Recipes with Erythritol

Difficulty: Easy Preparation time: 5 min Cost: Bass INGREDIENTS: 200 ml of tonic water 2 teaspoons of Canna Erythritol foodboost 20 ml lime juice Mint leaves Ice METHOD: Crush the mint leaves and raw erythritol and then put them in a glass. Crush well with the pestle and then add the lime juice. Crush again and then add the tonic water and ice. Finally mix. Your non-alcoholic mojito is ready to be served.

Difficulty: Easy Preparation time: 25 min Cost: Average INGREDIENTS: 200 g of berries 1 small apple 100 g of foodboost erythritol 1 tablespoon of foodboost cane erythritol 1/2 lemon (zest + juice) 1 roll of rectangular puff pastry METHOD: First wash the fruit, remove the core from the apple and cut it into very thin slices (leaving the peel if you want) with a mandolin or a sharp blade; then mix the apples with the lemon juice and half of the Erythritol, and then the berries with the remaining erythritol. Roll out the puff pastry, spread the apples on the central third (leaving a little edge on top and bottom), then cover the apples with the berries, then cut the 2 side thirds of the puff pastry into strips about 1 finger high. Fold the edges up and down over the fruit, then fold the strips of puff pastry over the fruit as well, intertwining them (just slightly overlap one on the right and then one on the left and so on). Sprinkle with raw erythritol (or cane sugar) and cook for about 30 minutes at 200°C, in a preheated fan oven. The berry strudel is ready: once baked, let it at least cool down (even better, let it cool down) before serving.

Difficulty: Easy Preparation time: 5 min Cost: Bass INGREDIENTS: 250 g of cranberries 1 orange (juice and peel) 2 tablespoons of foodboost cane erythritol 1 tablespoon honey 150 ml of port or other wine such as Marsala METHOD: Wash the blueberries, clean them and put them in a saucepan with sugar, honey, port and orange juice and peel. Bring to the boil and cook for at least 30 minutes, stirring occasionally. The cranberry sauce is ready: serve it at room temperature.

Difficulty: Easy Preparation time: 10 min Cost: Bass INGREDIENTS: 100g mustard seeds 150 ml of apple cider vinegar 170 ml of water 80 gr of foodboost cane erythritol 45 g of extra virgin olive oil Salt METHOD: First, place the mustard seeds in a bowl, cover them with vinegar and let them rest for about 12 hours or until they have absorbed all the liquid. After 12 hours, dissolve the erythritol and a pinch of salt in the water, add the mustard seeds and start blending with a hand blender, gradually adding the oil, continuing until you obtain a creamy and smooth mixture. The homemade mustard is ready, you can use it immediately or better yet wait a few days for it to acquire even more flavor.

Difficulty: Easy Preparation time: 5 min Cost: Bass INGREDIENTS: 4 Carrots 1 handful Canna Erythritol foodboost 1 Lime 3 Mint Leaves METHOD: Cut the carrots into small pieces and place them in a blender. Add the whole lime without the peel and the mint leaves, then a handful of foodboost cane erythritol Turn on the blender and mix until you get a light orange juice.

Difficulty: Easy Preparation time: 20 min Cost: Medium INGREDIENTS: 100g cornflakes 50 g beans 40 g foodboost icing erythritol 160 g fresh spreadable cheese 230 ml milk (skimmed) 6 gagar agar 150 g cottage cheese METHOD: Place 50 g of beans in the bowl of the Bimby or other food processor with blades. Turn it on and create a compact and smooth mixture (to be used to replace butter). Add 100 g of milk cereals, 80 g of spreadable cheese, 2 tablespoons of foodboost erythritol. Turn the food processor on to obtain a sticky and compact mixture. Transfer the mixture into a springform pan like this one with a diameter of 20 cm (first cover it with film and then immediately place a round tray of the same diameter as the cake pan on the base). Then compact the mixture with the back of a spoon. Dissolve 4 g of agar agar in 80 g of milk, then put it on the stove and bring to the boil, cook 1 minute (all the while stirring with a silicone spatula). Immerse the pan in cold water. Put in a food processor (Bimby or other), 80 g of spreadable cheese + 150 g of cottage cheese + 2 tablespoons of erythritol (powdered) + 80 ml of milk. Turn on and create a smooth and creamy mixture. Add the milk with the agar agar, mix well then transfer the mixture onto the cake base Dissolve 2 g of agar agar in 70 g of milk, then put it on the stove and bring to the boil, cook 1 minute (all without stopping to mix with a silicone spatula). Leave to cool a little. Meanwhile, put 130 g of strawberries + 2 tablespoons of sweetener (foodboost natural erythritol) in a food processor (Bimby or other). Blend until you get a smoothie without lumps. Add the milk with the agar agar and mix well with a silicone spatula. Transfer the mixture onto the cake filling. Let the cheesecake cool in the refrigerator for at least 6 – 8 hours, or in the freezer for shorter times (at least 3 hours). Then open the hinge of the mold and remove the cake with the tray underneath, garnish as desired and your cheesecake is ready!

