Hotel F&B Magazine
Sweet and Slim
Low-carb and low-calorie recipes meet the special requests of the hotel restaurant patrons and banquet guests.

With consumer dietary needs growing more particular, Splenda’s No Calorie Sweetener helps culinary professionals satisfy guest needs. Chefs appreciate Splenda’s lack of aftertaste—a key factor when balancing delicate flavors and top-notch ingredients—as well as its good consistency when baking and cooking with low-calorie Splenda Granulated which measures cup-for-cup like sugar. Below are dessert recipes from the professionals. Enjoy!

For more information on Splenda’s no calorie sweetener for baking and cooking, click here.



NEW: Splenda No Calorie Sweetener is pleased to announce the Splenda Dessert Fame Recipe Contest winners. Congratulations go to professional chef winner Allison Leono for her Splendid Tamales and culinary student winner Haley Fontenot for her Fallen Carrot Soufflé. To see the second and third place winners, as well as a full list of finalists, go to www.splendadessertfame.com/Enter.aspx.




Baked Mango CustardBaked Mango Custard

Bake Time: 25-30 minutes
Chill Time: 25 minutes
Makes: 8* servings
*This recipe may be tripled if needed.

Ingredients:
  • Fresh mango, whole; 1 cup puree (7.25 ounces)
  • Large eggs; 4 eggs (7 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 1/2 cup (0.5 ounce)
  • Evaporated milk; 1 cup (8 fluid ounces)
  • Vanilla extract; 1 teaspoon (0.2 fluid ounce)
  1. PREHEAT oven to 350° F.
  2. PROCESS the mango in a food processor or blender until smooth, use 1 cup and save the remainder for another day.
  3. BEAT eggs at medium speed with an electric mixer until frothy; add SPLENDA® Granulated, beating until blended. Gradually add milk, 1 cup mango puree and vanilla, beating at low speed until blended.
  4. POUR custard mixture into 8 (6-ounce) custard cups. Set custard cups in a roasting pan; add hot water to a depth of 1 inch.
  5. BAKE for 25-30 minutes or until a knife inserted in the center comes out clean. Remove custard cups from water. Serve custards at room temperature or chilled with mango slices and a dollop of whipped topping.
Optional Garnish: Mango slices and whipped topping
Note: Use ripe mangoes for best results.

Nutritional Information Per Serving: Serving Size 1/8 recipe, Calories 100, Calories from Fat 45, Total Fat 5g, Saturated Fat 2g, Cholesterol 115mg, Sodium 70mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 7g, Protein 5g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Banana Cream PieBanana Cream Pie

Chill Time: 2 hours
Makes: 32 servings

Ingredients:
  • Frozen pie crust; 4 crusts (60 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 3 cups (3 ounces)
  • Cornstarch; 1 cup (4.4 ounces)
  • 2% reduced-fat milk; 8 cups (64 fluid ounces)
  • Egg substitute; 1-1/3 cup (11.6 fluid ounces)
  • Vanilla extract; 3 tablespoons (1.5 fluid ounces)
  • Salt; 1/2 teaspoon (0.2 ounce)
  • Butter; 4 tablespoons (2 ounce)
  • Banana extract; 1 tablespoon +1 teaspoon (0.5 fluid ounce)
  • Sliced banana; 6 cups (10 ounces)
  1. PREHEAT oven to 450°F.
  2. BAKE pie crusts following manufacturers directions
  3. BLEND SPLENDA® Granulated and cornstarch together in a small mixing bowl. Set aside.
  4. COMBINE milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add SPLENDA® Granulated mixture, stirring until blended. Add butter.
  5. COOK over medium heat, stirring constantly, until mixture thickens and boils.
  6. BOIL 1 minute, stirring constantly. Remove from heat, and stir in banana extract. Cool filling 15-20 minutes.
  7. ARRANGE sliced bananas in bottoms of baked crusts. Pour filling over bananas. Cover top of pies with waxed paper. Chill 2 hours before serving.
  8. CUT each pie into 8 equal portions. Garnish each serving, if desired.
  9. Optional Garnishes: Whipped cream
Nutritional Information Per Serving: Serving Size: 1 slice (1/8th of a pie), Calories: 230, Calories from Fat: 90, Total Fat: 10g, Saturated Fat: 5g, Cholesterol: 15mg, Sodium: 200mg, Total Carbohydrate: 30g, Dietary Fiber: 1g, Sugars: 12g, Protein: 5g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Banana Raspberry SmoothieBanana Raspberry Smoothie

Makes: 2 (8 fl. oz.) servings

Ingredients:
  • Large ripe banana, sliced; 1 (5 ounces)
  • Unsweetened frozen raspberries; 1-1/4 cups (5.5 ounces)
  • 1% low-fat milk; 1/2 cup (4 fluid ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 1/4 cup (0.25 ounce)
PLACE all of the ingredients in a blender and process until smooth. Serve immediately. Note: For variety, substitute raspberries with any other frozen fruit.

Nutritional Information Per Serving: Serving Size: 8 fluid ounces, Calories 140, Calories from Fat 15, Total Fat 1.5g, Saturated Fat 1g, Cholesterol 5mg, Sodium 35mg, Total Carbohydrate 28g, Dietary Fiber 4g, Sugars 15g, Protein 4g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Blueberry Almond CakeBlueberry Almond Cake

Bake time: 20-25 minutes
Makes: 12* servings
*This recipe may be doubled if needed.

