Berry, Berry Delicious Cheesecake Parfait
Sucrose is a naturally occurring sugar found in many fruits and juices. Sucrose is the same thing as table or granulated sugar, which is used in most baked goods like muffins, cakes, pastries and pies. Sucrose is also found in candy and is hidden in many processed foods commonly eaten in the United States. Even some “healthy” food choices may be full of sugar, such as cereals and yogurt. Someone with a sucrose intolerance may have gastrointestinal problems, such as diarrhea, gas, bloating, distention and abdominal pain after they eat sugar-laden foods.
Once this connection between sucrose (sugar) intake and GI symptoms is made or when someone is diagnosed with a sucrose intolerance, they begin to realize that “sugar” is everywhere. It can be hard to completely cut sucrose (sugar) out of their diet. The diet can become so restrictive that they feel deprived, especially when it comes to special treats, a sweet dessert, a holiday splurge or their own birthday celebration!
Fortunately, there is good news – very sweet and delicious treats can be made without one granule of sucrose (table sugar). Whereas sucrose is made of glucose and fructose and may be hard to digest for someone with a sucrose intolerance, dextrose is all glucose and is actually the body’s preferred source of energy, especially by the brain.
Dextrose can be found in some grocery and/or health food stores. It may be purchased from bakeries or breweries, and it can be found online. Once you have dextrose on hand, let the substituting, experimenting and baking begin!
Here is an easy, no-bake recipe for Berry Berry Cheesecake Parfait. The original cheesecake recipe called for cream cheese, sugar and cool whip. The sugar was replaced with dextrose, and the cool whip was replaced with whipping cream and dextrose.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 2 cups fresh or frozen berries (strawberries, blueberries, raspberries and/or blackberries)
- 1 cup of dextrose
- 1 package cream cheese
- 1 small carton whipping cream
- ½ cup pecans, chopped (optional)
- If using frozen berries, let thaw. Cut up or slice fruit and sprinkle with dextrose to taste. Set aside.
- Put the cream cheese in a mixing bowl and let soften. Add 1/3 cup dextrose and mix very well. Set aside.
- Pour the whipping cream in a separate mixing bowl, and add 1/3 cup dextrose and mix until it thickens and forms nice soft peaks. This may take 5 minutes; just keep mixing and it will eventually begin to thicken.
- Add the whipped cream mixture to the cream cheese mixture and mix well.
- Take half of the berries and mix or puree, leaving the other half of the berries to the side.
- Layer the cheese cake mixture and the pureed berries in glass dessert bowls. Top with the remaining berries.
- For an added crunch, top with chopped pecans.