Cheesecake
1grapeseed oil cooking spray
4eggs , separated
2egg whites
1/2cup SPLENDA® No Calorie Sweetener, granulated
1tsp fresh lemon juice
1pinch salt
3cup Cream Cheese, light, classic (or ricotta, drained)
1/2tsp fresh lemon peel , grated (optional)
Topping
1/3cup sour cream
2tbsp SPLENDA® No Calorie Sweetener, granulated
2tsp vanilla extract
Directions
1 Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.*
2 Separate eggs, and beat egg whites with salt until stiff.
3 Beat together Splenda for Baking and the egg yolks until thick. Add lemon juice. Next, with the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
4 Add a small amount of the egg whites, plus grated lemon peel if desired, and mix in gently. Next, gently fold the cream cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make it level.
5 Bake for 10 minutes at 400 degrees F; reduce temperature to 300 degrees F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.** Remove and continue to cool on a wire rack.
6 Whisk together remaining ingredients (sour cream, Splenda, and vanilla) . Spread on top of the cheesecake.
Comments:
We did this on New Years and loved it! We just put some frozen fruit on top to help flavor it.
Saturday, January 2, 2010
Tuesday, December 29, 2009
Sugar Free Sugar Cookies
Dough
1 cup unsalted butter, room temperature
1 cup Splenda Granular
1 tablespoon vanilla extract
2 eggs
1/4 cup water
3/4 teaspoon vinegar (white or cider)
3 Cups Flower
1/4 teaspoon salt
1 teaspoon baking powder
Garnish
1/3 cup no sugar raspberry jam
3 oz sugar-free chocolate, melted
Blend together butter, Splenda, and vanilla in a medium sized mixing bowl. Blend until butter is softened. Add eggs, water and vinegar. Mix briefly. Add flour, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over-mix.
Remove dough from bowl and place on a floured work surfave. ivide dough in half. Pat each half into a circle. Cover with plastic wrap and refigerate at least 1 hour, allowing dough to chill.
Preheat oven to 350 degrees. Lightly oil a baking pan or cookie sheet. set aside.
Remove dough from refrigerator and roll out on a floured work surface to approx. 1/8 inch thick. Cut with large heart shaped cookie cutters. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on a lightly oiled cookie sheet.
Bake in preheated 350 degrees oven 8-10 minutes or until lightly browned on the bottom. Cool on a wire rack.
Lightly drizzle melted chocolate over cookies with the heart cut-outs. Spread 2 tsp. raspberry jam on the remaining cookies. Place the cookies with the heart shaped cut-outs on top of the cookies spread with raspberry jam
Makes approx. 16 loarge cookies and 18 maller cookies or 4 doz. standard sized cookies
1 cup unsalted butter, room temperature
1 cup Splenda Granular
1 tablespoon vanilla extract
2 eggs
1/4 cup water
3/4 teaspoon vinegar (white or cider)
3 Cups Flower
1/4 teaspoon salt
1 teaspoon baking powder
Garnish
1/3 cup no sugar raspberry jam
3 oz sugar-free chocolate, melted
Blend together butter, Splenda, and vanilla in a medium sized mixing bowl. Blend until butter is softened. Add eggs, water and vinegar. Mix briefly. Add flour, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over-mix.
Remove dough from bowl and place on a floured work surfave. ivide dough in half. Pat each half into a circle. Cover with plastic wrap and refigerate at least 1 hour, allowing dough to chill.
Preheat oven to 350 degrees. Lightly oil a baking pan or cookie sheet. set aside.
Remove dough from refrigerator and roll out on a floured work surface to approx. 1/8 inch thick. Cut with large heart shaped cookie cutters. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on a lightly oiled cookie sheet.
Bake in preheated 350 degrees oven 8-10 minutes or until lightly browned on the bottom. Cool on a wire rack.
Lightly drizzle melted chocolate over cookies with the heart cut-outs. Spread 2 tsp. raspberry jam on the remaining cookies. Place the cookies with the heart shaped cut-outs on top of the cookies spread with raspberry jam
Makes approx. 16 loarge cookies and 18 maller cookies or 4 doz. standard sized cookies
Sugar Free Chocolate Chip Cookies
2/3 cup butter
2/3 cup shortening
2 cups sugar substitute (splenda cup for cup substitute)
1/4 cup molasses
2 eggs
1 teaspoon baking soda
3 cups flour
1 package sugar free chocolate chips
preheat the oven to 375. cream together the butter, shortening, sugar substitute, molasses, and eggs. Add in the baking soda, and flour. Fold in the chocolate chips. Form into 1 inch balls and flatten on baking sheet. Bake for 8-10 minutes.
Comments:
It is hard to find a sugar free recipe that looks like a cookie and tastes like a cookie. This is the closest thing that I have come up with. I think that they are just a tad dry. The molasses covers up the sugar substitute after taste. We like to use the grain sweetened chocolate chips. Please comment if you try this recipe and can make it better.
2/3 cup shortening
2 cups sugar substitute (splenda cup for cup substitute)
1/4 cup molasses
2 eggs
1 teaspoon baking soda
3 cups flour
1 package sugar free chocolate chips
preheat the oven to 375. cream together the butter, shortening, sugar substitute, molasses, and eggs. Add in the baking soda, and flour. Fold in the chocolate chips. Form into 1 inch balls and flatten on baking sheet. Bake for 8-10 minutes.
Comments:
It is hard to find a sugar free recipe that looks like a cookie and tastes like a cookie. This is the closest thing that I have come up with. I think that they are just a tad dry. The molasses covers up the sugar substitute after taste. We like to use the grain sweetened chocolate chips. Please comment if you try this recipe and can make it better.
Sugar free Mousse
1/2 pint of heavy whipping cream
1 package of sugar free instant pudding(your favorite flavor)
2 cups milk
Mix the pudding with the two cups of milk. Place in refrigerator for five minutes. Place whipping cream in a large bowl and mix with electric mixer until still peaks form. Mix the pudding and the whipping cream with electric mixer until completely mixed.
Comments: This is a quick treat that can be made in about five minutes. I like to let the pudding set while I prepair the whipping cream. We have tried this with every flavor of pudding but pistachio. White chocolate is our favorite.
1 package of sugar free instant pudding(your favorite flavor)
2 cups milk
Mix the pudding with the two cups of milk. Place in refrigerator for five minutes. Place whipping cream in a large bowl and mix with electric mixer until still peaks form. Mix the pudding and the whipping cream with electric mixer until completely mixed.
Comments: This is a quick treat that can be made in about five minutes. I like to let the pudding set while I prepair the whipping cream. We have tried this with every flavor of pudding but pistachio. White chocolate is our favorite.
Sugar Free Pudding Shake
3 cups of milk
1 cup of sugar free vanilla ice cream
1 small package of sugar free instant pudding (your favorite flavor)
Combine all in blender for 1 minute. Pour into serving cups and let sit for 3-4 minutes while it thickens.
Comments:
This is also a quick treat. We like to make butterscotch shakes with this recipe. It makes about 4 cups, so there will be technically 4 1-cup servings. We prefer the 2 2-cup serving method though.
1 cup of sugar free vanilla ice cream
1 small package of sugar free instant pudding (your favorite flavor)
Combine all in blender for 1 minute. Pour into serving cups and let sit for 3-4 minutes while it thickens.
Comments:
This is also a quick treat. We like to make butterscotch shakes with this recipe. It makes about 4 cups, so there will be technically 4 1-cup servings. We prefer the 2 2-cup serving method though.
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