How not to make low-carb frozen desserts

Ever try to make low-carb ice cream? Then you have already found that when you substitute artificial sweetener for sugar, what you get is a greasy ice cube. That's because sugar does a lot more than sweeten. In this case it provides the freezing-point depression that is necessary for the texture of frozen desserts.

It is possible to use other bulk carbohydrates, such as other sugars -- legally, foods made of digestible sugars other than sucrose may be called "sugar-free" sinced the others sugars are not considered a problem for diabetics -- or with partially-indigestible chemicals like sugar alcohols. Even though non-sucrose sugars don't require insulin to be metabolized, they still provide calories, something that matters to most dieters especially they are used in bulk. They may even be converted to glucose once inside the body. Indigestible carbohydrates can affect the intestinal tract in a variety of ways, and these effects can vary from person to person so your friend's experience can be quite different from yours. A very simple example is how some people can eat more prunes than others. And an average-sized prune contains only one gram of sugar alcohol (sorbitol).

Rethinking the texture of ice-cream and other frozen desserts without sugars and sugar alcohols

What is it that makes ice-cream desirable? It's the cool, icy prickle that makes them feel different from non-frozen desserts. It's a texture that depends on sugar! So how do you duplicate the texture with inherently low-carb ingredients?

We found that to get the texture, you could instead whip a foam, and freeze it into an ice-cream-like dessert. (Real ice cream, by legal definition, has to be freeze-churned.)

That's what our Frozen Dessert and Frozen Fudge Bar Mixes do -- they make stable foams. Furthermore, these foams enhance flavors and sweetness.

The creamy smoothness

What about the smooth creamy feel? It turns out that cream is not that important for the texture, only the flavor. Sugar is what gives traditional ice cream itse texture. Cream gives the richness and body.

This is why sorbet is so successful: tiny, tiny ice-crystals. You combine the frozen dessert mix with fruit, you make a marvelous sorbet! A true fruit experience. It's so good - your non-dieting friends will beg you to make it.

The amazing thing is that the tiny, tiny ice-crystals made into a foam by the frozen-dessert mix actually enhance the sweetness and intensify flavors! So you can make great-tasting, low carb, fat-free and DAIRY-free ice-cream and sorbet with just a tiny amount of fat - and it will have all of the taste that ice-cream or sorbet lover want.

If you still want cream in your frozen desserts, we have recipes for that.

Wise CHOice Frozen Dessert and Fudgge Bar Mixes make it easy

With Expert Foods Wise CHOice Frozen Dessert Mix and Frozen Fudge Bar Mix, you're also minimizing your exposure to sweetener and strange chemicals. In fact, you could make our Frozen Dessert Mix with sugar and low-carbers could still eat it. Imagine, you can have eight desserts for less sweetener than you get in one can of cola!