Sugar Substitute Recipes: Microwave Peach Plum Butter

1 cup finely chopped, peeled peaches1 cup pitted, chopped plums1 tablespoon water1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 cup granular no-calorie sucralose sweetener (such as Splenda®)Combine peaches, plums, and water in a microwave-safe glass or ceramic bowl. Heat in the microwave on high in 3 minute intervals, stirring between heating, until mixture is very thick, about 15 minutes. Stir in the cinnamon, ginger, and sweetener. Pour fruit butter into a jar. Cover and refrigerate until ready to use. Amount Per Serving  Calories: 10 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 10

Total Fat: 0gCholesterol: 0mgSodium: < 1mgTotal Carbs: 2.4g    Dietary Fiber: 0.2gProtein: 0.1g VIEW DETAILED NUTRITION
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Dessert Pies: Butter Rum Cream Pie | Submitted By: Susan Hadobas

1 (9 inch) pie crust, baked3/4 cup packed brown sugar6 tablespoons cornstarch1/4 teaspoon salt3 cups milk3 egg yolks3 tablespoons butter2 teaspoons vanilla extract1 teaspoon butterscotch flavored extract1 1/4 teaspoons rum flavored extract1 tablespoon spiced rumIn a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat. To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping. Amount Per Serving  Calories: 295 | Total Fat: 12.9g | Cholesterol: 96mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 295

Total Fat: 12.9gCholesterol: 96mgSodium: 252mgTotal Carbs: 38.2g    Dietary Fiber: 0.2gProtein: 4.8g VIEW DETAILED NUTRITION
About: Nutrition Info

A keeper! I've always had a thing for the butter rum candies, and recently, I fell in love with hot buttered rum, so I needed to try this recipe. I could not find butterscotch extract anywhere, not even the natural food store, so I used a tsp of butter flavored extract and a tablespoon of butterscotch topping, and voila! Just don't forget to cover it before refrigerating. Otherwise you'll get that gooey skin on top. Thanks, Susan! Was this review helpful? [ YES ]
5 users found this review helpful A keeper! I've always had a thing for the butter rum candies, and recently, I fell in love... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Gluten-Free Recipes: Perfect Cashew and Peanut Butter Gluten-free Cookies | Submitted By: Catherine

1/2 cup brown sugar1/2 cup white sugar1 egg1/4 cup salted natural peanut butter1/4 cup cashew butter1/2 cup gluten free, casein free margarine1/2 teaspoon baking soda1/2 cup corn flour1/2 cup tapioca flour1/4 cup potato flourPreheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely. Amount Per Serving  Calories: 122 | Total Fat: 6.7g | Cholesterol: 9mg

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