If you have been diagnosed with fructose intolerance, it’s time to switch to fructose-free food. Steer through this article and find some delicious and healthy fructose-free recipes.

Fructose Free Recipes

For all you diet conscious guys who are not aware of what fructose is, read on. Fructose is a natural simple sugar, or monosaccharide, found in fruits, vegetables, berries, and certain syrups. In short, it is one of the basic components of sucrose or table sugar. People who cannot metabolize fructose in a normal way are advised to opt for a low fructose diet by doctors so that the body does not show any signs of mal-absorption. In case people suffering from this disorder, they are likely to develop mild to severe health problems upon ingesting fructose. Thus, the only solution to keep away from this problem is to avoid fructose completely. However, the only problem faced by these people is what foods to include in the diet. Worry not. In the following lines, you will find some simple, flavorful, and nutritious fructose-free recipes to enjoy the flavors of eating. Take a look!
Healthy Fructose Free Recipes
Muffins with Lemon Cream Topping & Chocolate Shavings
  • 1 cup Gram Flour
  • 1½ cups Milk
  • ½ tsp Baking Soda
  • 1 large (or two small) Egg
  • 3 tbsp Brown Sugar
  • ½ cup Cream
  • 1 Lemon
  • 2 tbsp Unsalted Butter
  • Chocolate Shavings
  • Preheat the oven to 350 °F (175 °C).
  • Drop in gram flour, butter, 1 cup milk, brown sugar, eggs, and baking soda into a blender.
  • Process the ingredients on medium speed till you get a smooth batter.
  • Drop a dollop of the mixture into small butter paper cups using an ice cream scoop.
  • Place the cups on a baking tray.
  • Bake the muffins for 30-35 minutes.
  • Meanwhile, mix ½ cup cream and ½ cup milk together.
  • Squeeze out the juice from the lemon and add to the cream mixture. Whisk well to get cream peaks.
  • Remove the muffins from the oven and cool them for 10 minutes.
  • Drop a dollop of the cream over each muffin and shower them with chocolate shavings. 
Raspberry Cheesecake
  • 3 oz Almonds
  • 6 packets Artificial Sweetener
  • 2 tbsp Flour
  • 2 tbsp Butter, melted
  • 24 oz Cream Cheese
  • ½ tsp Raspberry Extract
  • 3 Eggs
  • 10 oz Frozen Raspberries, thawed
  • 1 envelope Gelatin
  • 1 cup Heavy Cream
  • In food processor, mince the almonds to a fine powder. Add 2 packets artificial sweetener and flour. Mix well.
  • Next, in a small bowl, mix the almond powder with melted butter using a fork until crumbly. In a springform pan, spread mix over the bottom of pan. Set aside.
  •  Now, in a large mixing bowl, whip cream cheese, raspberry extract, and 2 packets of sweetener until fluffy. Add eggs and whip until fluffy.
  • In a food processor, puree raspberries (leaving aside a few for garnishing) with gelatin, until smooth. Now, slowly drizzle the raspberry sauce (except ¼ of the sauce for garnishing) over the cream cheese mixture.
  • Using a knife, swirl the mixture so that it looks ‘marbled’.
  • Bake in oven at 350 degrees F for 30-45 minutes or until a toothpick inserted comes out clean. Allow it cool for about an hour.
  •  Now, in a blender, whip up the 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 garnishing. Serve cold.

Pear Squares

  • 2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/8 tsp ground Nutmeg
  • 1/8 tsp ground Ginger
  • ½ cup Butter/Margarine (melted)
  • ½ cup Egg Substitute or 2 large Eggs (beaten)
  • ¼ cup Cream Yogurt/Buttermilk
  • 1 tsp Almond Extract
  • 5 tsp (16 packets) Sugar Substitute
  • 1 cup Anjou Pear (peeled and diced)
  • Preheat oven to 350 °F.
  • Butter a 9x9x2 inch square baking dish or pan.
  • Combine together flour, baking powder, baking soda, nutmeg, and ginger in a large mixing bowl. Whisk to blend them well.
  • Take another bowl and cream together butter, egg substitute, cream yogurt, almond extract, and sugar substitute.
  • Add the creamed mixture into the flour mixture. Stir gently until the mixture is smoothly blended.
  • Add in the pears and stir gently.
  • Pour the batter in the prepared pan and spread evenly.
  • Bake the cake for 35-45 minutes, until a knife inserted comes out clean.
  • Remove from oven and cool for about 20 minutes.
  • Carefully loosen the edges and cut into 36 squares.
  • Serve warm. 

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