I'm hearing good things about "375 Sensational Splenda Recipes: Recipes Low in Sugar, Fat and Calories." Written by Marlene Koch, a culinary nutritionist and registered dietitian, the book features hundreds of sucralose-based recipes catering to both diabetics and people watching their calorie intake. Recipes range from rotisserie chicken and avocado salad, cheesy jalapeno cornbread and a soba noodle bowl with peanut garlic sauce to buttermilk boysenberry sherbet and pumpkin mousse with gingersnaps. Um...yum!
Here is a lemon meringue pie recipe from the book to whet your appetite.
1 pre-baked single-crust pie pastry, or prepared single pie crust
1/4 cup Splenda Sugar Blend for Baking
3/4 cup Splenda Granular
1/2 cup lemon juice
1/3 cup cornstarch
1 1/2 cups water
1 tablespoon lemon zest
1 Pinch salt
3 large egg yolks (may use additional yolk if desired
1 tablespoon butter
1/3 cup water
1 tablespoon cornstarch
2 tablespoons Splenda Sugar Blend for Baking
4 large egg whites
1/4 cup Splenda Granular
1/4 teaspoon cream of tartar
1. FILLING: Whisk Splenda Sugar Blend, Splenda Granular, lemon juice, and conrstarch together in a medium saucepan until smooth. Whisk in water, zest, salt, and egg yolks until there are no pieces of egg yolk visible. Place pan over medium heat and cook, striring until mixture reaches a full boil. Simmer 1 minute, while stirring. Remove from heat and whisk in butter. Pour into prepared pie crust and cover with plastic wrap.
2. Preheat oven to 400°F.
3. TOPPING: Immediately whisk together water, cornstarch, and Splenda Sugar Blend in a small sauce pan. Place on medium heat and cook, while whisking, until mixture comes to a boil. Boil for 15 seconds until a thick, smooth, translucent paste forms. Cover. In a medium (grease-free) bowl, beat egg whites until foamy. Beat in cream of tartar. Beat in Splenda Granular until soft peaks form. Beat in cornstarch gel, 1 tablespoon at a time. Remove plastic wrap from pie and cover with meringue topping. Be sure to cover all the way to the edges of the crust. Bake for 10 minutes until meringue lightly browns. Cool on rack; then refrigerate.
Calories 220 Fat 10 grams (4 saturated)
Carbohydrate 29 grams Fiber 0 grams
Protein 4 grams Sodium 145 milligrams
Diabetic exchange = 2 Carbohydrate, 2 Fat
WW point comparison = 5 points
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