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Splenda Recipes

splenda recipes

Splenda Pumpkin Cheesecake
1-cup ginger or graham cookie crumbs
2 tablespoons light margarine, melted

Combine crumbs and melted margarine. Press into bottom of 9 inch springform pan. Place in freezer while preparing filling.

2 pkgs. (8 oz each) light cream cheese
1-can (14 oz) pumpkin
4 eggs
1 can evaporated partly skimmed milk
3/4 cup Splenda granular sweetener
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

For filling: In large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy. Add remaining ingredients; beat at low speed until blended and smooth, about 1 minute. Pour filling into chilled crust. Bake at 350F for 55 minute or until sides begin to pull away from pan and filling is set. Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool on rack to room temperature. Cover; refrigerate for 2 hours or until serving time. Per Serving: 217 calories and 13.6g fat.

splenda recipes

10 servings

Unsalted butter
4 oz. ground almonds
1 tsp. baking powder
1/4 tsp. salt
6 large eggs
1/2 cup Splenda
1 tsp. vanilla extract

Grease a 15-by 10-by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 ° F (175 ° C).
Combine the almonds, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon colored, 3-4 minutes. Beat in the vanilla. Fold in the almonds. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20-25 minutes until the top springs back when pressed lightly. Let cool.

5 eggs
5 Tbsp. Splenda
1 500 gr. Container mascarpone
1/2 cup strong coffee
3 Tbsp. rum
1/2 cup cocoa
Separate the eggs. Beat the yolks with the Splenda until thick and lemon colored. Add the mascarpone and beat it into the yolk mixture on low speed, scraping down the bowl. Do not over beat or the mixture will curdle.

With clean bowl and beaters, beat the egg whites to soft peaks. Stir 1/4 into the mascarpone mixture. Fold in the remaining 3/4. Choose a large straight-sided dish, such as a soufflé dish to assemble the Tiramsu in.
Cut the almond cake into 16 fingers by cutting in half crosswise, then lengthwise. Cut each half crosswise into 8 fingers. Combine the rum and coffee in a shallow dish. Place the cocoa in a sieve over a bowl. Sprinkle the bottom of the dish lightly with cocoa. Quickly dip a few of the fingers into the coffee mixture and line the bottom of the dish. Do not get them too wet or your Tiramisu will be runny. Spread on 1/4 of the mascarpone mixture and dust the top with cocoa. Repeat the process 2-3 times so you have 3-4 layers. End with a sprinkling of cocoa. Cover and refrigerate overnight.
Total Carbohydrates: 91.81 Total Carbohydrates Minus Fiber: 65.62 Carbohydrates per Serving (10): 9.18
Carbohydrates per Serving minus Fiber (10): 6.56

splenda recipes

No-Bake Chocolate Cheesecake
Servings: 8

1 (8 oz) block Philadelphia Cream cheese
1 egg
1 cup hot water
Gelatin (1 sachet, or 3 teaspoons)
Splenda (equivalent of 1 cup sugar)
1 cup cream
4 Tablespoons cocoa powder
1 Tablespoon rum (optional)

Melt gelatin in hot water let it cool. Soften cream cheese. In mixer, whip up cream cheese, egg and sweetener until well blended. Add cocoa and gelatin mixture whip well. Whip and cream and mix in well. Pour into dish and refrigerate until set. Divide by how many slices you cut.

Coconut Crust
1/2 cup unsweetened coconut
1/2 cup ground almonds,
Melted Butter

Mix together with some melted butter to hold it together.line the bottom of the greased spring form pan with this, pressed it in well, and chilled it. After you make filling pull crust out and pour the filling on top and let it set. 1 serving: - Calories - 228.3 - carbs - 4.4 grams - fat - 20.4 grams - proteins - 7 grams

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