Ingredients:
    CAKE:
  • All-purpose flour; 1-1/2 cups (7 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 1 cup (1 ounce)
  • Baking powder; 1-1/2 teaspoons (0.25 ounce)
  • Baking soda; 1/2 teaspoon (0.1 ounce)
  • Salt; 1/4 teaspoon (0.05 ounce)
  • Light butter, melted; 1/2 cup (4 fluid ounces)
  • Low-fat buttermilk; 1/4 cup (2 fluid ounces)
  • Large egg; 1 egg (1.75 ounces)
  • Almond extract; 1/4 teaspoon (0.05 fluid ounces)
  • Fresh blueberries or frozen blueberries, unthawed; 2 cups (10.25 ounces)

  • TOPPING
  • SPLENDA® No Calorie Sweetener, Granulated 1/2 cup 0.5 ounce
  • Reduced-fat sour cream; 3/4 cup (6.5 ounces)
  • Large egg; 1 egg (1.75 ounces)
  • Sliced almonds; 1/4 cup (1 ounce)
PREHEAT oven to 350°F. COAT a 9-inch round cake pan with cooking spray; set aside.

CAKE:
  1. COMBINE flour, SPLENDA® Granulated, baking powder, baking soda, and salt in a medium bowl.
  2. WHISK together butter, buttermilk, egg, and almond extract.
  3. ADD liquid mixture to flour mixture and stir until blended.
  4. SPREAD batter into prepared pan; sprinkle with blueberries.
TOPPING:
  1. WHISK together SPLENDA® Granulated, sour cream, and egg in a medium bowl.
  2. SPOON topping over blueberries, sprinkle with almonds.
BAKE 20-25 minutes or until berries around edge of pan are bubbling (center will remain soft). Cool cake in pan on a wire rack.

Nutritional Information Per Serving: Serving Size: 1/12 recipe, Calories 160, Calories from Fat 70, Total Fat 8g, Saturated Fat 4g, Cholesterol 55mg, Sodium 220mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 3g, Protein 5g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Carrot CakeCarrot Cake

Bake Time: 25-30 minutes
Makes: 8 (8-inch) cakes, 6 (9-inch) cakes, 4 (10-inch) cakes, or 6 dozen muffins

Ingredients:
  • Flour; 16 cups (64 ounces)
  • Salt; 4 teaspoons (1 ounce)
  • Baking soda; 2 tablespoons (1.3 ounces)
  • Baking powder; 2 tablespoons (1.8 ounces)
  • Cinnamon; 1/4 cup (1 ounce)
  • SPLENDA® No Calorie Sweetener, Granulated; 10 cups (9.7 ounces)
  • Buttermilk; 3 cups (24 fluid ounces)
  • Canola oil; 3 cups (21 fluid ounces)
  • Egg substitute; 2-2/3 cups (21 fluid ounces)
  • Vanilla extract; 1/4 cup (2 fluid ounces)
  • Crushed pineapple, drained; 4 cups (38 ounces)
  • Shredded carrot; 10 cups (29 ounces)
  • Grated coconut; 4 cups (13 ounces)
  1. PREHEAT oven to 350ºF. Grease pans or spray with nonstick spray. Set aside.
  2. BLEND flour, salt, baking soda, baking powder, cinnamon and SPLENDA® Granulated together in a mixing bowl. Set aside.
  3. PLACE buttermilk, oil, egg substitute, vanilla and pineapple in a 12-quart mixing bowl. Using a paddle attachment, mix well. Add dry ingredients and stir until just mixed. Add carrots and coconut. Mix well.
  4. POUR into prepared pans.
  5. BAKE 8-inch pans 25-30 minutes or until cake tester inserted in center comes out clean.
  6. COOL cakes and frost.
Nutritional Information Per Serving: Serving size: 1 slice (4 oz.), Calories 290, Calories from Fat 110, Total Fat 13g, Saturated Fat 2.5g, Cholesterol 0mg, Sodium 520mg, Total Carbohydrate 37g, Dietary Fiber 2g, Sugars 7g, Protein 6g,

Lower Fat Cream Cheese Frosting
Makes: 10 cups

Ingredients:
  • Butter, softened; 2-1/2 cups (24 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 5 cups (5 ounces)
  • Fat-free cream cheese; 10 cups (80 ounces)
  • Vanilla extract; 3 tablespoons (1.5 fluid ounces)
  1. CREAM butter and SPLENDA® Granulated together in a 12-quart mixing bowl using a paddle attachment, on medium to high speed, until light in color and with no visible lumps.
  2. ADD cream cheese, 8 oz. at a time. Mix until lump free after each addition, about 1-2 minutes. Scrape sides of bowl and add vanilla extract. Mix well.
Nutritional Information Per Serving: Serving size: 2 tablespoons, Calories 100, Calories from Fat 60, Total Fat 7g, Saturated Fat 4.5g, Cholesterol 20mg, Sodium 200mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 4g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Chocolate Cake Chocolate Cake

