juice concentrate, this homemade soda is a healthier choice than sugary commercial brands.

1 tbsp. frozen juice concentrate, any flavor

8 oz. seltzer

Spoon the frozen juice concentrate into a tall glass. Pour in the seltzer and gently stir to mix. Drop in a few ice cubes. Serves 1.

Peanut blast with Butter

This milk shake is a refreshing treat, but it also offers protein, calcium, B vitamins, potassium, and a subtle dose of peanut butter flavor.

Ingredients

1. 1/4 cup milk
2. 2 tablespoons creamy peanut butter
3. 1 tablespoon maple syrup or honey
4. 3 to 4 scoops vanilla ice cream

Instructions

• For each shake, mix the milk, peanut butter, and maple syrup or honey in a blender for several seconds, until smooth. Add the ice cream and pulse until just combined. Makes one 12-ounce shake.

Variation: Omit the syrup or honey and, after blending in the ice cream, stir in 1 large chopped peanut butter cup.

here is another variation try this also

Purpel passion

Blackberries give this summer drink (left) its gorgeous deep-purple hue. To turn it into a Fizzy Purple Passion, simply add some seltzer.

Ingredients

1. 1 cup blackberries, plus a few for garnish
2. 1 ice cube
3. 2/3 cup milk, plus more if needed
4. 1/4 cup sugar
5. 1 or 2 drops vanilla extract
6. Vanilla ice cream or vanilla frozen yogurt
7. Plain or lemon-flavored seltzer (optional)

Instructions

• Chill the berries on a plate in the freezer until firm (not frozen solid), about 35 minutes.
  
• In a blender, puree the chilled berries with the ice cube and milk. Strain the mixture into a bowl to remove the seeds. Rinse the blender and pour the mixture back in. Add the sugar, the vanilla extract, and 3 to 4 big scoops of ice cream or frozen yogurt and blend the mixture until smooth, adding more milk if it's too thick.
  
• Divide the shake among three chilled glasses. If you like, stir a few tablespoons of seltzer into each for a little fizz. Garnish the tops with whole berries and serve. Makes three 8-ounce servings.

Heres another simple way to make black berry Smoothie