BEST SUGAR FREE BBQ DESSERTS
When it’s warm outside the grill is the way to go and the fun does not have to stop with the main course. End your barbeque with one of these sweet and sugar-free desserts.
Mango – Ginger Popsicles
- 2 cups fresh mango, cut into chunks
- 2 inch piece of fresh ginger, peeled and chopped
- 1 ½ dairy free milk of your choosing (we like coconut milk here)
- 1 tsp Health Garden Agave Raw
- Combine all ingredients in a blender until smooth
- Pour popsicle mixture into popsicle molds (if you don’t have, you can use small paper cups)
- Insert popsicle sticks and freeze for at least 4 hours.
- To remove from molds run under warm water for 30 seconds. To remove from paper cups, simply tear the cup off.
Grilled Peaches with Honey-Balsamic Glaze
- 1 cup balsamic vinegar
- 1 tablespoon Health Garden Honey Sweetener
- 1/8 teaspoon ground cinnamon
- 3 large peaches, halved and pitted
- 2 teaspoons canola oil
- 2/3 cup coconut milk whipped cream
- 6 gingersnaps, coarsely crushed
- In a small saucepan, bring the vinegar to boiling. Reduce heat; simmer, gently, for 10 to 13 minutes or until reduced to about 1/4 cup. Remove from the heat. Add honey and cinnamon; stir until honey is dissolved. Set aside to cool.
- Brush peach halves lightly with oil. For a charcoal or gas grill, Place peach halves cut-side-down on grill rack directly over medium-high heat. Grill, covered, for 3 to 4 minutes or until just heated through and grill marks begin to form.
- Place a peach half on each of six dessert plates. Drizzle each with 1 to 2 teaspoons balsamic syrup. Spoon dessert topping evenly over peaches and sprinkle with crushed gingersnaps. Cover any remaining balsamic syrup and use within 2 weeks.
For the coconut milk whipped cream
- 1 – 15oz can of full fat coconut milk
- 1 tablespoon Health Garden Xylitol
- 1 tablespoon vanilla (optional)
- Put the can of coconut milk in the refrigerator until well chilled. We recommend to do it overnight
- Open the can of milk and scoop out the solid, film layer that is on top
- Stop as soon as you reach the bottom. You only want the solid cream not the water at the bottom
- Place cream in a bowl of stand mixer or just a large bowl
- Beat the cream on high for 3 – 5 minutes using your stand mixer or hand electric mixer
- Keep whipping until mixture is light and fluffy. Then mix in Xylitol and if using the vanilla
- Will keep in fridge for about 5 days in a sealed container
Mexican Chocolate Pudding
- 3/4 cup Monk Fruit
- 1 pound silken tofu
- 8 ounces bittersweet or semisweet chocolate, melted
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon chili powder, or more to taste
- In a small pot, combine Monk Fruit with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
- Put the Monk Fruit mixture, tofu, chocolate, vanilla, cinnamon, and chili powder in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary.
- Divide among 4 to 6 ramekins and chill for at least 30 minutes.
- Serve with coconut milk whipped cream mentioned in the above recipe!