Cooking with Xylitol Recipes - Archives 2005-2008

Announcement – 7:52 pm

Hundred’s of recipes… send in your recipes to crystalxlear@xlear.com to have your recipe published in our monthly newsleter. If we use it in the Cooking with Xylitol section of our newsletter, we’ll send you a free, one-pound bag of XyloSweet. Return to Xlear.com

Cooking with Xylitol

This xylitol recipe is courtesy of the revised and expanded xylitol cookbook “Sweeten Your Life the Xylitol Way,”by Karen Edwards, PhD. The recipe book is available through Xlear.com.

Chocolate Chip Cookies

¼ cup unsalted butter, softened
¾ cup xylitol
2 TBS unsweetened applesauce
1 egg
1 tsp vanilla extract
1 cup plus 2 TBS spelt flour or whole wheat pastry flour
½ tsp baking soda
¼ tsp salt
4 oz maltitol-sweetened dark chocolate bars, chopped

In large bowl, cream butter with xylitol until fluffy. Gradually
add applesauce during process. Beat in egg and vanilla extract.
In another bowl, combine flour, baking soda, and salt. Gradually
stir flour mixture into batter, and fold in chocolate. Drop ½ teaspoon
of dough for each cookie onto parchment lined cookie sheet. Bake
at 350 degrees for 10-12 minutes or until light golden brown. Cookies
are soft when taken from the oven, but become more firm when stored
overnight.

Yield: 3.5 dozen

Nutrition Info., Per Cookie: Calories: 41.8, Carbs 6.7g,
Fiber: 0.5g, Fat: 2.2g, Sodium: 33.5mg, Net Carbs: 1.8g

Try this recipe, and send in your comments to crystalxlear@xlear.com.
Also, if you have a favorite recipe, and we use it in the monthly Cooking with Xylitol section of our newsletter, we’ll send you a free,
one-pound bag of XyloSweet. Email recipes to crystalxlear@xlear.com.

This xylitol recipe is courtesy of the revised and expanded xylitol cookbook “Sweeten Your Life the Xylitol Way,”by Karen Edwards, PhD. The recipe book is available through Xlear.com.

Chocolate Pecan Bars

Crust:
1 ¼ cups spelt flour or whole wheat pastry flour
¼ cup plus 3 TBS xylitol
3/8 tsp salt
5 TBS unsalted butter
2 ½ TBS unsweetened applesauce
½ tsp maple flavoring

Filling:
1 cup plus 3 TBS xylitol
1 ½ cups dry milk powder
4 TBS unsalted butter
½ cup plus 2 TBS boiling water
1 egg
1 ½ tsp vanilla extract
½ tsp maple flavoring
1 tsp lecithin granules
½ cup unsweetened cocoa powder, sifted
1 ¾ cups chopped pecans

To make crust: Butter a 9”x13” baking dish, line bottom and sides with parchment paper, and lightly butter parchment paper. Mix flour, xylitol and salt together, and then cut in butter until mixture resembles coarse crumbs. Stir in applesauce and maple flavoring; mixture will be crumbly. Press firmly onto bottom of prepared pan, and prick with fork halfway through crust. Bake at 350 degrees for 15 minutes.

To make filling: Place xylitol, milk powder, butter and boiling water in blender; process for several minutes or until mixture is smooth. Add egg, vanilla extract, maple flavoring, lecithin granules, and cocoa powder, and process again until smooth. Transfer to a large bowl, and stir in chopped pecans. Pour into baked crust, and bake at 350 degrees for 20-25 minutes or just until filling is set. Allow to cool in pan before cutting into bars.

Yields 48 bars.