Bake Time: 50-60 minutes, or until cake is fairly firm to the touch
Makes: 4 (9-inch cakes), or about 40 servings
Ingredients:
  • Flour; 7 cups (29 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 4-1/2 cups (4.5 ounces)
  • Brown sugar, firmly packed; 2 cups (12 ounces)
  • Baking powder; 2 tablespoons (1 ounce)
  • Baking soda; 3 teaspoons (1.2 ounces)
  • Cocoa powder; 3 cups (8.6 ounces)
  • Salt; 1-1/2 teaspoons (0.4 ounces)
  • Low-fat buttermilk; 4 cups (42 fluid ounces)
  • Vegetable oil; 1 cup (7 fluid ounces)
  • Eggs; 8 (13 ounces)
  • Vanilla extract; 3 tablespoons (1.4 fluid ounces)
  • Black coffee; 3 cups (32 fluid ounces)
  1. PREHEAT oven to 350°F. Grease four, 9-inch springform pans or spray with non-stick cooking spray. Set aside.
  2. BLEND flour, SPLENDA® Granulated, brown sugar, baking powder, baking soda, cocoa powder and salt in a 12-quart mixing bowl. Set aside.
  3. COMBINE buttermilk, oil, eggs, vanilla extract, and coffee in a 12-quart mixing bowl. Using the whisk attachment, stir until well blended.
  4. ADD flour mixture to buttermilk mixture, mix on medium speed, until smooth (about 2 minutes).
  5. POUR 1/4 of the batter into each pan.
  6. BAKE for 50-60 minutes, or until the center of the cake is fairly firm to the touch. Let cake cool in pan for 10-15 minutes. Remove and wrap with plastic wrap until ready to serve.
  7. SERVE warm with a dollop of whipped cream sweetened with SPLENDA® Granulated.
Nutritional Information Per Serving: Serving size: 1 slice (about 2-½ oz.), Calories 170, Calories from Fat 50, Total Fat 6g, Saturated Fat 1.5g, Cholesterol 35mg, Sodium 370mg, Total Carbohydrate 26g, Dietary Fiber 2g, Sugars 8g, Protein 5g ©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Chocolate Cream PieChocolate Cream Pie

Bake Time: 50-60 minutes, or until cake is fairly firm to the touch
Makes: 4* (9-inch cakes), or about 40 servings
Cook Time: 7-10 minutes plus crust pre-bake
*This recipe may be doubled if needed.

Ingredients:
  • Prepared pie crust; 3 crusts for 9-inch pans
  • SPLENDA® No Calorie Sweetener, Granulated; 2 cups (2 ounces)
  • Dutch process cocoa; 1 cup (3 ounces)
  • Cornstarch; 3/4 cup (3.5 ounces)
  • Salt; 3/8 teaspoon (0.1 ounce)
  • 2% reduced-fat, milk; 7-1/2 cups (60 fluid ounces)
  • Egg substitute; 1-1/2 cups (12 fluid ounces)
  • Vanilla extract; 3 tablespoons (1.5 fluid ounces)
  • Unsalted butter; 4-1/2 tablespoons (2.25 ounces)
  • Reduced-fat frozen whipped topping, thawed; 1-1/2 pounds (24 ounces)
  1. PRE-BAKE the pie crusts according to the manufacturer?s directions. Cool before filling.
  2. COMBINE SPLENDA® Granulated, cocoa, cornstarch, and salt in a mixing bowl. Set aside.
  3. WHISK together milk, egg substitute, and vanilla in a medium saucepan. Gradually add SPLENDA® Granulated mixture, whisking until blended. Add butter.
  4. COOK over medium high heat, whisking constantly until mixture begins to boil; whisking constantly, boil for one minute. Remove from heat.
  5. POUR filling into pie crusts, cool for few minutes then cover filling with waxed paper; refrigerate for at least 2 hours.
  6. SPREAD whipped topping over pies; garnish with chocolate shavings, if desired.
  7. Note: Any pie crust can be used with this filling.
Nutritional Information Per Serving: Serving Size: 1 slice or 1/8 pie, Calories 250, Calories from Fat 110, Total Fat 13g, Saturated Fat 7g, Cholesterol 15mg, Sodium 220mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 12g, Protein 7g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Coconut Cream PieCoconut Cream Pie

Cook time: 7-10 minutes plus crust pre-bake
Chill time: 3 hours minimum
Makes: 3* (9-inch) pies or 24 servings

*This recipe may be doubled if needed.

