At SweetLeaf, we’re all about replacing instead of sacrificing so you can continue to indulge in your favorite treats. Whether you’ve started a diet or just trying to change your eating habits one small step at a time, cutting down on sugar consumption may be just what you’re looking for. Try a 1:1 sugar replacement in your sugary recipes instead of sugar to stay healthy while preserving the same great taste. SweetLeaf’s Indulge Granular may be just what you’re looking for!
For more information on how to incorporate Indulge Granular in your diet, check out this article on the healthy sugar alternative. Feel free to also check out the following sweet treat recipes for some ideas on the perfect treats to share!
Orange Autumn Spice Cupcakes with Cinnamon Cream Frosting
Pumpkin spice is making an early comeback this year. Try these tasty cupcakes using Indulge Granular to get in on the pumpkin craze as autumn creeps up on us.
Ingredients:
1 cup flour (whole wheat white or gluten free flour blend)
1/2 cup pumpkin puree3/4 cup Indulge Granular
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 large egg
1 stick softened butter
1 teaspoon vanilla
1/4 teaspoon orange extract
1/3 cup buttermilk
Frosting
1 stick unsalted butter1 16 ounce cream cheese
2 cups Indulge Powder
1/8 teaspoon Cinnamon extract
1 tablespoon cornstarch (optional)
Pinch of sea salt
1/2 teaspoon Indulge Granular
Directions:
- In a mixing bowl combine flour, Indulge Granular, baking powder, salt, and pumpkin pie spice.
- Stir in butter, egg, pumpkin puree and buttermilk. Mix well.
- Pour into a lined cupcake pan.
- Bake at 350 degrees for 18 minutes.
- Let cool completely before frosting.
- In a mixing bowl whip together room temperature butter, cream cheese, Indulge Powder, salt, cinnamon extract, cornstarch, and Indulge Granular.
- Transfer frosting to a piping bag to frost the cupcakes.
Seasonal Fruit Crisp
Make this seasonal fruit crisp with any seasonal fruit you’d like!
Ingredients:
7 to 8 Cups Peeled & Chopped Seasonal Fruit
1 Tsp. Vanilla Extract
½ cup 50% Reduced Calorie Date Sugar
2 Tbsp. Flour
1 Tsp. Cinnamon
¼ Tsp. Salt
Topping
3 Tbsp. Melted Butter
1 Tsp. Cinnamon
1 Cup Rolled Oats
1 Cup Chopped Walnuts, Pecans, Or Almonds
1 Tbsp. Indulge Granular
Directions:
- Preheat oven to 350°F.
- Depending on the fruit you are using, wash berries or chop larger fruit into 1-inch-thick pieces.
- Place the seasonal fruit in a large mixing bowl.
- Mix the vanilla, SweetLeaf® 50% Reduced Calorie Date Sugar, flour, cinnamon, and salt into the fruit.
- Spread the fruit mixture into a pie dish or baking dish that is about 9-13 inches.
- Spread the topping (recipe below) over the fruit so it is evenly distributed.
- Bake for 50 minutes to 1 hour.
- If the topping gets done before the fruit, cover pan with foil the last 15 minutes of baking.
- Enjoy!
Topping
- Place the melted butter in a bowl and mix in the cinnamon, oat, chopped nuts and Indulge Granular.
- Crumble the mixture on top of the fruit.
Lemon Raspberry Mille-feuille
Indulge in this light, crispy pastry using sweet fresh fruit to share.
Ingredients:
Lemon Curd
1 cup Indulge Granular1/2 tsp. SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops®
4 egg yolks
1 Tbsp. lemon zest (2 medium lemons)
4 oz. fresh lemon juice (2-3 medium lemons)
4 oz. butter, cubed and chilled
Macerated Raspberries
2 Tbsp. Indulge Granular2 pints fresh raspberries
1/2 tsp. vanilla extract
Whipped Cream
1 tsp. SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops®2 cups heavy cream, chilled
1 tsp. vanilla extract
Puff Pastry
6 Tbsp. Indulge Granular1 square of puff pastry, defrosted
1 egg
1 Tbsp. water
Directions:
Lemon Curd
- Set up a double boiler by heating water in a pot and finding a heat-proof bowl that fits snugly on top of the pot without touching the surface of the water below.
- Combine the egg yolks, Indulge Granular, lemon zest, and lemon juice in the bowl and heat over the boiling water, whisking constantly until the mixture begins to thicken, about 10-20 minutes.
- Once the curd is thick enough to coat the back of a spoon, strain it into a storage container and mix in the butter and SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops® until fully combined. Place a layer of plastic wrap directly onto the surface of the curd to prevent a film from forming.
- Chill completely before assembling the mille-feuille.
Macerated Raspberries
- Cut the raspberries in half and combine in a bowl with the Indulge Granular and vanilla extract.
- Mix to combine and set aside to chill for at least 30 minutes.
Whipped Cream
- Combine all ingredients in a mixing bowl and whip at medium speed until cream has thickened to stiff peaks. Set aside to chill.
Puff Pastry
- Thaw puff pastry sheet at room temperature until easy to handle. Preheat the oven to 400°F.
- Unfold the puff pastry sheet and, using the creases as guidelines, cut the sheet into 12 rectangles and place them on a lightly greased cookie sheet.
- Whisk the egg and water together to create an egg wash. Lightly brush it on top of each puff pastry piece. Evenly sprinkle the Indulge Granular on top of the puff pastry.
- Bake for 15-20 minutes, until golden brown.
- Once the pastry has cooled, split each piece in half so that you now have 24 layers of puff pastry. Set aside 8 of the top pieces of puff pastry.
- Allow to cool completely before assembling.
Mille-feuille Assembly
- Each mille-feuille will contain three layers of puff pastry and two layers each of the lemon curd and macerated raspberries.
- Start by taking one piece of puff pastry and spoon some of the lemon curd on top, spreading it out evenly into a 1/8-inch layer.
- Top the curd evenly with raspberries and then place a second layer of puff pastry on top.
- Spread on a second layer of lemon curd, followed by more raspberries, and then one of the reserved top pastry layers.
- Pipe the chilled whipped cream on top of the last layer of puff pastry.
- Serve, and enjoy!
(Recipe courtesy of Chef Amanda Prewitt of TruFit Foods)