Sneaky Sugar-Free Summer Desserts

““SugarFree”

Don’t compromise your bathing suit figure for your sweet tooth cravings; instead try these sweet sugar-free desserts! Each recipe swaps out processed sugar for low-calorie substitutes and sweet summer fruits. Enjoy chocolaty Bundt cakes and creamy ice cream scoops with no guilt.


““SugarFree”

Pineapple Upside-Down Cake
Try this sweet and delicious dessert. Each bite is filled with sweet pineapple and tasty cake. This low-sugar dish will be a great addition to your next dinner party!

Ingredients:

  • Topping:
  • ½ medium size pineapple, quartered and cored
  • ¾ stick butter
  • ¾ C. Splenda brown sugar/span>
  • Cake:/span>
  • 1 ½ C. flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¾ stick butter, softened
  • 1 C. Splenda
  • 1 tsp. vanilla
  • 1 tbsp. dark rum
  • ½ C. pineapple juice

Directions:

Cut the pineapple into thick round slices. Melt butter over medium heat in a medium skillet. Add in brown sugar and simmer, stirring occasionally, for 4 minutes. Remove skillet from heat and place pineapple slices in the skillet.

To create the batter, mix flour, baking powder and salt together. Beat butter and Splenda in a large mixing bowl until light and fluffy. One at a time, add eggs into bowl. Beat in vanilla and rum. Pour in half of the dry ingredients into the bowl and mix on low speed. Mix in pineapple juice and remaining dry ingredients. Beat until well combined.

Pour batter over pineapple topping. Bake in oven for 45 minutes. Place plate over the skillet and invert cake onto the plate. Serve.


““SugarFree”

Strawberry Rhubarb Pie
Who says that pies need to be filled with sugar to be tasty? This delicious fruit-filled dessert is amazingly sweet and is easy to make. Try this tonight! 

Ingredients:

  • 3 C. rhubarb
  • 4 Tbs. flour
  • ¼ tsp. salt
  • ¼ tsp. nutmeg
  • ¼ C. orange juice (freshly squeezed preferred)
  • ½ C. strawberry spread
  • 2 refrigerated pie crusts
  • 2 C. fresh strawberries, sliced
  • 1 packet of Splenda or Equal

Directions:

Preheat oven to 350 degrees.

Mix first six ingredients in a large mixing bowl. Roll out pie crust into a 9-inch pie dish. Pour strawberry rhubarb mixture into pie crust.

Arrange sliced strawberries on top. Lay remaining pie crust on top. Cut small slits on the top for ventilation.

Bake for 50 minutes and sprinkle with packet of sugar substitute. Serve.


““SugarFree”

Chocolate-Covered Bananas with Almond Slices

Need a quick and easy dessert? These delicious banana slices dipped in decadent chocolate and crunchy almonds are what you need in your life. This recipe is easy to adjust for small groups or big parties.

Ingredients: 

  • 4 large bananas, sliced
  • ½ C. naturally sweetened dark chocolate (sauce can be used too)
  • ½ C. chopped almonds

Directions:

Line a baking sheet with parchment paper.

Melt dark chocolate in a bowl or place sauce in a bowl. Place chopped almonds in an additional bowl. Dip the banana into the chocolate and directly into the almonds.

Place on a baking sheet and freeze for at least 30 minutes or until hardened. Enjoy!


““SugarFree”

Cherry & Yogurt Parfait

This easy and sweet treat can be enjoyed in minutes. The creamy Greek yogurt mixes perfectly with the cherry flavors. Refrigerate any leftovers to be enjoyed any night of the week!

Ingredients:

  • 8 oz. Greek Yogurt
  • 7 oz. sugar-free cherry pie filling
  • Mint leaves for garnish

Directions:

To make two parfaits, alternate layers of yogurt and cherry pie filling. Garnish with mint leaves and serve.


““SugarFree”

Mango Ice Cream

You don’t have to enjoy ice cream only on your cheat days. This super simple and low sugar dessert is one to remember. Each bite is filled with fresh mango, vanilla and sweet Splenda all whipped up into a creamy dessert.

Ingredients:

  • 2 large mangos, peeled and chopped
  • ½ tsp. vanilla extract
  • 1/3 C. Splenda
  • 2 C. heavy whipping cream

Directions:

Place mangoes, vanilla extract and Splenda in a blender. Blend to a smooth pulp.

