[dropcap size=dropcap-big]D[/dropcap]esserts, they are my favorite dishes. When you have diabetes, this part of a menu is always problematic. You want to, but you can’t eat it. This must be very hard. Nowadays there are a lot of sugar substitutes (Stevia, Canderel Sucralose,…) of course. However, it’s not easy to find a restaurant where you can eat sugar free. I know that you can ask a special menu in the star restaurants. Still it must be hard to live with this disease. One of my friends, who currently lives in Japan, has diabetes. Last week I made a sugar free dessert for her. The goal was to let it look like it’s a restaurant dessert, but without sugar. Instead I used Canderel Stevia and Canderel Sucralose.

The dish contained cheesecake, crumble of Macadamia nuts, forest fruit sorbet, forest fruit coulis and a little cake. For the cheesecake and the panna cotta I used my new silicone cake mould. It was the first time and I didn’t really know how to use them. So that’s why it’s maybe a bit messy.

What do you need? (6 serves) For the cheesecake: 200g ricotta or mascarpone cheese, 6 Tsp Sucralose, 1 lime (juice), 150g cream, 3 sheets of gelatin; For the crumble: 5 Tbsp Sucralose, 150 g flour, 100g butter, 30g Macadamia nuts; For the sorbet: 400 g frozen forest fruit, 30g sucralose For the coulis: 100 g forest fruit For the cake: 3 eggs, 150g self-raising flour, 1 package of baking powder, 9 Tsp Canderel sugar, Zest of 1/2 lime, 150g butter.

What do you do? Start with the cheesecake. Soak the gelatin in cold water. Mix the cheese with the sucralose. Heat a bit of the cream. Beat the rest of the cream until it’s like a thick yoghurt. Melt the gelatin in the hot cream. Stir well. Mix the cream with cheese. Add also the whipped cream and the lime juice. Pour in a mould and place in the fridge.

Now you can make the cake. Preheat the oven on 180°C. Mix the eggs, the flour, the lime zest, Canderel and the baking powder very well. Add the melted butter. Pour everything in a cake mould, rubbed with a bit of butter and place in the preheated oven. Take out after half an hour or when the cake is ready.

Make the sorbet an hour or three before your guests arrive. If you use an ice cream machine, it doesn’t take so much time. Blend the frozen fruits with the lime juice, the sucralose and a bit of water. Pour in a bowl and put in de freezer. Stir every half an hour in the bowl. When you make it in a machine, just follow the instructions of course.

For the crumble, just mix all the ingredients and place in a preheated (180°C) oven for 25 minutes. Stir often. For the coulis, just mix the forest fruit and strain. Keep aside.

Serve with a lemon verbena or mint leave and some blueberries.