In the summer you never want to get in front of the stove to cook, on the other hand you have a little more free time to experiment with new light and quick recipes, have you ever tried to replace sugar with erythritol ?
First of all it is good to say that in any recipe it is possible to replace erythritol with sugar: erythritol has a higher sweetening power than sugar, to obtain the same sweetness of 100 g of sugar you need to use 130 g of erythritol .
What is erythritol ?
Erythritol is a natural sweetener of plant origin obtained from the fermentation of corn. A sugar loved by young and old because it lacks the bitter aftertaste , typical of synthetic sweeteners. It is easily absorbed in the intestine and disposed of through the kidneys, therefore it does not cause problems with dysentery.
It is defined as a tooth-friendly product, friend of the teeth, thanks to its acaryogenic action: Erythritol is converted into acids by bacteria present in the mouth, therefore it does not favor dental caries.
The caloric intake is limited by about 0.2 Kcal per gram , the glycemic index is zero and the sweetening power is estimated at 60-80% compared to normal white sugar.
Here are some delicious recipes with erythritol:
Treats with Peaches or Kiwi
- 50 g oat flakes
- 30 g herigli of walnuts
- 50 g Greek yogurt
- 10 g honey
- 100 g light ricotta
- 150 g vegetable milk sz
- 1 instant coffee spoon
- 4 g agar agar
- 2 peaches or 2 kiwis
- 1 spoon of erythritol
Toast the oat flakes and walnut kernels, stirring with a spoon, until lightly browned. Blend coarsely. Mix the mixture with the Greek yogurt and honey. Line a loaf pan with cling film, place the mixture in the mold, distribute evenly and press well with a spoon.
In a saucepan, combine the agar agar with the vegetable drink, the erythritol, the instant coffee and let it boil for about 2 minutes (from boiling). Turn off the heat, add the ricotta to the mixture and blend with an immersion blender. Pour the cream over the oat layer.
Wash, cut the peaches or kiwis into pieces and spread them over the cake. Place the mold with the cake in the refrigerator until it solidifies.
After the time has passed, take the cake out of the mold and, with the help of a sharp knife, divide it into portions (about 5 cm wide for each sweet).
Single portions of Yogurt and Red Fruits
340 g Greek yogurt
30 g erythritol
lemon juice to taste
250 g clean fresh strawberries
For the decoration:
miritlli and mint leaves to taste
85% dark chocolate chips to taste
First wash and clean the red fruits (blueberries, strawberries, blackberries and raspberries) mix them in a bowl together with the lemon juice and the erythritol . Let them macerate for about ten minutes so that they form their nice juice.
Now take the Greek yogurt, pour it into a bowl and work it briefly with a hand whisk to make it a little more creamy.
Coarsely chop the biscuits with your hands and place a small amount on the bottom of the glass jar. Wet the chopped biscuits with a little blueberry juice previously soaked, cover with yogurt and place a little blueberries on top.
Create the layers you prefer and leave to rest in the refrigerator for about 1 hour and consume within a maximum of two days.
Just before serving, decorate the cups with blueberries and chocolate chips and place in the freezer for a few minutes.