Ingredients:
  • Prepared pie crust; 3 crusts for 9-inch pans
  • Flaked coconut; 3/4 cups (2 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 2-1/4 cups (2.25 ounces)
  • Cornstarch; 1 cup (4.5 ounces)
  • Salt; 1-1/2 teaspoons (0.25 ounce)
  • 1% low-fat milk; 7-1/2 cups (60 fluid ounces)
  • Egg yolks; 6 yolks (3.5 ounces)
  • Butter; 6 tablespoons (3 ounces)
  • Flaked coconut; 2-1/4 cups (6 ounces)
  • Vanilla extract; 3 tablespoons (0.5 fluid ounce)
  • Coconut extract; 3/4 teaspoon (0.1 fluid ounce)
  1. PREHEAT conventional over to 375ºF.
  2. PRE-BAKE the pie crusts according to the manufacturer?s directions. Cool before filling.
  3. TOAST 3/4 cup of coconut flakes in the oven, stirring occasionally, 5-6 minutes or until toasted. Set aside for garnish.
  4. COMBINE SPLENDA® Granulated, cornstarch and salt in a heavy saucepan, mixing well. Gradually whisk milk into SPLENDA® Granulated mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.
  5. BEAT egg yolks until thick and pale. Gradually temper hot milk mixture into yolks; whisking constantly, add yolk mixture to remaining hot milk mixture.
  6. COOK over medium heat for 1 minute or until mixture just comes to a boil, whisking constantly.
  7. Remove from heat; stir in butter, remaining coconut flakes and flavorings.
  8. Immediately POUR filling into prepared crusts.
  9. COVER with plastic wrap, gently pressing on filling.
  10. CHILL for 3 hours or until firm.
  11. Sprinkle pies with toasted coconut for presentation. Note: Any pie crust can be used with this filling.
Nutritional Information Per Serving: Serving Size: 1 slice or 1/8 pie, Calories 240, Calories from Fat 110, Total Fat 13g, Saturated Fat 7g, Cholesterol 70mg, Sodium 300mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 9g, Protein 5g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Cranberry Walnut MuffinsCranberry Walnut Muffins

Bake time: 20-25 minutes
Makes: 24* muffins
*This recipe may be doubled if needed.

Ingredients:
  • Chopped walnuts; 3/4 cup (3 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 3-3/4 cups (3.75 ounces)
  • All-purpose flour; 4-1/2 cups (20 ounces)
  • Baking powder; 2 tablespoons (1 ounce)
  • Baking soda; 1 tablespoon (0.5 ounce)
  • Cinnamon; 1-1/2teaspoons (0.1 ounce)
  • Buttermilk; 2 cups (16 fluid ounces)
  • Butter, melted; 3/4 cup (6 fluid ounces)
  • Large eggs; 6 eggs (10.5 ounces)
  • Grated orange zest; 1 tablespoon (0.2 ounce)
  • Chopped fresh or frozen cranberries; 2 cups (8 ounces)
  1. PREHEAT oven to 375°F.
  2. PLACE walnuts in a small baking pan; bake 5-8 minutes or until lightly toasted. Spray muffin pans with butter-flavored cooking spray. Set aside.
  3. MIX SPLENDA® Granulated, flour, baking powder, baking soda and cinnamon together in a medium-sized mixing bowl. Set aside.
  4. MIX buttermilk, melted butter, eggs and orange zest together in a small mixing bowl. Add to flour mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.
  5. SPOON batter into muffin cups. Bake in preheated 375°F oven 20-25 minutes or until a toothpick inserted in the center comes out clean.
Nutritional Information Per Serving: Serving Size: 1/8 recipe, Total Calories 210, Calories from Fat 90, Total fat 10g, Saturated Fat 4.5g, Cholesterol 70mg, Sodium 370mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 2g, Protein 5g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Creamy CheesecakeCreamy Cheesecake

Bake time: 50-60 minutes
Chill time: 4-6 hours
Standing time: 15-20 minutes
Makes: 1* (10-inch) cake or 16 servings
*This recipe may be tripled if needed.

Ingredients:
    CRUST
  • Graham cracker crumbs, plain; 1-1/4 cups (3.75 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 1/4 cup (0.25 ounce)
  • Unsalted butter, melted; 3 tablespoons (1.5 fluid ounces)
  • FILLING
  • fat-free cream cheese; 1 pound (16 ounces)
  • Cream cheese; 1 pound (16 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 1-1/4 cups (1.25 ounces)
  • Lime juice; 1-1/2 tablespoons (1 fluid ounce)
  • Salt; 1/8 teaspoon (0.1 ounce)
  • Large eggs; 4 eggs (7 ounces)
  1. PREHEAT oven to 350°F.
  2. MIX graham cracker crumbs, 1/4 cup SPLENDA® Granulated and butter for crust and press into a springform pan.
  3. BEAT cream cheese and SPLENDA® Granulated until well-mixed and smooth.
  4. ADD lime juice and salt, beat until smooth. Add eggs one at a time, beating after each addition.
  5. POUR filling over crust and bake 50-60 minutes or until slightly firm to the touch. Cool 15-20 minutes before placing in refrigerator.
  6. REFRIGERATE 4-6 hours before serving.
  7. GARNISH with fruit sauces or fresh fruit or chocolate shavings.
  8. Note: A water bath may be used to reduce the occurrence of cracks but it will increase the bake time.
Nutritional Information Per Serving: Serving Size: 1 slice or 1/16 recipe, Calories 200, Calories from Fat 130, Total Fat 14g, Saturated Fat 8g, Cholesterol 95mg, Sodium 310mg,Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 4g, Protein 8g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Double Crust Peach CobblerDouble Crust Peach Cobbler

Bake time: 20 minutes, plus crust pre-bake
Makes: 9* servings
*This recipe can be tripled if needed.

