Chocolate mousse is a classic recipe that makes a delicious end to a meal.
Creating a fructose friendly, gluten free and lactose free chocolate mousse that’s really delicious is easier than you think!
This recipe has been inspired by Rachelle LaCroix Mallik (MA, RD) who teaches a wonderful New York sugar detox cooking class at Gewürzhaus, Melbourne.
- Makes: 6-8 serves
- Preparation time: 10 minutes
- Degree of difficulty: easy
- Can be eaten immediately or refrigerated for use that day
As The Sugar Breakup Dextrose works wonderfully with dairy we are always on the lookout for interesting cheesecakes.
When we saw Gabriel Gaté making Fiadone Corse (or Corsican Cheesecake) during le Tour de France we knew we had to try it sugar free. It is an absolute delight and the perfect recipe if you are looking for something special for Father’s Day.
This slice is a great one to have up your sleeve for afternoon tea or when you need to “bring a plate” to school or work.
We’ve adjusted this classic recipe to be sugar free and added The Sugar Breakup Golden Rice Malt Syrup (coming soon!) to give the slice a wonderful crunch.
- Makes: 24 slices
- Oven temp: 180 (160C fan forced)
- Cook time: 10-15 mins
- Pan: 20cm x 30cm square slice tin
We know a lot of you are gluten free so when we found this tart we took the chance to try it out sugar free. What a winner! The yoghurt adds a lovely softness and the lemon, well that gives everything some zing!
- Serves: 10
- Oven temp: 170C (150C fan forced)
- Cook time: 45 minutes
- Pan: 25cm tart pan with removable base or a silicon tart pan
125 g unsalted butter, softened
1 cup The Sugar Breakup Dextrose
1 Lemon – the juice & finely grated rind
3 large eggs (we use minimum 70g)
Breaking up with sugar doesn’t mean that you are breaking up with your old favourites, and a delicious chocolate cake is definitely still a favourite!
Here’s a great sugar free chocolate cake that is rich, moist and so delicious.
✔ Low Fructose
x Gluten Free
x Egg Free
x Lactose Free
The addition of raspberries gives the cake a lift and takes it beyond any old “run of the mill” cake.
The chocolate ganache does contain 85% dark chocolate but using a small amount goes a long way.