After discovering an old recipe for pots de creme,
I wondered if I could make it low-sugar.
I read many online recipes, then created my own.Chocolate Pots de Creme
1 cup milk
1 cup high cacoa chocolate chips
1 Tbsp. brown sugar
1 Tbsp. vanilla
pinch of salt
Heat milk until nearly boiling - stirring frequently. Remove from heat. Stir in chocolate chips until melted. Add eggs, sugar, vanilla, and salt. Beat until smooth. Pour into small glass cups. Bake for 40-45 minutes until set. Serve warm or chilled with whipped cream.
I figured there must be a low-sugar way to make them.
My new favorite dessert.Apricot Lemon Squares
1 cup flour
1/2 cup butter
2 Tbsp. powdered sugar
1 cup pureed dried apricots 2 Tbsp lemon juice
1 Tbsp vanilla
1/2 tsp. baking powder
1/4 tsp. salt
Mix flour, butter, and powdered sugar. Pressed into ungreased 9x9 pan. Bake 20 minutes at 350. Puree dried apricots, lemon juice, and vanilla. Pour mixture into medium bowl. Add baking powder, salt, and eggs. Beat well. Pour apricot mixture into hot crust. Bake 25-30 miutes until set. Cool in pan. Cut into squares and serve.
When I needed a cake for my baby's 1st birthday, I adapted a recipe. He loved it! Cinnamon Raisin Cake
3/4 cup apple juice
1/2 cup raisin
1/2 cup prunes
1/2 cup dates
1/2 cup whole raisins 1/4 cup butter
2 tsp. cinnamon
3/4 cup whole white wheat flour
1/2 cup wheat germ
1 Tbsp. baking powder
Pureed juice, raisins, prunes, and dates. Add pureed fruit to large bowl. Stir in remaining ingredients and stir until smooth. Pour into greased 8 inch square pan. Bake at 350 for 30 minutes (until toothpick inserted in center comes out clean). Cool. Frost with pureed prunes. Serve.