I am not quite the sugar Nazi that some of my friends seem to think I am. My kids do get a bit of sugar here and there and I don’t toss out all Halloween/Christmas/Easter candy people give us. But I dole it out so slowly, it usually takes months on end before we see the bottom of the bag. I’m okay with this approach because the world is full of sugary things and I believe my children are developing a healthy attitude towards it. To abstain altogether might backfire on me, given what they see their classmates eating, so I want them to learn to make healthier choices. I can’t speak for anyone else or anyone else’s kids, but I do think this is the right approach for my family. My children may not love me for it now, but I know full-well they will appreciate it later in life.
It’s often on vacation that they get more treats than normal, simply because of my limited ability to offer them any alternatives. It’s tough to keep the kids eating as well as I’d like when we’re traveling and eating out a lot. Fortunately these times are few and far between and we generally try to stay somewhere with a kitchen. That certainly makes it easier to have fruits and veggies on hand, and if I have the right equipment, I try to whip up some of their favourite sugar-free treats too. I recently hauled the three of them on my own down to visit my father in Florida and he has a glorious kitchen so I put it to good use and came up with some great flourless brownies. They turned out beautifully and now I need to re-create them so I can share here!
- 2 1/2 cups mango chunks if frozen, thaw before using
- 1/3 cup powdered Swerve
- 1/2 cup heavy cream
- 1 tbsp vodka optional, helps decrease iciness
- 1/8 tsp liquid stevia
- 1/2 tsp guar gum or 1/4 tsp xanthan gum optional, helps consistency
- Place two cups of the mango, the erythritol, cream, vodka, and stevia in the bowl of a food processor and process until smooth.
- Sprinkle with guar or xanthan gum and process 20 seconds to combine.
- Add remaining mango chunks and pulse 10 times.
- Pour mixture into 8 to 12 popsicle molds, depending on size. Freeze 1 hour.
- Add sticks, preferably wooden, and continue to freeze until set, about 3 more hours.
- To unmold popsicles, run molds under hot water or place in a bowl of hot water for 30 seconds, then twist stick gently to release.