Jul. 19, 2022
Xylitol has a low glycemic index (GI). This means that consuming it does not cause spikes in blood glucose or insulin levels in the body. For this reason, xylitol is a good sugar substitute for people with diabetes. Due to its low GI, xylitol is also a weight loss-friendly sugar substitute.
Try this Quick and Easy Sugar Free Custard Recipe for a simple treat which can be used as a filling for cakes and pastries, or enjoy it with some fruit and a sprinkle of cinnamon for a healthy dessert. Best of all, this recipe uses Naturally Sweet Xylitol, so it's sugar free, low calorie, low fat and low carb making it safe for diabetics.
Ingredients:
ㆍ4 egg yolks
ㆍ1/2 cup Healtang Xylitol
ㆍ1 Tbsp unbleached white flour
ㆍ1 ¾ cup milk
ㆍ1/2 tsp vanilla extract
ㆍgrated rind of 1/2 lemon
ㆍRipe banana (optional)
Method:
1. Place yolks and sugar in a bowl and lightly whisk together. Continue stirring and add the flour. Set aside.
2. In a medium sauce pan, pour the milk, vanilla extract and grated lemon rind. Bring to a boil and remove from heat. Strain the hot milk mixture gradually into the bowl with the egg and sugar mixture, stirring while you pour. Strain the contents back into the sauce pan and heat to a simmer, careful not to boil. Stir constantly for about 5 minutes.
3. Remove and allow to cool for a few minutes. As the custard cools, stir occasionally to prevent a skin from forming on top. If using a banana, blend it until smooth, so there is no lumps and add to the custard once its cooled a bit. Store in the fridge until ready to eat!
This recipe is so rich and creamy- just like ice cream should be, but without all of the added sugar. The recipe is designed to be made without a churner for simplicity and the end result is just divine.
Great for diabetics or anyone trying to reduce their sugar or carb intake. You are going to love this recipe!
Ingredients
ㆍ½ cup Healtang Xylitol see notes for using alternative sweeteners
ㆍ600 ml pure/heavy cream
ㆍ125 ml quality coconut milk or almond milk sugar free -for a creamier ice cream use coconut cream
ㆍ¼ cup instant coffee powder or reduce to 2 tablespoons for milder flavor
ㆍ1 teaspoon vanilla extract
ㆍ2 egg yolks
ㆍA pinch of sea salt
ㆍ2 tablespoons MCT oil -or EVOO (extra virgin olive oil)
ㆍ¼ teaspoon guar gum very accurately measured. See notes for using xanthan gum.
Instructions
1. Heat the sweetener, half of the cream and milk of choice to just below boiling point. Remove from heat and whisk in the coffee powder, vanilla extract and a pinch of salt. Add the egg yolks and whisk really well. Return the pan to the stove top over a low heat and simmer for about 4-5 minutes, continually whisking the mixture. Allow to cool completely on the bench then place in the fridge.
2. Whip the remaining cream until thick in a medium mixing bowl. Add the cooled mixture from the fridge and the MCT oil and whip until fully combined.
3. Finally, sprinkle or use a sieve to sift your precisely measured guar gum over the ice cream mixture and beat it in quickly until it is well combined with electric beaters. Take particular care here not to over mix but ensure that the guar gum is well mixed in. Note-sprinkle the guar gum away from the edges of the bowl as it can clump there. Scrape the sides of your bowl down while beating to ensure the gum is beaten into the mixture really well.
4. Pour your ice cream mixture into a freeze proof container that has a lid, or ensure your ice cream container can be well sealed to prevent icing up.
5. Leave the ice cream to freeze until firm. Generally overnight is ideal. The ice cream will firm up the longer it is in the freezer, which is when you will be grateful that softening agents (the oil and the gum) are used in the recipe.
6. Allow the ice cream to sit on the bench for about 10-20 minutes prior to serving if it is too firm to scoop. Trust me it will be worth the wait! Enjoy.
Ingredients:
ㆍ½ cup chocolate chunks
ㆍ1 (13.5 ounce) can coconut milk
ㆍ¼ cup Healtang Xylitol
ㆍ1 tablespoon coconut oil
Methods:
1. Place chocolate chips in a food processor and pulse until coarsely chopped
2. In a medium pot, heat coconut milk, Healtang Xylitol and coconut oil to a simmer
3. Pour coconut milk mixture into food processor
4. Process until smooth
5. Pour into 4 ounce mason jars and refrigerate overnight
6. Serve
Desserts made from bulk xylitol powder instead of sugar can decorate the lives of diabetics. If you want to know more, contact Healtang bulk xylitol powder manufacturer now!
