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Sugar and Dairy Free Chocolate Recipes
Hi everyone in netland...
I am looking for more recipes like these two... I have stumbled upon these two from personal experimentation and wish to share them with you. I have trouble with both sugar and dairy, and so of course chocolate is out. Most sugar alcohols make me sick also. It would be nice to keep the fat content down, but it is not the #1 requirement, sugar and lactose removal are. I have found that my diet was plateauing until I cut out the sugar and dairy. (Who knew?) If you know of a cool website for these kinds of recipes, pass it along, will you? I think we could all use it. Especially, has anyone used the Cocoa Butter and Lecithin available in health food stores to make sugar free and dairy free chocolate at home? I'd LOVE to hear about it! Here are my two contributions: ************ Melted dark chocolate dessert (about 160 calories) *********** Silk, unsweetened (your favorite sweetener) Baker's chocolate, unsweetened Take two blocks (1oz) of unsweetened baker's chocolate and melt in the microwave. You know your microwave better than I do, but my method is: two to three applications of 45 seconds on HIGH with stirring in between. The last time I sometimes just do 20 seconds. Don't burn it, even a little. In another container, mix two tablespoonfuls (use a measure, not a spoon) of Silk - or your favorite non-lactose milkish liquid - and four NutraSweet (r) or whatever sweetener you like in similar quantity. I have tried all three sweeteners and they're all good in this, though you should use less saccharin because the aftertaste is stronger with that one. Or try the liquid saccharin. Mix and heat for 20 seconds on HIGH in the microwave. Then mix the two warmed substances vigorously. If the result is stiff, warm another tablespoonful (use a spoon this time) of Silk and add it until you have something that is the texture of loose pudding. Eat. I guarantee, your chocolate craving will be gone after this. It also cools well for later eating if you wish to pack it in a lunch (refrigerate as much as possible). Cold, the texture is more like carob, though. But the flavor is awesome! ************** Silk Chocolate (about 150 calories) ************** 1 cup Silk (or whatever milkish liquid you like - non lactose) 1/2 oz baker's chocolate (one block) 2 1/2 packets Splenda (r) (or whatever sweetener you like) NOTE: PLEASE MEASURE!!! Sweetners will have nasty aftertastes if you eyeball it and miss! Melt baker's chocolate in a mug, in microwave with the twice 45 seconds method (45 sec on HIGH, stir, repeat). In another container, heat Silk for about 2 minutes on HIGH (watch it, it may bubble over) until it's hot. Add Splenda, mix. Go easy, you can always add more but you can't take it out. Start adding Silk to the mug with chocolate, starting with about four tablespoonfuls (using a spoon to measure), and stir extremely well until totally dissolved. Then add more Silk, then finally add it all. Stir extremely well, and taste for sweetness. Maybe add the other 1/2 of the last Splenda packet. Enjoy. This is admittedly more watery than "real" hot chocolate. Maybe using a thicker soy milk like Vitasoy would help. It also forms an oily surface, which doesn't bother me, but if it bothers you, try using Lactaid milk if that's an option for you, because that has homogenizers in it, or you can buy Lecithin in a health food store. Warning though, Lecithin will change the flavor a bit, use the smallest amount possible. That said, it's a passable substitute, worthy of the name hot chocolate and I have grown to love it. Hope it makes someone happy. |
#2
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Sugar and Dairy Free Chocolate Recipes
I just went to allrecipes.com. They have a search feature where you can
plug in ingredients you want and don't want, and it will give you a list of recipes that fits that criteria. I plugged in "chocolate" for ingredients I wanted, and milk and sugar under don't want. 390 recipes came up. I'm sure you can find something suitable there! wrote in message oups.com... Hi everyone in netland... I am looking for more recipes like these two... I have stumbled upon these two from personal experimentation and wish to share them with you. I have trouble with both sugar and dairy, and so of course chocolate is out. Most sugar alcohols make me sick also. It would be nice to keep the fat content down, but it is not the #1 requirement, sugar and lactose removal are. I have found that my diet was plateauing until I cut out the sugar and dairy. (Who knew?) If you know of a cool website for these kinds of recipes, pass it along, will you? I think we could all use it. Especially, has anyone used the Cocoa Butter and Lecithin available in health food stores to make sugar free and dairy free chocolate at home? I'd LOVE to hear about it! Here are my two contributions: ************ Melted dark chocolate dessert (about 160 calories) *********** Silk, unsweetened (your favorite sweetener) Baker's chocolate, unsweetened Take two blocks (1oz) of unsweetened baker's chocolate and melt in the microwave. You know your microwave better than I do, but my method is: two to three applications of 45 seconds on HIGH with stirring in between. The last time I sometimes just do 20 seconds. Don't burn it, even a little. In another container, mix two tablespoonfuls (use a measure, not a spoon) of Silk - or your favorite non-lactose milkish liquid - and four NutraSweet (r) or whatever sweetener you like in similar quantity. I have tried all three sweeteners and they're all good in this, though you should use less saccharin because the aftertaste is stronger with that one. Or try the liquid saccharin. Mix and heat for 20 seconds on HIGH in the microwave. Then mix the two warmed substances vigorously. If the result is stiff, warm another tablespoonful (use a spoon this time) of Silk and add it until you have something that is the texture of loose pudding. Eat. I guarantee, your chocolate craving will be gone after this. It also cools well for later eating if you wish to pack it in a lunch (refrigerate as much as possible). Cold, the texture is more like carob, though. But the flavor is awesome! ************** Silk Chocolate (about 150 calories) ************** 1 cup Silk (or whatever milkish liquid you like - non lactose) 1/2 oz baker's chocolate (one block) 2 1/2 packets Splenda (r) (or whatever sweetener you like) NOTE: PLEASE MEASURE!!! Sweetners will have nasty aftertastes if you eyeball it and miss! Melt baker's chocolate in a mug, in microwave with the twice 45 seconds method (45 sec on HIGH, stir, repeat). In another container, heat Silk for about 2 minutes on HIGH (watch it, it may bubble over) until it's hot. Add Splenda, mix. Go easy, you can always add more but you can't take it out. Start adding Silk to the mug with chocolate, starting with about four tablespoonfuls (using a spoon to measure), and stir extremely well until totally dissolved. Then add more Silk, then finally add it all. Stir extremely well, and taste for sweetness. Maybe add the other 1/2 of the last Splenda packet. Enjoy. This is admittedly more watery than "real" hot chocolate. Maybe using a thicker soy milk like Vitasoy would help. It also forms an oily surface, which doesn't bother me, but if it bothers you, try using Lactaid milk if that's an option for you, because that has homogenizers in it, or you can buy Lecithin in a health food store. Warning though, Lecithin will change the flavor a bit, use the smallest amount possible. That said, it's a passable substitute, worthy of the name hot chocolate and I have grown to love it. Hope it makes someone happy. |
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