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On cold winter days there are flavors and recipes that can bring comfort. Maybe they are not particularly dietary but if we prepare them with genuine ingredients and consume them once in a while, not too often, they can be a good opportunity to pamper us, unless otherwise specified by the doctor. Learning how to make sugar-free eggnog in a certain way we manage to stem the damage that a food like that can cause to those who are overweight or who have to be careful about the amount of sugar they eat.
How to make sugar-free eggnog: recipe
We plan to prepare this treat for two people. Here are the ingredients:
- 4-5 large egg yolks
- 2 level tablespoons of stevia
- 230ml of unsweetened almond or rice milk
- 1 teaspoon of vanilla essence
- 1 tablespoon of marsala liqueur
Let's take a bowl and add the stevia and the egg yolksegg to beat them with an electric whisk. When we get a frothy and light colored mixture we can add other ingredients such as almond milk, or alternatively rice milk. They are the best because they have a sweetish background which from a certain point of view makes us forget that there is no sugar. Take a saucepan and let the mixture cook at low temperature, just for a few minutes, making sure that the egg does not cook but simply becomes thicker so that its consistency is that of a creamy drink.
Promptly remove the saucepan from the stove and add the liqueur and vanilla extract that complete the range of flavors. Now we can serve the zabaglione in glasses by adding cinnamon powder and nutmeg to the last as a decoration, or if we want a more delicate version, a little cream without sugar and a sprinkling of bitter cocoa.
In this recipe we have chosen the stevia as a natural sweetener in place of sugar. If you have already used it, you know that it has a particular aftertaste that we can associate with licorice. If we don't like it, we can change the sweetener, the important thing is not to change the dosage.
We started immediately with this delicious recipe that comforts those who love eggnog but are afraid that it will make them lose their shape. But now let's explore its characteristics. Egg is certainly the main ingredient, so much so that in English-speaking countries it is called eggnog. It is typical of Christmas holidays and in general of winter, in those parts, while in Italy it is drunk all year round, because it is energetic and helps to have grit and improve one's performance in the study as well as in sports. Definitely warm thanks to the liquor and gives energy with the yolk it contains, even if we don't put sugar in it.
Semifreddo with zabaglione without sugar
After this brief parenthesis, let's dive back into the sweetness of eggnog with a slightly more sophisticated recipe that allows us to create a truly special dessert. A parfait. For about 6 people you need:
- 5 yolks
- 80 g of birch xylitol
- Zest of two oranges
- 400 ml of coconut milk
- 10 g of agar-agar powder
- 100 g of dark chocolate with a minimum of 70% cocoa
In a bowl, whip the 5 egg yolks to obtain a frothy and light-colored cream to which we add the grated orange zest so that it blends well. We pasteurize the eggs by putting everything in a container in a bain-marie, making sure it does not cook even this time. It's just a question of consistency. Heat the coconut milk separately in a saucepan together with the agar agar stirring.
When it comes to a boil, add it to the mixture with the eggs. We mix until a homogeneous liquid is obtained and then pour into a mold of the shape we prefer, taking into account that it is the one we will serve at the table. After letting our zabaglione rest for about 10-15 minutes, then add the decorations starting from the chopped chocolate and then the remaining orange zest. Now it takes time to compact everything in the freezer for at least 4-6 hours.
We are now ready to serve our sugar-free zabaglione semifreddo. Thanks to birch xylitol put in place of white sugar this recipe has a moderate glycemic index and can be eaten with fewer worries. Alternatively, you can also use whole coconut sugar which, however, has the defect of coloring the mixture, so we would get a tanned parfait.
After learning how to do it sugar-free eggnog we can indulge ourselves in other variants, equally genuine. In place of chocolate, i crumbled cookies as a decoration they make the semifreddo different, crunchy, while it changes face again if you insert the sponge cake made into small pieces. Those who love spices and aromas can use anise extract while we can add a touch of character by adding Marsala or other sweet and aromatic wine.