New PDF release: 50 Splenda Recipes

By Marlene Koch

ISBN-10: 1461662877

ISBN-13: 9781461662877

Here are 50 of the simplest recipes from the bestselling books. With this handy pocket measurement, it is more straightforward than ever to maintain your favourite Splenda recipes at your fingertips.

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Extra resources for 50 Splenda Recipes

Sample text

Remove from oven. Cool. Set aside. In a large bowl, lightly beat together eggs, sour cream, Splenda Granular, flour, vanilla, and salt. Stir in apples and pour into the prebaked pie shell. Bake for 15 minutes. Reduce heat to 350°F and bake for 20 minutes more, covering edges of piecrust with foil as needed to prevent overbrowning. While pie is baking, combine the topping ingredients. Remove pie from oven and sprinkle on topping. Return pie to oven and bake an additional 20 minutes. Cool completely before serving.

Food will bake faster. Check cakes up to 10 minutes sooner, muffins up to 8 minutes sooner, and cookies 3-5 minutes sooner. 7. Syrups and sauces may require additional thickeners. Flour, cornstarch or a low-carb product like Thicken/Thin may be used. 8. Sugar enhances flavor, so you may need to increase amounts of spice (cinnamon, etc) or vanilla to compensate for reducing the in sugar in a recipe. 9. Wrap baked goods tightly in plastic wrap when cooled to keep them fresh. Re-heat in the microwave if desired to bring back that “fresh from the oven” taste.

Bake for 12–15 minutes until lightly browned. Transfer to a wire rack to cool slightly before serving. Serves Thirteen Per Serving Calories 115 Carbohydrate 18 grams Protein 3 grams Fat 3 grams (0 saturated) Fiber 1 gram Sodium 220 milligrams Diabetic exchange = 1 Carbohydrate, 1 Fat WW point comparison = 2 points This holiday favorite can also be made as muffins. Simply spoon batter into 12 greased muffin cups and bake at 375 degrees for 20 minutes. Pumpkin Pecan Bread � cup canola oil 1 cup pumpkin purée 1 large egg 1 large egg white � cup low-fat buttermilk 2 Tbs molasses 1 cup + 2 Tbs Splenda Granular 1¾ cup all-purpose flour 1 tsp baking powder � tsp baking soda 1½ tsp cinnamon � tsp ginger � tsp cloves ⅓ cup chopped pecans Preheat oven to 350 F.

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50 Splenda Recipes by Marlene Koch

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