Sugar-free apple marshmallow

I'm about mine again

I came to show you what kind of marshmallow on applesauce without sugar and substitutes make forum women with Lose weight. RU
To Lose Weight. py agar is not soaked

Recipe in Temka about healthy eating



I would like to draw your attention: for digestive processes it is better not to eat more than 4 grams of agar-agar per day

[Alexandra]

I also made marshmallows today, but only Alexandra, sugarless. It almost worked out. Why almost? Yes, everything seemed to be whipped into a lush (but not hard) mass, put it in a pastry bag, and it squeezed out without a shape, almost flowed out, so I put it on a spoon with a spoon and left it to dry. But now I see that the marshmallows seem to have settled, a little, but settled. I try, they are jelly-like, but they taste like wet. What mistake did you make?

I don’t know ... I didn’t do it without sugar .... Maybe Alexandra will tell you?

I really didn't.
What are the options?

The acid weakens the action of the agar - maybe there was a lot of lemon juice? need a few drops
Agar should be a coffee spoon, 1 g, no less - maybe they missed it?
It is imperative to boil the agar for about 1 minute - maybe you haven't cooked enough?
Applesauce should be thick, boiled - could it be watery or too much apples?
Proteins should be very well beaten, not to a soft mass, but to stable peaks - maybe not enough?

The consistency should be elastic, slightly rubbery.
I read that you can put such a marshmallow in a heated oven, turn it off and put it on with the lid ajar until the morning - dry it

NatalyaN, if you have agar from a food center, then it is weaker than, for example, Tortyzhka. Probably weaker than in the marshmallow recipe, I was still surprised how this is enough for 1 g .. it's all IMHO

Sofim So 1 gram of agar according to Alexandra's recipe goes for 1 apple and 1 protein. This small amount of puree and agar should be sufficient. I made this marshmallow (Alexandra wrote in the subject line where the recipe is laid out) I also failed. But I think that I took less than 1 g of agar, because I was afraid that again the "glass" would be like my marmalade. And she just missed the moment about drying in the room. I put it in the refrigerator, and there is more humidity. The idea with the oven seems to me to be an experiment.

So 1 gram of agar according to Alexandra's recipe goes for 1 apple and 1 protein. This small amount of puree and agar should be sufficient.

The recipe does not indicate 1 gram of which agar. Agar 600 and Agar 900 will make a big difference in gelling. According to my observations, our Kiev agar from the food center is weaker than that of Tortyzhka, probably weaker than the one in Alexandra's recipe. Therefore, more agar is required. At least I came up with such a formula for myself

Agar from members of the forum from the weight loss forum in powder, not in flakes. Mostly Chilean, which we sell in Moscow in Indian spices. The main thing is that it is not in flakes - it gells worse.

Agar is a calorie-free natural fiber and helps to reduce appetite, the maximum effect when added to hot drinks. In this case, it jellies at body temperature and swells already in the stomach. But even when cold, it gives you satiety.

It is highly recommended to consume no more than 4 grams of agar per day - there may be problems from the gastrointestinal tract

[Alexanderchka]

Applesauce should be thick, boiled - could it be watery or too much apples?
Proteins should be very well beaten, not to a soft mass, but to stable peaks - maybe not enough?

Alexanderchka , I am in marshmallow "first grade, second quarter", the only experience and that unsuccessful. But I want to note.that the technology for the manufacture of marshmallows directly states that proteins, sugar and applesauce are knocked down at the same time and together In my opinion, separately knocked down proteins will give a stronger foam (but without sugar, it is not very stable), but kneading them, already knocked down, with a spoon and mashed potatoes will not give the same result as beating them together. The first time I saw the substance "puree-sugar-protein", it differs in appearance and consistency from the usual creams and semi-finished products. I can't tell which one .... I don't know if this can be achieved by stirring mashed potatoes and knocked down proteins with a spoon.
Whatever the thick mashed potatoes, the proteins in its presence begin to fall off sharply (the moisture content of the mashed potatoes is still present!), And there is NO fixer for sugar. What opportunities do I see? Probably, you need to heat the Apple puree with soaked agar to a boil (maybe in the microwave) and brew the heavily beaten proteins with this. What do we get? Agar has boiled over and will gel well. Applesauce binds excess moisture to agar. The knocked down protein will brew and will not fall off But this is theory. I won't practice - no one will eat without sugar.
About 1 g of agar for 1 protein and 1 apple - I doubt it! Even strong agar is unlikely to take. If only the apple still contains pectin in bulk. But we don't know that ...

[Alexandra]

About marshmallows Alexandra - began to dry out, the smaller one, so generally dried up, but decreased in volume - this is unambiguous.

