Tag Archives: sugar free

Dr. Joel Fuhrman’s Never Get Sick Chocolate Cake

19 Jun

This chocolate cake with it’s deceptively creamy chocolate topping and moist chocolate cake is only missing the refined sugars and dairy but is loaded with fruits, vegetables, healthy fats and plenty of fiber. The legend is a piece of chocolate cake a day will keep the doctor away.

1 2/3 C. Whole-wheat flour or Sprouted-wheat flour
1 tsp. Baking powder
1 Tbsp. Baking soda
3 1/2 C. Pitted dates, divided
1 C. Pineapple chunks in it’s own juice, drained and divided
1 Banana
1 C. Unsweetened Applesauce
1 C. Raw Beets, shredded
3/4 C. Raw Carrot, shredded
3 Tbsp. Natural, non-alkalized Cocoa Powder
1/2 C. Currants
1 C. Walnuts, chopped
1 1/2 C. Water, divided
2 tsp. Vanilla extract
Preheat oven to 350 degrees. Mix flour, baking soda and baking powder in a small bowl and set aside. Slice remaining dates into 1/4 inch pieces.
In a blender puree 3 C. of dates with 1 C. of water pineapple, banana and applesauce.
In a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, 1.2 C. water, vanilla and flour mixture. Add the blended mixture and mix well.
Spread in a sprayed 9×13 baking dish.
Bake for 1 hour or until a toothpick inserted into center comes out clean.
Chocolate Nut Icing:
1 C. Raw Macadamia Nuts and or Raw Cashews (she used cashews)
1 C. Vanilla soy, hemp or almond milk (she used almond milk)
2/3 C. Pitted Dates
1/3 C. Brazil or Hazelnuts (she used hazelnuts)
2 Tbsp. Cocoa Powder
1 tsp. Vanilla extract
Blend all ingredients in blender until smooth and creamy. Spread on top of cooled cake and then refrigerate. — submitted by Marcia Marshall



Almond Meringue Chocolate Chip Cookies

4 Apr

These are some cookies I’ve been experimenting with for some time now. Tried a variety and liked this combination the best it had a smooth mellow flavor with the almond with a little sweet from the chocolate. They are crisp on the outside and if you pile it high enough chewy and pillowy in the middle.
I’ll let you know all combinations I’ve tried at the end. It’s pretty simple.

4 egg whites or 2/3 cup liquid egg whites
1/2 tsp. cream of tartar
1 tsp. almond extract
1 tsp. vanilla extract
1 C. Splenda
1/4 C. Semi sweet chocolate chips (optional) still tastes good without

In my kitchenaid mixer I combined egg whites, extract and cream of tartar whip at highest setting until soft clouds form. You can pull beater up and whites will lift with it but then relax a bit. On slower speed gradually add in sweetener, increase speed and beat until glossy but stiff peaks form.
This is where I get fancy and load up my frosting bag and using my largest star tip pipe out thick, tall piles of white cream in rows on a foil lined cookie sheet. Pile it as high as you like it will only taste better for it.
Then I insert a few chocolate chips into each cookie, easing them in at the side of each one. You only need three or four per cookie.
Put in oven that’s been preheated to 250 degrees, bake 30 minutes. Turn oven off but leave cookies in there without opening the door for an hour.
Serve along side your favorite herbal tea or store in air tight container for few days.
I also tried adding in different flavors of sugar free jello mixes instead of extract my favorite was 1 small box of strawberry jello you just add it at the same time you add sugar. It was a combination of sweet and sour. You add chocolate chips just the same.
I also tried doing a chocolate one. Did everything the same as instructed above but folded in 3 Tbsp. chocolate powder at the end, have to be careful not to over mix otherwise it deflates meringue because of the fats in it.
I would also like to try trading out the extract flavors for either 2 tsp. lemon extract or 2 tsp. orange extract or 2 tsp. coconut extract. I’ll have to try those out next.



GF, sugar free, fat free apple crisp cupcakes

4 Mar

Apple Filling:
6-7 tart apples
3/4 C. Splenda or Stevia sweetener
2 Tbsp. gluten free all purpose flour
1 tsp. cinnamon
Dash nutmeg
Dash salt
Pare apples, slice. Combine sweetener, flour, spices and salt; mix with apples. Cook in sauce pan medium heat until sugar dissolves and mixture thickens. Take off stove let cool. I like to make ahead of time and store filling in quart sized bags and freeze. I take one quart bag out and let thaw or defrost in microwave to make apple crisp.

Crisp Crust:
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 C. Warm water
1 C. + 4 Tbsp. oat flour (I make my own by putting it in the blender. Use GF oats if making GF.)
1/2 C. Oatmeal ( use GF if making GF)
1/2 C. Splenda brown sugar (or other zero calorie brown sugar)
Next time I make this I’ll probably add a couple drops of butter extract flavoring. Mix well.

Line cupcake pan with foil cupcake liners. Fill little over half with apple filling. Spread crisp crust topping over apples, evenly. Should make 12 cupcakes. Bake at 350 for 30 minutes. Can serve with a bit of fat free whipped topping. Very tasty treat. It also freezes very well, I put them in ziplock gallon bag, can take one out at a time, take foil wrapper off and put in microwave on defrost for short period of time.


Butternut Squash Crustless Pie

20 Feb

1/4 tsp. Butter extract flavoring
1 tsp. cinnamon
3 eggs
1/2 tsp. nutmeg
1/2 tsp. salt
1/3 C. fat free milk
1/2 C. Splenda
1 tsp. vanilla extract
I cook my butternut squash whole in the oven on a cookie sheet like a baked potato but prick it with a fork in a few spots, it is easier to cut in half after it is cooked. Cut butternut squash in half, scoop out seeds and throw them away, then scoop out baked squash and measure 2 cups and place in blender. Add milk and blend, then rest of ingredients and blend some more. Pour into ramekin or pie dish and bake at 375 degrees for one hour until set the top will start to crack a little and lose some glossiness. Let cool and store in fridge. This is also a easy one to make into cupcake size portions, just use the foil liners as they are a bit more stable later, reduce cooking time to 30 minutes. Top with fat free whipped cream. Sugar free, low carb, low fat and gluten free. This can be made ahead of time and just let it sit out and unthaw on counter or in fridge.