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Dulcisor fara zahar

Sweeteria ne ofera indulcitorul natural fara zahar. Mai exact dulcisorul, caci despre el vorbim este un indulcitor de ultima generatie obtinut din extract de inalta puritate din fruze de Stevia Rebaudiana si eritritol(obtinut din porumb).

Datorita acestui proces inovator de productie, cele doua ingrediente vegetale fuzioneaza intr-un singur cristal cu gust omogen, oferind consumatorului experienta unui inlocuitor perfect al zaharului sau al indulcitorilor artificiali.

Nu am rezistat prea mult si am vrut sa ma conving de gustul dulce al acestui zahar, asa ca am pregatit cateva prajituri in care am folosit aceleasi cantitati de zahar din frunze de Stevie ca si la zaharul obisnuit.

Nu mare mi-a fost mirarea cand am vazut ca acesta se comporta exact ca zaharul normal, de exemplu in reteta de mai jos este nevoie ca albusul sa devina o bezea, iar zaharul si-a facut treaba. Asadar nu vad prea mari diferente, doar ca dulcisorul este clar o varianta mai sanatoasa.

Pe site-ul lor gasiti dulcisor pulbere dar si acelasi zahar sub forma cubica si in piramide micute dozate cat pentru un ceai sau cafea.

Iata de ce ingrediente ai nevoie pentru a pregati prajitura cu visine sau caise.

4 oua

100g zahar

4 linguri cu varf faina

2 linguri ulei

1 plic praf de copt

Un praf sare

300 g visine sau alte fructe

Visinele sau caisele se spala, se curata de samburi si se lasa la scurs intr-o strecuratoare.

Separam ouale, albusurile se bat spuma tare cu un praf de sare. Apoi se adauga zaharul si se continua mixarea pana se obtine o bezea.

Galbenusurile se amesteca cu uleiul si se toarna peste bezeaua deja pregatita. Se incorporeaza usor, dupa care se adauga faina amestecata cu praful de copt si cu ajutorul unei spatule cu miscari de sus in jos incorporam toata faina in bezea, cate putin pana o terminam.

Punem toata compozitia in tava tapetata cu hartie de copt si putin unt, iar visinele sau caisele date prin faina le asezam la suprafata compozitiei.

Dam prajitura la copt la 170°-180° pentru 20-25 minute sau pana cand se rumeneste frumos deasupra.

Dupa ce s-a copt eu m-am obisnuit sa deschid foarte putin usa la cuptor si las prajitura sa se raceasca acolo, astfel ramane crescuta si pufoasa.

Dupa racire am portionat-o in bucatele mici si am pudrat-o cu ajutorul dulcisorului rasnit.

Am incercat si placinte cu acelasi zahar si rezultatul a fost exact asa cu m-am asteptat.

Voi ce produse ati incercat de la Sweeteria?

151 Comments

  1. Valeria Chertes Valeria Chertes

    Și eu folosesc acum Dulcișor.

  2. Arata nemaipomenit! Trebuie sa incerc si eu acest indulcitor!

  3. Adriana Ivan Adriana Ivan

    Am încercat ciocolata lor și mi-a plăcut foarte mult! Mai ales cea albă cu zmeură.

  4. Arată foarte bine prăjitura 😁
    Și eu foloseam îndulcitor de ștevie pt. cafea. Problema e că mie mi se pare că îi cam schimba gustul. Nu seamănă foarte mult cu zaharul.

  5. madalinapinteablog madalinapinteablog

    N-am încercat niciun produs de la ei deocamdată, însă ținând cont că am rennțat la zahăr de ceva timp, aș putea să văd despre ce e vorba.

  6. Camelia Si Alexandru Camelia Si Alexandru

    Vai cat de binr arata, chiar super rețeta. 😊 😊

  7. Super tare, trebuie testat!! Mai ales că este mai sănătos

  8. Ce gustos arata! Si daca e mai sanatos cu atat mai bine!
    Nu stiam ca cei de la Sweeteria au aceste produse noi, mersi de informatie!

  9. Yummy tummy, nu am. Mai mâncat o prajitura cu fructe de ceva timp!

  10. Arata delicios. Ador prajiturile cu visine. <3 Eu am incercat dulciurile celor de la Sweeteria si tare bune mai sunt.

  11. UniquebyMM M UniquebyMM M

    Arata bine și apetisant. Și eu fac, îmi place tare mult dulcele acesta. Am folosit și zaharul de la Sweeteria m

  12. Secretele Simonei Secretele Simonei

    Ti-a iesit asa fain prajitura. E una dintre preferatele mele pe timp de vara. 😍😍😍 Indulcitorul cu stevie e super. L-am mai folosit si eu

  13. Imi plac tare mult bunatatile de la Sweeteria si sunt o alternativa buna pentru a fenta zaharul

  14. Oana Maria Trica Oana Maria Trica

    Multumim pentru reteta

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