Cranberry Apple Relish

Serves: 20


(12 ounce) bag fresh cranberries

1 cup SPLENDA No Calorie Sweetener, Granulated

1 cup water

3 tablespoons orange juice concentrate

1 medium apple - peeled, cored and diced

1/3 cup golden raisins

Directions Place cranberries, SPLENDA Granulated Sweetener, water and

orange juice concentrate in a medium saucepan. Bring to a boil and

boil 3-4 minutes or until cranberries start to thicken and water has

reduced by about half.

Remove from pan and place in medium bowl. Cover and refrigerate 2-3

hours or overnight.

Add diced apple and half of the raisins to cranberries. Stir well.

Refrigerate until ready to serve. Just before serving, sprinkle

remaining raisins over cranberries as a garnish. Serve chilled as an

accompaniment to roast meats or poultry.

Exchanges per Serving: 1/2 Fruit


Apple Cranberry Pie

Prep Time: 30 Minutes

Cook Time: 50 Minutes

Serves: 8


(15 ounce) package refrigerated piecrusts

1/2 cup SPLENDA No Calorie Sweetener, Granulated

1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

4 large Granny Smith apples - peeled, cored and sliced

1 cup cranberries, coarsely chopped

Directions Preheat oven to 400 degrees F.

Unfold 1 piecrust; press out fold lines. Fit piecrust into a 9-inch

pie plate according to package directions.

Combine SPLENDA® Granulated Sweetener, flour, and cinnamon in a large

bowl; add apples and cranberries, tossing gently. Spoon mixture into


Unfold remaining piecrust; press out fold lines. Roll to 1/8-inch

thickness. Place over filling; fold edges under and crimp. Cut slits

in top to allow steam to escape.

Bake 40 to 50 minutes or until crust is golden. Cover edges with

aluminum foil to prevent overbrowning, if necessary. Cool on a wire

rack one hour before serving.


Sweet Potato Casserole

Prep Time: 10 Minutes

Cook Time: 2 Hours

Serves: 14


4 medium sweet potatoes

3/4 cup SPLENDA No Calorie Sweetener, Granulated

1/2 cup milk

2 teaspoons grated orange rind

1/4 cup fresh orange juice

2 teaspoons vanilla extract

4 tablespoons eggs, lightly beaten

1/2 cup all-purpose flour

3 tablespoons butter, melted

1 cup panko

1/2 cup finely chopped pecans

2 tablespoons butter, melted

3 tablespoons maple syrup

Directions Preheat oven to 375 degrees F. Lightly grease a 13- x 9-

inch baking dish.

Place sweet potatoes on a baking sheet; bake for 1 hour or until

done. Cool to touch. Peel and mash. Reduce oven to 350 degrees F.

Combine sweet potatoes and next 8 ingredients in a large bowl. Beat

at medium speed with an electric mixer until smooth. Spoon into

baking dish.

Combine panko and remaining ingredients; sprinkle crumb mixture over

top of casserole. Bake for 1 hour or until casserole is thoroughly



Panko is a Japanese-style breadcrumb that is sold in some

supermarkets and in Asian food markets. They are delicate crisp

crumbs that add a light crisp texture to foods.


Easy Pumpkin Pie

Serves: 8

3/4 cup SPLENDA No Calorie Sweetener, Granulated

2 tablespoons light molasses

1/4 teaspoon salt

2 teaspoons ground cinnamon

4 egg whites

1 (15 ounce) can pumpkin puree

1 1/4 cups nonfat evaporated milk

1 (9 inch) unbaked pie crust

2 cups fat-free frozen whipped topping, thawed

Directions Preheat oven to 350 degrees F (175 degrees C).

In a large mixing bowl, stir together SPLENDA Granulated Sweetener,

molasses, salt, and cinnamon. When these ingredients are well mixed,

stir in the egg whites followed by the pumpkin and evaporated milk.

Pour into the pie crust.

Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a

toothpick inserted into the pie comes out clean. Cool then top with

whipped topping before serving.


Kelly in IL