By Marlene Koch
Here are 50 of the easiest recipes from the bestselling books. With this useful pocket dimension, it truly is more straightforward than ever to maintain your favourite Splenda recipes at your fingertips.
Read or Download 50 Splenda Recipes PDF
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Additional info for 50 Splenda Recipes
Silly Carrots 6 cups carrots, peeled and sliced (2 pounds raw carrots) 1 10-ounce can tomato soup (Campbell’s Healthy Selections) ⅔ cup Splenda Granular ⅔ cup vinegar 2 tablespoons canola oil 1½ teaspoons prepared mustard 1 medium onion, diced 1 medium green pepper, diced � cup celery, chopped ⅛ teaspoon salt In a medium saucepan cook carrots in boiling water just until tender (about 10 minutes). Drain and set aside. Combine remaining ingredients in saucepan and cook over medium heat until boiling.
Use your favorite brand of butter or margarine, but never substitute a tub variety unless the recipe specifies it. (Calories and fat were calculated using Land O Lakes 70% vegetable oil/buttermilk blend stick margarine) Beverages The amount of sugar it takes to make lemonade is enough to make you pucker. With none of the added sugar, this sweet version is an excellent source of vitamin C. Ice Cold Lemonade ⅓ cup fresh lemon juice (one large lemon) or ⅓ cup lemon juice concentrate 2 Tbs Splenda crushed ice Pour the lemon juice into a tall (12 ounce) glass.
Keep it warm in a crock-pot for holiday entertaining. Krista’s Spiced Tea 3 cups of boiling water 3 cinnamon stick tea bags � cup unsweetened orange juice 1 teaspoon lemon juice ⅓ cup Splenda Steep tea bags in water for 5 minutes. Remove tea bags and discard. Add orange juice, lemon juice, and Splenda. Stir and serve. Four servings Variation: Serve cold with ice. Per serving: Calories 15 Carbohydrate 4 grams Protein 0 grams Fat 0 grams Fiber 0 grams Sodium 0 milligrams Diabetic exchange = One serving free food WW point comparison = 0 points This highly aromatic coffee is perfect to serve with dessert or, with a dollop of whipped topping, as dessert!