I’m always on the hunt for alternative options to sugar and couldn’t be more pleased with Fiordifrutta Organic Fruit Spreads.
Some of the benefits of using Fiordifrutta fruit spreads besides, it has amazing flavor, is that the fruit used comes from organic farms. Each jar is made from over three pounds of fruit using a low-temperature cooking process. The spread contains no added sugar and uses organic wild apple juice instead. It is also non-GMO, Kosher certified, and gluten free.
What I like about the spread is that it is not overly sweet and you can actually see the pieces of fresh fruit.
It comes in a wide variety of flavors to choose from such as Strawberry, Peach, Wild Berries and Lemon just to name a few, but my personal favorite is lemon since Rigoni di Asiago (company that makes Fiordifrutta) uses Mediterranean lemons which are the perfect combination of sweet and tart.
The uses for Fiordifrutta are limitless, since it is low in sugar. This makes it perfect for kids of all ages.
Below are some of my favorite uses.
Perfectly complements yogurt, oat meal, a bagel with vegan cream cheese, toast, as a topping on pancakes or waffles, or incorporated into scone batter to replace the sugar and fruit. For example the scone recipe I had called for a lot of sugar in addition to fresh blueberries. I used the spread to replace both and they came out really tasty.
Add it to your favorite oil and vinegar for a fruity salad dressing or make a fruit roll using a tortilla with cream cheese. If you are in the mood to be a bit daring add it to a vegan grill cheese or in a grilled peanut butter and jelly sandwich.
Who doesn’t love dessert, especially when it’s a nice slice of vegan cheesecake. One of the best ways to elevate the flavor of a cheesecake is to it top with this spread. It is also yummy on top of ice cream and blended with whipped cream or to use as the fruit element in a layered cake.
Below is a recipe that pairs perfectly with Fiordifrutta.
Prep Time: 15 minutes
• 1 tbsp of flaxseeds
• 3 tbsp of water
• 1 tbsp of extra virgin olive oil
• 2 tbsp of cane sugar
• 1 tbsp Dolcedì
• 10 tbsp of flour
• ½ cup of plant milk
• ½ tsp of baking powder
1. Soak the flaxseeds for about 10 minutes.
2. Put the seeds in a blender together with the olive oil and a few tbsp of vegetable milk.
3. Mix until a soft and smooth cream is formed.
4. Add the flour, the baking powder, the sugar, 1 tbsp of Dolcedì and the remaining milk.
5. Whisk quickly to mix all ingredients together.
6. Set a medium frying pan or crêpe pan over a medium heat.
7. When hot, cook the pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
8. Serve hot with fresh fruit, Dolcedì or Fiordifrutta
Courtesy Image and Recipe: Rigoni di Asiago®
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