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A Spoon Full of (Anything but) Sugar

A Spoon Full of (Anything but) Sugar


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Baking is one of America’s favorite pastimes. There’s nothing better than relieving your stress by mixing a bowl of brownie batter or decorating a sugar cookie. Baking seems like all rainbows and sunshine but the calorie cloud of guilt always looms over our heads. A piece of layer cake is around 600 calories. Cupcakes and cookies may be serious diet downers but let’s face it, some days it’s impossible to deny your sweet tooth.

You’ll be happy to know that there are ways to make your cake and eat it too, without the guilty aftermath. Butter, oil and sugar all add insane amounts of calories and fat to the baked goods we love and crave. Here are some healthy substitutions that will transform your guilty pleasure into a healthy(ish) snack.

Substitutes for butter

Butter is a staple ingredient used when baking but one cup is around 1500 calories.

Swap 1: Apple Sauce

Use 1/2 cup of unsweetened apple sauce for every 1 cup of butter. This will cut the fat content of the recipe in half. This swap works best in white cakes and muffins.

Swap 2: Avocado Puree

Use 1 cup of avocado puree in place of 1 cup of butter in a brownie or chocolate cake recipe.

Substitutes for oil

Oil is extremely fattening and around 2,000 calories a cup.

Swap 1: Greek yogurt

Using 3/4 cup of plain greek yogurt in place of 1 cup oil will out most of the fat in a recipe. This works best with cakes and cookies.

Swap 2: Mashed bananas

Using 1 cup of mashed bananas instead of 1 cup of oil will add potassium, fiber and vitamin B6 to your brownie batter or cookie dough.

Substitutes for sugar

There are almost 800 calories in 1 cup of sugar.

Swap 1: Vanilla extract

Use 1/2 teaspoon of vanilla extract in place of 2 tablespoon of sugar. Assuming the recipe calls for 1 cup of sugar, this swap will reduce the calorie count by 400 calories.

Swap 2: Stevia

Use 2 tablespoons of stevia powder in place of 1 cup of sugar. Remember to swap with caution because stevia is 300 times sweeter than regular sugar. Next time a recipe calls for any of these fat filled ingredients don’t be afraid to do a swap.

View the original post, A Spoon Full of (Anything but) Sugar, on Spoon University.

Check out more good stuff from Spoon University here:

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  • Ultimate Chipotle Menu Hacks
  • Copycat Chick-Fil-A sandwich recipe
  • The Science Behind Food Cravings
  • How to Make Your Own Almond Flour

JUST A SPOON FULL OF SUGAR

O.K. it took me awhile to get this one down but, I did it! This is 100% identical to the delicious pie that everyone travels hundreds of miles to buy. Plus, it's super simple. That's probably why it took me longer than it should have to figure it out because how could anything that delicious be that easy? The only difference between mine and theirs is the crust. I use a prepared graham cracker crust, I prefer mine but you can use any kind of crust you like. But I promise. this is the exact same pie.

1 8oz. package of softened cream cheese
2 1/2 C of heavy cream
1 package of frozen raspberries
1 C of sugar
2 C of sugar
1 tsp of pure vanilla
2 Tbsp cornstarch
2 Tbsp of plain or raspberry gelatin

Filling:
Fit stand up mixer with whisk attachment. If you do not have a kitchenaid then you can use a regular hand mixer, it just may take longer.
Mix softened cream cheese with 1 cup of sugar, blend until well incorporated. Transfer to another bowl. In mixer, pour 2 and 1/2 cups of heavy cream. Add vanilla and beat until stiff peaks form. Fold in cream cheese mixture and pour into prepared crust. Place in refrigerator until raspberry mix is finished.

Topping:
In a small saucepan mix half a bag of frozen raspberries, cornstarch, 2 cups sugar, gelatin and water until berries are just barely covered. (I do not cover the raspberries with water, I add enough to just come below the top.) Cook on medium heat, stirring occasionally at first and more often as they heat. You want the mixture to become thick but still be thin enough to pour, almost like a heated jam. The mixture will continue to thicken a bit after removed from the heat. Let the berries cool completely then carefully pour over pie. Decorate with dollops of whipped cream around the outside and fresh raspberries if you have them.

For Blueberry Topping:
Repeat the steps for raspberry topping except with frozen blueberries and add the juice of half a lemon and 1/4 tsp. of cinnamon. You can also use some lemon zest to your liking.


