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Get the Skinny on Swerve Desserts

Just because a dessert is low fat, fat-free, or sugar free doesn’t mean it’s good for you. Fat-free goodies are often loaded with sugar, and sugar free treats can still be packed with white, processed flour.  

Fortunately it is possible to make desserts that are not only ‘not bad’, but that are actually good for us, as well!  Today we’re Getting the Skinny with Molly on 3 decadent desserts that are low in sugar, plus give us an extra boost of fiber, protein, or antioxidants.

Berry Apple Crisp

Recipe by Carolyn Ketchum:


4 medium apples, peeled, cored and cut into 1 inch pieces

1 cup blueberries (sub in any other berry)

1 tbsp Swerve

½ tsp cinnamon



¾ cup whole wheat flour (can sub all-purpose gluten-free flour)

½ golden flax seed meal

½ cup oats

½ cup Swerve

½ tsp cinnamon

¼ tsp salt

¼ cup melted butter

½ tsp vanilla extract

Preheat oven to 375F.  Place a glass or ceramic tart or pie pan on a large baking sheet.

In tart pan, combine apples and cranberries.  Sprinkle with Swerve and cinnamon.

In a medium bowl, whisk together flour, flax seed meal, oats, Swerve, cinnamon and salt.  In a small bowl, stir together butter and vanilla extract.  Add butter to flour mixture and stir until it resembles coarse crumbs.  Sprinkle topping evenly over filling.

Bake 25 to 30 minutes, or until filling bubbles and topping is golden brown.  If topping is browning too quickly, tent with foil.

Remove from oven and let cool 20 minutes before serving.  Serves 8.

Nutrition Facts per Serving:

214 cals – 4 grams saturated fat – 8.5 grams fiber - 8.5 grams sugar

Compare to traditional Berry Crisp or Cobbler:

260 cals – 5 grams sat fat – 3 grams fiber – 33 grams sugar


Greek Yogurt Crème Brûlée

Recipe by Carolyn Ketchum:


2 cups plain 2% Greek yogurt

1/3 cup Swerve

3 large egg yolks

1 tsp vanilla extract

½ tsp cinnamon


4 tbsp Swerve


Preheat oven to 325F and place 4 ramekins in a baking dish.

For the custard, place yogurt, Swerve, egg yolks, vanilla and cinnamon in a blender or food processor.  Process until smooth.

Divide mixture evenly among ramekins in baking dish.  Fill baking dish with hot water to within 1-inch of top of ramekins.

Bake 25 minutes.  Custards should still be quite jiggly, and not at all puffed up.   Remove and let cool in pan, then refrigerate for at least 1 hour.

Just prior to serving, sprinkle 1 tbsp Swerve over each custard.  Use a kitchen torch to melt and caramelize Swerve.  Serve immediately.   Serves 4.

Nutrition Facts per Serving:

120 calories – 2.7 grams saturated fat – 38 mg sodium – 0 fiber – 4.2 grams sugar – 12 grams protein

Compare to traditional Crème Brûlée:

365 calories – 11 grams saturated fat – 192 mg sodium – 0 fiber – 36 grams sugar - 7 grams protein


N’awlins Swerve™ Bread Pudding


1 cup (2 sticks) Earth Balance® or Smart Balance®  Spread

2 cups Swerve™

4 cups unsweetened soymilk

3 large whole eggs

7 egg whites

1½ tbsp vanilla extract

½ cup dried cranberries

½ cup walnuts (broken into large pieces)

3 tsp cinnamon

2 tsp nutmeg

21 slices stale bread & ends (organic 7 grain, whole wheat, spelt or try a mixture for great taste and texture)

(For Double Chocolate Pecan Bread Pudding substitute cranberries with dark chocolate chips and walnuts with pecans. Drizzle with dark chocolate)

Break bread into pieces in Pyrex® dish or half-pan size aluminum baking pan.  Add cranberries and walnuts (save a few to sprinkle on top) – set aside.

Melt butter. Pour into blender (or large bowl). Add Swerve™, soymilk, eggs and egg whites, vanilla, cinnamon & nut meg. Blend on low for 10 seconds.

Pour mixture over bread (should be a little soupy); sprinkle with cinnamon and nutmeg. Bake at 375° for 50–60 minutes until top is golden brown.  Sprinkle with 1 tbsp Swerve™ and 1 tsp cinnamon.

Nutrition Facts per Serving:

295 cals – 3 grams saturated fat- 330 mg sodium – 4.8 grams fiber – 7 grams sugar

Compare to traditional Bread Pudding:

546 calories – 5 grams saturated fat – 416 mg sodium – 1.6 grams fiber – 25 grams sugar

Copyright © 2014, The Baltimore Sun
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