Ingredients:
  • Refrigerated pie crusts; 2 sheets
  • Sliced fresh peaches (about 5 pounds whole); 10 cups (60 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 3/4 cup (0.75 ounce)
  • All-purpose flour; 1/4 cup (1 ounce)
  • Pineapple juice; 1/4 cup (2 fluid ounces)
  • Butter; 2 tablespoons; (1 ounce)
  • Almond extract; 1/2 teaspoon (0.1 fluid ounce)
  1. PREHEAT oven to 450°F. Lightly spray an 11 x 7 x 2-inch baking dish with vegetable cooking spray.
  2. UNROLL one pie crust round; cut to fit bottom of dish. Place in prepared baking dish. Bake crust for 10-12 minutes or until lightly browned. Set aside.
  3. COMBINE peaches, SPLENDA® Granulated, flour, pineapple juice, butter, and almond extract in a large Dutch oven; bring mixture to a boil. Reduce heat and simmer 10 minutes or until peaches are tender. Cool slightly. Spread peach mixture over baked crust.
  4. UNROLL remaining pie crust round; cut into 1-inch strips. Arrange in a lattice design over peach filling. Bake 15 additional minutes or until crust is lightly browned. Serve warm.
  5. Note: A 1/3 to 1/2 hotel pan can be substituted for the baking dish.
Nutritional Information Per Serving: Serving Size: 1/9 recipe, Total Calories 330, Calories from Fat 140, Total Fat 15g, Saturated Fat 7g, Cholesterol 15mg, Sodium 190mg, Total Carbohydrate 46g, Dietary Fiber 3g, Sugars 18g, Protein 4g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Dried Cherry and Almond SconesDried Cherry and Almond Scones

Bake Time: 10-15 minutes
Makes: 5 dozen scones

Ingredients:
  • Eggs; 5 (9.2 ounces)
  • Egg whites; 5 (5.5 ounces)
  • Canola oil; 2 cups (16 fluid ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 5 cups (5 ounces)
  • Low-fat buttermilk; 2-1/2 cups (20 fluid ounces)
  • Almond extract; 2-1/2 teaspoons (0.3 fluid ounce)
  • Nonfat dry milk; 1-2/3 cups (3.6 ounces)
  • Baking powder; 5 teaspoons (0.7 ounce)
  • Baking soda; 2 -1/2 teaspoons (0.5 ounce)
  • Flour; 10 cups (43 ounces)
  • Dried cherries, coarsely chopped; 5 cups (24 ounces)
  1. PREHEAT oven to 350°F. Spray sheet pans with nonstick spray or line with parchment paper. Set aside.
  2. MIX the eggs and egg whites together in a 12-quart mixing bowl on medium speed using a paddle attachment. Add canola oil, SPLENDA® Granulated, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
  3. FORM into triangles evenly sized mounds of batter onto the prepared pans. Lightly sprinkle with sugar, if desired.
  4. BAKE 10-15 minutes or until lightly browned.
  5. Optional Garnishes: Sprinkle scones with granulated white sugar
Nutritional Information Per Serving: Serving size: 1 (3-oz.) scone, Calories 200, Calories from Fat 70, Total Fat 8g, Saturated Fat 1g, Cholesterol 20 mg, Sodium 130mg, Total Carbohydrate 26g, Dietary Fiber 1g, Sugars 6g, Protein 4g,
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Lemon Poppy MuffinsLemon Poppy Muffins

Bake Time: 12-15 minutes
Makes: 24 muffins
This recipe can be doubled if needed.

Ingredients:
  • Cake flour; 4-1/2 cups (17.25 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 1-1/2 cups (1.25 ounces)
  • Sugar; 1/2 cup (3.5 ounces)
  • Unsalted butter, softened; 1-1/2 cups (12 ounces)
  • Nonfat dry milk; 1 cup (4.25 ounces)
  • Baking powder; 4 teaspoons (0.5 ounce)
  • Baking soda; 1-1/2 teaspoons (0.25 ounce)
  • Salt; 1/2 teaspoon (0.1 ounce)
  • Buttermilk; 1-1/2 cups (12 fluid ounces)
  • Lemon juice; 1/4 cup (2 fluid ounces)
  • Grated lemon peel (zest); 1/4 cup (0.1 ounce)
  • Eggs; 6 eggs (10.5 ounces)
  • Vanilla extract; 4 teaspoons (0.5 fluid ounce)
  • Poppy seeds; 1/4 cup (1 ounce)
  1. PREHEAT oven to 350°F. Place paper liners into muffin tins. Set pan aside.
  2. PLACE cake flour, SPLENDA® Granulated, sugar and softened unsalted butter in a large mixing bowl. Mix on medium speed 1-2 minutes with an electric mixer until the butter is mixed into the flour mixture, with only very small pieces of butter visible.
  3. ADD nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
  4. MIX buttermilk, lemon juice, lemon zest, eggs, and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45-60 seconds or until the batter starts to get lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Add poppy seeds. Mix batter at medium-high speed for an additional 30 seconds or until seeds are evenly distributed.
  5. POUR muffin batter into prepared pan. Cups will be very full. Bake muffins in preheated 350°F oven 12-15 minutes or until a wooden toothpick inserted in the center of the muffin comes out clean.
  6. Note: The surface color can be improved by sprinkling a little sugar on the surface or brushing an egg or milk wash before baking.
Nutritional Information Per Serving: Total Calories 250, Calories from Fat 120, Total Fat 14g, Saturated Fat 8g, Cholesterol 85mg, Sodium 270mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 8g, Protein 6g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Lemon SorbetLemon Sorbet

