You may have noticed an absence of posts from me over the last month, and I apologize to any who have missed my recipes and accompanying images. I have a pretty good reason, though, and that reason is…I’ve been diagnosed with hypoglycemia. With a newly developed dessert blog filled with sugar-laden treats, you can imagine my excitement at hearing that “happy” news! Oh yeah, and the fact that it’s a precursor to diabetes and that I have to eliminate or severely reduce my consumption of my favorite treats thrilled the heck out of me too…. Having said that, I’m grateful that it was discovered early on and that I can do what’s necessary to minimize potential problems.
So, when the initial bummed-out feelings began to fade, I started considering my options, and settled on taking Dreaming Dessert in a somewhat different direction. I will still bring you desserts and sweets recipes, but they will be made with sweeteners like maple syrup and maple sugar.
So far in my research on various sweeteners both “natural” and otherwise, the bottom line seems to be that most of them have the same or similar effect on the body. When eaten in excess all sugars can have a negative impact on certain aspects of your health. No big surprise…the key here is moderation. I’ve chosen to use natural maple syrup and maple sugar, because there is a higher ratio of glucose to fructose; (your body needs glucose, fructose it can do without) than any other sweetener (except for Stevia – NOT a fan), and the flavor is mild enough to not overpower or impact other flavors in most recipes. Natural maple syrup and maple sugar also has the added benefit of being packed with 40+ different antioxidant-rich minerals. And to help even more, I’m going to do my best to add more fiber into recipes in the form of whole wheat flours, nuts, etc. because fiber helps to reduce the effect of sugar and carbohydrates on the body.
At this point I must offer a disclaimer: I am NOT a doctor or a nutrition expert at all. Everything I’ve stated above is based on information my doctor has given me and reading many, many different articles and posts on the subject of sugar in its various forms and its effects on the body.
There may be some who wonder, under the circumstances, why I’d continue with this dessert blog. My answer would be that I’m just not ready to give Dreaming Dessert up yet; I’m hoping that it can still serve a purpose and satisfy a need. My philosophy is that life’s too short to deny yourself the occasional somethin’ sweet and, hopefully, with the naturally sweetened desserts I’ll bring you every other week, you won’t have to.
Because I will be developing some of these recipes (ummm, that takes a lot of time and energy…) and because I’m still working the full time job, maintaining a household, husband, and dog, I’m only going to post every other week. I hope to make each one of the desserts I bring you worth the time you take to see what’s been whipped up, and that the images entice you to try them out yourself. I should mention that, whenever possible I’ll add a note at the bottom of the post about how to substitute sugar in the recipe, for those of you who aren’t bothered by the white stuff.
Now that I’ve made you read through the longest post ever, let’s get down to this week’s recipe. I know that in some parts of the country it’s starting to feel like Fall, but the calendar still says that it’s Summer so I have one more frozen treat for you to try. This simple Blackberry Frozen Yogurt has been lightly sweetened with real maple syrup; blackberry is the flavor that dominates though. If you love blackberries, you need to try this frozen deliciousness!
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- 3 cups fresh blackberries, strained to remove seeds
- 3 cups plain Greek yogurt
- 2 Tablespoons blackberry liqueur or vodka
- 1 3/4 Cups Maple Syrup Sweetened Condensed Milk*
*Maple Syrup Sweetened Condensed Milk
- 14 oz. can full-fat condensed milk
- 1/3 – 1/2 cup maple syrup
- Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens as desired.
- Store in a glass jar in the refrigerator until you are ready to use.
- It makes about 12 ounces of maple sweetened condensed milk and should last a week or so refrigerated.
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- In a blender, puree the blackberries with the maple syrup sweetened condensed milk and liqueur.
- In a medium bowl mix the puree with the yogurt.
- Pour the mixture into a loaf pan, cover with plastic wrap (make sure it’s touching the mixture) and freeze overnight.
Note: If eating sugar isn’t a concern for you, you can substitute the maple syrup sweetened condensed milk for a 14 oz. can of regular sweetened condensed milk. The results will be just as tasty.