splendar original sweetener

Nothing tastes fresher than a homemade dessert sauce. Two cups fresh raspberries may be substituted for frozen raspberries in this make ahead sauce.

Raspberry Sauce

(12 ounce) package frozen unsweetened raspberries, thawed

water

Splenda® Granulated Sweetener

cornstarch

Press raspberries through a fine mesh strainer into a saucepan, discarding solids. Add water to raspberries.

In a bowl, whisk together Splenda Sweetener and cornstarch. Add to raspberry mixture, stirring until sweetener dissolves.

Cook over medium-high heat, stirring constantly, until mixture boils. Cook, stirring constantly for 1 minute. Cool. Refrigerate for about 2 hours before using.

Serve over Peach Frozen Yogurt, Flourless Chocolate Cake, or New York Style Cheesecake.

Mini Strawberry and Cherry Upside-Down Cake

all-purpose flour

baking powder

salt

½ cups Splenda® Original Granulated Sweetener, divided

eggs

vanilla extract

unsalted butter, melted, divided

coconut oil

milk

½ cups frozen pitted dark sweet cherries

strawberries,

½ cup fat-free whipped topping

mint

Preheat oven to 350°F. Generously coat a 12-cup muffin pan with non-stick cooking spray.

In a medium bowl, whisk flour, cornstarch, baking powder and salt together until combined.

In a large bowl, using a hand mixer or stand mixer, beat 3/4 cup Splenda Original Granulated Sweetener, eggs and vanilla until frothy and thick, about 3 minutes. Add 4 tablespoons melted butter and oil and beat until combined.

Add flour mixture and milk in 3 alternating batches, beating well between each addition, until combined.

In a small bowl, whisk remaining melted butter and remaining sweetener together until combined.

Pour melted butter mixture evenly into each muffin cup. Arrange strawberry slices in a circle around the bottom edge, and one cherry in the center of each muffin cup. Divide batter evenly among muffin cups, filling about two-thirds full.

Bake until light golden brown, or until toothpick inserted into the center comes out clean, about 20-23 minutes.

Run small knife around edge of each cake to help loosen from pan. Invert muffin pan onto cooling rack to release cakes. Serve cakes with whipped topping and mint sprigs

Tender crepes are filled with strawberries and tangy vanilla yogurt.

Strawberry and Yogurt Crepes

For crepes:

trans fat free margarine, melted

For topping:

Greek yogurt

Splenda® Brown Sugar Blend

strawberries

In a blender, combine all ingredients. Blend until batter is smooth and creamy. Allow batter to stand at room temperature 15 minutes.

Spray a 10” nonstick skillet with cooking spray; heat over medium-low heat. Pour a scant ¼ cup of batter into center of heated pan and swirl to distribute in a thin, even layer.

When just set, about 40–60 seconds, turn and cook 20–30 seconds longer.

Remove to plate and repeat to create 16 crepes.

In a bowl, whisk together yogurt, Splenda Brown Sugar Blend, and vanilla extract until smooth.

In another bowl, gently toss strawberries with Splenda Sweetener.

Spread each crepe with 1 tablespoon of yogurt mixture and arrange several sliced strawberries down center of each. Roll up.

Frozen strawberries stand in for ice in this thick and creamy smoothie.

Strawberry Smoothie

yogurt

strawberry flavored unsweetened drink mix

In a blender, combine all ingredients. Process mixture until smooth, stopping occasionally to scrape down sides of blender.

Lemonade by the Pitcher!

½ cups freshly squeezed lemon juice (approximately 12 lemons)

In a pitcher, combine all ingredients and stir to combine.

Try this lighter version of a pumpkin cheesecake and you will be able to eat even more!

Pumpkin Cheesecake

For the crust:

graham cracker crumbs

cinnamon

light butter, melted

For the filling:

(8-ounce) packages fat free cream cheese

cream cheese

½ cups Splenda® Granulated Sweetener

ginger

nutmeg

cloves

(15 pumpkin puree

egg substitute

¼ cup fat free half-and-half

For the topping:

sour cream

vanilla

maple flavour

Preheat oven to 350°F. Spray a 9” springform pan with cooking spray.

In a bowl, combine all ingredients and mix until the crumbs are evenly moist. Firmly press onto bottom of prepared springform pan.

Bake 12–15 minutes or until lightly browned and firm. Cool.

In a bowl using an electric mixer, blend cream cheese and Splenda Sweetener until creamy. Add flour and spices and mix on medium speed until smooth.