Freeze Time: 6 hours Standing Time: 10 minutes Makes: 8 (1/2-cup) servings

Ingredients:
  • Boiling water; 4 cups (32 fluid ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 1-1/2 cups (1.25 ounces)
  • Grated lemon rind; 1 tablespoon (0.25 ounce)
  • Freshly squeezed lemon juice; 2/3 cup (5 fluid ounces)
  • Shells of lemons (optional); 8
  1. COMBINE boiling water and SPLENDA® Granulated in a large bowl, stirring until SPLENDA® Granulated dissolves; cool slightly. Stir in lemon rind and juice. Pour mixture into a 9-inch square pan; cover and freeze.
  2. CUT tops from lemons; remove pulp. Set aside.
  3. REMOVE sorbet from freezer; let stand about 10 minutes. Scrape sorbet surface with a spoon; scoop or spoon sorbet into lemon shells or into small serving dishes. Garnish with fresh mint, if desired.
  4. Optional Garnish: Fresh mint sprigs
    Note: Best if used the day that it is made or within 2 days. This recipe may be doubled, however, freeze time may vary.
Nutritional Information Per Serving: Serving Size: 1/8 recipe (1/2 cup), Calories 25, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 1g, Protein 0g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Mango Mojito PieMango Mojito Pie

Chill Time: 1 hour
Makes: 4 pies (32 servings)

Ingredients:
  • Prepared graham cracker crusts in 9-inch shells; 4 shells
  • Mangoes, cut into 1/4 inch dice; 8 cups (52 ounces)
  • Unflavored gelatin; 1/4 cup (1.2 ounces)
  • Nonfat milk; 2 cups (16 fluid ounces)
  • Low-fat cream cheese; 4 cups (32 ounces)
  • Splenda® No Calorie Sweetener, Granulated; 3 cups (3 ounces)
  • Light sour cream; 4 cups (34 ounces)
  • Fresh lime juice; 2/3 cup (5 fluid ounces)
  • Freshly grated lime peel; 1/4 cup (0.25 ounce)
  • Rum extract; 2 teaspoons (0.25 fluid ounce)
  1. PEEL and chop mangos. Set aside.
  2. SPRINKLE gelatin over milk in a small saucepan. Let stand 5 minutes or until the gelatin has bloomed and is starting to absorb the milk. Heat milk over low heat stirring constantly until the gelatin has dissolved completely, about 1-2 minutes. Allow to cool slightly. Cooling too much will cause the gelatin to set. If this happens, simply reheat and allow to cool slightly.
  3. BEAT cream cheese and SPLENDA® Granulated in a 12-quart mixing bowl using a paddle attachment until smooth. Scrape sides. Gradually beat in sour cream, lime juice, lime peel and rum extract. Scrape sides and beat in gelatin mixture. Refrigerate 15-20 minutes or until mixture begins to thicken. Stir frequently.
  4. STIR chopped mango into gelatin mixture; spoon into pie crust. Chill until set, about 1 hour. Garnish individual servings with mint sprigs and mango slices.
Nutritional Information Per Serving: Serving Size: 1 slice, Calories 250, Calories from Fat 110, Total Fat 12g, Saturated Fat 6g, Cholesterol 25mg, Sodium 200mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 14g, Protein 7g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Mocha CheesecakeMocha Cheesecake

Bake Time: 55-60 minutes
Chill Time: 4-6 hours
Standing Time: 20-25 minutes
Makes: 1* (10 inch) cake; 16 servings.
*This recipe may be tripled if needed.

Ingredients:
 
    CRUST
  • Chocolate wafer cookies, crushed; 1-1/4 cups (5 ounces)
  • Butter, melted; 1/4 cup (2 fluid ounces)
  • Unsweetened cocoa powder; 2 tablespoons (0.5 ounce)
  • SPLENDA® No Calorie Sweetener, Granulated; 1/4 cup (0.25 ounce)


  • FILLING
  • Reduced-fat cream cheese; 24 ounces (24 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 3/4 cup (0.75 ounce)
  • Large eggs; 2 eggs (3.5 ounces)
  • Egg whites; 2 egg whites (2.5 ounces)
  • Cornstarch; 1-1/2 tablespoons (0.5 ounce)
  • Salt; 1/4 teaspoon (0.1 ounce)
  • Reduced-fat sour cream; 3/4 cup (6.5 ounces)
  • Vanilla; 2 teaspoons (0.25 fluid ounce)
  • Instant espresso coffee crystals; 1-1/4 teaspoons (0.05 ounce)
  • Sugar-free instant cocoa mix; 2 envelopes (1 ounce)
  1. PREHEAT oven to 400°F.
  2. CRUST
  3. MIX crust ingredients together, and press into a 9-inch spring form pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
  4. RESET oven temperature to 325° F.
  5. FILLING
  6. BEAT cream cheese and SPLENDA® Granulated together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
  7. MEASURE 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
  8. POUR half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
  9. BAKE 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
  10. Note: A water bath may be used to reduce the occurrence of cracks but it will increase the bake time.
Nutritional Information Per Serving: Serving Size: 1 slice or 1/16 recipe, Calories 210, Calories from Fat 120, Total Fat 14g, Saturated Fat 8g, Cholesterol 60mg, Sodium 280mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 4g, Protein 7g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Oatmeal Buttermilk MuffinsOatmeal Buttermilk Muffins