Difficulty: Easy Preparation time: 5 min Cost: Bass INGREDIENTS: 70 g Egg whites 70 g almonds 40 g foodboost icing erythritol 40 g oat flour METHOD: Place the egg whites in a bowl, then beat them with an electric whisk until you obtain a semi-whipped mixture, add the icing sweetener and continue to beat with the whisk until you obtain a firm mixture. Add the flour and the toasted and coarsely chopped almonds  Mix with a silicone spatula. Transfer the mixture into a 23 cm long x 8 cm wide plumcake mould, considering that the mixture in the mould must be about 3 cm low Transfer the mold into the oven preheated to 180 degrees for 15 minutes. After the recommended time, remove the mold from the oven, take out the pre-cooked cake, divide it into slices of about 1 cm, gradually arrange them on a baking tray covered with baking paper. Bake again at 150 degrees for about 15 minutes or until they are crispy (consider that they become crispier as they cool) The Cantucci Light are ready!

Difficulty: Easy Preparation time: 5 min Cost: Bass INGREDIENTS: 500 g of strawberries 100 g of foodboost powdered erythritol 1 Vanilla pod 1/2 lemon juice METHOD: To prepare the strawberry coulis , wash the strawberries thoroughly. Remove the green part and clean the fruit. Cut it into small pieces and place it in a saucepan. Add the powdered sugar and vanilla. Alternatively, you can omit the vanilla and use vanilla sugar directly. Squeeze the half lemon over the strawberries, taking care to remove the seeds. Cook everything on low heat until you get a sort of jam. The fruit should be very soft and not completely dried by the juice that will come out during boiling. Using a sieve and a spatula, mash and sift everything together to obtain a smooth, seedless sauce. Finally, let the strawberry coulis cool and use it to accompany your favorite desserts.

Difficulty: Easy Preparation time: 15 min Cost: Bass INGREDIENTS: 300 g of 00 flour + 2 tablespoons 3 tablespoons peanut oil 2 eggs 3 tablespoons of milk 1 teaspoon baking powder or baking ammonia 120 g sugar + 4 tablespoons 1 grated orange zest (1 orange) 1 grated lemon zest (1 lemon) 1 pinch of salt Erythritol in icing foodboost METHOD (about 30 biscuits): To prepare the milk biscuits , start by shelling the eggs in a tall jug. Blend them with the immersion blender together with the peanut oil and milk. Then add the sugar and mix everything together. Add the cream you just obtained to the flour previously mixed with the baking powder, salt and the orange and lemon zest. Knead and, if necessary, add 1 or 2 tablespoons of flour to work the dough better. Form balls of 20 grams each, flatten them and pass them in granulated sugar. Preheat the oven to 180°C in fan mode. Sprinkle the milk biscuits with icing sugar and bake them in a hot oven. Cook them for 20 minutes. When they are golden, take the milk biscuits out of the oven and let them cool completely before enjoying them. They can be stored for 4 days in an airtight container.

Difficulty: Easy Preparation time: 10 min Cost: Bass INGREDIENTS: 300 g ricotta (preferably cow's milk) 60 g milk 3 eggs 1 sachet of Beppiani baking powder 70 g foodboost icing erythritol 270 g 00 flour 1 orange 1 vial rum (optional) METHOD: Wash the orange, using a potato peeler or a kitchen knife, remove the thin peel, then remove the white part from the fruit, finally put it in the glass of a mincer. both the thin peel and the fruit cut into pieces and operate the blades, until you obtain a creamy mixture. Leave it aside. Divide the egg whites and yolks into 2 bowls and beat the egg whites with a whisk. Then, using the same whisk, beat the egg yolks with the sugar until the mixture is well whipped. Add the ricotta, milk, rum vial and blended orange, then continue to work. Add the sifted flour together with the yeast. When it is mixed with the rest of the ingredients, turn off the electric whisk. Add the whipped egg whites and mix with a spatula from bottom to top. Transfer the mixture into a donut-shaped mold and put it in the oven preheated to 170 degrees for 30 minutes and after that your donut will be ready for tasting!

Difficulty: Easy Preparation time: 40 min. Cost: Bass INGREDIENTS: 300g grated carrots 3 eggs 150g almonds 150g erythritol 150g coconut flour 2 teaspoons yeast METHOD: Peel the carrots and blend them with a blender. Pour the carrots into a bowl and blend the almonds with the erythritol in the same blender. Combine everything in the bowl with the carrots and add the coconut flour, eggs and yeast. Mix well with a ladle or whisk until all the lumps are gone. Pour into a 24 cm diameter mold covered with baking paper. Bake for 10 minutes at 160°C and then raise the temperature to 180°C and bake for another 40 minutes or so. Before removing the cake from the oven, make sure it is ready by testing with a toothpick.