JUST A SPOON FULL OF SUGAR

O.K. it took me awhile to get this one down but, I did it! This is 100% identical to the delicious pie that everyone travels hundreds of miles to buy. Plus, it's super simple. That's probably why it took me longer than it should have to figure it out because how could anything that delicious be that easy? The only difference between mine and theirs is the crust. I use a prepared graham cracker crust, I prefer mine but you can use any kind of crust you like. But I promise. this is the exact same pie.

1 8oz. package of softened cream cheese
2 1/2 C of heavy cream
1 package of frozen raspberries
1 C of sugar
2 C of sugar
1 tsp of pure vanilla
2 Tbsp cornstarch
2 Tbsp of plain or raspberry gelatin

Filling:
Fit stand up mixer with whisk attachment. If you do not have a kitchenaid then you can use a regular hand mixer, it just may take longer.
Mix softened cream cheese with 1 cup of sugar, blend until well incorporated. Transfer to another bowl. In mixer, pour 2 and 1/2 cups of heavy cream. Add vanilla and beat until stiff peaks form. Fold in cream cheese mixture and pour into prepared crust. Place in refrigerator until raspberry mix is finished.

Topping:
In a small saucepan mix half a bag of frozen raspberries, cornstarch, 2 cups sugar, gelatin and water until berries are just barely covered. (I do not cover the raspberries with water, I add enough to just come below the top.) Cook on medium heat, stirring occasionally at first and more often as they heat. You want the mixture to become thick but still be thin enough to pour, almost like a heated jam. The mixture will continue to thicken a bit after removed from the heat. Let the berries cool completely then carefully pour over pie. Decorate with dollops of whipped cream around the outside and fresh raspberries if you have them.

For Blueberry Topping:
Repeat the steps for raspberry topping except with frozen blueberries and add the juice of half a lemon and 1/4 tsp. of cinnamon. You can also use some lemon zest to your liking.


JUST A SPOON FULL OF SUGAR

O.K. it took me awhile to get this one down but, I did it! This is 100% identical to the delicious pie that everyone travels hundreds of miles to buy. Plus, it's super simple. That's probably why it took me longer than it should have to figure it out because how could anything that delicious be that easy? The only difference between mine and theirs is the crust. I use a prepared graham cracker crust, I prefer mine but you can use any kind of crust you like. But I promise. this is the exact same pie.

1 8oz. package of softened cream cheese
2 1/2 C of heavy cream
1 package of frozen raspberries
1 C of sugar
2 C of sugar
1 tsp of pure vanilla
2 Tbsp cornstarch
2 Tbsp of plain or raspberry gelatin

Filling:
Fit stand up mixer with whisk attachment. If you do not have a kitchenaid then you can use a regular hand mixer, it just may take longer.
Mix softened cream cheese with 1 cup of sugar, blend until well incorporated. Transfer to another bowl. In mixer, pour 2 and 1/2 cups of heavy cream. Add vanilla and beat until stiff peaks form. Fold in cream cheese mixture and pour into prepared crust. Place in refrigerator until raspberry mix is finished.

Topping:
In a small saucepan mix half a bag of frozen raspberries, cornstarch, 2 cups sugar, gelatin and water until berries are just barely covered. (I do not cover the raspberries with water, I add enough to just come below the top.) Cook on medium heat, stirring occasionally at first and more often as they heat. You want the mixture to become thick but still be thin enough to pour, almost like a heated jam. The mixture will continue to thicken a bit after removed from the heat. Let the berries cool completely then carefully pour over pie. Decorate with dollops of whipped cream around the outside and fresh raspberries if you have them.

For Blueberry Topping:
Repeat the steps for raspberry topping except with frozen blueberries and add the juice of half a lemon and 1/4 tsp. of cinnamon. You can also use some lemon zest to your liking.


JUST A SPOON FULL OF SUGAR

O.K. it took me awhile to get this one down but, I did it! This is 100% identical to the delicious pie that everyone travels hundreds of miles to buy. Plus, it's super simple. That's probably why it took me longer than it should have to figure it out because how could anything that delicious be that easy? The only difference between mine and theirs is the crust. I use a prepared graham cracker crust, I prefer mine but you can use any kind of crust you like. But I promise. this is the exact same pie.