Bake Time: 15-20 minutes
Makes: 4 dozen muffins

Ingredients:
  • Flour; 6 cups (24 ounces)
  • Baking powder; 2 tablespoons (1 ounces)
  • Baking soda; 2-1/2 teaspoons (0.6 ounce)
  • Ground cinnamon; 3 tablespoons (1.3 ounces)
  • Salt; 2-1/2 teaspoons (0.8 ounce)
  • SPLENDA® No Calorie Sweetener, Granulated; 2-1/2 cups (2.5 ounces)
  • Eggs; 10 (16 ounces)
  • Canola oil; 1-1/2cups (11 fluid ounces)
  • Low-fat buttermilk; 5-1/4 cups (49 fluid ounces)
  • Vanilla extract; 2 tablespoons (0.9 fluid ounce)
  • Old-fashioned rolled oats; 2-1/2cups (9 ounces)
  • Chopped dates; 3-3/4 cups (16 ounces)
  • Chopped walnuts; 2-1/2 cups (12 ounces)
  • Raisins; 1-1/4 cups (6 ounces)
  1. PREHEAT oven to 350°F. Place paper baking cups in muffin pans; coat with vegetable cooking spray. Set aside.
  2. MIX flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. BEAT eggs and SPLENDA® Granulated on medium speed in a 12-quart mixing bowl using a paddle attachment until well mixed. Reduce speed to medium. Gradually add oil, buttermilk, and vanilla, beating until blended, about 2 minutes. Add flour mixture. Beat on low speed until blended, about 1 minute. Stir in oats, dates, nuts and raisins. Spoon into prepared muffin pans; filling 3/4 full (about 2-1/2 oz.).
  4. BAKE 15-20 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately and cool on wire rack.
Nutritional Information Per Serving: Serving size 1 muffin, Calories 250, Calories from Fat 110, Total Fat 13g, Saturated Fat 1.5g, Cholesterol 40mg, Sodium 390mg, Total Carbohydrate 29g, Dietary Fiber 3g, Sugars 10g, Protein 6g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Old Fashioned Apple PieOld Fashioned Apple Pie

Bake Time: 40-50 minutes
Makes: 3 (9-inch) pies or 24 servings

Ingredients:
  • Prepared double pie crusts; 3 double crusts for 9-inch pans
  • Baking apples, thin-sliced, cored, peeled; 21 cups (81.5 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 3 cups (3 ounces)
  • Cornstarch; 1/2 cup (2.5 ounces)
  • Cinnamon; 2-1/4 teaspoons (0.25 ounce)
  • Nutmeg; 3/4 teaspoon (0.05 ounce)
  • Salt; 3/8 teaspoon (0.1 ounce)
  1. PREHEAT oven to 425°F. Line 9-inch pie pans with prepared crust dough.
  2. PLACE sliced apples into a large mixing bowl and set aside.
  3. COMBINE SPLENDA® Granulated, cornstarch, cinnamon, nutmeg, and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon the apple mixture into pie crusts.
  4. COVER filled pie with another crust. Seal edges, trim and flute. Make small openings in the top crust to vent.
  5. BAKE pies in preheated oven 40-50 minutes or until the top crust is golden. Serve warm or chilled.
  6. Note: A convection oven may be used but times will differ dependent on type used and number of pies placed in the oven.
Nutritional Information Per Serving: Serving Size: 1 slice or 1/8 pie, Calories 320, Calories from Fat 140, Total Fat 15g, Saturated Fat 3.5g, Cholesterol 10mg, Sodium 410mg, Total Carbohydrate 47g, Dietary Fiber 4g, Sugars 17g, Protein 3g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Pumpkin PiePumpkin Pie

Bake Time: 50-60 minutes, plus crust pre-bake
Makes: 3* (9-inch) pies or 24 servings.
*This recipe may be doubled if needed

Ingredients:
  • Prepared pie crust; 3 crusts for 9 inch pans
  • Pumpkin, solid pack; 2-3/4 pounds (44 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 2-1/4 cups (2.25 ounces)
  • Brown sugar, packed; 1 cup (7.75 ounces)
  • Ginger, ground; 2 tablespoons (0.5 ounce)
  • Cinnamon, ground; 2 tablespoons (0.5 ounce)
  • Cloves, ground; 1/2 teaspoon (0.03 ounce)
  • Salt; 1-1/2 teaspoons (0.3 ounce)
  • Half & half; 2-1/4 cups (18 fluid ounces)
  • Large eggs, lightly beaten; 9 (16 ounces)
  • Vanilla extract, pure, single fold; 1 tablespoon (0.5 fluid ounce)
  1. PREHEAT conventional oven to 375°F.
  2. PREPARE pie crusts; press out fold lines. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp.
  3. STIR together pumpkin, SPLENDA® Granulated, brown sugar, ginger, cinnamon, cloves, salt and half & half until blended. Add eggs and vanilla, stirring until blended. Pour filling into pie crusts. Distribute pies in oven for even heating.
  4. BAKE for 50-60 minutes or until set in the center. Cool completely on a wire rack.
  5. Note: Any pie crust can be used with this filling.
Nutritional Information Per Serving: Serving Size: 1 piece or 1/8 pie, Calories 240, Calories from Fat 110, Total Fat 12g, Saturated Fat 5g, Cholesterol 95mg, Sodium 280mg, Total Carbohydrate 30g, Dietary Fiber 3g, Sugars 12g, Protein 5g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Raspberry Cream Cheese TartsRaspberry Cream Cheese Tarts

