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Splenda Recipes I found

Jennifer B.
on 11/13/08 10:50 pm - Townley, AL
RNY on 08/28/08

I was looking for recipes for me and Nate so I thought I'd share with you guys. :)

Banana Strawberry Shake

 

Not Yet Reviewed  

 
Prep Time:  5 Minutes  
Serves:  2 Submitted by: Maker of SPLENDA® Sweetener Products
"Start the day right with a delicious, fruity smoothie!" Find Similar Recipes! Add to Shopping List!

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Ingredients
Convert to Metric
Convert to U.S. Standard   1 large ripe banana, sliced
5 packets SPLENDA® No Calorie Sweetener
1/2 cup reduced fat milk
1 1/4 cups frozen unsweetened strawberries
  		Directions
  1. Combine all ingredients in the jar of a blender. Blend on medium speed until smooth.
  2. Pour into glasses and serve.
Note Serving Size: 1 (8 fl oz) drink
 

Nutrition Info Servings Per Recipe: 2 Amount Per Serving Calories: 150
Calories from Fat: 15 Total Fat: 2g Saturated Fat: 1g Cholesterol: 5mg Sodium: 35mg Total Carbs: 34g Dietary Fiber: 5g Sugars: 27g Protein: 3g

Easy Pumpkin Pie

 

Read Reviews (3)

 
Prep Time:  10 Minutes Cook Time:  1 Hour 15 Minutes
Serves:  8 Submitted by: Maker of SPLENDA® Sweetener Products
"This is a simple, but delightful pumpkin pie recipe. You'll be amazed at the ease of preparation and the quality of the final product." Find Similar Recipes! Add to Shopping List!

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Ingredients
Convert to Metric
Convert to U.S. Standard   3/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons light molasses
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 egg whites
1 (15 ounce) can pumpkin puree
1 1/4 cups nonfat evaporated milk
1 (9 inch) unbaked pie crust
2 cups fat-free frozen whipped topping, thawed
  		Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, stir together SPLENDA® Granulated Sweetener, molasses, salt, and cinnamon. When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk. Pour into the pie crust.
  3. Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a toothpick inserted into the pie comes out clean. Cool then top with whipped topping before serving.
Note Serving Size: 1 slice (1/8 of pie)
 
Nutrition Info Servings Per Recipe: 8 Amount Per Serving Calories: 220
Calories from Fat: 70 Total Fat: 8g Saturated Fat: 2g Cholesterol: 0mg Sodium: 400mg Total Carbs: 29g Dietary Fiber: 3g Sugars: 16g Protein: 7g

Caramel Apple Pecan Cheesecake

 

Read Reviews (2)

 
Prep Time:   
Serves:  12 Submitted by: Maker of SPLENDA® Sweetener Products
"A neat twist for an autumn dinner!" Find Similar Recipes! Add to Shopping List!

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Ingredients
Convert to Metric
Convert to U.S. Standard   1 (21 ounce) can apple pie filling
1 (6 ounce) reduced fat graham cracker pie crust
2 (8 ounce) containers nonfat cream cheese, at room temperature
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon vanilla extract
2 eggs
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
  		Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling.
  2. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, SPLENDA® Granulated Sweetener, and vanilla. Beat until smooth, then beat in eggs one at a time. Pour over apple filling in crust.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven, and cool to room temperature.
  4. In a small saucepan melt caramel with reserved apple filling. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over the top. Sprinkle with chopped pecans. Chill until ready to serve.
Note Serving Size: 1 slice (1/12 of cheesecake)
 
  Nutrition Info Servings Per Recipe: 12 Amount Per Serving Calories: 200
Calories from Fat: 60 Total Fat: 6g Saturated Fat: 1g Cholesterol: 40mg Sodium: 320mg Total Carbs: 30g Dietary Fiber: 1g Sugars: 9g Protein: 8g

Pineapple Yogurt Dip

 

Read Reviews (3)

 
Prep Time:  5 Minutes  
Serves:  24 Submitted by: Maker of SPLENDA® Sweetener Products
"Cool and creamy, this dip makes a delicious centerpiece for a tray filled with assorted fresh fruits. Serve with brunch or as a tasty addition to a dessert buffet." Find Similar Recipes! Add to Shopping List!

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Ingredients
Convert to Metric
Convert to U.S. Standard   1 (8 ounce) package reduced-fat cream cheese, softened
1 (8 ounce) container fat-free plain yogurt
1 (8 ounce) can crushed pineapple, drained well
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  		Directions
  1. Process cream cheese, yogurt, pineapple, and SPLENDA® Granulated Sweetener in a food processor or blender until smooth, stopping to scrape down sides. Spoon into a serving dish; cover and chill. Serve with assorted fresh fruit.
Note Serving Size: 2 tablespoons dip
 
  Nutrition Info Servings Per Recipe: 24 Amount Per Serving Calories: 30
Calories from Fat: 15 Total Fat: 1g Saturated Fat: 1g Cholesterol: 5mg Sodium: 50mg Total Carbs: 3g Dietary Fiber: 0g Sugars: 3g Protein: 2g

Banana Raspberry Smoothie

 

Read Reviews (2)

 
Prep Time:  15 Minutes  
Serves:  2 Submitted by: Maker of SPLENDA® Sweetener Products
"The great summer flavors of raspberries can be enjoyed year 'round with frozen berries in a refreshing smoothie." Find Similar Recipes! Add to Shopping List!

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Ingredients
Convert to Metric
Convert to U.S. Standard   1 large sliced ripe banana
1 1/4 cups unsweetened frozen raspberries
5 packets SPLENDA® No Calorie Sweetener
1/2 cup 1% low-fat milk
  		Directions
  1. Place banana in freezer for 10 minutes or until slightly firm.
  2. Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
Note Serving Size: 1 (8 fl oz) drink
 
Nutrition Info Servings Per Recipe: 2 Amount Per Serving Calories: 130
Calories from Fat: 10 Total Fat: 1g Saturated Fat: 1g Cholesterol: 0mg Sodium: 35mg Total Carbs: 29g Dietary Fiber: 4g Sugars: 21g Protein: 4g

After-School Butterscotch Brownies

 

Read Reviews (4) Rate this Recipe

 
Prep Time:  10 Minutes Cook Time:  30 Minutes
Serves:  48 Submitted by: Maker of SPLENDA® Sweetener Products
"The gang will come running home when they know these treats are in the oven!" Find Similar Recipes! Add to Shopping List!

Print this recipe: 3x5 |

beforeandafter6-9-09.jpg image by jennismurf205
Surgery date: Aug. 28, 2008.  Start weight 489 -  Current weight on March 29th 2009 368 - Goal weight 180 
Have lost 145 pounds so far.
Reply
Quote
Michele Luv
on 11/14/08 6:26 am - Birmingham, AL
RNY on 07/27/06

Love You my sweet friend!!

FOR REUNION INFO.. use the link below!!
ObesityHelp Certified Support Group Leader
http://www.obesityhelp.com/group/MicheleLuv/messageboard/

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