Difficulty: Average Preparation time: 25 min Cost: Bass INGREDIENTS: 100g egg whites 125g finely chopped erythritol 1 tablespoon lemon juice METHOD: start whipping the egg whites until stiff. Towards the middle, when the egg whites start to take on consistency, add the lemon juice. When the egg whites are well whipped and therefore when you turn the bowl upside down they will remain firm, add spoonful by spoonful the finely chopped erythritol almost like powdered sugar. Always mix with the whisks until all the sugar is incorporated fill a piping bag and form the meringues by placing them on a baking tray covered with baking paper. Place the meringues in a static oven preheated to 80 degrees for about an hour and a half without ever opening the oven. As soon as the meringues come away perfectly from the mold, it will be time to take them out of the oven and let them cool before serving.

Difficulty: Average Preparation time: 25 min Cost: Bass INGREDIENTS: 300g flour 200g butter 100g erythritol 3 egg yolks Salt METHOD: Place the flour in a fountain shape on a pastry board and add the cold butter cut into pieces. Rub everything together with your hands until you obtain a sandy mass. Reform the fountain and place the erythritol, egg yolks and a pinch of salt in the center. Knead everything together to obtain a ball of dough, wrap it in cling film and transfer to the refrigerator for about 30 minutes. Flour the pastry board, remove the dough from the refrigerator and start rolling it out with the help of a rolling pin to a thickness of 3/5 millimeters. Cut out the biscuits with cutters and arrange them on baking paper on a baking tray. Bake at 180°C for about 10 minutes. Remove the biscuits from the oven and let them cool before serving. . Bon appetit! Cookies without regrets with erythritol foodboost suitable for the keto diet

Difficulty: Easy Preparation time: 40 min Cost: Bass INGREDIENTS: 500g flour 200g erythritol 250g butter 2 eggs Grated orange and lemon zest 1 pinch of salt 1 teaspoon of baking powder (Pan degli Angeli or Beppiani for connoisseurs) 250g sugar-free fruit jam ( follow the recipe for foodboost erythritol fruit jam ) METHOD: On a pastry board, arrange the flour, yeast and erythritol in a fountain shape and make a hole in the center. Add the butter cut into pieces, the eggs, a pinch of salt and the grated orange and lemon zest. Start mixing from the inside by beating the eggs with a fork and gradually incorporating more flour. Continue by hand until you obtain a smooth ball of dough. Work the dough as little as possible to avoid melting the butter which would make the dough sticky. Wrap the shortcrust pastry in cling film and place in the refrigerator for at least half an hour. Remove the dough from the refrigerator and divide it into two parts. One will be used to create the base and one for the striped decorations on top of the jam. Flour the pastry board well and roll out the shortcrust pastry to a thickness of about 0.5 cm. Place it on a tart pan or a springform pan lined with baking paper. At this point spread the fruit jam on the base of the tart and decorate it with crisscrossed strips of pastry. Bake the tart at 180°C for about 40-45 minutes in a static oven. Make sure the shortcrust pastry is well cooked before removing the tart from the oven!

Difficulty: Average Preparation time: 25 min Cost: Bass INGREDIENTS: 3 eggs 90gr erythritol foodboost 60g flour 1 teaspoon honey METHOD: Beat the egg whites until stiff using an electric whisk. In a bowl, beat the egg yolks with the erythritol until you obtain a light and firm cream. At this point add the sifted flour and yeast and finally the honey. Incorporate the whipped egg whites with the help of a spatula, taking care to work the mixture as little as possible to avoid deflating them. Place baking paper on a baking tray and pour the mixture onto it to an even thickness. Bake at 180°C for 15 minutes. Once baked, cover the sponge cake with a damp cloth to prevent it from drying out while cooling. This sponge cake can be used to create layered cakes or it can be filled with a mascarpone cream, cream and fruit and rolled up to obtain fresh rolls to serve as a dessert!

Difficulty: Easy Preparation time: 40 min Cost: Bass INGREDIENTS: 800 g of fruit pulp of your choice (peaches, strawberries, apricots, etc.) 300 gr erythritol 2 teaspoons Guar Seed Flour Juice of half a lemon METHOD: Wash the fruit well. Cut it into pieces and put it in a large pot together with the foodboost erythritol. Turn on the heat and wait until all the sugar is well dissolved, then bring to the boil and boil everything for 30 minutes. blend the pulp with an immersion blender. In a small bowl, dissolve the guar seed flour well with a little cold water and add it to the jam. Mix well and boil for another 10 minutes. At this point the fruit jam with erythritol is ready to be bottled!

Difficulty: Easy Preparation time: 30 min Cost: Bass INGREDIENTS: 300 g flour 180g erythritol 3 eggs 1 pinch of salt 16 g Beppiani yeast 200 ml milk 70 ml sunflower seed oil Orange and lemon zest METHOD: In a bowl, sift the flour with the yeast, add the sugar, a pinch of salt and the orange and lemon zest. Combine the milk and sunflower oil and begin mixing with a ladle or whisk. Add one egg at a time until well combined. Butter and flour a plumcake mold and pour the mixture inside. Put in a static oven at 180°C for 40 minutes. Before taking the plumcake out of the oven, make sure it is well cooked by testing with a toothpick. Let the plumcake cool outside the mold and serve dusted with icing sugar!