Do we have a moment of pure enjoyment with something sweet but without sugar? Thanks to sweeteners (and a few tricks), all this becomes possible! From today we can say STOP to giving up sweets and at the same time give a clean cut to the intake of simple sugars. And to give you the demonstration, I propose a vanilla pudding without eggs and without added sugars: as a substitute for the classic sucrose we will use a low calorie sweetener based on sodium saccharin, fructose, sorbitol and mannitol. We bet nobody will perceive the absence of sugar in the pudding?
Video of the Recipe
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Identity Card of the Recipe
- 113 KCal Calories per serving
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Ingrediants
For 6 puddings
- 550 ml of pasteurized whole milk
- 18 g of preparation based on sodium saccharin, sorbitol, mannitol, fructose or another type of sweetener
- 6 g of isinglass
- 30 g of cornstarch
- 1 vanilla pod
For the sauce
- 50 g of dark chocolate
- 2 g of preparation based on sodium saccharin, sorbitol, mannitol, fructose or another type of sweetener
- 1 tablespoon of corn oil
Materials Needed
- Scale weighs food
- Casserole
- Whip
- Silicone molds
- Colander
Preparation
- First, soak the gelatin sheets to soften.
- Cut into a vanilla pod and scrape the seeds with the tip of a knife.
- In a saucepan, pour about 400 ml of whole milk and flavor with the vanilla seeds and the berry. Heat for 5 minutes on a low flame.
- In a bowl, pour the remaining cold milk and, with a whisk, dissolve the cornstarch.
- Strain the hot milk to remove any strands released from the pod.
Alternatively
For a vegan version of vanilla pudding, plant milk and agar agar can be used. In this case, it is advisable to dissolve the agar agar powder in cold milk and, continuing to mix with the whisk, bring the mixture to 80 ° C.
The corn starch can be replaced with rice starch or with plain white flour 00.- Bring the vanilla milk back to the heat and add the sweetener and the starch dissolved in the cold milk. Bring to a boil, taking care to maintain a gentle flame. Turn off the heat and add the gelatine sheets, well squeezed from the soaking water .
Did you know that
To prepare this pudding we used a sweetener based on fructose, mannitol, sorbitol and saccharin.
Fructose is the fruit sugar par excellence and has a sweetening power equal to twice that of sucrose. It provides the same calories as sucrose but, having a double sweetening capacity, it is sufficient to use a dose equal to half to obtain the same sweetness.
Mannitol is another simple carbohydrate that is derived primarily from ash manna, but is also found in celery, olive leaves, and figs.
Sorbitol is an acaryogenic and low-calorie sweetener, which leaves a fresh and pleasant taste in the foods to which it is added.
Sodium saccharin is a well-known alternative sweetener. It has a sweetening power of 200-600 times higher than sucrose and is commercially available in the form of a white and crystalline powder. It is often mixed with other sweeteners, as in this case. Saccharin does not affect glycemic levels, does not promote the formation of cavities and does not provide energy (non-calorie substance). 1 gram of this sweetener corresponds to the sweetness provided by 6 g of sucrose.- Spread the pudding into the single-portion molds and let it cool in the fridge for at least two hours. To speed up the firming of the pudding and facilitate its detachment from the mold, freezing is recommended.
- Meanwhile, prepare the chocolate sauce. Chop the dark chocolate and melt it gently in the microwave or in a double boiler. Add the sweetener and a tablespoon of seed oil. Mix the mixture until obtaining a shiny and shiny consistency.
- Remove the puddings from the molds by gently inverting them on individual plates and decorate with chocolate sauce.
Alice's comment - PersonalCooker
Let's now do the "blood sugar test" on this pudding! Thanks to the sweetener Mydietor that we have used, the needle of the sugar balance remains stationary, while that of taste remains at the highest levels!Nutritional values and Health Comment on the recipe
Alice's Vanilla Pudding is a food that can be contextualized among spoon desserts. It provides a scarce amount of energy, supplied mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly simple, saturated fatty acids and peptides of high biological value. Cholesterol is not relevant, as are fibers.
Alice's Vanilla Pudding is suitable for most diets, with the exception of lactose intolerant and vegans. In case of overweight, hypercholesterolemia and metabolic syndrome, this food must be consumed sporadically and in small portions.
The average portion of Vanilla Pudding Without Eggs and Without Added Sugar is about 100g (110kcal).
