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 Posted: Tue Mar 06, 2007 7:51 pm
I cook with very little sugar, because of my hubby! Here are a few of his favorite!! We LOVE Splenda!!
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Posted: Tue Mar 06, 2007 7:53 pm
Banana Colada Smoothie
1 cup ice cubes
1 cup chopped fresh pineapple
1 small ripe banana, sliced
3 tablespoons SPLENDA® No Calorie Sweetener, Granular
1/2 cup reduced-fat coconut milk
1/2 teaspoon vanilla extract
Directions Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.
Tip
Look for unsweetened coconut milk in the Asian food section of your supermarket.
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Posted: Tue Mar 06, 2007 7:56 pm
Blueberry Cheesecake Bars
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1/3 cup light butter, melted
Filling:
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granular
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
Topping:
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
Directions Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.
Combine graham cracker crumbs, SPLENDA® Granulated, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
Topping Directions: COMBINE apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.
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Posted: Tue Mar 06, 2007 7:59 pm
Spice Rubbed Pork Tenderloin with Asian Cole Slaw
Pork:
2 pork tenderloins, each about 12 ounces, silver skin removed
1 tablespoon peanut oil
2 teaspoons Chinese five-spice powder
Kosher salt and freshly ground pepper
Cole Slaw:
1 1/2 tablespoons rice vinegar
1 1/2 teaspoons soy sauce
1 1/2 teaspoons mirin
1 lime, juiced
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons peanut oil
1 1/2 teaspoons toasted sesame oil
1/4 head Napa cabbage, (about 1/2 pound,) thinly sliced crosswise
1/2 large head radicchio, thinly sliced, (about 2 cups)
4 scallions (white and green parts), thinly sliced
1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced
1 red apple, such as Macoun, Cortland, or Pink Lady
Kosher salt and freshly ground black pepper
Position a rack closest to the broiler and preheat to high.
Brush the tenderloins with the oil and rub all over with the five-spice powder. Season with salt and pepper, to taste. Lay the pork on a broiler pan and, broil turning once, until golden, about 5 to 7 minutes per side. (An instant-read thermometer should register between 140 and 150 degrees F when inserted into the thickest part of the meat.) Set meat aside for at least for 5 minutes before slicing.
Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass measuring cup. Gradually whisk in the peanut and sesame oils. Toss the cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup of the vinaigrette. Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again. Season, to taste, with salt and pepper.
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PrincessLeela Vice Captain
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Posted: Wed Mar 07, 2007 4:12 am
I use Splenda alot too. Thanks, these look great! biggrin
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