Fructose Free Recipes

Salad Dressing

Dijon Vinaigrette ( I really like this one)

1/2 cup olive oil

1/2 tsp paprika

1/8 tsp stevioside or 2 packets of stevia

1/4 cup Dijon mustard

1/4 cup balsamic vinegar

1 clove garlic, minced

1/4 tsp pepper

In a screw-top jar, combine all ingredients. Cover, shake well. Keeps in the refrigerator for up to 1 week. Shake well before serving. You can use 2-3 packets of Sweet & Low in place of the Stevia.

Raspberry Cheesecake

Crust

3 oz almonds

2 packets stevia

2 tablespoons flour

2 TB butter, melted

Filling

24 oz cream cheese

1/2 tsp raspberry extract

2 packets Sweet & Low

3 eggs

10 oz of frozen raspberries, thawed

1 envelope gelatin

2 packets of Sweet & Low

1 cup of Heavy Cream

In food processor, mince the almonds to a fine powder. Add sweetener and flour. Mix well. In a small bowl, mix the almond powder with melted butter with fork until crumbly. In a springform pan, spread mix over the bottom of pan. Set aside.

In a large mixing bowl, whip cream cheese, raspberry extract, and sweetener until fluffy. Add eggs and whip until fluffy.

In a food processor, puree raspberries (save a few for garnish) with gelatin until smooth. Slowly drizzle the raspberry sauce (reserve 1/4 of the sauce for garnish) over the cream cheese mixture and with a knife, swirl the mixture so that it looks "marbled".`

Bake in oven at 350 degrees for 30-45 minutes or until a knife can be inserted and removed clean. Allow to cool for about 1 hour.

In a clean blender, whip up remaining sweetener with heavy whipping cream until firm peaks form. Cover the cheesecake with the whipped cream and remaining raspberry sauce on top with a few berries for garnish. Serve cold. Makes 12 servings. Can also use strawberry in place of raspberry. If you want you can strain the sauce as to remove any seeds.