Download PDF by Marlene Koch: 50 Splenda Recipes

By Marlene Koch

ISBN-10: 1461662877

ISBN-13: 9781461662877

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

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Additional resources for 50 Splenda Recipes

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In a large bowl combine Splenda, yogurt, low-fat milk, and berries. Pour yogurt into ice-cream maker and freeze according to manufacturer’s directions. Serve immediately or place into container and freeze. Before serving, place yogurt in refrigerator for 30 minutes to soften. 5 saturated) Fiber 2 grams Sodium 45 milligrams Diabetic exchange = ½ Non-fat Milk, ½ Fruit WW point comparison = 1 point These kid friendly cookies are a healthy alternative to junk food. Peanut Butter Cookies 1½ cups all-purpose flour � cup Splenda Granular 1 tsp baking soda 3 Tbs brown sugar � tsp baking powder 1 large egg � cup + 2 Tbs peanut butter 2 Tbs 1% milk � cup margarine 2 tsp vanilla 2 Tbs non-fat cream cheese Preheat oven to 375 degrees.

Purée until completely smooth. Spoon into a large mixing bowl and add nonfat and light cream cheeses. Beat on medium speed, with an electric mixer until creamy. Add the Splenda, flour, cornstarch, and extracts, and beat on low until smooth. Add large egg and then egg whites beating just briefly after each addition to incorporate. Stir in the sour cream with a large spoon. Pour into the prepared crust and smooth top. Place the foil-wrapped pan in a large, deep baking pan and pour boiling water into pan until it reaches halfway up the outside of the cheesecake pan.

Try substituting dried cranberries for the raisins and 1 teaspoon of orange zest for the cinnamon. Baked Oatmeal OATMEAL: 2 cups old-fashioned oats, uncooked � cup Splenda Granular � cup raisins* � teaspoon cinnamon � teaspoon salt 2 cups 1% milk � cup nonfat half-and-half � cup sugar-free maple syrup 4 large egg whites, lightly beaten 2 tablespoons margarine, melted 2 teaspoons vanilla TOPPING: 1 tablespoon brown sugar 1 tablespoon Splenda Granular � teaspoon cinnamon Heat oven to 350°F. Spray 1½-quart soufflé dish with cooking spray.

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50 Splenda Recipes by Marlene Koch


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