Per Bar: Calories: 82.5, Carbs 9.9g, Fiber: 1g, Fat: 5.4g, Sodium: 31.9mg, Net Carbs: 3.2gCherry Cheesecake

Almond Pastry:
5 TBS unsalted butter, softened
5 TBS xylitol
1 cup spelt flour or whole wheat pastry flour
¼ tsp salt
¼ cup ground almonds

Filling:
12 ounces low-fat cottage cheese
2 (8 oz.) packages reduced-fat cream cheese, softened
1 cup xylitol
1/8 tsp salt
3 eggs
1 ¾ tsp cherry flavoring
1/3 cup low-fat plain yogurt
1/3 cup reduced-fat sour cream
1/3 cup finely chopped dried cherries that have macerated in 3 tablespoons cherry liqueur for 1 hour or
until cherries have absorbed all the liqueur

To prepare crust: Cream together butter and xylitol until light and fluffy. Stir in flour, salt, and almonds. Lightly butter bottom of 9″ springform pan. Cut parchment paper to fit bottom of pan only. Pres half of dough onto bottom of the pan (sides removed). Bake at 350 degrees for 10-12 minutes or until very light golden. Remove from oven, and allow to cool completely. Attach sides to bottom of pan, press remaining dough from bottom of pan one inch up sides of pan.

To prepare filling: Process cottage cheese in blender or food processor until smooth and creamy. Beat cream cheese and xylitol until light and fluffy; blend cream cottage cheese and salt. Add eggs, one at a time, beating until just blended. Gently fold in yogurt, sour cream and cherries.

To bake cheesecake: Pour into springform pan, bank in water bath at 325 degrees for 50 minutes. Turn oven off, prop oven door open slightly and leave cheesecake in oven for another 30 minutes. Remove cheesecake from water bath, allow it to sit at room temperature for 30 minutes, then refrigerate for at least 8 hours.

Yield: 16 servings

Per serving: Calories: 229 Carbs: 24g Fiber: 1.1g
Fat: 13.1g Sodium: 276mg Net Carbs: 9.2g

This xylitol recipe is courtesy of the revised and expanded xylitol cookbook “Sweeten Your Life the Xylitol Way,” by Karen Edwards, PhD. The recipe book is available through Xlear.com.

Blueberry Lemon Pecan Scones

1 1/2 cups plus 2 tbsp spelt flour or whole wheat pastry flour
1/3 cup XyloSweet
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter
1/4 cup finely chopped pecans
1 1/2 tsp finely grated lemon zest
2/3 cup blueberries, frozen
1 egg, beaten
1 tbsp unsweetened applesauce
1/2 cup reduced fat sour cream

Optional:
Egg wash (1 egg beaten with 1 tablespoon water)
1 tablespoon xylitol

Thoroughly combine flour, xylitol, baking powder, baking soda, and salt. Cut in butter until mixture resembles fine crumbs. Stir in pecans, lemon zest, and blueberries. In a separate bowl, combine egg, applesauce, and sour cream, and stir into flour mixture just until dry ingredients are moistened.

Line a baking sheet with parchment paper, and lightly oil the top of the paper. Transfer the dough to the paper. Lightly flour hands and shape the dough into a 7” diameter round. Using a sharp knife that has been floured, cut the round into 8 wedges. If desired, brush top of scones with egg wash, and sprinkle with xylitol before baking.

Bake scones at 350° for 25 minutes or until lightly browned. These scones are best when served immediately after baking.

Yield: 8 scones

Per scone: Calories: 215.1 Carbs: 26g Fiber: 3.1g
Fat: 11.6g Sodium: 351.6mg Net Carbs: 16g

Cooking with Xylitol

This xylitol recipe is courtesy of the revised and expanded xylitol cookbook “Sweeten Your Life the Xylitol Way,” by Karen Edwards, PhD. The recipe book is available through Xlear.com.

Dark Chocolate Mint Ice Cream

2 cups fat-free milk
¼ cup arrowroot powder
1 ¾ cups XyloSweet
4 egg yolks
2 ½ teaspoons vanilla extract
1 cup reduced-fat sour cream
1 cup whipping cream
4 ounces unsweetened chocolate bar
1 teaspoon peppermint extract

Place milk in a small saucepan and heat to almost boiling. Remove from heat and set aside. Combine arrowroot powder and xylitol in a medium bowl. Thoroughly beat egg yolks into xylitol mixture. Slowly add scalded milk to egg mixture, stirring until well blended. Transfer this mixture to top of double boiler, and cook over boiling water, stirring constantly, until custard is thick and smooth. Strain, if necessary. Stir in vanilla extract, peppermint extract, and unsweetened chocolate bar until melted. Pour mixture into a large bowl. Stir in sour cream until thoroughly combined, cover bowl, and refrigerate until chilled.

