As previously mentioned, I was tasked to make a sugar-free dessert recently. I gave the client three options: peach cobbler, chocolate cake, or peanut butter cookies. I bought Stevia in the Raw which measures cup for cup like sugar for what ever dessert she chose. I am not advocating the complete use of Stevia, but if I had to make another sugar-free dessert, I would definitely use it again. It's made from plants and is more natural than Splenda and other artificial sweetners.
She eventually decided on the peach cobbler and it was probably the best choice she could have made. The cobbler didn't taste like it was missing something. It was actually good and the Stevia didn't give off a nasty after taste like Splenda can. I was actually happy with the cobbler. It had a homemade biscuit topping and I made vanilla whipped cream to go with it. I used the good mexican vanilla that my wonderful friend and coworker Donna gave me in both the whipped cream and the cobbler. The rich vanilla flavor added another depth of flavor to mask the lack of sugar in the desserts.
I also wanted to try to make my chocolate bundt cake sugar-free. It really didn't turn out. The cake was more bitter than usual, but it still had the dense moistness that the cake should. It also didn't rise as much as the regular cake would have. I would have to experiment with that one again before making it for someone else.
Roger was really excited about the desserts. He said it was so thoughtful for someone to take that much time and effort to make him a dessert. I didn't tell him that Kacy asked me to.
It was a really good experience and I am glad to have done it.
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