Best Sugar Free Orange Bavarian Recipes

SUGAR FREE ORANGE BAVARIAN

Steps:

• Combine gelatin and boiling water. Stir until dissolved. Combine milk and pudding mix. Beat 2 minutes with an electric mixer. Add gelatin mixture and vanilla extract. Mix well. Pour into serving dishes or moulds. Chill until firm.

SUGAR-FREE KETO CANDIED ORANGE AND LEMON PEEL

Steps:

• Wash and dry the fruit. To peel, use a small, sharp knife to cut off the bottom and top. Next, score the peel into quarters and peel the fruit. Slice each quarter into thin strips (about 1/4" thick).
• Place the prepared orange/lemon peel into a small saucepan, cover with water, sprinkle with some salt, and cook on a low boil for 10 minutes. Drain, rinse, and repeat two more times (without salt). After boiling the peel for a third time, drain, and rinse again, but this time leave the peel in your strainer.
• Combine erythritol, allulose, and 1 cup of water in small saucepan. Bring the mixture to a low boil and stir to dissolve the sweeteners. As soon as you see the mixture bubble, turn down heat, add your peel, and simmer for 45 minutes to 60 minutes. Keep the heat low - you don't want the syrup or peel to burn!
• Once most of the water has evaporated and a thin syrup remains, remove from heat. Transfer the candied peel on a cooling rack to dry (line either the rack or the countertop with parchment paper for easy clean-up). Dry the peel for at least 24 hours. Chop the dried slices into little cubes if you want to use them for baking later.
• Store the candied peel in an airtight container in your fridge for 2 weeks or in the freezer for about 3 months.

DIABETIC ORANGE COOKIES

Steps:

• In a medium cowl, combine the first six ingredients. Cut in vegetable oil spread until mixture resembles coarse crumbs. Stir in raisins. Add egg substitute and orange juice; mix well. , Drop by teaspoonfuls onto baking sheets coated with cooking spray. Flatten with a fork dipped in flour. Bake at 375° for 13-15 minutes. Cool on wire racks.

ORANGE JELLO SALAD

Steps:

• Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.