Desserts that Cut the Sugar | Living the Country Life
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Desserts that Cut the Sugar

When you simply must have something sweet, go for one of our lower-sugar desserts–and see how it stacks up against its classic inspiration!
  • Sweet Potato Brownies

    Prep 20 minutes

    Bake 25 minutes at 325°F

    The mashed sweet potato in this recipe ups the moisture (letting you skip the traditional eggs), imparts a tender crumb (which is the typical role of sugar), and adds lots of vitamins and minerals. 

    • 1/2 cup coconut sugar or granulated sugar
    • 1/2 cup all-purpose flour
    • 1/3 cup unsweetened cocoa powder
    • 11/2 tsp. baking soda
    • 1/8 tsp. salt
    • 1 cup almond butter
    • 3/4 cup mashed cook sweet potato (below)
    • 1/4 cup honey
    • 1 tsp. vanilla
    • 3 oz. bittersweet chocolate, finely chopped

    1. Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper. In a medium bowl stir together first five ingredients (through salt). 

    2. In a large bowl combine next four ingredients (through vanilla). Stir in flour mixture just until combined. Stir in chocolate. Spread batter in prepared pan. 

    3. Bake 25 to 30 minutes or until top is puffed and appears dry. Cool in pan on a wire rack. If desired, dust with additional cocoa powder. Makes 16 brownies. 

    Mashed Cooked Sweet Potato

    For 3/4 cup mashed sweet potato, peel one 8-oz. sweet potato and cut into 2-inch pieces. Place sweet potato in a steamer basket in a saucepan. Add water to saucepan to just below basket. Bring to boiling; reduce heat. Steam, covered, 18 minutes or until very tender. Press sweet potato through a ricer, or mash with a potato masher. 

    Per brownie: 190 cal., 11 g fat (2 g sat. fat), 0 mg chol., 181 mg sodium, 22 g carb., 3 fiber, 14 g sugars, 5 g pro.

    Date Published: May 7, 2018
    Date Updated: May 8, 2018
  • Creamy Chocolate Pudding

    Start to finish 10 minutes

    While classic pudding has 31 grams of sugar per 1/2 cup, this recipe only has 14 grams. 

    • 1 ripe avocado, halved, seeded, peeled, and cut up
    • 1/2 of a banana, cut up
    • 1/2 cup unsweetened cocoa powder
    • 1/2 cup milk or soymilk
    • 3 to 4 Tbsp. honey or agave syrup
    • 2 tsp. vanilla

    1. In a blender combine all of the ingredients. Cover and blend until smooth. If desired, cover surface with plastic wrap and chill before serving. Makes 4 servings (1/2 cup each). 

    Per serving: 163 cal., 7 g fat (2 g sat. fat), 2 mg chol., 20 mg sodium, 26 g carb., 6 g fiber, 14 g sugars 4 g pro. 

    Date Published: May 7, 2018
    Date Updated: May 8, 2018
  • Chocolate Cake

    Prep 20 minutes

    Bake 30 minutes at 350°F

    Cool 1 hour

    The canned black beans in this recipe bring down the sugar while maintaining a moist-and-tender texture–you won't taste them, we promise!

    • Unsweetened cocoa powder
    • 1/3 cup coconut oil
    • 4 eggs, room temperature
    • 1 Tbsp. water
    • 1/3 cup unsweetened cocoa powder
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1 15-oz. can black beans, rinsed and drained
    • 3/4 cup packed light brown sugar
    • 1/2 cup granulated sugar
    • 1 Tbsp. vanilla
    • 1/2 tsp. salt
    • Espresso powder, berries, and/or Sweet Cashew Cream (below) (optional)

    1. Preheat oven to 350°F. Grease a 9-inch round cake pan with nonstick cooking spray. Dust pan with cocoa powder, shaking out excess. Line pan with parchment paper; dust again with cocoa powder. 

    2. In a small bowl microwave oil 15 to 20 seconds or until melted. In a large bowl combine melted oil, eggs, and the water. In a small bowl stir together 1/3 cup cocoa powder, baking powder and baking soda. 

    3. In a food processor combine beans, both sugars, vanilla, and salt. Cover and process until smooth. Stir bean mixture into egg mixture until combined. Add cocoa powder mixture to egg mixture; beat with a mixer on medium 1 minute. Spread batter in a prepared pan. 

    4. Bake 30 minutes or until a toothpick comes out clean. Cool cake layer in a pan 10 minutes. Remove; cool on a wire rack. If desired, dust with espresso powder and/or additional cocoa powder and serve with berries and/or Sweet Cashew Cream. Makes 12 servings.

    Sweet Cashew Cream

    In a small bowl combine 1 cup raw unsalted cashews and enough boiling water to cover. Let stand, covered, 15 minutes; drain. Rinse and drain again. In a blender or food processor combine chashews, 1/2 cup water, and dash sea salt. Cover and blend or prcess 5 minutes or until creamy. Stir in 1 Tbsp. pure maple syrup or honey and 1/2 tsp. vanilla. 

    Per serving: 201 cal., 8 g fat (6 g sat. fat), 62 mg chol., 331 mg sodium, 30 g carb., 3 g fiber, 22 g sugars, 5 g pro. 

    Date Published: May 7, 2018
    Date Updated: May 8, 2018
  • Apple and Cream Cheese Galette

    Prep 25 minutes

    Chill 1 hour

    Bake 30 minutes at 375°F

    While a classic slice of apple pie has 20 grams of sugar, this sweet dessert only has 4. 

