White Christmas can be one of those slices that is traditionally so sweet it makes your eyes water and teeth ache!
Here’s our lighter, sugar free version, using nuts, lemon, and orange peel (instead of dried fruit) for a burst of flavour.
- Makes: 24 slices
- Refrigeration time: 3-4 hours (or overnight)
- Pan: 20cm x 30cm square slice tin
2 cups puffed rice (available in the health food aisle in most supermarkets)
½ cup* The Sugar Breakup Dextrose
1 cup mixed nuts whole or lightly chopped, your choice (we used almond, macadamia and pistachio)
1 cup full cream milk powder
1 cup shredded (or desiccated) coconut
Peel of 1 orange
Peel of 1 lemon
1 teaspoon vanilla essence
- Lightly grease and line the tin with baking paper
- Chop up the copha, place in a small saucepan with The Sugar Breakup Dextrose and melt over a low heat, occasionally stirring. The dextrose will partially dissolve in the copha, it doesn’t have to fully dissolve.
- Using a vegetable peeler remove outer peel of lemon and orange then with a knife cut the peel into strips.
- Place all dry ingredients (puffed rice, nuts, milk powder, shredded coconut, orange and lemon peel) in a large bowl, toss together.
- Pour the melted copha and dextrose mix with vanilla essence over dry ingredients and mix until combined.
- Place into prepared slice tin and using your fingers press down firmly.
- Pop in the fridge for 3 to 4 hours (or overnight), when set cut into slices.
- Deliciousness without the toothache!
Traditional White Christmas recipes tend to use 1 cup of sugar, in this recipe we have used ½ cup dextrose and find with the milk powder (which contains lactose) this is plenty sweet for us and sugar eaters we tested it on. However, if you are serving to die hard sugar fans you may consider increasing the dextrose.
As you can see our White Christmas is full of goodies. If you want your White Christmas to look more “white” with just speckles of puffed rice, nuts and peel then simply drop the volumes down to 1 cup of puffed rice and ½ cup of chopped nuts.
Will keep in the fridge for up to 1 week.