Beat whipping cream until soft peaks form. Gently fold whipped cream into chilled custard mixture. Transfer to small automatic ice cream maker and freeze. Yield: thirteen ½ cup servings.

Per serving: Calories: 237.6 Carbs: 31.1 g Fiber: 1.4g
Fat: 15.7 g Sodium: 43.5 mg Net Carbs: 7.1 g

Cooking with Xylitol

This xylitol recipe is courtesy of the revised and expanded xylitol cookbook “Sweeten Your Life the Xylitol Way,” by Karen Edwards, PhD. The recipe book is available through Xlear.com.

Cinnamon Apple Muffins
1¾ cups spelt flour or whole wheat pastry flour
3 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp cinnamon
1 cup xylitol
1 TBS lecithin granules
2 TBS unsalted butter, melted
2 eggs, beaten
2/3 cup reduced-fat sour cream
2 TBS unsweetened applesauce
1 cup finely chopped apples

In large bowl combine flour, baking powder, baking soda, salt, cinnamon, xylitol and lecithin granules; mix well. In another bowl, mix together butter, eggs, sour cream and applesauce. Add liquid ingredients to flour mixture and stir just until dry ingredients are moistened; stir in apples. Coat inside of muffin cups with non-stick spray. Spoon batter into muffin pan. Bake in a 375 degree oven for 18 minutes or until toothpick inserted in center comes out clean. Yield: 12 muffins.

Per serving: Calories: 154.5, Carbs: 28.2g, Fiber 2.2g, Fat: 5.3g, Sodium: 366.5mg, Net carbs: 12g

Cooking with Xylitol

This xylitol recipe is courtesy of the revised and expanded xylitol cookbook “Sweeten Your Life the Xylitol Way,” by Karen Edwards, PhD. The recipe book is available through Xlear.com.

Apple Crisp
6 cups thinly sliced apples
1 cup quick-cooking oats, uncooked
1/4 cup spelt flour or whole wheat pastry flour
1/2 tsp cinnamon
1/2 cup xylitol
1/4 tsp maple flavoring
6 TBS unsalted butter
1/4 cup chopped pecans

Place apple slices in a buttered 9″ square baking pan. Combine oats, flour, cinnamon, xylitol and maple flavoring. Cut in butter until mixture is crumbly, and spoon over apples. Bake at 350 degree for 40-45 minutes or until apples can be easily pierced with a knife and topping is golden brown. Do not allow topping to darken as this will result in a bitter taste. Yield:12 servings

Per serving: Calories: 150.2, Carbs: 251.9g; Fiber: 2.7g, Fat: 8.1g, Sodium: 1.1mg, Net Carbs: 12.2g

Cooking with Xylitol

This xylitol recipe is courtesy of the revised and expanded xylitol cookbook “Sweeten Your Life the Xylitol Way,” by Karen Edwards, PhD. The recipe book is available through Xlear.com.

