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Four delicious and easy sugar-free dessert options, ideal for those on a diet or with restrictions.
Recipe Video
Ingredients
- 1small container de heavy cream
- 3tablespoons de cornstarch
- 3tablespoons de cocoa powder
- 500ml de milk
- 150g de chocolate (diet, semi-sweet, or milk)
- 6drops de sweetener
- 2 de eggs
- 1/4cup de oil
- 150g de diced carrots (approximately 1 cup / 8 oz)
- 1/2cup de xylitol (sweetener)
- 1cup de all-purpose flour
- 1/2cup de oat flour
- 2teaspoons de baking powder
- 3tablespoons de cocoa powder (for glaze)
- 2tablespoons de sweetener (for glaze)
- 2teaspoons de cornstarch (for glaze)
- 1,5cups de milk (for glaze)
- ripe firm banana
- 1cup de milk
- 4tablespoons de oats
- 1pinch de cinnamon powder (for porridge)
- small amount de sugar-free granola opcionalSubstitui por: castanha de caju, nozes
- 1pinch de cinnamon powder (to finish porridge) opcional
- 150ml de coconut milk
- 20drops de sweetener (for truffle)
- 2cups de whole powdered milkSubstitui por: leite em pó desnatado
Instructions
In a saucepan, off the heat, mix the heavy cream, cornstarch, and cocoa powder, ensuring everything is uniform to avoid lumps.
Dica: Mix well to dissolve the cocoa and starch into the heavy cream.
Add the milk to the mixture and stir again to thin it out. Turn the heat to medium-low.
Cook, stirring continuously, until the cream thickens. Continue cooking for at least 5 minutes after it thickens to eliminate any residual starch flavor.
Dica: Keep the heat low and stir constantly to prevent scorching.
With the heat turned off, incorporate the chopped chocolate and drops of sweetener into the hot cream, stirring until the chocolate is completely melted.
Dica: The burner should be off when adding the chocolate.
Transfer the cream mixture to a dish lined with plastic wrap (food-safe) and let it cool completely.
Refrigerate the mousse for a minimum of 4 hours to set before serving.
In a blender, process the eggs, oil, and chopped carrots until all pieces are fully pulverized and the mixture is smooth.
Dica: Use no more than 1 cup (8 oz) of chopped carrots so the cake does not become too dense.
Pour the liquid mixture into a bowl and add the all-purpose flour, oat flour, and sweetener (xylitol). Mix until a uniform batter is achieved.
Gently fold in the baking powder with one final mixing.
Pour the batter into a greased and floured pan (the batter volume is small, use an appropriate size pan, such as an 18cm/7-inch diameter). Bake in a preheated oven at 350°F (180ºC) for 20 to 30 minutes, or until a toothpick inserted comes out clean.
Dica: The recipe suggests an 18 cm (7-inch) bundt or tube pan.
For the glaze, mix the cocoa powder, sweetener (xylitol), and cornstarch in a saucepan.
Gradually add the milk, mixing well to dissolve the dry ingredients. Turn the heat to low and cook, stirring occasionally, until the glaze thickens.
Dica: The glaze may seem thin, but it will firm up as it cools.
Mash the firm banana until it forms a paste and transfer it to another saucepan.
Dica: The riper the banana, the sweeter the porridge will be.
Add the milk, oats, and a pinch of cinnamon to the mashed banana. Cook over medium heat, stirring until it thickens.
Dica: Let it stick slightly to the bottom of the pan to lightly caramelize the banana's natural sugar, enhancing the flavor.
Serve the finished porridge topped with sugar-free granola or nuts of your choice, finishing with an extra pinch of cinnamon.
In a bowl, sweeten the coconut milk with the drops of sweetener and mix well so the sweetness is evenly distributed.
Dica: The coconut milk needs to be quite sweet because the powdered milk will dilute the flavor.
In another container, gradually add the sweetened coconut milk to the whole powdered milk, mixing until a creamy and moldable dough forms.
Dica: Add the liquid slowly to prevent the dough from becoming too soft to roll.
Roll the creamy dough into small balls, yielding about 30 pieces, and roll them in the powdered milk for coating.
Dica: After coating, pass the truffles through a sieve to remove excess powdered milk for a finer finish.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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