Sugar-Free Aletria
Indulge in the creamy and aromatic delight of **Sugar-Free Aletria**, a healthy twist on the traditional Portuguese dessert. Made with **thin vermicelli noodles** simmered in a fragrant blend of **unsweetened almond milk**, **lemon peel**, and **cinnamon stick**, this recipe substitutes refined sugar with natural sweeteners like **erythritol** or **monk fruit** for a guilt-free treat. The smooth richness of **egg yolks** and a touch of **vanilla extract** create a luscious texture that’s perfectly balanced by the warmth of a dusting of **ground cinnamon**. Ready in just 35 minutes, this low-carb, diabetic-friendly dessert is ideal for any occasion. Serve it warm or chilled for a wholesome and comforting experience that combines tradition with wellness. Perfect for those seeking sugar-free desserts or low-sugar holiday recipes!
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Recipe Information
Ingredients
- 200 g thin vermicelli noodles (or angel hair pasta)
- 750 ml unsweetened almond milk
- 250 ml water
- 1 lemon peel
- 1 cinnamon stick
- 4 tbsp erythritol or monk fruit sweetener
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (for garnish)
Instructions
Bring the 750 ml of unsweetened almond milk and 250 ml of water to a boil in a large saucepan over medium heat.
Once boiling, add the lemon peel, cinnamon stick, and erythritol or monk fruit sweetener. Stir well to dissolve the sweetener completely.
Reduce the heat to low and add the thin vermicelli noodles, stirring occasionally to prevent sticking, until they are soft and have absorbed most of the liquid, about 10-12 minutes.
In a small bowl, whisk the egg yolks with vanilla extract until smooth.
Remove the saucepan from heat. Carefully take out the cinnamon stick and lemon peel, and discard.
Slowly add a few spoonfuls of the hot noodle mixture to the egg yolks, stirring constantly to temper the egg yolks.
Gradually stir the tempered yolks back into the saucepan, mixing thoroughly until the mixture is smooth and well combined.
Return the saucepan to low heat and cook for an additional 3-5 minutes, stirring continuously, until the aletria thickens slightly but without allowing it to boil.
Pour the aletria into a serving dish or individual bowls, and let it cool to room temperature.
Sprinkle a thin layer of ground cinnamon on top as a garnish before serving.
Refrigerate any leftovers. This sugar-free aletria can be enjoyed cold for up to 3 days.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 4.5 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 1503 mg | 116% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
