Fat - reduced mayonnaise has the disadvantage of containing a lot more added sugar, with over 4 grams per tablespoon, which is the equivalent of
a full teaspoon of sugar per tablespoon of mayonnaise.
Not exact matches
Cream Cheese Frosting: 4 ounces
full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's
sugar 1
teaspoon pure vanilla extract pinch
of Kosher or sea salt
For the Cheesecake: 2 8oz bricks
of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup white granulated
sugar 1/4
teaspoon coarse kosher salt 1/2
teaspoon vanilla extract 2 large eggs
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda pinch
of salt 125g granulated
sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g
full - fat yogurt * finely grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained 1/4 cup (50g) granulated
sugar Preheat your oven to 180 °C / 350 °F.
14 ounces (397 grams)
full fat coconut milk 3/4 cup (150 grams) light brown
sugar, packed (or a mixture
of half light brown / half dark brown
sugar) 1
teaspoon vanilla extract
cake 10 large egg whites, at room temperature 1 cup cake flour 1 1/4 cups caster
sugar (I blend granulated
sugar in my food processor to get this amount) 1/4
teaspoon salt 1
teaspoon cream
of tartar 1
teaspoon vanilla extract 2 cans cold (refrigerated overnight)
full - fat coconut milk
Chock -
full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown
sugar 6 tablespoons (72g) granulated
sugar 1 large egg 1
teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle
of the oven and preheat to 180 °C / 350 °F.
2
teaspoons coconut oil 1/8
teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular
full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated
sugar or cane
sugar pinch
of salt 1/4
teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1
teaspoon baking powder 1/2
teaspoon soda 1/4
teaspoon salt 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1 cup
full fat coconut milk 1/2 cup coconut
sugar 1
teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
zest
of 1 Meyer lemon 1/4 cup granulated
sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/4
teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick)
full - fat brick - style cream cheese, very cold, cut into pieces 3/4 cup heavy cream + more for brushing, very cold
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2 cup canned
full - fat coconut milk (well mixed) 1
teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2 cup canned
full - fat coconut milk (well mixed) 1
teaspoon pure vanilla extract 2
teaspoons ground cinnamon, divided 1 tablespoon powdered
sugar
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 1/2 cup canned
full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend
of choice 1
teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
Pink Grapefruit Cake From Foodbeam.com 1/2 cup 2 % or
full - fat yogurt (I use Fage) 1 1/2 cups all - purpose flour 1 1/2
teaspoon baking powder pinch
of salt 1 1/8 cup
sugar 3/8 cup vegetable oil (1/4 cup + 2 Tablespoons) 3 eggs Zest and juice
of 1 ripe Pink Grapefruit
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1
teaspoon sweet paprika - 1/2
teaspoon ground ginger - 1
teaspoon sugar or honey - 1 tablespoon
of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can
full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for topping
2
teaspoons of vanilla bean extract 1 table spoon
of cinnamon 2 medium size apples skinned & chopped ~ 750 ml
of rice milk (non added
sugar brand, 4 %
sugar for 100 ml) 2 table spoons (
full)
of coconut oil
2) Sift the flour and add it to the butter and
sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a
teaspoon, scoop up 1
teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls
of batter on a greased baking tray, leaving about 3 cm
of space between each ball until the tray is
full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges
of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool
9 ounces
full fat cream cheese 2 ounces unsalted butter 3 ounces whole milk 2 ounces cake flour 1 ounce corn starch 1/4
teaspoon salt 6 egg yolks Zest & juice
of half a lemon Zest
of half an orange 6 egg whites 1/4
teaspoon cream
of tartar 5 ounces granulated white
sugar
can
full - fat coconut milk 2
teaspoons agar agar flakes 3/4 cup coconut
sugar 1
teaspoon vanilla extract 1 1/2 ounces unsweetened baking chocolate, roughly chopped pinch
of salt
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1 tablespoon lime juice Pinch
of sea salt 2
teaspoons matcha 1
teaspoon ground ginger 1 1/2 cups whole milk or light coconut milk 1 1/2 cups heavy cream or
full - fat coconut milk 1/4 cup honey 1/4 cup plus 2 tablespoons raw
sugar or coconut
sugar 2
teaspoons vanilla extract INSTRUCTIONS... Continue reading →
Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2
teaspoons Vanilla Extract 3 cups Coconut
sugar, powdered 1/4 cup Flour
of choice 3 - 6 Tablespoons
Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butter is)
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2
teaspoons baking powder * 1/2
teaspoon fine sea salt * 1/3 cup raw, organic cane
sugar plus another 1 - 2
teaspoons for sprinkling on top
of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened
full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2
teaspoons of baking soda Scant 1/4 cup
of brown
sugar 1/4 cup
of maple syrup (I used a bit less than a
full 1/4 c) 1/2
teaspoon ground cinnamon 1/2
teaspoon of salt 1
teaspoon of vanilla extract 1/4 cup
of melted coconut oil (I used Nutiva) 1 cup
of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup
of almond meal (see notes) 1/2 cup
of rolled oats Walnuts, chopped 1/4 cup
of dark vegan chocolate chips
♥ 1 cup warm water ♥ 2 tablespoons ground flax seeds ♥ 2 cups self - raising flour ♥ 1
teaspoon salt ♥ 1
teaspoon baking soda ♥ 1/2
teaspoon cinnamon ♥ 1/2 cup
full fat coconut milk ♥ juice
of half a lemon ♥ 1/2 cup melted coconut oil ♥ 2/3 cup granulated
sugar ♥ 3 large ripe bananas, mashed ♥ 1 cup fresh blueberries
2 cans
full fat coconut milk 2 tablespoons arrowroot powder or 1/2
teaspoon xanthan gum 1/2 cup coconut
sugar pinch
of salt 4 tablespoons black sesame paste
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons
of confectioners»
sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated coconut
sugar (maple syrup works as well if you prefer) 1/4
teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon
of vanilla extract) 14oz can
of full fat coconut milk 2 tablespoons
of agar flakes for the strawberry coconut crunch: 3/4 cup
of frozen strawberries 1
teaspoon of vanilla 1/4
teaspoon of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup 1 cup
of thick coconut flakes 1/2 cup
of rolled oats garnish: several mint leaves (chopped or whole)
1 cup (250 ml)
full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4
teaspoons fine sea salt 1/4
teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane
sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2
teaspoon ground pink peppercorns
4 ounces
full - fat brick - style cream cheese, softened to room temperature 1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioners
sugar pinch
of Kosher or sea salt 1
teaspoon pure vanilla extract
The researchers discovered that nearly half
of the beverages contained a
full day's recommended maximum amount
of sugar for a child, which in the U.K. (where the study took place) is 19 grams or almost five
teaspoons.
Why couldn't you add a couple
teaspoons full of sugar instead
of the eau de vie.
Oreos are made with highly processed ingredients, and chock
full of sugar — three cookies contain 14 grams
of sugar, or 2.95
teaspoons.
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons
of confectioners»
sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
Avoid the fruit - flavored and sweetened varieties
of yogurt and kefir that are usually
full of sugar — sometimes with a half - dozen
teaspoons or more.
Start by putting a
teaspoon of olive oil, a
teaspoon of honey, and a spoon
full of sugar in a small bowl.
2 To serve, add 1
teaspoon of sugar to each teacup and fill two - thirds
full with tea.