Tuesday, September 14, 2010

Sugar free along zabaglione

My biggest fear about being diabetic (apart from losing a limb or going blind) was having to eat sugar substitutes. As someone who believes in healthy eating and not eating chemicals, that kind of bugged me to the core. It took about a week to get over that because I like sweets and I like my eyesight and my limbs. So Splenda it is!

I wouldn't recommend sugar substitutes for everything. Basically because a lot of desserts have so much flour in them that they end up being crazy high in carbs even with a sugar substitute. So that leaves things that don't require much flour. I've had massive success with pavlovas and now I've made a pretty kicking zabaglione.

For those of you know familiar with them, a zabaglione is the base for a tiramisu - egg yolks beaten with sugar until they are pale yellow and the consistency of cake batter. I think the traditional zabaglione is made with marsala wine but you can change up the liquor. The zabaglione is then given more structure with mascarpone and lightened with whipped cream. Splenda is a great substitute and the tang of the mascarpone really covers up the icky aftertaste. I will say though, with egg yolks and whipped cream, this is not diet food.

Sugar Free Almond Zabaglione

3 egg yolks
2 tablespoons of almond liqueur
1 teaspoon vanilla
1/3 cup of baking Splenda (this is lightened to be a 1 to 1 substitute for sugar)

8 oz mascarpone (or cream cheese if you are in a pinch) at room temp
1 cup of heavy cream, whipped

With the paddle attachment on your stand mixer (or use your regular handheld), mix the first four ingredients until it's a pale yellow and looks like cake batter. Add the cheese and mix until perfectly blended. Add 1/3 of the whipped cream to the cheese mixture to lighten and then fold in the rest. Serve with flaked almonds on top.

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