Sugar Substitute Recipes: Wacky Cake V

3 cups all-purpose flour2 teaspoons baking soda6 tablespoons unsweetened cocoa powder2 teaspoons vanilla extract2 cups cold water1 cup white sugar1 cup sugar substitute1 teaspoon salt2 tablespoons distilled white vinegar2/3 cup vegetable oilPreheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan, or three 8 inch round pans. Stir together flour, soda, cocoa, sugar, sugar substitute, and salt. Stir in vanilla, water, vinegar, and oil. Pour batter into prepared pan(s). Bake cake in a rectangular pan or three round pans for 35 minutes, or until done. Cool. Amount Per Serving  Calories: 203 | Total Fat: 8.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 18

Amount Per Serving

Calories: 203

Total Fat: 8.6gCholesterol: 0mgSodium: 270mgTotal Carbs: 31.6g    Dietary Fiber: 1.2gProtein: 2.5g VIEW DETAILED NUTRITION
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Fruit Crumble Recipes: Low Sugar Strawberry Rhubarb Crunch

4 cups chopped fresh rhubarb1 pint strawberries, hulled and sliced1 tablespoon honey1 cup rolled oats1/2 cup packed brown sugar1/4 cup butter1 teaspoon ground cinnamonPreheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm. Amount Per Serving  Calories: 236 | Total Fat: 8.9g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Low Sugar Strawberry Rhubarb Crunch

Servings Per Recipe: 6

Amount Per Serving

Calories: 236

Total Fat: 8.9gCholesterol: 20mgSodium: 64mgTotal Carbs: 38.6g    Dietary Fiber: 4.2gProtein: 3g VIEW DETAILED NUTRITION
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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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Sugar Substitute Recipes: Low-Cal Chicken

6 skinless, boneless chicken breast halves1 1/2 tablespoons minced onion2 tablespoons crushed garlic1 1/2 teaspoons poultry seasoning1/4 cup soy sauce2 teaspoons artificial sweetenerPreheat oven to 425 degrees F (220 degrees C). Place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener. Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It's ready to serve! Amount Per Serving  Calories: 177 | Total Fat: 1.8g | Cholesterol: 82mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 177

Total Fat: 1.8gCholesterol: 82mgSodium: 815mgTotal Carbs: 2.6g    Dietary Fiber: 0.3gProtein: 35.7g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Low-Carb Chocolate Swirl Cheesecake | Submitted By: Syd

1 cup low-carb chocolate cookie crumbs1/4 cup butter, melted3 tablespoons SPLENDA® Granular1/2 cup finely chopped macadamia nuts, pecans, or almonds3 eggs, separated3 (8 ounce) packages cream cheese, at room temperature1 cup sour cream1 cup SPLENDA® Granular2 tablespoons low-carbohydrate baking flour substitute6 ounces low-carbohydrate, dark chocolate, melted3 ounces low-carbohydrate, dark chocolate, melted3 tablespoons finely chopped macadamia nuts, pecans, or almondsCombine cookie crumbs, butter, 3 tablespoons Splenda, and nuts. Press evenly in the bottom of a 9 inch springform pan. Chill crust while preparing the filling. Preheat oven to 350 degrees F (175 degrees C) In a large bowl, whip egg whites until stiff but not dry. In another large bowl, beat cream cheese, sour cream, 1 cup Splenda, and flour substitute until smooth. Beat in egg yolks one at a time, blending well after each addition. Gently fold whipped egg whites into cream cheese mixture. Spoon batter into prepared crust. Slowly swirl 6 ounces of melted chocolate through cheese mixture to give a marbled effect. Place pan on a cookie sheet in the preheated oven, and bake 60 to 70 minutes or until set. Turn off oven, and allow cake to cool in the oven with the door open. When cool, transfer to the refrigerator, and chill overnight. Spread 3 ounces of melted chocolate on a cookie sheet. Sprinkle with remaining chopped nuts, and then refrigerate until chilled. Scrape chocolate from pan to form slivers. Decorate cake with chocolate slivers by heaping over the top, and pressing vertically onto the sides of the cake. Amount Per Serving  Calories: 381 | Total Fat: 34.5g | Cholesterol: 104mg Powered by ESHA Nutrient Database

Low-Carb Chocolate Swirl Cheesecake

Servings Per Recipe: 16

Amount Per Serving

Calories: 381

Total Fat: 34.5gCholesterol: 104mgSodium: 230mgTotal Carbs: 9g    Dietary Fiber: 3.1gProtein: 8.3g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Green-Tea Cupcakes | Submitted By: muffin_girl

1/4 cup butter1/4 cup vegetable oil butter spread (such as Smart Balance®)1/2 cup granular no-calorie sucralose sweetener (such as Splenda®)1/2 cup white sugar3 egg whites1 teaspoon vanilla extract1 teaspoon almond extract1 1/2 cups cake flour2 teaspoons baking powder2 tablespoons green tea powder (matcha)1/2 cup nonfat milkPreheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Amount Per Serving  Calories: 171 | Total Fat: 6.9g | Cholesterol: 11mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 171

Total Fat: 6.9gCholesterol: 11mgSodium: 174mgTotal Carbs: 24.2g    Dietary Fiber: 0.3gProtein: 2.9g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Peach Tea | Submitted By: Michaela.K9

3 cups water3 family size tea bags2 fresh peaches - peeled, pitted and sliced1 cup water1 1/2 teaspoons stevia powderBring 3 cups water to a boil in a saucepan over high heat. Add the tea bags, and steep for 15 minutes. Remove tea bags. Meanwhile, place peaches with 1 cup water into the jar of a blender, and blend until very smooth. Pour the peach mixture, tea, and stevia powder into a 1 gallon pitcher. Fill the pitcher to the top with water, and stir until blended. Amount Per Serving  Calories: 5 | Total Fat: 0g | Cholesterol: 0mg

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Sugar Substitute Recipes: Whole Grain Healthy Banana Bread | Submitted By: EILEENMA

3/4 cup SPLENDA® Sugar Blend3/4 cup flax seed meal5 ripe bananas, mashed1/4 cup skim milk1/4 cup low-fat sour cream2 teaspoons egg whites2 cups whole wheat flour1 teaspoon baking soda1/2 teaspoon saltPreheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean. Amount Per Serving  Calories: 217 | Total Fat: 1.4g | Cholesterol: 2mg

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WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even made substitutions which I am rarely brave enough to do! I used brown sugar instead of splenda (because I don't like the fake supersweet aftertaste), nonfat vanilla yogurt instead of sour cream, and substituted 1/2 c. wheat bran for 1/2 c of the ww flour. I added 1 tsp cinnamon and 1/2 tsp nutmeg as recommended by another reviewer (thanks!) and added 1/2 c. each chopped pecans and chocolate chips. They turned out stunningly! They were quickly gobbled down. I made 18 medium-sized muffins and baked them in silicone pans, so had to keep them in 5-10 minutes longer than expected (about 30m). They came to 191 calories a piece with my changes, including 6.2 grams of fat (from the pecans, chocolate and flax mostly), 32.6 g carbs (including 17 g sugar and 5 g fibre), and 4.5 g protein per muffin... if you left out the choc chips, -35.5 calories; no pecans = -22.8 calories; splenda = -32.3 calories (per muffin). So you could get 'em down to about 100 calories each, but they wouldn't taste as good :) Was this review helpful? [ YES ]
30 users found this review helpful WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even...

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