1 8oz. package of softened cream cheese
2 1/2 C of heavy cream
1 package of frozen raspberries
1 C of sugar
2 C of sugar
1 tsp of pure vanilla
2 Tbsp cornstarch
2 Tbsp of plain or raspberry gelatin

Filling:
Fit stand up mixer with whisk attachment. If you do not have a kitchenaid then you can use a regular hand mixer, it just may take longer.
Mix softened cream cheese with 1 cup of sugar, blend until well incorporated. Transfer to another bowl. In mixer, pour 2 and 1/2 cups of heavy cream. Add vanilla and beat until stiff peaks form. Fold in cream cheese mixture and pour into prepared crust. Place in refrigerator until raspberry mix is finished.

Topping:
In a small saucepan mix half a bag of frozen raspberries, cornstarch, 2 cups sugar, gelatin and water until berries are just barely covered. (I do not cover the raspberries with water, I add enough to just come below the top.) Cook on medium heat, stirring occasionally at first and more often as they heat. You want the mixture to become thick but still be thin enough to pour, almost like a heated jam. The mixture will continue to thicken a bit after removed from the heat. Let the berries cool completely then carefully pour over pie. Decorate with dollops of whipped cream around the outside and fresh raspberries if you have them.

For Blueberry Topping:
Repeat the steps for raspberry topping except with frozen blueberries and add the juice of half a lemon and 1/4 tsp. of cinnamon. You can also use some lemon zest to your liking.


JUST A SPOON FULL OF SUGAR

O.K. it took me awhile to get this one down but, I did it! This is 100% identical to the delicious pie that everyone travels hundreds of miles to buy. Plus, it's super simple. That's probably why it took me longer than it should have to figure it out because how could anything that delicious be that easy? The only difference between mine and theirs is the crust. I use a prepared graham cracker crust, I prefer mine but you can use any kind of crust you like. But I promise. this is the exact same pie.

1 8oz. package of softened cream cheese
2 1/2 C of heavy cream
1 package of frozen raspberries
1 C of sugar
2 C of sugar
1 tsp of pure vanilla
2 Tbsp cornstarch
2 Tbsp of plain or raspberry gelatin

Filling:
Fit stand up mixer with whisk attachment. If you do not have a kitchenaid then you can use a regular hand mixer, it just may take longer.
Mix softened cream cheese with 1 cup of sugar, blend until well incorporated. Transfer to another bowl. In mixer, pour 2 and 1/2 cups of heavy cream. Add vanilla and beat until stiff peaks form. Fold in cream cheese mixture and pour into prepared crust. Place in refrigerator until raspberry mix is finished.

Topping:
In a small saucepan mix half a bag of frozen raspberries, cornstarch, 2 cups sugar, gelatin and water until berries are just barely covered. (I do not cover the raspberries with water, I add enough to just come below the top.) Cook on medium heat, stirring occasionally at first and more often as they heat. You want the mixture to become thick but still be thin enough to pour, almost like a heated jam. The mixture will continue to thicken a bit after removed from the heat. Let the berries cool completely then carefully pour over pie. Decorate with dollops of whipped cream around the outside and fresh raspberries if you have them.

For Blueberry Topping:
Repeat the steps for raspberry topping except with frozen blueberries and add the juice of half a lemon and 1/4 tsp. of cinnamon. You can also use some lemon zest to your liking.


JUST A SPOON FULL OF SUGAR

O.K. it took me awhile to get this one down but, I did it! This is 100% identical to the delicious pie that everyone travels hundreds of miles to buy. Plus, it's super simple. That's probably why it took me longer than it should have to figure it out because how could anything that delicious be that easy? The only difference between mine and theirs is the crust. I use a prepared graham cracker crust, I prefer mine but you can use any kind of crust you like. But I promise. this is the exact same pie.

1 8oz. package of softened cream cheese
2 1/2 C of heavy cream
1 package of frozen raspberries
1 C of sugar
2 C of sugar
1 tsp of pure vanilla
2 Tbsp cornstarch
2 Tbsp of plain or raspberry gelatin

Filling:
Fit stand up mixer with whisk attachment. If you do not have a kitchenaid then you can use a regular hand mixer, it just may take longer.
Mix softened cream cheese with 1 cup of sugar, blend until well incorporated. Transfer to another bowl. In mixer, pour 2 and 1/2 cups of heavy cream. Add vanilla and beat until stiff peaks form. Fold in cream cheese mixture and pour into prepared crust. Place in refrigerator until raspberry mix is finished.