Chocolate Cake Squares2 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder, sifted
2 tsp baking soda
1/2 tsp salt
4 TBS unsalted butter, melted
1/2 cup water
6 TBS prune puree (1/2 cup pitted prunes, 1 cup water – blended on high for several minutes until smooth)
1/2 cup unsweetened applesauce
3/4 cup reduced-fat sour cream
1 tsp vanilla extract
2 eggs, separated
1 3/4 cups xylitol
Combine flour, cocoa powder, baking soda and salt in medium bowl and set aside. In another bowl, mix together melted butter, water, prune puree, applesauce, sour cream, vanilla extract and egg yolks. In a large bowl, beat egg whites with mixer until soft peaks form; gradually add xylitol and beat until peaks are stiff but not dry. Using a spatula, gradually fold dry ingredients into beaten egg whites alternately with liquid ingredients, and stir just until batter is smooth. Transfer the batter to a 9”x13” baking pan that has been buttered, lined with parchment paper, and buttered again. Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean. Yield: 24 servings.Note suggested cream cheese frostings that go well with this cake are Crème de Methe, Mocha, Peanut Butter or Vanilla. Xylitol cream cheese frosting recipes are available in Karen Edward’s book. Per serving: Calories: 99.3, Carbs: 19.9g; Fiber: 1.1g, Fat: 3.6g, Sodium: 165.1mg, Net Carbs: 6.5gTry this recipe, and send in your comments to recipes@xlear.com. Also, if you have a favorite recipe, and we use it in the monthly Cooking with Xylitol section of our newsletter, we’ll send you a free, one-pound bag of XyloSweet. Email recipes to recipes@xlear.com.Buy Xylosweet today: Available in single-serve packets, 1-pound, and 3-pound sizes. Holiday Cranberry Walnut CobblerFilling
4 cups fresh cranberries (two 8-oz. packages)
1 1/3 cups Xylosweet
3/4 cup coarsely chopped walnuts
3 TBS freshly squeezed orange juice
1/3 cup unsalted butterBatter
1/4 cup Xylosweet
1 cup spelt flour or whole wheat pastry flour
2 tsp baking powder
1 egg
1/2 cup low-fat milkTo prepare filling: In a large bowl combine xylitol with cranberries that have been cut in half. (Cutting cranberries in half prevents them from bursting during baking, which helps them to retain their shape.) Stir well to coat all the berries with xylitol. Cover and set aside for two hours or place in refrigerator overnight. After allowing mixture to sit, stir in walnuts and orange juice. Melt butter and pour into 8″ square baking pan. Spoon filling over melted butter in baking pan. To prepare batter: Combine xylitol with flour and baking powder. Add egg and milk, and mix well. Pour batter over filling, and bake at 350 degrees for 30-35 minutes or until crust is lightly browned. Best when served warm. Yield: 9 servingsPer serving: Calories: 273.4, Carbs: 45.8g; Fiber: 3.9g, Fat: 14.2g, Sodium: 97.6mg, Net Carbs: 12.4gTry this recipe, and send in your comments to recipes@xlear.com. Also, if you have a favorite recipe, and we use it in the monthly Cooking with Xylitol section of our newsletter, we’ll send you a free, one-pound bag of XyloSweet. Email recipes to recipes@xlear.com.Buy Xylosweet today: Available in single-serve packets, 1-pound, and 3-pound sizes.Pumpkin Bars
Crust

• 1 ¼ cups quick-cooking oats, uncooked
• 1 ¼ cups spelt flour or whole wheat pastry flour
• ¾ cups xylitol
• ¾ tsp maple flavoring
• ½ cup finely chopped pecans
• ½ tsp salt
• ½ tsp baking soda
• 6 TBS unsalted butter, softened
• 1 ½ TBS unsweetened applesauce

Filling

• 2 cups canned pumpkin
• 1 egg
• ½ cup plus 2 TBS xylitol
• 1 ½ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp allspice
• 1/8 tsp cloves
• 2/3 cup evaporated milk

To prepare crust: Combine oats flour, xylitol, maple flavoring, pecans, salt and baking soda; mix well. Cut in butter and stir in applesauce; mixture should be crumbly. Divide crust mixture onto bottom of lightly butter 9″x13″ baking pan. Bake at 375 degrees for 10 minutes.

To prepare filling: Place all filling ingredients except milk in large bowl and mix well; stir in milk

To prepare bars: Spread filling over the curst and then sprinkle remaining crumb mixture over filling. Bake at 375 degrees for 18-20 minutes or until light golden brown. Yield: 32 bars.