Whip in the cream in a separate bowl until small peaks begin to form. Add mango mixture into the whipped cream. Add more Splenda if you desire sweeter ice cream.

Place bowl in the freezer. Whip once more after 30 minutes and then freeze, covered, until set.

Serve.


““SugarFree”

Lemon Meringue Pie

This classic dessert can be enjoyed in less than 30 minutes. Each bite is bursting with zesty lemon and topped with an easy meringue topping. You will love this dessert!

Ingredients:

  • 1 refrigerated pie crust
  • 1 can condensed milk
  • 3 eggs, separated
  • ¼ C. lemon juice
  • 1 tsp. lemon zest
  • ¼ C. Splenda
  • 1 tsp. vanilla

Directions:

Preheat oven to 375 degrees. Roll out pie crust in a 9-inch pie dish. Prick bottom with a fork. Bake according to package directions. Remove from oven and allow crust to cool for 10 minutes.

In a small mixing bowl, separate eggs. In a medium mixing bowl, add condensed milk, egg yolks, lemon juice and lemon juice. Mix until well combined and thickened. Pour into pie shell.

ABeat egg whites with a mixer until they begin to form soft peaks. Add Splenda and vanilla and beat until shiny peaks form. Spread meringue over lemon filling.

Bake for 10-12 minutes or until the peaks are golden brown. Refrigerate for 20 minutes, then serve chilled.


““SugarFree”

Lime & Mascarpone Cheesecake

Cool off with this refreshing treat. This no-bake and low sugar dessert is filled with creamy mascarpone and fresh lime juice and lime zest. Try this tonight!

Ingredients:

  • 1 C. pecan nuts
  • 2/3 C. packed medjool dates
  • 16 oz. mascarpone
  • 2 limes/span>
  • 1 ½ Tbs. honey 

Directions:

Place pecans in a food processor and pulse until in tiny pieces. Remove the pecans and set aside. Add the dates and blend until smooth.

Transfer pecans back to food processor and pulse together. Add the pecan-date mixture to the bottom of a cake tin with a removable base.

Spread and pat the mixture down flat.

In a mixing bowl, mix mascarpone, juice and zest from both limes and honey. Spread mascarpone mixture over the base.

Chill for at least one hour before serving. Remove from cake tin and enjoy!


““SugarFree”

Dark Chocolate & Berries Mini Bundt Cakes

Are you a chocoholic? This dessert is definitely a must-try! Each moist cake is drizzled with rich chocolate ganache and topped with fresh berries.

Ingredients:

  • 2 sticks unsalted butter
  • ⅓ C. natural unsweetened cocoa powder
  • 1 tsp. salt
  • 1 C. water
  • 2 C. all-purpose flour
  • 1 (4 oz.) package instant chocolate pudding
  • 1¾ cups Splenda
  • 1½ tsp. baking soda
  • 2 large eggs
  • ½ C. plain Greek yogurt
  • 1 tsp. pure vanilla extract
  • Fresh berries
  • Ganache:
  • 8 oz. semisweet chocolate chips or bars, chopped finely
  • 1 C. heavy cream
  • 1 Tbs. unsalted butter 

Directions:

Preheat oven to 350 degrees. Grease and flour a 6-cup mini Bundt pan. In a small saucepan, mix butter, cocoa powder, salt and water and heat over medium. Cook until all ingredients are melted and well combined. Remove from heat and set aside.

In a large bowl or countertop mixer, mix flour, pudding, Splenda and baking soda on low. Add half of the melted butter mixture to the dry ingredients. Combine until well combined. Add remaining butter mixture and blend well. Add eggs one at a time.

Blend in Greek yogurt and vanilla extract and scrape down the sides of the bowl. Pour batter into prepared pans and bake for 25-30 minutes. Remove from oven and allow to cool in pan for 15 minutes and then invert onto a wire rack.

Meanwhile prepare the ganache. In a small saucepan, heat heavy cream over medium heat and bring to a simmer. Place the chocolate in a mixing bowl. Once the cream is at a simmer, pour over the chocolate and let stand for 4-5 minutes. Add butter and stir until melted.

Pour ganache over mini Bundt cakes when they are completely cooled. Top with berries and serve.