APPLE SYRUP - NO SUGAR ADDED
Make and share this Apple Syrup - No Sugar Added recipe from Food.com.
Provided by internetnut
Categories Low Protein
Time 15m
Yield 1 3/4 cups, 9 serving(s)
Number Of Ingredients 4
Steps:
- Mix cornstarch in 1/2 cup water until smooth.
- Combine cornstarch mix, remaining water and concentrate in saucepan. Cook over medium heat, stirring constatnly, until syrup thickens. Season with spice to taste.
- Serve warm. Refrigerate leftovers-reheat before serving. Will keep up to 10 days.
Nutrition Facts : Calories 34.9, Fat 0.1, Sodium 5.3, Carbohydrate 8.6, Fiber 0.1, Sugar 7.3, Protein 0.1
SAUCY PINEAPPLE SYRUP - NO ADDED SUGAR
Make and share this Saucy Pineapple Syrup - No Added Sugar recipe from Food.com.
Provided by internetnut
Categories Low Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix thickener in water.
- Combine all ingredients except cinnamon, in saucepan.
- Cook over med low heat until mix thickens.
- Season with cinnamon if desired.
Nutrition Facts : Calories 17.7, Sodium 0.4, Carbohydrate 4.6, Fiber 0.2, Sugar 4.1, Protein 0.1
RASPBERRY DRESSING (VINAIGRETTE), NO ADDED SUGAR
This dressing is so tasty that I could eat it with a spoon, but amazingly it is suitable for serving to the two in my family who are diabetics. You would never guess that it has no sugar added. I adapted this recipe from one I believe I originally found in Homemakers magazine. Serving size is calculated as 2 Tablespoons per serving, but that will depend on personal preference.
Provided by Sweet Baboo
Categories Salad Dressings
Time 3m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Whisk raspberry jam, and raspberry vinegar together.
- Add canola oil in a slow, steady stream while whisking. Vinaigrette will thicken.
Nutrition Facts : Calories 160.4, Fat 18.1, SaturatedFat 1.3
CRANBERRY SAUCE (NO SUGAR ADDED)
My family loves this cranberry sauce. It is SO easy and has no added sugar and no artificial sweeteners so it pleases everyone! It's so versatile - you can use it as a glaze on ham or pork and as a topping for cheesecake.
Provided by MandAs
Categories Sauces
Time 15m
Yield 4-6 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine cranberries, juice concentrate, and flour in a pot.
- Cover and simmer 5-10 minutes on medium heat until most of the berries have burst and sauce thickens.
- Stir in zest and/or walnuts and serve.
Nutrition Facts : Calories 66.9, Fat 0.2, Sodium 7.9, Carbohydrate 16.8, Fiber 1.8, Sugar 12.6, Protein 0.4
QUICK PEACH BUTTER - NO ADDED SUGAR
Make and share this Quick Peach Butter - No Added Sugar recipe from Food.com.
Provided by internetnut
Categories Low Cholesterol
Time 15m
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Drain peach juice into blender container.
- Add gelatin and let set 2 minutes to soften.
- Bring apple juice to boil while gelatin softens and add to container.
- Blend on high until dissolved. Add fruit and spice and blend until smooth. Adjust taste and spice. Refrigerate until set. May use apricots for apricot butter.
Nutrition Facts : Calories 58.9, Fat 0.1, Sodium 12.8, Carbohydrate 11.2, Fiber 1.1, Sugar 10, Protein 4.5
CROCK POT APPLE PUMPKIN BUTTER (NO ADDED SUGAR)
Make and share this Crock Pot Apple Pumpkin Butter (No Added Sugar) recipe from Food.com.
Provided by yogiclarebear
Categories Pumpkin
Time 20h15m
Yield 6 12 pints
Number Of Ingredients 6
Steps:
- Add all ingredients to a large crockpot, stirring to combine.
- Set crockpot to LOW and crack the lid to let the water evaporate out. Let it cook. The idea is to cook out most of the liquid so it thickens.
- After several hours (I left mine overnight), check it, stir it, taste it, adjust.
- If it is still holding liquid, cook it longer, stirring, checking, tasting, and adjusting occasionally.
- When it seems thickened to your preference ("spreadable" maybe), spoon it into containers for the fridge, or prepare to can and preserve...continuing to the next step --.
- Bring a large canner pot to a boil and add sterilized jars.
- Bring one jar and a 2 piece lid out of the hot water. Fill jars to ½" of top. With a chopstick or similar utensil, stir and move the butter around in the jar, removing air pockets and bubbles. Then, tap the bottom of the jar firmly (but don't break it for gosh sakes!) on a towel on the countertop a few times to tamp down the butter.
- Wipe any gunk off the rim and screw on 2-piece lid until finger tight. Place jar in water and repeat until the butter fills the last jar. Leftover butter can be put in a jar and into the fridge. Try to do these steps swiftly.
- Cover the canner, bring water back to a boil, and process jars for 30 minutes. Remove from water carefully, and let cool.
- You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.
Nutrition Facts : Calories 149.6, Fat 0.4, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 39.8, Fiber 4, Sugar 29.9, Protein 1.3
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