Sugar Free  Recipes

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Sugarless Berry Jam
*4 cups fresh strawberries                                *3-4 Tsp. liquid artificial sweetener (or splenda)
*1 pkg. powdered pectin
*1 Tbsp. lemon juice
DIRECTIONS: Crush berries in sauce pan. Stir in pectin and lemon juice. Bring to a boil; boil for 1 minute. Remove from heat. Stir in sweetener. For immediate use, store in a sealed container in refrigerator for up to 4 weeks. For freezing, continue to stir about 2 minutes. Pour into freezer containers, leaving 1/2 inch head space. Seal. Chill in refrigerator and store in freezer. To can, process according to manufacturer's directions. (U-pick customer)
 
Sugar Free Berry Cobbler
*1 pint fresh raspberries (2 1/2 cups)                           *1 1/2 tsp. baking powder
*1 pint fresh strawberries, sliced                                 *1/4 tsp salt
*2 tbsp. cornstarch                                                    *1/3 cup milk
*1/2 cup no sugar added raspberry pourable fruit          *1/3 cup melted butter
*1 cup all purpose flour                                              *2 Tbsp. thawed unsweetened apple juice concentrate              
*1/4 cup ground nutmeg
DIRECTIONS: Preheat over to 375. Combine berries and cornstarch in medium bowl; toss lightly to coat. Add pourable fruit; mix well. Spoon into 1 1/2 qt. or 8 inch square baking dish. Combine flour, baking powder, and salt in medium bowl. Add milk, butter and concentrate; mix just until dry ingredients are moistened. Drop six heaping tablespoonfuls of batter evenly over berries; sprinkle with nutmeg. Bake 25 minutes or until topping is golden brown and fruit is bubbly. Cool on wire rack. Serve warm or at room temperature. Makes 6 servings. (Susan Johnson)
 

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