Banana shortcake

Do you have a couple of overripe bananas? Hide them inside this decadent banana shortcake. No added sugar!

Sugar-free Shortcake
  • 1 cup all-purpose flour
  • 4 egg yolks
  • 4 T Kidsweet™
  • 2 tsp baking powder
  • 8 T of butter melted
  • 1 1/2 tsp vanilla extract
  • 4 T milk
  • mix the powdered ingredients
  • add melted butter and stir
  • add eggs and vanilla and stir
  • add milk and stir
  • spray a wide mug or other microwave-safe round container
  • cook 1/3 of the mixture at a time in the mug for about 1 min 30 sec
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Vanilla Custard
  • 2 C milk
  • 2 Tbsp cornstarch
  • 1/6 C Kidsweet™
  • 2 eggs
  • 1 /12 tsp vanilla extract
  • heat the milk & Kidsweet™
  • whisk in the cornstarch and stir milk opccasionally
  • beat the two eggs
  • when the milk starts to bubble, add 2T at a time (6 T total) of the heated milk into the beaten eggs and whisk rapidly
  • pour the hot egg mixture into the bubbling (not boiling) milk, whisking continuously
  • keep heating until the custard thickens, then remove from heat and chill
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Whipped Cream
Delicious whipped cream, without the sugar
  • 7 oz heavy cream
  • 1 T Kidsweet™ or 2T if you want really sweet whipped cream
  • 1 tsp vanilla extract
  • whip until somewhat stiff peaks form
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Instructions:

  • slice each shortcake into two or three round slices
  • when custard has cooled a bit, layer shortcake, some custard, and thin slices of very ripe bananas
  • put in refrigerator to cool

Variation: for the banana, you can substitute strawberries, blackberries, blueberries or any combination of fruit you want

Barbecue Time!

Barbecuing this weekend? Reduce the sugar! How about getting a hearty serving of pulled pork and cole slaw down from 48 grams of sugar (!) to 5 grams? Use our barbecue sauce and cole slaw recipes to beat the sugar but still enjoy a delicious meal.⠀

Barbecue Sauce
Barbecue sauce, whether for dipping or for making up a mean batch of pulled pork is a sweet favorite. This recipe isn't sugar free, but it's seriously reduced sugar. A commercial barbecue sauce will run about 12g of sugar per 2Tbsp serving and many of the homemade recipes online start with ketchup (essentially a sugar sauce) and then have you add cups more sugar! Kidsweet™ Barbecue Sauce starts with plain tomato paste and has 2.5g of sugar per 2Tbsp serving. And let's not kid ourselves – who is going to use only 2Tbsp of barbecue sauce? Don't forget to make a batch of Kidsweet™ cole slaw, which goes great with everything barbecue.
  • 12 oz can of tomato paste
  • 1/4 c molasses
  • 1/4 c Kidsweet™
  • 1 c water
  • 1/2 c apple cider vinegar
  • 1/4 t liquid smoke
  • 1/2 t salt
  • 1 t white pepper
  • 2 t ground mustard
  • 2 t paprika
  • 1/2 t ground toasted cumin
  • 1 t onion powder
  • add everything but the powders to the pot and heat on medium-high.
  • mix the powders together, then stir.
  • simmer (covered!) for 15-20 minutes, stirring occasionally to prevent serious burning (some browning of the tomatoes is desired). Watch out, this sauce likes to spit.
  • makes 2c of sauce, about right for a 6lb. picnic shoulder.
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Barbecue Sauce
Cole slaw
Five minutes to delicious home-made cole slaw with the food processor! Not too sweet, not too sour, a perfect side for pulled pork with Kidsweet™ barbecue sauce.
  • 1 head cabbage outer leaves and stem removed, cut into eighths
  • 4 t Kidsweet™
  • 1/3 c rice vinegar
  • 1/2 t celery seed
  • 1 c mayonnaise
  • – Place cabbage chunks in food processor (do two batches for a small one).
  • – Add other ingredients, mayonnaise last
  • – Run on slow speed until the cole slaw starts to stick to the side of the bowl. Make sure any large leaves aren’t escaping at the top and don’t overdo it!
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A bowl of delicious Cole Slaw with Kidsweet™

Low-Sugar Oatmeal with Kidsweet™

Start your day off right with a nice hot bowl of Kidsweet™ oatmeal! Packed with nutrition and minimal sugar, you and your kids will love it. This recipe includes Instant Pot directions to make it even faster and easier!

Lower Fat & Lower Sugar Sweet Potato Fries

We’re always reading about food science and were surprised to come across a paper that said that low-temperature deep frying doesn’t actually add a significant amount of fat to the food, as “we all know”. This had to be tested!

With sweet potatoes on sale for 39 cents a pound at Hannaford, we had plenty on hand, so we heated up the Instant Pot to 275°F (saute high) with our very best fryer oil (mostly lard and peanut oil today) and while it did take a while (about 35 minutes), these are easily the best fries we’ve ever made! Just a light sprinkle of salt and a generous helping of Kidsweet™ “Honey” Mustard Sauce, and we were in sweet-fries heaven! Give it a shot!

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