Budget101 Discussion List Archives Budget101 Discussion List Sweetness Is Starting To Sprout!

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    • #257317

      Chocolate Velvet Mousse

      Prep Time: 25 Minutes

      Serves: 6

      Ingredients:

      3 ounces unsweetened chocolate

      1 cup low fat milk

      1/4 cup egg substitute

      1/2 cup SPLENDA No Calorie Sweetener, Granulated

      1 teaspoon cornstarch

      2 tablespoons Grand Marnier (or Curacao, Triple Sec, or brandy)*

      1/2 cup heavy cream

      3 cups sliced strawberries

      Directions:

      Place chocolate and milk in a medium saucepan. Heat over medium heat

      until chocolate melts. Set aside.

      Stir together egg substitute, SPLENDA® Granulated Sweetener,

      cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate

      mixture. Stir constantly. Cook over medium heat while stirring

      constantly, until mixture begins to thicken (approx. 3-4 minutes).

      Remove from heat and pour into the bowl of a blender or food

      processor. Blend or process briefly (10-20 seconds) to make a more

      creamy texture. Pour into medium bowl and cover.

      Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip

      cream until stiff and fold into chocolate. Refrigerate overnight to

      set. Will keep refrigerated for 3 days.

      To serve, layer strawberries and mousse in 6 all- purpose wine

      glasses.

      Note:

      ****Alcohol can be replaced with 1 teaspoon orange extract.***

      .

      Lemon Raspberry Bars

      Prep Time: 10 Minutes

      Cook Time: 45 Minutes

      Serves: 16

      Ingredients:

      Crust:

      3/4 cup SPLENDA No Calorie Sweetener, Granulated

      3/4 cup all-purpose flour

      1/4 cup light butter

      1 pinch salt

      Filling:

      2 tablespoons all-purpose flour

      1 1/4 cups SPLENDA No Calorie Sweetener, Granulated

      1/2 cup egg substitute

      1/2 cup half-and-half

      1/2 cup fresh lemon juice

      1 tablespoon grated fresh lemon peel

      1/4 cup reduced sugar raspberry preserves

      Directions:

      Preheat oven to 350 degrees F. Spray an 8X8-inch baking pan

      generously with butter flavored nonstick spray. Set aside.

      To make crust: Mix together flour, SPLENDA Granulated Sweetener and

      salt in a medium mixing bowl. Cut in light butter until the mixture

      is crumbly, like a streusel topping. Do not overmix. Press dough into

      prepared 8×8-inch baking pan. Bake in preheated 350 degrees F oven 15-

      20 minutes or until lightly browned.

      To make filling: Place SPLENDA Granulated Sweetener and flour in a

      medium mixing bowl. Stir well. Add egg substitute and half-and-half.

      Stir until blended. Slowly add lemon juice while stirring constantly.

      Add lemon peel.

      Stir raspberry preserves until they loosen up. Spread evenly over

      warm crust.

      Gently pour lemon mixture over preserves. Bake in preheated oven 20-

      25 minutes or until set. Remove from oven and allow to cool before

      placing in refrigerator.

      Chill in refrigerator 2 hours before serving

      .

      Pear-Ginger Lemonade

      Prep Time: 5 Minutes

      Serves: 4

      Ingredients:

      3 cups pear nectar, chilled

      1/2 cup fresh lemon juice

      1/3 cup SPLENDA No Calorie Sweetener, Granulated

      4 teaspoons ginger juice

      Directions:

      Combine all ingredients in a pitcher, stirring until SPLENDA

      dissolves. Serve over ice.

      Note:

      Look for ginger juice in tiny bottles in the juice or spice section

      of supermarkets. If it is not available, peel and chop a 3-inch piece

      of fresh ginger, then squeeze the pieces though a garlic press and

      collect the juice.

      .

      Island-Lover’s Coconut Cream Pie

      Prep Time: 25 Minutes

      Serves: 8

      Ingredients:

      1/4 cup flaked coconut

      3/4 cup SPLENDA No Calorie Sweetener, Granulated

      1/3 cup cornstarch

      1/2 teaspoon salt

      2 1/2 cups 1% low-fat milk

      2 egg yolks

      2 tablespoons butter

      3/4 cup flaked coconut

      1 1/4 teaspoons vanilla extract

      1/4 teaspoon coconut extract

      1 (9 inch) graham cracker pie crust

      Directions:

      Preheat oven to 350 degrees F.

      Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6

      minutes or until toasted. Set aside.

      Combine SPLENDA Granulated Sweetener, cornstarch, and salt in a heavy

      saucepan, mixing well. Gradually whisk milk into mixture. Cook over

      medium heat, whisking constantly, until thickened and bubbly. Remove

      from heat.

      Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot

      milk mixture into yolks; add yolk mixture to remaining hot milk

      mixture, whisking constantly. Cook over medium heat for 1 minute or

      until mixture comes to a boil, whisking constantly. Remove from heat;

      stir in butter, 3/4 cup coconut and flavorings. Immediately pour

      filling into crust. Cover with plastic wrap, gently pressing on

      filling. Chill 3 hours or until firm. Sprinkle remaining with toasted

      coconut.

      .

      Pack Smart, Snack Sweet

      Snacks are essential for a springtime day out with the family, and

      we’ve got some ideas about how to fuel up and have fun with food on

      the go.

      Give the kids their own mini insulated lunch tote instead of carrying

      around one big cooler – less mess, less confusion and everyone gets

      their favorite treats

      Fill clean, empty water bottles with the kids’ favorite drink mix

      sweetened with splenda brand sweetener for a cost-effective and

      convenient refreshment without all the sugar

      try some of these great portable recipes from our splenda kitchen –

      they have the perfect amount of sweetness to give you the energy you

      need without weighing you down

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Budget101 Discussion List Archives Budget101 Discussion List Sweetness Is Starting To Sprout!