Fructose

Sugar-Free Cream Cheese Frosting
• ½ cup apple juice concentrate
• 1 pound light cream cheese
• 2 tsp vanilla extract
• ½ cup finely chopped raisins
• 1 ½ tsp unflavored gelatin
1. Set aside 2 tablespoons of the juice concentrate.
2. Process the remaining juice concentrate, the cream cheese, vanilla, and raisins in a blender or
food processor until smooth. Transfer to a mixing bowl.
3. Stir the gelatin into the 2 tablespoons juice concentrate in a small saucepan; let stand 1 minute
to soften. Heat to boiling and stir to dissolve gelatin.
4. Beat the gelatin mixture into the cream cheese mixture until well blended. Refrigerate just
until the frosting begins to set, about 30-60 minutes. Frost the cake
Desi’s Breakfast
Preheat oven to 350.
Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda,
cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until
moist. Gently fold in almonds.
Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper.
Sprinkle evenly with granulated sugar. Bake at 350 for 12 minutes or until almost set. Cool 2
minutes on pans. Remove from pans; cool completely on wire racks.
Yield: 10 servings (serving size: 1 "cookie")
CALORIES 211(31% from fat); FAT 7.1g (sat 3.3g,mono 2.4g,poly 0.8g); PROTEIN 4.5g; CHOLESTEROL
54mg; CALCIUM 37mg; SODIUM 115mg; FIBER 3.4g; IRON 1.8mg; CARBOHYDRATE 33.2g
Dr. Desi’s Berry - Cranberry-Walnut Power Bars
• ACTIVE: 20 MIN
• TOTAL TIME: 1 HR 15 MIN
• SERVINGS: makes 16 bars
Fig and Nut "Cookies/Bars "
• 3/4 cup no sugar peanut butter or humus if you avoid peanuts
• 1/4 cup butter, melted
• 2 large eggs
• 1/4 cup finely chopped dried figs
• 1/4 cup sweetened dried cranberries
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 cup whole wheat flour (about 2 1/3 ounces)
• 1/2 cup unprocessed bran (about 1 ounce)
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup sliced almonds
• 1 teaspoons unrefined honey
These gingery, nutrient-packed bars use only natural sweeteners like brown rice syrup and
honey. "Brown rice syrup has a nice, round flavor that doesn’t give you the jolt of sweetness that
processed sugars do," Swanson says. The recipe itself is very versatile: "Once you get the hang
of the technique, you can swap in all kinds of other nuts, spices, ginseng, bee pollen, ginkgo and
dried fruit. Use your herb knowledge to make specialty bars. "
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