Easter is a time for sweet treats so trying to cut down on sugar at this time of year can feel especially difficult. Swapping out some high-sugar treats for some sugar-free ones can help to keep you on track, and keep you motivated.
This recipe is creamy, sweet, and easy to make. The pastel colour is reminiscent of the sugar laden treats in the stores, but feel free to leave it out if you prefer.
You will need a bowl and the following ingredients:
1 Tbsp Sweet Cheat Spoonable Monk Fruit
½ cup cream cheese
2 Tbsp powdered peanut butter
½ tsp vanilla paste
1 Tbsp unsalted butter
1-2 drops blue food colour
Mix all ingredients together and spoon the mixture into a zip-top bag, or a piping bag if you have one. Snip the corner off of the plastic baggie (if using) and pipe the mixture out into egg shapes, or into bunny shapes if you're feeling up for a challenge!
Tip: This also makes a great dip for apples.
This ridiculously easy recipe was sent to me by a Sweet Cheat customer one evening a few months ago. Life with 4 tiny toads happened and I never got a chance to actually try it. Well I finally have, and holy moly!! It’s incredible!
It’s a simple matter of whipping some heavy cream with Sweet Cheat Hot Chocolate and a splash of vanilla and cold coffee. Wow is it good!
Usually I’m able to make and photograph recipes pretty quickly and then let the toads eat the results. Well this time I had trouble. I had little thieves sneaking their fingers into the bowl before I could even get it plated!
We used this as a dip for fruit, but I’m not going to lie, eating it straight off a spoon is a totally viable option for consuming it!
Sweet Cheat Chocolate Fluff
One of my favourite times of year in Ontario is summer. We are fortunate enough to grow some of the best strawberries in the world here. I have cherished memories of going strawberry picking with my grandparents and eating more warm strawberries in the field than I put into the basket. Each year I take my children for the same experience.
This easy recipe is a great accompaniment for those fresh berries. I have watched my children happily eat quarts of plain berries faster than I can hull them, but adding a bit of Sweet Cheat vanilla whipped cream turns them into a special dessert.
This recipe is simply a matter of whipping some cream with Sweet Cheat Spoonable Monk Fruit and vanilla.
Sweet Cheat Vanilla Whipped Cream
It seems right now that mother nature is intent on melting us. Nothing helps beat the heat better than an ice-cold treat. Here is a quick, creamy sugar free version of a classic frozen fudge pop.
I’ve mentioned before how ridiculously high in added sugar store bought popsicles are. Store bought will cost you 11g of sugar, this version clocks in at 0g. The cream cheese is gives them a nice creamy texture. Feel free to also add a splash of cream if you don’t mind a few extra grams of fat.
The recipe comes together in a snap. Make a bunch and freeze for later so that you’re always ready to combat the heat!
Sweet Cheat Frozen Fudge Pops
Freeze in molds
Usually my children are happy to accept fruit as a dessert. Recently at a BBQ, I had plenty of extra dip ingredients. I thought I would give a sweet dessert dip a try, and boy was I glad I did! This dip takes fruit to the next level. The taste is reminiscent of a sweet New York cheesecake. It really makes fruit special.
I used apple slices and fresh Ontario strawberries as dippers but use whatever fruit you like. I think peaches will be great once they’re in season.
All you need to make this amazing dip are a few ingredients and a hand mixer (or a whisk if you like working your arms!). It can be made low fat by using lower fat versions of the ingredients.
It comes together in a snap and waits in the fridge until you’re ready for dessert.
Sweet Cheat Cheesecake Dip
Add all ingredients to a bowl.
Mix until fluffy.
Serve in a bowl with your favourite fruit or dipper.
See below for full fat and low fat nutritional information.
Lower Fat Version
Full Fat Version
One of my kids’ favourite go-to desserts is popsicles. It could be the middle of February and well below freezing out and they would gladly have a popsicle for dessert.
The problem with store bought popsicles is the amount of added sugar they contain. Sugar is often the second ingredient after water. In fact, one brand I was looking at listed; water, sugar, corn syrup, glucose-fructose, and then dextrose.
Store bought popsicle
Yikes! 4 out of the 5 first ingredients are added sugar.
As a treat, fine, but my kids will eat popsicles every day. I created this recipe so I could say “yes” when they ask.
The strawberries have naturally occurring fructose, but since they also have fibre, they won’t spike your blood sugar the same way fruit juice or added sugar will.
Sweet Cheat Frozen Strawberries and Cream
One of the questions I often get is if Sweet Cheat Spoonable Monk Fruit can be used for baking. The short answer is “Yes…but”. Sugar is a tricksy thing to replace. Chemically it does a lot for baking (think inhibiting gluten formation, retaining moisture, adding bulk…the list goes on).
The good news is that with the right recipe you can still use Sweet Cheat Spoonable Monk Fruit to get a tender delicious muffin with no added sugar. This is just such a recipe. It’s easy enough to whip up on a Saturday morning, or before the kids come home from school. The best part is, that it has 0g of added sugar, but you'd never know by the taste. I think it’s perfect!
As with most recipes, you mix the wet ingredients together.
Mix the dry (this is where the Sweet Cheat Spoonable Monk Fruit goes).
Add the dry ingredients to the wet, and don’t over mix!
Spoon into a greased or lined muffin tin, and bake for 20 minutes at 350 F.
No one will guess that these muffins are free from added sugar! Try them and see for yourself.
1. Preheat oven to 350 degrees F. Prepare a muffin tin with liners or non-stick spray.
2. In a large mixing bowl, mix Sweet Cheat Spoonable Monk Fruit, flour, baking powder, baking soda, and salt, then set aside.
3. In a separate bowl, mix the mashed bananas, melted butter, milk, egg and vanilla. Add wet ingredients to the dry ingredients and mix until just incorporated. Don’t overmix.
4. Scoop batter into prepared muffin tin. Bake for 20 minutes or until a toothpick inserted into the centre of muffins comes out clean.
*muffins can be made gluten free, diary free, or egg free. Use 1:1 gluten free flour, non-dairy milk, melted coconut oil, and egg replacer.
Mom to four tiny toads. Loves to bake, tries to keep it healthy.