Sweetness Is Starting To Sprout!

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.***

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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.

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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