Per bar: Calories: 88, Carbs: 14.6; Fiber: 1.5 g, Fat: 3.9g, Sodium: 101.7 mg, Net Carbs: 5.9g

Overnight Coffee Cake

• 4 TBS unsalted butter
• 1 cup XyloSweet (link to online store for XyloSweet)
• 6 TBS unsweetened applesauce
• 2 eggs
• 1 cup reduced-fat sour cream
• 2 cups whole wheat pastry flour
• 1.5 TBS lecithin granules
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp nutmeg

Topping:

• 2/3 cup XyloSweet
• ½ cup finely chopped pecans
• 1 tsp cinnamon

To prepare cake batter: Cream butter and xylitol, gradually adding applesauce during creaming process. Beat in eggs. Add sour cream and mix well. Combine flour, lecithin, baking powder, baking soda, salt and nutmeg; gradually add to cake batter and mix well. Pour batter into a buttered and floured 9″ x 13″ pan.

To prepare topping: Combine xylitol, pecans and cinnamon. Sprinkle evenly over batter. Cover cake and refrigerate at least 8 hours or overnight. Uncover and bake at 350? for 25-30 minutes or until toothpick inserted in center comes out clean. Yields 24 servings.

Note: This sweet, delicately flavored coffee cake has a very light and tender texture and is better served warm.

Per serving: Calories: 117, Carbs: 19.1g, Fiber: 1.1g, Fat: 5.7g, Sodium: 129.2mg, Net Carbs: 6.3g.

Cooking with XyloSweet

Thanks to Gail L. from St. Clair Shores, Michigan for her XyloSweet in the kitchen suggestions.

“As a diabetic I am always searching for my sweet treats. I have found that XyloSweet is my favorite.

I recently used it in my Chinese Coleslaw recipe instead of sugar.

I also took plain low-fat yogurt (which is very much like wallpaper paste) and added a few berries and Xylo-Sweet. It was as good as “Fruit on the Bottom.”

I love to cook and no one in the house knows I have changed from sugar to XyloSweet. Whenever I tried to pass off one of the other artificial sweeteners they always caught me.”

Cooking with Xylitol

Thank you to Sarah H. from Lake Oswego, OR. who sent in the following suggestion

“Before I discovered XyloSweet, when I substituted a sweetener for sugar, I found that sugar adds not only sweetness but also bulk and moisture, so in addition to a sweetener, I had to add something for bulk and moisture such as plain yogurt or unsweetened applesauce.

“Perhaps that is why the banana bread recipe (Crystal Xlear, December ‘05) also adds yogurt.

“For pumpkin pie, I find that it is not necessary to add anything for bulk and moisture. I merely substitute XyloSweet for the sugar in the recipe on the back of the Libby’s Pumpkin Pie recipe (exact substitution, 1 cup for 1 cup), and everyone who eats a piece of this pie tells me is delicious, and they don’t know that it isn’t made with sugar until I tell them so.

“Therefore, my recipe for pumpkin pie is the recipe on the back of the Libby’s pumpkin can, substituting XyloSweet for sugar cup for cup.

“It’s totally delicious!

“Sincerely,
Sarah H.”

One recipe that we couldn’t resist sharing is from Connie S. in Fort Collins, Colo. She sent in her banana bread recipe.

XyloSweet Recipe - Banana Bread

(contributed by Connie S., Ft. Collins, Colorado)

• 2 cups. all-purpose flour(1/3C. ground flax may be substituted for flour)
• ¾ cups XyloSweet
• ¾ tsp. baking soda
• ½ tsp. salt
• Blend above ingredients in mixing bowl.
• 3 ripe bananas, mashed
• ¼ cup plain or vanilla yogurt
• 2 Large eggs
• 3-4 tbsp. melted butter
• 1 tsp. vanilla extract

Blend in second bowl. Add wet ingredients to dry by folding with a spatula. Place in loaf pan with greased and floured bottom only. Bake at 350 degrees for about 55 minutes. Test with a toothpick for doneness.

Enjoy!

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