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Just Like Sugar jar.

Click Here To Purchase:     Price: $6.99

Holiday Cook With Just Like Sugar

Whole Berry Cranberry Sauce

Two bags fresh cranberries 24 oz (680g)
One canister Just Like Sugar® 5.82 oz (165 g)
Two cups of water

Mix Just Like Sugar® and water in a large saucepan.
Stir to dissolve Just Like Sugar® and bring to a boil.
Add washed and drained cranberries.
Return to a boil then reduce heat.
Boil gently 10 minutes stirring occasionally.
Remove from heat.
Let cool completely at room temperature then refrigerate.
Makes approximately 41/2 cups.

Jellied Cranberry Sauce

Cook cranberries using the above directions.
Before allowing mixture to cool, place a wire mesh strainer over mixing bowl.
Pour the mixture through the strainer.
Mash cranberries with the back of a large spoon.
Constantly scrape outside of strainer until there no pulp is left.
Mix cranberry mixture in bowl then transfer into serving dish.
Cover and let cool completely at room temperature.
When cooled, refrigerate until time to serve.
Makes approximately 2 cups.

Sweet Potato Biscuits

2 1/2 cups sifted wholemeal or chickpea flour
2 tablespoons Just Like Sugar®
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup olive oil
3/4 cup + 2 tablespoons cultured non-fat buttermilk
3/4 cup mashed cooked sweet potato

Preheat oven to 425°F
Lightly spray baking tray with cooking spray or line with baking paper.
In a large bowl combine flour, Just Like Sugar®, baking powder, nutmeg and salt.
In a large measuring cup combine oil, buttermilk, and mashed sweet potato.
Add to dry ingredients and mix until just combined (dough will be very dry).
Transfer dough to a floured work surface.
Knead a few times.
Pat to 1 inch thick rectangle approximately 8 x 5 inches.
Dip a sharp knife in flour and cut dough into thirds lengthwise.
Cut each long strip into 6 equal pieces, making 18 squares.
Transfer biscuits to prepared baking tray.
Bake 12 to 13 minutes or until tops are golden and firm to the touch.
Serve warm
Makes 18 biscuits
Recipe courtesy of http://www.justlikesugar.com.au 

Strawberry Ricotta Muffins

2 ½ cups self-rising flour
1 ½ tsp ground cinnamon
¾ cup Just Like Sugar®
½ cup powdered milk
2 eggs
2 tablespoons unsalted butter, melted
1 cup whole milk
1 cup full-fat ricotta cheese
8 ounces fresh strawberries, washed, hulled and quartered

Preheat oven to 350°F.
Oil a 12-cup muffin tin with cooking spray or olive oil.
Sift flour and cinnamon.
Add Just Like Sugar® and powdered milk and stir to combine.
Beat eggs, butter and milk in bowl.
Add liquid ingredients and stir until just combined.
Set aside 12 strawberry slices.
Stir ¾ cup ricotta and remaining strawberries into batter.
Spoon mixture into muffin tin.
Top each muffin with remaining strawberries and remaining ricotta.
Bake in preheated oven 20-25 minutes or until golden.
Makes 12 muffins
Recipe courtesy of http://www.justlikesugar.com.au

Non Alcoholic Diabetic
Friendly Eggnog

1 cup Just Like Sugar®
1/3 cup all-purpose flour
2 quarts whole milk.
4 egg yolks.
4 egg whites.
4 teaspoons Just Like Sugar® 2 teaspoons vanilla extract.
1 pinch ground nutmeg.
*1 cup Just Like Sugar® whipped cream, garnish.


In a large saucepan, stir together Just Like Sugar® and flour.
Gradually stir in the milk.
Bring to a boil over medium heat.
In a small bowl, whisk egg yolks until smooth.
Ladle a small amount of the hot milk into the yolks and quickly whisk in.
Pour the tempered yolk mixture back into the hot milk.
Cook, stirring constantly, until mixture comes to a boil.
Remove from heat and allow mixture to cool.
In a medium glass or metal bowl, beat egg whites until foamy.
Gradually add 4 teaspoons of Just Like Sugar®, continuing to beat until stiff peaks form.
Fold whites into eggnog and refrigerate until chilled.
Serve garnished with a dollop of Just Like Sugar® whipped cream and a dash of nutmeg.

Just Like Sugar® Whipped Cream

Ingredients: 1 cup heavy cream.
1 teaspoon vanilla extract.
1 tablespoon Just Like Sugar®

In a large bowl, whip cream until stiff peaks are just about to form.
Beat in vanilla and Just Like Sugar® until peaks form.
Make sure not to over-beat, cream will then become lumpy and “butter like.”

***The Ultimate Glaze***

One cup of Just Like Sugar®
Note: Water can be replaced with any liquid flavor of your choice depending on what you are preparing (such as: Teriyaki, Honey, Pineapple juice etc.) *When using Honey, heat Honey so it becomes very liquid.


One cup of Just Like Sugar®
Add 1 tablespoon of water or the liquid flavor of your choice.
Mix well in glass bowl adding small amounts of the liquid until the desired thickness, thick and creamy is reached.
If what you are preparing is not cooked with heat or what you are preparing has been pre cooked and is cool, brush or dip what is to be glazed with mixture.
Allow to harden to a wonderful clear shine and texture that tastes “out of this world.”
If what you are preparing has not been cooked such as, Ham, Salmon, Chicken etc, generously brush or dip what is too cooked with glazed mixture.
Marinate in refrigerator for 30 minutes.
Prepare your dish as directed.


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