I know what I did last sugarless summer

suikervrij taartenassortiment

Back to school. La rentrée. Waiting for an Indian summer yet to come, and chatting with friend A. who states she’s ‘ready for autumn, hot tea and cardigans’, I already get a bit nostalgic about the summer of 2017.

In June I couldn’t imagine how to endure a sugarless summer, without ice cream, frozen yoghurt or summer fruit desserts.

I managed. And although August could be chilly and rainy now and then, I refrained myself from sitting on the couch and eating candy.

It was a joyful sugarless summer,  with a little help from my friends:

Meloen en choco-aardbei

At the office: melon & strawberry goodbye treat from intern M.

De taartentoonbank van vriendin F

At a kids’ party: friend F. made a complete sugarless birthday cake counter (it took her a week for preparation: finding recipes, being exotic ingredients like sukrin, and pre-test baking.

suikervrije friandises bij vriendin A

At a birthday lunch: friend A. bought this very nice sugarfree friandises at an organic super market in The Hague (they’re made by Holy Nut).

summer cake Over 't IJ festival

At Over ‘t IJ Festival de Taartenkamer presented their heavenly fluffy lemon merengue cake and rhubarb lemon cream pie in an almost irresistible way. I took a picture as a gesture of appreciation of this craftmanship, Man P. did the stand-in tasting.

When the no-sugar-going gets tough, the tough take a picture.

Sugarless Eton Mess

Eton mess is probably one of the most heavenly desserts on earth. This is wat Jamie Oliver says about it on his recipe page in his signature Jamie-way: “Eton mess is such a classic old-school dessert – whack this in the middle of the table and everyone will go crazy! ”

Eton mess: fruit, meringue and cream
Eton mess: fruit, meringue and cream

Friends L. and F. threw a dinner party and they were delighted to announce that Eton mess would be on the menu. Another ‘temptation milestone’ in my 90-day-challenge and P. was already looking forward to his double dessert.

But L. was so kind to alert the chef, who created à l’improviste the perfect alternative with Greek yoghurt, mixed forest fruits and chopped nuts.

So who needs sugar anyway when you’re in good company?

P.S. Theoretically you could prepare sugarless Eton mess, albeit that you almost need a degree in physics to beat a stiff foam out off egg whites without using sugar (alchemists use vinegar and corn starch to foam up and add stability).