Topping:
In a small saucepan mix half a bag of frozen raspberries, cornstarch, 2 cups sugar, gelatin and water until berries are just barely covered. (I do not cover the raspberries with water, I add enough to just come below the top.) Cook on medium heat, stirring occasionally at first and more often as they heat. You want the mixture to become thick but still be thin enough to pour, almost like a heated jam. The mixture will continue to thicken a bit after removed from the heat. Let the berries cool completely then carefully pour over pie. Decorate with dollops of whipped cream around the outside and fresh raspberries if you have them.

For Blueberry Topping:
Repeat the steps for raspberry topping except with frozen blueberries and add the juice of half a lemon and 1/4 tsp. of cinnamon. You can also use some lemon zest to your liking.


JUST A SPOON FULL OF SUGAR

O.K. it took me awhile to get this one down but, I did it! This is 100% identical to the delicious pie that everyone travels hundreds of miles to buy. Plus, it's super simple. That's probably why it took me longer than it should have to figure it out because how could anything that delicious be that easy? The only difference between mine and theirs is the crust. I use a prepared graham cracker crust, I prefer mine but you can use any kind of crust you like. But I promise. this is the exact same pie.

1 8oz. package of softened cream cheese
2 1/2 C of heavy cream
1 package of frozen raspberries
1 C of sugar
2 C of sugar
1 tsp of pure vanilla
2 Tbsp cornstarch
2 Tbsp of plain or raspberry gelatin

Filling:
Fit stand up mixer with whisk attachment. If you do not have a kitchenaid then you can use a regular hand mixer, it just may take longer.
Mix softened cream cheese with 1 cup of sugar, blend until well incorporated. Transfer to another bowl. In mixer, pour 2 and 1/2 cups of heavy cream. Add vanilla and beat until stiff peaks form. Fold in cream cheese mixture and pour into prepared crust. Place in refrigerator until raspberry mix is finished.

Topping:
In a small saucepan mix half a bag of frozen raspberries, cornstarch, 2 cups sugar, gelatin and water until berries are just barely covered. (I do not cover the raspberries with water, I add enough to just come below the top.) Cook on medium heat, stirring occasionally at first and more often as they heat. You want the mixture to become thick but still be thin enough to pour, almost like a heated jam. The mixture will continue to thicken a bit after removed from the heat. Let the berries cool completely then carefully pour over pie. Decorate with dollops of whipped cream around the outside and fresh raspberries if you have them.

For Blueberry Topping:
Repeat the steps for raspberry topping except with frozen blueberries and add the juice of half a lemon and 1/4 tsp. of cinnamon. You can also use some lemon zest to your liking.


JUST A SPOON FULL OF SUGAR

O.K. it took me awhile to get this one down but, I did it! This is 100% identical to the delicious pie that everyone travels hundreds of miles to buy. Plus, it's super simple. That's probably why it took me longer than it should have to figure it out because how could anything that delicious be that easy? The only difference between mine and theirs is the crust. I use a prepared graham cracker crust, I prefer mine but you can use any kind of crust you like. But I promise. this is the exact same pie.

1 8oz. package of softened cream cheese
2 1/2 C of heavy cream
1 package of frozen raspberries
1 C of sugar
2 C of sugar
1 tsp of pure vanilla
2 Tbsp cornstarch
2 Tbsp of plain or raspberry gelatin

Filling:
Fit stand up mixer with whisk attachment. If you do not have a kitchenaid then you can use a regular hand mixer, it just may take longer.
Mix softened cream cheese with 1 cup of sugar, blend until well incorporated. Transfer to another bowl. In mixer, pour 2 and 1/2 cups of heavy cream. Add vanilla and beat until stiff peaks form. Fold in cream cheese mixture and pour into prepared crust. Place in refrigerator until raspberry mix is finished.

Topping:
In a small saucepan mix half a bag of frozen raspberries, cornstarch, 2 cups sugar, gelatin and water until berries are just barely covered. (I do not cover the raspberries with water, I add enough to just come below the top.) Cook on medium heat, stirring occasionally at first and more often as they heat. You want the mixture to become thick but still be thin enough to pour, almost like a heated jam. The mixture will continue to thicken a bit after removed from the heat. Let the berries cool completely then carefully pour over pie. Decorate with dollops of whipped cream around the outside and fresh raspberries if you have them.

