With the upcoming festive season, those tasty and sinful treats will be hard to resist. If you’re looking for low sugar recipes, we’ve got just the thing for you! These three Christmas recipes are made with the newly-launched Equal Gold and Equal Sugar Blend. Equal Gold is a zero calorie sweetener while Equal Sugar Blend is a baking sweetener. Grab a bag of Equal Sugar Blend ($2.90 per 400g) and get cracking in the kitchen to enjoy these lovely desserts!

Christmas Gingerbread

Ingredients 150g Flour 30g Equal Sugar Blend 0.5 g Salt 1g Baking powder ½ Egg 80g Unsalted butter 4g Ginger powder 2g Ground cinnamon Directions 1. Preheat oven to 170 °C. 2. Place the butter in a large bowl and allow it to soften at room temperature. 3. When softened, beat the butter until it is thick and creamy. 4. Add Equal Sugar Blend and salt. 5. Crack the egg into a separate bowl. Whisk the egg yolk and the egg white until pale and well combined. Pour half of this into the butter mixture. 6. Add flour, baking powder, ginger powder and ground cinnamon. Mix well. 7. Place the dough over a lightly floured surface. With a rolling pin, roll out the dough until it is about ¼ inch thick. 8. Cut out cookies with gingerbread man cutter. 9. Line a baking tray with baking paper and place the cookies on the tray, leaving a small space between each one. 10. Place the tray in the oven and bake for about 10-12 minutes or until the cookies are lightly browned.

Christmas Tree Cupcakes

Ingredients Icing: 200ml Whipping cream 20g Equal Sugar Blend Green food colouring Chocolate cupcake: 65g Dark Chocolate 50g Butter 65 ml Whipping cream 40g Cocoa powder 20g Flour Three egg yolks Two egg whites Equal Sugar Blend 10g + 30g Additional ingredients: Strawberries Directions For the Chocolate cupcakes: 1. Pre-heat the oven to 170 °C. 2. Line a muffin tin with paper cases. 3. On low heat, combine the whipping cream and butter in a small saucepan and whisk constantly until the mixture comes to a low boil. Reduce the heat and continue whisking until the mixture starts to thicken. Remove saucepan from the heat. 4. Chop the dark chocolate into small pieces and place in a heat proof bowl. Pour in the boiled whipping cream and butter. Stir the mixture until combined. Sift the cocoa powder into the bowl. 5. Add 10g of Equal Sugar Blend to the egg yolks and whip until pale. 6. Sift the flour into the cupcake batter and add the egg yolks. 7. Whip the egg whites until they are light and fluffy whilst slowly adding 30g of Equal Sugar Blend. 8. Slowly add the egg whites to the cupcake batter, mixing the batter gently. 9. Divide the batter into the paper cases. 10. Bake in oven for about 20 minutes until risen and firm to the touch. 11. Place the tin aside to cool. For the icing: 1. Add 20g of Equal Sugar Blend to whipping cream. Beat until the mixture is creamy and fluffy. 2. Add green food coloring and put it into a piping bag. 3. Place one strawberry on top of each cupcake. 4. Using the decorating bag, gently squeeze out the frosting to decorate the cupcake.

Christmas Sleigh Driver

Ingredients 240ml water 12 sachets of Equal Gold One 2-inch piece Fresh Ginger, peeled and sliced 3 Pears, chopped into bite-size pieces 1.9 Litre Apple Cider One Lemon, sliced 15g Ground Allspice 100g Fresh Cranberries 30ml Vanilla extract Directions 1. Combine water, Equal Gold, ginger and 1 pear in a large saucepan. 2. Bring to a boil over medium-high heat, stirring occasionally. 3. Using a sieve, strain out the solids and return the mixture to the pan. 4. Add the remaining pears, cider, lemon and allspice to the pan over a medium-high heat. Stir often, for around 15 minutes. 5. Add cranberries and vanilla and reduce the heat to medium-low (the liquid should be simmering, not boiling). 6. Let the liquid simmer for an additional 10 minutes. 7. Use a ladle to serve individual portions into in heat proof mugs. See also: 10 Great Places for Christmas Dining Best Heartland Cafes in Singapore

Recipes provided by Equal Written by Rachel Wong