    • 11/4 cups all-purpose flour
    • 1/4 tsp. salt
    • 2 Tbsp. butter, cut up
    • 2 Tbsp. sour cream
    • 2 Tbsp. canola oil
    • 2 Tbsp. cold water
    • 6 oz. cream cheese, softened
    • 1 to 2 Tbsp. honey warmed
    • 1 Tbsp. all-purpose flour
    • 1/8 tsp. salt
    • 2 eggs
    • 11/3 cups thinly sliced apples
    • Dash ground cinnamon (optional)

    1. In a medium bowl stir together the 11/4 cups flour and the 1/4 tsp. salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in sour cream and oil until combined. Sprinkle with the water, tossing until moistened. Gather pastry into a ball, kneading gently just until it holds together (mixture may appear crumbly). Wrap in plastic wrap and chill 1 hour. 

    2. Preheat oven to 375°F. In a medium bowl beat cream cheese, 1 Tbsp. of the honey, the 1 Tbsp. flour, and the 1/8 tsp. salt with a mixer on medium until combined. Stir in one of the eggs just until combined.

    3.  Roll pastry between two pieces of parchment paper into a 14-inch circle; discard top paper. Slide remaining paper with pastry onto a baking sheet. Spread pastry with cream cheese mixture to within 2 inches of the edges. Arrange apples on cream cheese mixture. Fold uncovered pastry over filling, pleating as needed. Lightly beat remaining egg; brush over top and sides of pastry. 

    4. Bake 30 to 35 minutes or until apples are tender and crust is golden. Cool on a wire rack. If desired, drizzle with remaining 1 Tbsp. honey and/or dust with cinnamon. Makes 10 servings. 

    Per serving: 175 mg chol., 10 g fat (4 g sat. fat), 47 mg chol., 176 mg sodium, 17 g carb., 1 g fiber, 4 g sugars, 4 g pro. 

    Date Published: May 7, 2018
    Date Updated: May 8, 2018
  • Apple-Maple Snack Cake

    Prep 15 minutes

    Bake 20 minutes 350°F

    While a classic blondie bar has 17 grams of sugar, these delicious treats only have 9 grams. 

    • 1 cup white whole wheat flour
    • 1 tsp. baking powder
    • 3/4 tsp. apple pie spice
    • 1/4 tsp. salt
    • 1/3 cup packed brown sugar
    • 1/4 cup pure maple syrup
    • 1/4 cup butter, melted
    • 1 egg
    • 2 tsp. vanilla
    • 11/2 cups peeled and chopped Braeburn or other cooking apples
    • 1/4 cup sliced almonds

    1. Preheat oven to 350°F. Grease an 8-inch square baking pan. In a medium bowl stir together first four ingredients (through salt). 

    2. In another medium bowl combine brown sugar, maple syrup, and melted butter. Stir in egg and vanilla. Stir in flour mixture just until combined. Fold in apples. Spread batter in prepared pan. Sprinkle in almonds. 

    3. Bake 20 to 23 minutes or until a toothpick comes out clean. Cool in pan on a wire rack. Makes 16 servings. 

    Per serving: 101 cal., 4 g fat (2 g sat. fat), 19 mg chol., 96 mg sodium, 15 g carb., 1 g fiber, 9 g sugars, 2 g pro. 

    Date Published: May 7, 2018
    Date Updated: May 8, 2018
  • Frozen Yogurt Bark

    Prep 15 minutes

    Freeze 2 hours

    • 1 32-oz. carton plain whole-milk Greek yogurt
    • 1/4 cup honey or 2 Tbsp. agave syrup
    • 2 tsp. vanilla or 1 tsp. almond extract
    • 1 cup filling(s), such as chopped dark chocolate, berries, and/or nuts
    • 2 cups topper(s), such as toasted raw chip coconut, nuts, or seeds; fruit; cocao nibs

    1. Line two large baking sheets or trays with parchmnt paper. In a large bowl combine yogurt, honey and vanilla. Stir in filling(s). 

    2. Divide yogurt mixture between prepared baking sheets, spreading into rectangles. Sprinkle with topper(s).

    3. Freeze 2 to 4 hours or until firm. To serve, break bark into 24 irregular pieces. Store in freezer. Makes 24 servings. 

    Per serving: 117 cal., 7 g fat (4 g sat. fat), 5 mg chol., 14 mg sodium, 9 g carb., 2 g fiber, 6 g sugars, 5 g pro.

    Date Published: May 7, 2018
    Date Updated: May 8, 2018
  • Chocolate Chip Cookies

    Prep 25 minutes

    Bake 6 minutes per batch at 375°F

    Adding honey will make the cookies slightly sweeter and cakier–and it adds 1 gram of sugars per cookie. Each cookie has 5 grams of sugars compared to a normal 11. 

    • 1/2 cup butter
    • 1/2 cup shortening
    • 1/2 cup packed brown sugar
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 2 eggs
    • 2 Tbsp. honey (optional)
    • 1 Tbsp. vanilla 
    • 2 cups all-purpose flour
    • 1 cup dark chocolate pieces

    1. Preheat oven to 375°F. In a large bowl beat butter and shortening with a mixer on medium to high 30 seconds. Add brown sugar, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs, honey, and vanilla. Beat in flour. Stir in chocolate pieces. 

    2. Drip dough by teaspoons 2 inches apart apart onto an ungreased cookie sheet. Take 6 to 8 minutes or just until edges are light brown (cookies may not appear set). Cool on cookie sheet 2 minutes. Remove; cool on a wire rack. Makes 48 cookies. 

    To Store

    Layer cookies between waxed paper in an airtight container. Store at room temperature up to 1 day, chill up to 3 days, or freeze up to 1 month. 

    Per cookie: 91 cal., 6 g fat (3 g sat. fat), 13 mg chol., 95 mg sodium, 9 g carb., 0 g fiber, 5 g sugars, 1 g pro. 

    Date Published: May 7, 2018
    Date Updated: May 8, 2018

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