(photo credit: Courtesy)
There is no reason why diabetics shouldn’t enjoy Hanukka treats or a cake on the occasional family get-together. Pastry chef Miki Shemo, who sells many sugarless pastries in his bakeries, gave us some ideas for sweets without sugar.
“When baking without sugar, first stock up on substitutes such as ‘Dietip,’ ‘Sucra Diet,’ etc.” [see box] says Shemo: “Another good way of keeping your blood sugar low is using phyllo sheets that are low in calories, and Canola oil for frying, rather than butter or other oils.”
Not exactly what you have in mind when thinking of brownies, but quite good nonetheless, these sugar-free brownies will go nicely as a substitute.
✔ 300 gr. sugar-free dark chocolate
✔ 150 gr. butter
✔ 1 tsp.
✔instant coffee powder
✔ 1⁄2 cup milk
✔ 2 large eggs
✔ 3⁄4 cup sugar substitute such as “Kmo Sukar”
✔ 3⁄4 cup flour
✔ 1⁄2 tsp. baking powder
✔ 100 gr. chopped walnuts
Melt the chocolate and butter in a pan over boiling water (bain marie). Add the instant coffee. Beat eggs with sugar substitute for 3 minutes at medium-high speed. Gradually reduce speed to low and add the chocolate mixture, flour and baking powder. Mix thoroughly.
Line baking sheet with baking paper, pour mixture and sprinkle nuts evenly on top. Bake 35 to 40 minutes at 170º. Cool and wrap in plastic foil for a few hours. Before serving place in the freezer for 10 minutes, take out and cut into squares.
SUGAR-FREE CARROT CAKE
✔ 3⁄4 cup oil
✔ 1 cup “Kmo Sukar”
✔ 11⁄3 cups flour
✔ 1⁄4 sachet baking powder
✔ Pinch of baking soda
✔ Spices to taste (choose what you like): cinnamon, ginger, nutmeg, cardamom or cloves
✔ 2 eggs
✔ 3 to 4 large carrots, grated finely
Mix on slow speed oil and sugar substitute until blended. Add all dry ingredients and continue mixing about 30 seconds. Add eggs and carrots and mix until blended. Pour into the baking dish; the batter should fill about 3⁄4 of the dish. Bake 45 minutes at 170º.SUGAR-FREE CANTUCCINI
✔ 80 gr. butter at room temperature
✔ 11⁄3 cups “Kmo Sukar”
✔ 3 eggs
✔ 5 cups flour
✔ 1 sachet baking powder
✔ 250 gr. shelled pistachios, pecans or almonds
Mix butter and sugar substitute with kneading attachment on slow speed until blended well.
Add eggs, flour and nuts and continue mixing for another minute. Take the pastry out and divide into 5 equal parts. Roll each part into 3-cm. roll. Wrap in plastic foil and freeze until hard.
Take out one roll and slice into 3-mm. slices using a sharp knife. Arrange cookies on lined baking sheet. Bake 12 minutes at 170º. APPLE STRUDEL
✔ 4 phyllo dough sheets
✔ 4 medium apples
✔ 1⁄2 cup “Kmo Sukar” powder or 11⁄2 tsp. Dietip
✔ 2 Tbsp. canola oil or 20 gr. margarine
✔ 1⁄2 tsp cinnamon powder
Peel and core apples. Slice very thinly (about 3 mm.).
Mix apples with sugar substitute and cinnamon.
Separate 4 phyllo dough sheets into 2 pairs and place 50% overlapping. Brush with a little canola oil or melted margarine. Place apple filling at the bottom of leaves and roll. Place on a baking sheet, brush the roll with egg and then more oil and bake for 25 minutes at 190º. Recipes and information courtesy of Shemo Bakeries. www.shemo.co.il Artificial sugar substitutes for baking Kmo Sukar
– for baking and cooking. Used in ratio of 1=1. Contains maltodextrin, cyclamate and saccharine.Dietip
– is approved by the association for the Diabetic. Contains cyclamate, saccharine and water. 3 tsp. Dietip = 1 cup sugar.Diet Sugar
– 500 times sweeter than sugar. Has no aftertaste. Made from sucrose and might have traces of dextrose.Phyllo dough
– made from flour,
salt and water, this is a very good choice when you wish to reduce fat
and calorie content. Keep in freezer until a day before use. Place in
refrigerator until use.Canola oil
– is recommended for
frying since its qualities prevent access absorption in the food. It is
said to help in reducing cholesterol.