NOTICE: In preparation for the UnDiet Recipes book this site will no longer
have new recipes added to it . But don't despair - if you place yourself
on the UnDiet Update list
you'll recipe new recipes each month, many of which will not even be in the
recipe book!
Plum Sauce
Serve this sauce warm over pancakes, UnDiet French Toast, yogurt, UnDiet
Ice Cream ...
Cook over medium heat
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2 cups sliced plums
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1/2 cup unrefined sugar
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1/2 cup filtered water or juice (try apple, cranberry or pear).
When plums form a thick sauce remove from heat and stir in 1 teaspoon vanilla
extract.
Honey Carob Syrup
Whisk together in a small saucepan
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1/2 cup raw, unfiltered honey
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1/2 cup unsweetened powdered carob (cocoa for those wimps who can't handle
carob)
Whisk in 1/2 cup filtered water and cook over low heat until slightly
thickened. The cooking process helps to remove the raw taste of the carob
powder as well as faciliate it dissolving in the water. Remove from heat
and stir in 1 teaspoon vanilla extract. Store in the refrigerator.
When you're ready to enjoy a cup of hot cocoa, mix 1/4 cup of the chocolate
syrup with 3/4 cup nondairy milk. Heat in microwave or in a pan
on the stove.
This sauce can be used just like maple syrup on pancakes, waffles, fritters,
and drizzled over Fruit or ice cream.
In medium saucepan over medium heat melt
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2 tablespoons butter
Stir in
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2 cups unrefined sugar
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8 tablespoons water, Fruit juice, heavy cream, or nondairy milk
Stir until mixture comes to a boil. Lower heat to low. Cover and allow to
boil for 3 minutes. Remove lid and continue boiling 5 minutes for a thin
syrup, 10 minutes for a thicker syrup. Remove from heat and stir in
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1 tablespoon vanilla extract
Syrup will thicken as it cools.
Variation: instead of vanilla extract use any other extract that catches
your attention.
Dark Caramel Sauce
Makes 2 cups.
In medium saucepan over medium heat melt
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1/2 cup butter
Stir in sugar and syrup. Bring to a boil, stirring, until sugar dissolves
and mixture is smooth. Boil 5 minutes for a thin syrup, 10 minutes for a
thicker syrup, stirring often.
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1 cup packed unrefined sugar
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2 tablespoons maple syrup
Stir in
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1 cup heavy cream
Cook 1 minute longer. Let cool to room temperature. Pour into small bowl;
cover. Refrigerate. To serve, heat in microwave or on stovetop until warm.
Use to top:
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real or soy ice cream
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brownies
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unfrosted cake
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cheesecake
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bread pudding
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Fruit
Lemon Honey Sauce
Spoon a pool of this sauce onto a dessert plate and top with angel food cake,
cheesecake, vanilla ice cream or sherbet, or drizzle over liqueur marinated
fresh Fruit. Serve warm or at room temperature.
Makes 3/4 cup.
With a vegetable peeler, remove strips of zest (being careful to leave the
bitter white pith on the lemon). Julianne the zest.
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1 lemon, washed
In a small nonreactive saucepan, combine
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1/2 cup water
-
1/3 cup honey
Bring to a boil over medium heat, stirring constantly, until sauce is thickened.
Stir in lemon zest and
-
1/3 cup fresh lemon juice
Dessert Wine Syrup
Serve this syrup drizzled over bread pudding, angel food cake, spice cake,
carrot cake, zucchini cake, fresh Fruit ... Makes about 3/4 cup.
In a small heavy saucepan, combine
-
3/4 cup date sugar
-
1/3 cup water
Bring to a simmering boil over low heat, stirring occasionally, until sugar
melts. Increase heat to medium-high and cook, without stirring, until syrup
turns medium amber, 5 to 10 minutes.
Remove from heat and carefully add (it will sputter), stirring to dissolve
caramel
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1/2 cup dessert wine
Let cool slightly. Reheat in microwave or stovetop before serving.
Quick Chocolate Sauce
Serve warm or cool over anything that goes with chocolate, or use as a Fruit
dip.
Makes about 3/4 cup.
In a microwave-safe container, combine chocolate and cream. Heat in a microwave
oven at 50 percent power, stirring twice, until chocolate is soft, 1 to 11/2
minutes total. Remove from oven and stir until sauce is smooth. If sauce
is thicker than you like, stir in more cream, a little at a time, to achieve
desired consistency. Heat briefly in microwave oven to rewarm.
-
1/2 cup sugar-free chocolate chips(chips usually grain-sweetened which
means this can't be used with real ice cream or real cheesecake, although
soy "ice cream" and "cheesecake" are fine with this)
-
1/3 cup heavy cream
Variation: use espresso chocolate chips or peanut chocolate chips
Creme Fraiche Dip
In a small bowl mix
-
1 cup creme fraiche or heavy cream that's been whipped into
soft peaks
-
1 teaspoon grated lemon peel
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1 teaspoon fresh lemon juice
-
1/2 cup date or maple sugar
Refrigerate bowl and beaters at least 30 minutes before whipping cream. Whip
until soft or stiff peaks form
-
1 cup heavy cream
-
1/2 cup finely ground unrefined sugar or 2 tablespoons honey or maple
syrup
-
1 teaspoon vanilla
Variations:
-
Substitute your choice of liqueur in place of the vanilla,
-
Stir 2 tablespoons cocoa powder into the cream when you place the bowl
and beaters in the fridge. Whip with rest of ingredients when ready.
Use this search engine to find more food combining information
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... or check out these books
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Get the Sugar Out: 501 Simple Ways to Cut the Sugar in Any Diet
-
by Ann Louise Gittleman / Paperback (September 1996)
-
List Price: $11.00 / Your Price: $9.90
-
This timely book is aimed at the millions of people whose low-fat diets aren't
providing the health benefits and weight loss they expect. The reason? The
"healthy" promise of low-fat products masks the excessively high levels of
cornstarch, sucrose, and other forms of sugar. More than 50 recipes make
Get the Sugar Out a great guide to low-sugar adaptations of favorite
meals, snacks, drinks and desserts, along with tips on reading food labels
and ratings of popular foods.
-
Check out Gittleman's recipe for
Living Apple Pie on the UnDiet
site this month.
-
Order
this title
The New Soul Food Cookbook for People With Diabetes
-
by Fabiola Demps Gaines, Roniece Weaver, Fabiola Demps Gaines / Paperback
- 201 pages (April 1999)
-
List Price: $14.95 / Your Price: $11.96
-
Read
reviews and/or order this title
Sugarfree New Orleans : A Cookbook Based on the Glycemic Index
-
by Deanie B. Baban (Illustrator), Deanie Comeaux Bahan / Paperback - 171
pages (December 1997)
-
Your Price: $15.95
-
Read
reviews and/or order this title
|
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last revised February 12, 2004
Copyright Kathleane C. O'Leary 1997-2005 all rights reserved
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