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Chef Michael Vlasich, the popular chef at the Indianapolis Marriott Downtown, first impressed us a couple of years ago with his creative dishes using Splenda® no calorie sweetener (“Low-Carb Lodging,” July/August 2004 issue). Chef Michael created mouthwatering desserts including a carb-conscious cheesecake served with citrus-infused berries tossed with Splenda® and a sugarless chocolate cake with strawberries also tossed in Splenda®.
Chef Michael notes the demand for no calorie sweetener desserts is still strong, especially with the creation of Marriott’s Fit For You food, exercise, and wellness initiative. Today Chef Michael whets our appetite by preparing Chilled Lemon Soufflés for a large group specifically requesting the popular no calorie sweetener.
Meanwhile—-before creating his Dallas namesake restaurant—Chef Stephan Pyle’s culinary creations were featured in some of America’s best hotels including the Dragonfly at Hotel ZaZa, Star Canyon at the Venetian, and Nuevo Latino at the Gaylord Texan Resort. Chef Stephan has long been creating splendid Splenda® dishes including Sweet Potato Soup, Chilled Shrimp & Jicama Soup, Banana Waffles, and Warm Minted Strawberry Shortcakes.
All of these culinary creations using Splenda® are simply to die for, and perhaps “to diet
for.”—WD
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