Add pumpkin and mix on medium speed until well blended and smooth.

Turn mixer on low and slowly add egg substitute, half-and-half, and vanilla extract; blend well.

Pour over prepared crust. Bake for 50–60 minutes or until center is slightly firm. Cool completely.

In a bowl, combine all ingredients and blend until smooth.

Pour over top of cheesecake and spread evenly. Return to oven and bake for 15 minutes.

Remove from oven and cool about 30 minutes on a wire rack. Refrigerate 4–6 hours or overnight.

4-Ingredient Peanut Butter Cookies

peanut butter

egg,

Preheat oven to 350°F. In a large bowl, add peanut butter, Splenda sweetener, egg, and vanilla extract. Stir until combined.

Portion mixture into 1 tablespoon balls and place on an ungreased sheet pan. Press lightly with the tines of a fork to create a crosshatch pattern and flatten each cookie slightly.

Bake for 8 minutes. Let cool on sheet pan at least 5 minutes before transferring to a wire rack to finish cooling.

London Fog Shortbread Cookies

unsalted butter,

lemon zest

Earl Grey tea leaves, crushed

almond flour

Preheat oven to 350°F and line a sheet pan with parchment paper.

In a large bowl, whisk together butter, Splenda Sweetener, lemon zest, tea leaves, and salt. Add almond flour and knead until the mixture holds together in a dough.

Roll dough ½&#8221;-thick and cut cookies with a sharp knife or cookie cutter. Place cookies on a prepared baking sheet and prick the surface of each cookie with a fork.

Bake for 10 minutes or until golden-brown at the edges.

Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Almond Spritz Cookies

unsalted butter, softened to room temp

almond extract

In a medium bowl, beat butter with Splenda® Granulated Sweetener until light and fluffy. Beat in extract, salt, and egg. Beat in flour in 3 batches. Batter may separate into tiny balls as the flour is added; continue to beat until dough comes together again.

Load about 1 cup of dough immediately into your cookie press. Press cookies onto a baking sheet in rows about 1 inch apart.

Bake for 7 minutes, until the edges are light golden brown. Remove and let cool completely. Repeat step 3 with the rest of dough.

Enjoy immediately or store in an airtight container for up to 3 days.

Pumpkin Truffles

pumpkin purée

reduced fat cream cheese

nonfat Greek yogurt

Splenda® Sweetener

In a bowl, combine graham cracker crumbs, pumpkin purée, cream cheese, and Splenda Granulated Sweetener. Roll into 1” balls and place on a baking sheet. Freeze for 2 hours or until firm.

In a bowl, whisk together Greek yogurt and packet Splenda Sweetener. Dip the truffles into the yogurt mixture and place back on the baking sheet. Return to the freezer until yogurt has fully hardened. Serve cold.

Flaky pastry twists with a hint of cinnamon and sweetness are paired with a decadent chocolate sauce.

Cinnamon Twists with Chocolate Sauce

For the cinnamon twists:

puff pastry

unsalted butter

For the chocolate sauce:

Juice & zest of ½ orange

chocolate

In a small bowl, stir together Splenda Sweetener and cinnamon.

Unfold a sheet of puff pastry. Brush with butter and sprinkle generously with cinnamon-sweetener mixture. Repeat with remaining puff pastry sheets.

Stack two sheets of puff pastry on top of each other. Cut lengthwise into 6 strips. Twist each strip into a spiral. Repeat with remaining pastry sheets. Place twists on ungreased baking sheets.

Bake for 15–20 minutes or until golden brown.

Combine milk, Splenda Sweetener, orange juice, and zest in a saucepan; heat until tiny bubbles form on the surface (do not boil).

Remove from heat; add chocolate morsels and stir constantly until the chocolate melts and the sauce is completely blended (return pan to low heat if needed to help melt the chocolate).

Serve warm alongside the cinnamon twists.

Conversation Hearts

¼ cups Splenda® Granulated Sweetener

gelatin

diet soda

Food coloring, optional

Combine Splenda Granulated Sweetener and cornstarch in a blender. Blend until mixture resembles powdered sugar.

In a small bowl dissolve gelatin in soda. Set bowl over pot of simmering water and melt gelatin completely. Transfer gelatin mixture to the bowl of a stand mixer. Add sweetener mixture 1/2 cup at a time and beat on medium speed until a stiff dough forms.