Bake Time: 15-20 minutes
Makes: 2-1/2 dozen tartlets
Chill Time: 2 hours

Ingredients:
 
    CRUST
  • Graham cracker crumbs; 5 cups (20 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 1 cup (1 ounce)
  • Butter; 1-1/4 cups (10 ounces)


  • FILLING
  • Low-fat cream cheese; 16 ounces
  • Plain, nonfat yogurt; 2 cups (16 ounces)
  • Splenda® No Calorie Sweetener, Granulated; 3 cups (2.49 ounces)
  • Egg substitute; 1-1/2 cups (16 ounces)
  • Fresh raspberries; 6 cups (24 ounces)
  1. PREHEAT oven to 350°F. Grease or spray tartlet pans with nonstick spray.
  2. MAKE CRUST: Mix together Graham cracker crumbs, SPLENDA® Granulated and melted butter. Mix well. Press about 1 oz. (about 3 tablespoons) of crust mixture into 4-inch tart tins or lined muffin cups. Set aside.
  3. MAKE FILLING: Beat cream cheese with SPLENDA® Granulated on medium speed in a 5-quart mixer using a paddle attachment until soft. Scrape sides. Add yogurt and beat until smooth on medium speed. Add egg substitute and mix until well blended.
  4. POUR approximately 2/3 oz. filing into each tart pan or muffin cup.
  5. BAKE 15-20 minutes or until just firm in the center. Chill at least 2 hours.
  6. DISTRIBUTE fresh raspberries evenly over the cooked, cooled tart shells.
  7. Optional garnish: Glaze with warm apricot or raspberry jams.
Nutritional Information Per Serving: Serving size: 1 4-inch tart, Calories 230, Calories from Fat 120, Total Fat 13g, Saturated Fat 7g, Cholesterol 30mg, Sodium 250mg, Total Carbohydrate 23g, Dietary Fiber 2g, Sugars 9g, Protein 6g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.


Yellow CupcakesYellow Cupcakes

Bake Time: 12-15 minutes
Makes: 4 dozen cupcakes

Ingredients:
  • Cake flour; 6-3/4 cups (27 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 2-1/4 cups (2.25 ounces)
  • Sugar; 3/4 cup (5.4 ounces)
  • Unsalted butter, softened; 2-1/4 cups (20 ounces)
  • Nonfat dry milk; 1-1/2 cups (3.3 ounces)
  • Baking powder; 2 tablespoons (0.8 ounces)
  • Baking soda; 2-1/4 teaspoons (0.5 ounce)
  • Salt; 3/4 teaspoon (0.2 ounce)
  • Low-fat buttermilk; 2-1/4 cups (19 fluid ounces)
  • Eggs; 9 (14.4 ounces)
  • Vanilla extract; 2 tablespoons (1 fluid ounce)
  • Almond extract; 1-1/2 teaspoons (0.25 fluid ounce)
  1. PREHEAT oven to 350°F. Place paper baking cups into muffin pans. Set aside.
  2. PLACE cake flour, SPLENDA® Granulated, sugar and butter in a 12-quart mixing bowl. Mix, using paddle attachment, 1-2 minutes on medium speed, until butter is mixed into flour mixture.
  3. ADD nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
  4. MIX buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45-60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
  5. POUR cake batter, approximately 1-3/4 oz., into prepared cups.
  6. BAKE cupcakes for 12-15 minutes or until a wooden toothpick inserted in the center of a cupcake comes out clean.
Nutritional Information Per Serving: Serving size: 1 cupcake, Calories 190, Calories from Fat 90, Total Fat 11g, Saturated Fat 6g, Cholesterol 60mg, Sodium 210mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 5g, Protein 4g

Mocha Cream Cheese Frosting

Makes: Enough to frost 4 (9-inch) layer cakes

Ingredients:
  • Butter; 2 cups (16 ounces)
  • SPLENDA® No Calorie Sweetener, Granulated; 4 cups (4 ounces)
  • Light brown sugar, firmly packed; 2 cups (12.6 ounces)
  • Low-fat cream cheese; 4 cups (32 ounces)
  • Semisweet baking chocolate, melted; 16 ounces
  • Brewed coffee, chilled; 1 cup (8 fluid ounces)
  1. MIX butter, SPLENDA® Granulated and brown sugar together in a 12-quart mixer using a paddle attachment. Mix until well blended and smooth.
  2. ADD cream cheese. Mix until well blended. Add melted chocolate. Mix well. Add coffee. Mix until light and fluffy.
  3. USE immediately or cover and refrigerate until ready to use.
Nutritional Information Per Serving: Serving size: about 2 Tablespoons, Calories 150, Calories from Fat 90, Total Fat 11g, Saturated Fat 6g, Cholesterol 25mg, Sodium 85mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 9g, Protein 2g
©McNeil Nutritionals, LLC 2008. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.






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