Everyone knows that Christmas is all about eating and drinking too much and then spending the whole of January on a diet. My husband has been diabetic for seven years now and so over the years I have researched recipes that are sugar-free. Using other methods like honey and sweeteners doesn’t seem to taste any different and it also helps with my calorie count as well. This month I share some Christmas recipes including my special sugar–free mince meat which I perfected last year and made mincemeat pies for all the family.

Buen Appitito and Feliz Navidad

Sugar-Free Spiced Mincemeat
225g cooked apple
225g currants
225g sultanas
225g raisins
115g dried figs
1 grated carrot
100ml apple juice
rind and juice of 1 lemon
rind and juice of 1 orange
200ml brandy
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground mixed spices
125g shelled walnuts chopped
125g almonds
125g mixed peel (optional)
Place all the ingredients except the nuts into a large bowl and soak for a minimum 12 hours or over night. Place mixture into a saucepan and bring to the boil. Put all to cool and then stir in the nuts if using. Use in cooking or spoon into containers or jars. Mixture will keep in the refrigerator for up to three weeks but does not freeze well.

Sugar-free Christmas Puddings
115g wholemeal flour
1 tsp baking powder
50g breadcrumbs
50g margarine
3 eggs
550g sugar-free mince meat
Mix all the ingredients together in a bowl and beat well until evenly mixed. Lightly grease pudding bowl to be used. Cover bowl with foil. Steam for 2 hours. Alternatively, if you don’t have a steamer, then place in large saucepan with water up to halfway of the bowl. Steam for 2 hours, checking the water level occasionally and topping up when necessary.

Coconut bars
40g desiccated coconut
50g raisins
20g unsalted peanuts or cashew nuts
15g fresh pineapple
Heat oven to 200 deg C. Put coconut and nuts on a non–stick baking tray and toast in oven for 10 minutes or until golden brown. Place all ingredients in a grinder or food processor and grind until the mixture holds together. Roll out and cut into bars. Leave over night to dry out.

Sugar-Free Custard
300ml milk (semi or skimmed)
1 egg yolk
2 tsp cornflour
Few drops of vanilla essence
3 tbsp of sweetener
Place most of the milk in saucepan and bring to the boil. In a bowl combined the rest of the milk with the egg yolk and cornflour and blend together. Pour hot milk over egg mixture and stir well. Return custard to saucepan and reheat gently until thickens. Remove from heat and add vanilla essence and sweetener. Can be used hot or allow to cool for a trifle. For Banana custard just add Bananas for a healthy dessert.

Chestnut Fool
225g unsweetened chestnut puree
150g low-fat plain yogurt
25g fructose
25g sugar-free chocolate chopped
In a bowl, beat together the chestnut puree, fructose and yoghurt until smooth. Transfer to four small serving dishes and sprinkle with chocolate. Serve straight away or chill.