[Alexanderchka]

Alexanderchka , I am in marshmallow "first grade, second quarter", the only experience and that unsuccessful. But I want to note. that the technology for the manufacture of marshmallows directly states that proteins, sugar and applesauce are knocked down at the same time and together In my opinion, separately knocked down proteins will give a stronger foam (but without sugar, it is not very stable), but kneading them, already knocked down, with a spoon and mashed potatoes will not give the same result as beating them together. The first time I saw the substance "puree-sugar-protein", it differs in appearance and consistency from the usual creams and semi-finished products. I can't tell which one .... I don't know if this can be achieved by stirring mashed potatoes and knocked down proteins with a spoon.
Whatever the thick mashed potatoes, the proteins in its presence begin to fall off sharply (the moisture content of the mashed potatoes is still present!), And there is NO fixer for sugar. What opportunities do I see? Probably, you need to heat the Apple puree with soaked agar to a boil (maybe in the microwave) and brew the heavily beaten proteins with this. What do we get? Agar has boiled over and will gel well. Applesauce binds excess moisture to agar. The knocked down protein will brew and will not fall off. But this is theory. I won't practice - no one will eat without sugar.
About 1 g of agar for 1 protein and 1 apple - I doubt it! Even strong agar is unlikely to take. If only the apple still contains pectin in bulk. But we don't know that ...

Cake, there they made marshmallows exactly like that: they brewed it in mashed potatoes, boiled it with agar in the microwave. And then a spoonful of hot puree with agar was added to the proteins.
Pectin, it seems to me, you can put a little - in apples it is enough only in the Antonovka variety

[More about sugar-free marshmallows from the site Lose weight. RUI quote.]

More about sugar-free marshmallows from the site Lose weight. RU

I quote.

"Passion for Marshmallow
Glasha Thu Mar 19, 2009 10:54 pm

Here is my version of apple and strawberry marshmallow (I did it last night)

1) one medium apple (I took a green one) peeled, cut into 4 parts, removed the seeds, grated on a fine grater
2) added 3 strawberries there (I had frozen ones)
3) put the applesauce with berries in the microwave for 3 minutes
4) beat 1 protein to the peaks and "salt" 2 g of agar
5) hot mashed potatoes were mixed into the protein-agar mixture (at the same time, the agar was mixed)

4) preheated the oven to 180 C.
She put baking paper on a baking sheet and sprinkled it with oil from a can (so that nothing would stick)

5) laid out "marshmallows" with a spoon and baked for 10 minutes.
I left the marshmallows in the oven to dry (I managed it all night, since I went to bed).In the morning it turned out a wonderful marshmallow with a thin crust, but inside like a soufflé. "

[Alexandra]

Alexandra, and 2d. agar, how much is it? Maybe it was already discussed, but I did not notice, then I apologize. But it seems to me that doctors will put me on a very strict diet, and then I will have to join your topic about healthy eating. And there is at least everything without sugar. I would not want to stay without dessert at all.

Hairpin , I'm not in the first. I'll think of something. I already have a Philadelphia cheesecake 5%, on fructose. I hope that at least fructose will not be banned, otherwise I will be in complete despair. I think half a year is guaranteed for me.

Apple Pastila from Lola

- Put 2 tsp in a glass. agar-agar and fill it with water. We leave for 1 hour.

My friends, how much water is needed in this recipe? I have not found it anywhere. By eye, so that the agar was where to get wet, or what?

[Alexandra]

Alexandra, and 2d. agar, how much is it? Maybe it was already discussed, but I did not notice, then I apologize. But it seems to me that doctors will put me on a very strict diet, and then I will have to join your topic about healthy eating. And there is at least everything without sugar. I would not want to stay without dessert at all.

foxtrader

2 g of agar is exactly a measured teaspoon.

Alas, Elena Stoyanova, following Western nutritionists, has already rejected fructose as a dietary product.
Categorically.
I will not go into it, there is in my Temko about it.
But nothing, I already piled a bunch of recipes there, in which the sweetness is due to applesauce. Cupcakes, scones, muffins - everything works out great, with dried fruits and nuts for delight
So you can make marshmallows without sugar at all, on one applesauce. As they used to make jam from apples, from quince. from plums without anything pretty sweet. Pastila is also possible, I think.

And the roses? You can also roses, even sweet-marshmallow for yourself, even sweet for the family. Although my family quickly dies all my dietary goodies. And colleagues too.

[Alexandra]

Alexandra, Thank you!
I wanted to replace sugar with fructose not for weight loss. The gastroenterologist allowed me to do it, but of course not much. Now I don't know if they will. All the same, there are recipes where you can't do without sugar / fructose. And if without him my darling, it's even better I feel, I'll have to come to you on the topic. I'll love to eat marshmallows once

[foxtrader]

foxtrader

But nothing, I already piled a bunch of recipes there, in which the sweetness is due to applesauce.

But I wonder, what gives sweetness to applesauce itself?

the same natural fructose that is balanced with pectin - soluble fiber. She specifically asked Stoyanova whether to consider fructose in an apple unacceptable. The answer was - in the presence of fiber is acceptable.
Agar is also a calorie-free natural fiber. so marshmallows without added sugar can be considered a dietary product
And all my muffins, scones and breads are made from coarse flour with a lot of bran, with the addition of flax, coarse rolled oats. They perfectly balance the small amount of puree and dried fruit. In any case, this food lowers blood sugar no worse than medicine (subject to the principles of nutrition in general)