1 cup Sugar = 1 cup Splenda 0r 1/2 cup baking Splenda
3/4 cup Sugar = 3/4 cup Splenda 0r 6 Tbsp baking Splenda
2/3 cup Sugar = 2/3 cup Splenda 0r 1/3 cup baking Splenda
1/2 cup Sugar = 1/2 cup Splenda 0r 1/4 cup baking Splenda
1/3 cup Sugar = 1/3 cup Splenda 0r 8 Tsp cup baking Splenda
1/4 cup Sugar = 1/4 cup Splenda 0r 1/8 cup baking Splenda
Apple Pie – Diabetic
·Pastry for 2 crust 9″ pie
· 6-7 large apples, peeled, cored, sliced
· 1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
· 2 tsp cinnamon
· 1 tsp nutmeg
· 1 tbsp margarine
1. Line pie bottom with pastry.
2. In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
3. Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Source: Sweet Inspirations, Sugar Free Dessert
Author(s): Ron Lynch and Patti Lynch
Pub. Date: June 1, 1989
Publisher(s): Sweet Inspirations
Sweet Inspirations – A Sugar Free Dessert CookbookAuthor: Patti Lynch
Blueberry Cheesecake Bars w/Splenda
1 1/4 cups graham cracker crumbs
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup light butter, melted
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside. Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, 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 Sweetener, 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.
Submitted by: Maker of SPLENDA® Sweetener Products
© McNeil Nutritionals, LLC 2008