Transfer dough to work surface, lightly dusted with sweetener mixture and divide into 4 equal portions. Add 1-2 drops of food coloring to each portion and knead until the color is evenly distributed.

Roll dough 1/4 inch thick and cut out heart shapes. Arrange hearts on a parchment-lined baking sheet. Let dry at room temperature for 48 hours.

Using food-safe ink, decorate hearts. Let the ink dry before serving.

Spice Cookies

vegetable shortening

margarine

molasses

In a mixing bowl, combine shortening, margarine, Splenda Sweetener, egg, and molasses. Beat until smooth.

Sift dry ingredients together and add to shortening mixture. Mix thoroughly.

Wrap dough in plastic wrap and refrigerate until firm, about 2 hours.

Form dough into 30 balls, approximately 1 tablespoon each. Place cookies on ungreased baking sheet and press with a fork to make a crosshatch pattern.

Bake for 10–12 minutes. Cool slightly, then transfer to a wire rack to cool completely. Cookies will be chewy when they come out but will become crisp as they cool.

These delicate lemon cookies have an excellent flavor, and the cornmeal gives them an interesting texture. They are great for adding variety to a cookie tray.

Italian Lemon Cornmeal Cookies

butter,

vegetable oil

lemon juice

lemon

cornmeal

In a mixing bowl, blend butter, oil, Splenda Sweetener, and vanilla until combined. Add egg substitute, lemon juice, and zest; mix to combine.

Add flour, cornmeal, baking powder, and nutmeg. Mix just until dough comes together; do not overmix.

Divide dough in half. Roll each half into a log about 1” in diameter. Cover with plastic wrap and refrigerate 1–2 hours.

Preheat oven to 325°F. Lightly grease a baking sheet.

Remove dough from refrigerator and cut into ¼” thick slices. Place cookies on prepared baking sheet.

Bake 8–10 minutes or until lightly browned. Cool slightly, then transfer to a wire rack to cool completely.

Chocolate Dunk Cookies

baking soda

squares semisweet chocolate, divided use

(1 ½ sticks) margarine, softened

(packed) brown sugar

lite

In a bowl, combine flour, baking soda, and salt.

In a large bowl using an electric mixer, beat together margarine, brown sugar, and Splenda Sweetener on medium speed until light and fluffy. Blend in egg and vanilla extract.

Gradually mix in flour mixture. Stir in chopped chocolate.

Drop heaping tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake cookies 11–12 minutes or until lightly browned. Cool slightly, then transfer to a wire rack to cool completely.

Melt remaining 2 chocolate squares as directed on package. Stir in whipped topping and water. Dip half of each cookie into melted chocolate mixture; let stand until firm.

Frozen Cinnamon Coffee Cheesecakes

ginger snap cookies

instant coffee

(8-ounce) package reduced fat cream cheese

raspberries

Line 12 muffin cups with paper liners. Place one ginger snap in each paper cup.

In a large bowl, stir together instant coffee and water until dissolved.

Add Splenda Sweetener, cream cheese, vanilla extract, and cinnamon. Beat with a wire whisk until well blended. Gently whisk in whipped topping.

Spoon filling evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.

Remove from freezer about 10 minutes before serving to soften slightly.

This easy-to-make snack is a fun and flavourful take on a classic favourite.

Peanut Butter and Jelly Bites

sugar free cocoa mix

graham cracker crumbs, divided use

sugar free jam

In a bowl, combine peanut butter, cream cheese, Splenda Sweetener, cocoa mix, 1 tablespoon graham cracker crumbs, and vanilla extract. Stir to blend well.

Form mixture into 4 balls; roll in remaining 2 tablespoons graham cracker crumbs to coat.

Press a small indentation in center of each ball and fill with jam.

A uniquely satisfying and indulgent guilt-free dessert!

Angel Bites

For the Angel Bites:

Preheat oven to 350°F. Lightly grease a baking sheet.

In a mixing bowl using an electric mixer or whisk, whip egg whites on high speed until frothy.

Add Splenda Sweetener, vanilla, and salt. Beat on high speed until medium-stiff peaks form.

Spoon rounded tablespoons of mixture onto prepared baking sheet. Bake for 10–15 minutes or until firm and golden brown. Cool slightly, then transfer to a wire rack to cool completely.

Just before serving, place half of Angel Bites on a platter with the bottoms facing up. Top each with a spoonful of filling of choice. Stack another Angel Bite on top.

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