For Blueberry Topping:
Repeat the steps for raspberry topping except with frozen blueberries and add the juice of half a lemon and 1/4 tsp. of cinnamon. You can also use some lemon zest to your liking.


JUST A SPOON FULL OF SUGAR

O.K. it took me awhile to get this one down but, I did it! This is 100% identical to the delicious pie that everyone travels hundreds of miles to buy. Plus, it's super simple. That's probably why it took me longer than it should have to figure it out because how could anything that delicious be that easy? The only difference between mine and theirs is the crust. I use a prepared graham cracker crust, I prefer mine but you can use any kind of crust you like. But I promise. this is the exact same pie.

1 8oz. package of softened cream cheese
2 1/2 C of heavy cream
1 package of frozen raspberries
1 C of sugar
2 C of sugar
1 tsp of pure vanilla
2 Tbsp cornstarch
2 Tbsp of plain or raspberry gelatin

Filling:
Fit stand up mixer with whisk attachment. If you do not have a kitchenaid then you can use a regular hand mixer, it just may take longer.
Mix softened cream cheese with 1 cup of sugar, blend until well incorporated. Transfer to another bowl. In mixer, pour 2 and 1/2 cups of heavy cream. Add vanilla and beat until stiff peaks form. Fold in cream cheese mixture and pour into prepared crust. Place in refrigerator until raspberry mix is finished.

Topping:
In a small saucepan mix half a bag of frozen raspberries, cornstarch, 2 cups sugar, gelatin and water until berries are just barely covered. (I do not cover the raspberries with water, I add enough to just come below the top.) Cook on medium heat, stirring occasionally at first and more often as they heat. You want the mixture to become thick but still be thin enough to pour, almost like a heated jam. The mixture will continue to thicken a bit after removed from the heat. Let the berries cool completely then carefully pour over pie. Decorate with dollops of whipped cream around the outside and fresh raspberries if you have them.

For Blueberry Topping:
Repeat the steps for raspberry topping except with frozen blueberries and add the juice of half a lemon and 1/4 tsp. of cinnamon. You can also use some lemon zest to your liking.


JUST A SPOON FULL OF SUGAR

O.K. it took me awhile to get this one down but, I did it! This is 100% identical to the delicious pie that everyone travels hundreds of miles to buy. Plus, it's super simple. That's probably why it took me longer than it should have to figure it out because how could anything that delicious be that easy? The only difference between mine and theirs is the crust. I use a prepared graham cracker crust, I prefer mine but you can use any kind of crust you like. But I promise. this is the exact same pie.

1 8oz. package of softened cream cheese
2 1/2 C of heavy cream
1 package of frozen raspberries
1 C of sugar
2 C of sugar
1 tsp of pure vanilla
2 Tbsp cornstarch
2 Tbsp of plain or raspberry gelatin

Filling:
Fit stand up mixer with whisk attachment. If you do not have a kitchenaid then you can use a regular hand mixer, it just may take longer.
Mix softened cream cheese with 1 cup of sugar, blend until well incorporated. Transfer to another bowl. In mixer, pour 2 and 1/2 cups of heavy cream. Add vanilla and beat until stiff peaks form. Fold in cream cheese mixture and pour into prepared crust. Place in refrigerator until raspberry mix is finished.

Topping:
In a small saucepan mix half a bag of frozen raspberries, cornstarch, 2 cups sugar, gelatin and water until berries are just barely covered. (I do not cover the raspberries with water, I add enough to just come below the top.) Cook on medium heat, stirring occasionally at first and more often as they heat. You want the mixture to become thick but still be thin enough to pour, almost like a heated jam. The mixture will continue to thicken a bit after removed from the heat. Let the berries cool completely then carefully pour over pie. Decorate with dollops of whipped cream around the outside and fresh raspberries if you have them.

For Blueberry Topping:
Repeat the steps for raspberry topping except with frozen blueberries and add the juice of half a lemon and 1/4 tsp. of cinnamon. You can also use some lemon zest to your liking.


Watch the video: Mary Poppins - Step In Time featuring Dick Van Dyke


Comments:

  1. Custennin

    I like your idea. Offer to put a general discussion.

  2. Ulger

    it's cleaned

  3. Laoghaire

    Sorry to interfere, but could you please give a little more information.

  4. Felabar

    you can't name it anymore!

  5. Bazar

    And what in that case is it necessary to do?

  6. Ely

    By their nature, men are more interested in the question What to do ?, and women - Who is to blame?



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