Tag Archives: dessert

Allulose Recipe Challenge

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I was super excited to be asked to create recipes with this Natural Rare Sugar Sweetener a healthier sugar! I have to say I’m very pleased with the results! Here is one of the recipes below I created using the product. More to follow in the next couple of weeks.

Cinnamon Rum & Red Grapes Clafoutis-

Cinnamon Rum & Red Grapes Cafloutis

Serves: 4 to 5 Prep time: 10 minutes Cook: 35 to 40 minutes
1 cup half & half
3 eggs
½ cup Allulose Natural Rare Sugar sweetener
2 tablespoons butter melted
½ cup flour
1 teaspoon rum extract
¼ teaspoon cinnamon
1 cup red grapes (you may substitute with green grapes)
Preheat oven at 325 degrees. Spray a pie plate with butter flavor non-stick cooking spray.
In a blender add all of the ingredients and blend until you have a smooth batter. Pour batter in pie plate add the grapes and bake for 35 to 40 minutes until a light golden brown color.
Serve immediately.

You can find this rare natural sugar sweetener at: https://www.langschocolates.com/keystone-pantry/
as well
Website: https://www.langschocolates.com/
Facebook: https://www.facebook.com/langschocolates/
Instagram: https://www.instagram.com/langschocolates/

Delightful Strawberry Roulade

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Perfect for Valentine’s dessert! Elegant but super easy to prepare and can be made the day before. Move over chocolate hello Strawberries!!
strawberry cream filled french roulade!
Prep: 25 minutes bake:12 minutes serve 6.
3 medium eggs
½ cup sugar plus 4 tablespoon extra
¾ cup flour
½ cup vanilla yogurt
½ cup Philadelphia original whipped cream cheese
1 teaspoon orange liqueur (optional)
1 tablespoon grated orange rind
1 cup strawberries, hulled and cut into quarters
Preheat the oven to 425 degrees. Lightly greased and line a 9 x 13 inch jelly –roll pan with baking parchment.
Using an electric whisk, beat the eggs and ½ cup sugar until the mixture has doubled in volume and leaves a trail across the top. Fold in the flour with a rubber spatula until well incorporated. Pour into the prepared pan and bake for 10 to 12 minutes until well risen and golden.
Place a whole sheet of baking parchment out on a clean, flat work surface and sprinkle evenly with 2 tablespoons of sugar. Turn the cooked sponge out onto the paper, discard the paper, trim the sponge, and roll up, encasing the paper inside. Set aside until cool.
To make the filling, mix together the yogurt, cream cheese and the 2 remaining tablespoon of sugar, liqueur and orange rind. Unroll the roulade and spread over the mixture. Sprinkle with the strawberries and roll up. You may garnish with sliced strawberries ( optional) This could serve up to 8 depending on thick you like you slices.