Recipes from Splenda.com -

For those of you who need to lay off sugar, here are a few great recipes from Splenda.com that you might want to try during the holidays. Enjoy!

Apple Dip

Ingredients:

1 (8 ounce) package 1/3 less fat cream cheese

1 cup SPLENDA® No Calorie Sweetener, Granulated

1/4 cup SPLENDA® Brown Sugar Blend

1 teaspoon vanilla

4 sliced apples

Directions: 1 Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth. Serve immediately or chill, covered, in the refrigerator until ready to serve.

2 Use sliced apples for dipping.

Submitted by: Maker of SPLENDA® Sweetener Products

Serving Size: 1/2 sliced apple, 2 tablespoons cream cheese dip

Nutrition Info (per serving) SERVES 8

Raspberry Cocktail Sauce with Chilled Shrimp

Ingredients:

Cocktail Sauce:

1 cup no-sugar added raspberry preserves

1/4 cup prepared horseradish

3 tablespoons SPLENDA® No Calorie Sweetener, Granulated

2 tablespoons tomato paste

3 teaspoons sherry wine vinegar

2 tablespoons Worcestershire sauce

1 clove garlic, minced

1 jalapeno pepper, minced

1/2 teaspoon salt

1 pinch black pepper

2 pounds cooked, peeled and deveined shrimp

Directions: 1 Place cocktail sauce ingredients in a food processor or a blender. Process or blend for 30 seconds or until smooth.

2 Chill cocktail sauce at least 2 hours before serving. Serve with shrimp. Cocktail sauce will keep, refrigerated, for five days.

Submitted by: Maker of SPLENDA® Sweetener Products

Serving Size: 2 shrimp, 1 tablespoon sauce

Nutrition Info (per serving) SERVES 32

Sweet Red Pepper Hummus

Ingredients:

1 tablespoon extra virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon apple cider vinegar

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon cumin

2 tablespoons SPLENDA® No Calorie Sweetener, Granulated

1 (19 ounce) can garbanzo beans, drained

2 cups chopped red bell pepper

olive oil-flavored cooking spray

Directions: Spray non-stick saute pan with olive oil spray. Saute red peppers for 4 to 5 minutes. Set aside. In food processor, add all ingredients including red peppers. Puree for 1 minute, scrape the sides, and continue to puree until smooth. Refrigerate until serving time.

Submitted by: Maker of SPLENDA® Sweetener Products

Serving Size: 1/4 cup

Nutrition Info (per serving) SERVES 15

Citrus Glazed Chicken with Almonds

Ingredients:

4 (4 ounce) boneless, skinless chicken breasts

3 tablespoons orange juice concentrate, thawed

2 tablespoons fresh lemon juice

1/2 cup chicken broth

3 tablespoons SPLENDA® No Calorie Sweetener, Granulated

1 1/2 teaspoons cornstarch

1 tablespoon unsalted butter

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

1/4 cup almond slices, toasted

Directions:

1 Preheat oven to 425 degrees F. Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce). Bake in oven 15-20 minutes or until cooked through.

2 Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan. Blend together SPLENDA® Granulated Sweetener and cornstarch in a small bowl. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve.

Submitted by: Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving) SERVES 4

Apple and Squash Bake

Ingredients:

1/3 cup SPLENDA® No Calorie Sweetener, Granulated

1 teaspoon molasses

1/4 cup light butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon ground mace

2 pounds butternut squash – peeled, seeded, and cut into 1/2 inch slices

2 large apples – cored, and cut into 1/2 inch slices

Directions:

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a medium bowl, stir together SPLENDA® Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9×13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.

3 Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Submitted by: Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving) SERVES 4

Asparagus with Sesame-Ginger Sauce

Ingredients:

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon peanut oil

1 tablespoon water

1 tablespoon tahini (pureed sesame seeds)

1 teaspoon chopped fresh ginger

1/2 teaspoon chopped garlic

1 tablespoon SPLENDA® No Calorie Sweetener, Granulated

1 pinch red pepper flakes

48 medium-size asparagus spears, trimmed, peeled and cleaned

Directions:

1 In a food processor or blender, combine everything except the asparagus and mix until thoroughly blended. Set aside.

2 Cut the asparagus into two-inch pieces, on the diagonal.

3 Half-fill a large skillet with water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender (approx. 4-5 minutes). Drain well but do not rinse.

4 Transfer to serving bowl. Pour the sauce over the hot asparagus and toss to coat. Serve warm or at room temperature.

Submitted by: Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving) SERVES 7

Sweet Potato Bisque

Ingredients:

1 tablespoon olive oil

2 slices bacon, diced

1/2 cup diced onion

1/2 cup diced carrots

1/2 cup diced celery

4 cloves garlic, peeled and minced

1/2 cup fresh orange juice

2 medium sweet potatoes, peeled and diced

4 new potatoes, peeled and diced

6 cups flavorful chicken or vegetable stock

1 tablespoon SPLENDA® Sugar Blend

1/2 teaspoon cayenne pepper

Salt and freshly ground black pepper

Directions:

1 Heat the olive oil in a large pan over medium-high heat; add bacon.

2 Cook for about 2 minutes to render the fat.

3 Add onion, carrot, celery, and garlic, and saute for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.

4 Add the potatoes and stock and bring to a boil.

5 Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.

6 Add SPLENDA® Sugar Blend for Baking and cayenne.

7 Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.

8 Serve warm.

Submitted by: Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving) SERVES 8

Chunky Peanut Butter Triangles

Ingredients:

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 cup creamy or chunky peanut butter

1/2 cup light butter, softened

1/4 cup SPLENDA® Sugar Blend

1/3 cup packed SPLENDA® Brown Sugar Blend

1 large egg

1 teaspoon vanilla extract

1 (11.5 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Chunks

Directions:

1 Preheat oven to 350 degrees F.

2 Combine flour and baking soda in small bowl; set aside.

3 Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.

4 Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.

Submitted by: Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving) SERVES 42