Splendid Recipes with SPLENDA® Sweetener

pumpincheesecake

Every morning, I wake up, go into the kitchen, and press the on button to the coffee maker.  As my coffee is brewing, I pull out two things:  coffee creamer and Splenda® packets.  I prefer using Splenda® for a couple of reasons.  One reason is because it dissolves so easily into my beverages.  The other reason is because I like the fact that Splenda® is low in calories.

When I discovered Splenda® was going to be a sponsor this month and that I was one of the chosen Allrecipes Brand Ambassadors, I was more than happy to oblige.  I use Splenda® products, and I couldn’t wait to try out some of their recipes.

With that, I want to,“Share the LOVE of all things SWEET.”  I have an undeniably inherited sweet tooth.  The reason I love using Splenda® sweeteners is that I can have my sweets and feel less guilty about it.  Substituting Splenda® can be done effortlessly.  There’s no major thinking requirement to switch out regular sugar for Splenda® products.  Their wide array of products cover so many baking needs.

I live in New York, and apple picking is something the kids and I love to do.  We waited a little late in the year to pick apples, and the choices were limited.  Despite the rules on what apples cook up the best, I tend to ignore them.  I’ve had a lot of success with different apple varieties and used the apples we picked for my Splenda® recipes.

One apple recipe I made is called Granny’s Apple Crisp.  I paired it with Hot Apple Cider. Instead of using maple syrup, I dressed up my beverage using 1/4 cup of Splenda® Brown Sugar Blend.
Granny's Apple Crisp
The recipe was relatively easy to make, but not typical of an apple crisp that I normally make.  I used gluten free oats (if you’re on a gluten free diet, you need to specifically make sure that you buy oats that state they’re gluten free).  This was gone in a short period of time.  I really prefer the recipe I normally make, but this one was lower in calories, fat, and sugar content, so I know it’s a better option than my typical recipe.

The pumpkin recipe I made is called Pumpkin Maple Crustless Cheesecake.  I paired it with an Easy Pumpkin Spice Latte and substituted two packets of Splenda® for the granulated sugar.  I know, I know, I’m not trying to be a glutton, but I like my latte sweet!
ap

I love pumpkin anything, and if there’s a pumpkin versus apple war, pumpkin usually wins in my book.  This particular recipe was not super sweet.  It was, however, very easy to make.  As you can see, it turned out quite well.  I didn’t have candied ginger on hand, but I did have…WHIPPED CREAM!  OH MY!  Next round, I will add more sweetener to this. For my own personal taste, I felt like it needed a bit more.

I have a confession to make.  I’m not a fan of cooked fruit.  It’s a texture thing with me.  I’ll make pies and other baked goods with fruit, but I just don’t like the cooked fruit texture. The funny part is that I’d be more than willing to take chunks of the fruit out of a pie and eat the juice and crust leftover.  Is that weird?  Yet, I’ll eat a blueberry muffin – go figure.

Despite my cooked fruit strangeness, I couldn’t resist trying this recipe on Allrecipes using Splenda®.  The recipe called Baked Apple Turnovers.  The funny thing is…I pulverized the apples and unintentionally made applesauce…which was quite fine by me!  The key to this one is to make sure you do cool down the filling.  The reason being is that if it’s too warm, it will make it so you can’t transfer the pie crust filled over to the baking sheet.  Filling up pie crust, which has fat in it, will cause it to melt down and break apart.  The best method would be to roll out the crust, place it on a baking sheet lined with parchment paper, and then fill it while it’s on the baking sheet.  If you use the non-stick cooking spray, just lay the pie crust down on the sheet before you fill it, and fill it while it’s on the sheet.

Baked Apple Turnovers

This could possibly be my new addiction.  They are absolutely amazing.  Since my discovery of using applesauce in this (again, unintentionally), it leads me to believe that a natural applesauce could be purchased, thickened with the flour, and have the same ingredients added to it to make the turnovers for your picky eaters.  However, nothing quite tastes like a fresh apple, and I was fortunate that apple orchards are so close to me that I get to enjoy those wonderful, fresh picked apples at this time of year.

For more SPLENDA® Sweetener recipes, go to Allrecipes.com and to Splenda’s website.

You can also find Splenda® at these social links:

 DISCLAIMER:

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not
compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews
on hudsonvalleyhandymom.com. The reviews, content and opinions expressed in this
blog are purely the sole opinions of NAME.

http://allrecipes.com/howto/allrecipes-allstars/detail.aspx

 

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One thought on “Splendid Recipes with SPLENDA® Sweetener

  1. Reggie

    You are amazing!

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