Apple Cookies With Splenda Food

APPLE COOKIES

Steps:

• Preheat oven to 325°F. Lightly spray 2 baking sheets with vegetable cooking spray.
• In a small bowl, combine applesauce and apple juice concentrate. In another bowl, combine flour, oats, baking soda, cinnamon, and nutmeg.
• In the bowl of a stand mixer (or in a large bowl using an electric mixer), beat butter, Splenda Sweetener, lemon zest, and molasses on high speed for 1 minute.
• Add eggs one at a time, mixing just until combined.
• Add about ⅓ of the flour mixture, mixing on low speed until blended. Add half of applesauce mixture and mix until blended.
• Repeat with another ⅓ of flour mixture, mix; then blend in remaining applesauce mixture. Add the last of the flour and mix to combine.
• Mix in apples and raisins.
• Drop by tablespoonfuls, about 2 inches apart, onto prepared baking sheets.
• Bake 10 to 12 minutes. Cool on wire racks.

RUSTIC APPLE CRISP

Steps:

• To make the filling:
• Preheat oven to 350°F. Spray an 8" square baking dish with cooking spray.
• In a bowl, whisk together Splenda Sweetener, orange juice, cinnamon, and orange zest. Add apples and toss to coat.
• Transfer mixture to prepared pan.
• To make the topping:
• In a bowl, combine oats, Splenda Sweetener, and cinnamon. Using a pastry blender or two knives, cut butter in until mixture is crumbly. Add cereal and walnuts and toss to combine. Spoon topping over apples.
• Bake for 45 minutes or until topping is lightly browned. Serve warm.

SPLENDA BLEND -- CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, baking soda, and salt in a small bowl, set aside.
• Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
• Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.

SPLENDA APPLE CRISP

Steps:

• Preheat oven to 350. Lightly spray an 8x8x2-inch square baking dish with nonstick cooking spray. Set aside.
• Filling: Combine Splenda, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into prepared pan. Set aside.
• Topping: Combine oatmeal, flour, Splenda, and walnuts in a bowl; stir in butter. Mixture will be crumbly. Spoon over apple mixture.
• Bake 45 minutes or until apples are bubbly and topping is golden brown. Serve warm.

APPLE COOKIES

Steps:

• Preheat oven to 325°F. Lightly spray 2 baking sheets with vegetable cooking spray.
• In a small bowl, combine applesauce and apple juice concentrate. In another bowl, combine flour, oats, baking soda, cinnamon, and nutmeg.
• In the bowl of a stand mixer (or in a large bowl using an electric mixer), beat butter, Splenda Sweetener, lemon zest, and molasses on high speed for 1 minute.
• Add eggs one at a time, mixing just until combined.
• Add about ⅓ of the flour mixture, mixing on low speed until blended. Add half of applesauce mixture and mix until blended.
• Repeat with another ⅓ of flour mixture, mix; then blend in remaining applesauce mixture. Add the last of the flour and mix to combine.
• Mix in apples and raisins.
• Drop by tablespoonfuls, about 2 inches apart, onto prepared baking sheets.
• Bake 10 to 12 minutes. Cool on wire racks.

SPLENDA OATMEAL COOKIES

Steps:

• Preheat oven 350.
• Cream butter and both sugars.
• Add eggs one at a time.
• Add vanilla.
• Combine dry ingredients
• Add to butter mixture.
• Stir in oats.
• Drop by tablespoon full onto ungreased cookie sheet.
• Bake 10-12 minutes.

WEIGHT WATCHERS SPLENDA BAKED APPLES

Steps:

• Preheat oven to 350 degrees.
• Wash and core apples using an apple corer. Place slices in a shallow baking dish.
• Mix splenda and cinnamon in small bowl. Sprinkle over apples.
• Place small dots of margarine over the apples.
• Cover with foil and bake for 35-45 minutes, until a little soft.

SPLENDA SPICE COOKIES

Steps:

• Beat eggs in a mixing bowl.
• Add brown sugar, cinnamon, ginger, allspice and pepper.
• Combine baking soda, flour and salt in a seperate bowl. Gradually add to the sugar mixture.
• Drop tablespoon size portions on a lightly greased baking sheet 2 inches apart.
• Bake at 400 degrees for 8-10 minutes or until the surface begins to crack.
• Cool on wire racks.

DIABETIC SPLENDA APPLE PIE

Steps:

• Brush egg white on crust, bake until light brown, about 6 minutes.
• Combine next 6 ingredients, mix well, spoon into crust.
• Mix remaining ingredients and either sprinkle over top OR roll and put on as the top of the pie in thin sheets haphazard for a rustic look. You may need to add a bit more butter if you wish to roll it.
• Bake at 375 Fahrenheit for about 50 minutes or until bubbly.*.
• Cool for about 4 hours.
• *Note: I used a round glass casserole dish and cooked the apples for about 30 mins with the lid on then removed the lid, sprinkled the crust on top and finished baking.