Lemon Or Rum Orange Glaze With Splenda Food

EASY LEMON GLAZE FOR DESSERTS

Steps:

• Gather the ingredients.
• In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
• Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
• Brush or drizzle the lemon glaze on a warm or cooled cake.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

EASY SWEET GLAZE FOR BAKING

Steps:

• In a blender, combine Splenda Sweetener and cornstarch. Cover and blend until sweetener is a very fine powder.
• Pour into a bowl. Add water and stir until smooth and the desired consistency is reached.

EASY RUM ORANGE CAKE

Steps:

• Grease a 10-inch Bundt pan. Preheat oven to 325 F .
• In a large bowl, stir together cake mix and pudding mix. Add 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

RASPBERRY YOGURT CAKE WITH LEMON GLAZE

Steps:

• To make the cake:
• Preheat oven to 350°F. Coat a 9" round springform pan with cooking spray and line bottom with baking parchment. In a small bowl, toss raspberries with 2 tablespoons of flour until evenly coated. Set aside. In a separate bowl, whisk together remaining flour, baking powder and salt. Set aside.
• Using a stand or hand mixer, whip butter and Splenda Sweetener until light and fluffy, about two minutes. Add eggs, one at a time, letting each one incorporates fully. Add lemon zest, vanilla, yogurt, and milk. Mix until smooth. On low speed, mix in flour mixture until just incorporated.
• Spread ⅓ cake batter evenly into prepared pan. Scatter half reserved raspberries over batter. Spread next ⅓ of batter over raspberries and repeat layering, smoothing out top with a spatula.
• Bake for 50 to 55 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool in pan for 10 minutes before transferring to wire rack to finish cooling.
• To make the glaze:
• Whisk together yogurt, lemon juice, lemon zest, Splenda and salt until smooth. Drizzle over cake, garnish with extra raspberries and serve.

LEMON (OR RUM , ORANGE) GLAZE WITH SPLENDA

Steps:

• pulverize the splenda and the cornstarch in the blender or food processor.
• In a small bowl whisk in lemon juice and zest til smooth. (you might want to add more cornstarch for a thicker glaze, I haven't tried it yet.wanted these on lemon muffins fast :) ).
• Use to glaze pound cakes, muffins, cupcakes and more. Particularly good when you poke holes with a toothpick into them and let it seep inches.

SWEET 'N SIMPLE 'POWDERED SUGAR GLAZE'

Steps:

• Place SPLENDA Granulated Sweetener and cornstarch in blender jar. Cover and blend until SPLENDA Granulated Sweetener is a very fine powder. Pour into a small bowl.
• Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze. Note: To flavor the glaze try adding any of the following: 1 drop maple flavor, 1 teaspoon lemon zest, 1 teaspoon orange zest, or 1/2 teaspoon rum flavor.

LEMON CUPCAKES

Steps:

• To make the cupcakes:
• Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners, and spray liners with cooking spray.
• In a bowl using an electric mixer, combine flour, Splenda Sugar Blend, milk powder, baking powder, baking soda, and salt on low speed. Add margarine and yogurt and beat on medium speed for about 2 minutes.
• In a glass measuring cup, whisk together egg, water, and lemon extract. Add to batter and mix just until smooth.
• Spoon batter into prepared cups.
• Bake for 20-25 minutes, or until cupcakes spring back when lightly pressed. Remove to wire racks and cool completely.
• To make the glaze:
• In a bowl, combine powdered sugar and lemon juice; whisk until smooth. Whisk in water a bit at a time (you may not need all of it) to make a thick but pourable glaze.
• Drizzle glaze evenly over cooled cupcakes.

SUGAR FREE LEMON GLAZE

Steps:

• Place Splenda and cornstartch in blender jar. Cover and blend until Splenda is a very fine powder. Pour into a small bowl. Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze.
• To flavor the glaze try adding any of the following: 1/2 tsp. vanilla extract, 1 drop maple flavor, 1 tsp. lemon zest, t tsp. orange zest, or 1/2 tsp. rum flavor.
• Serving suggestions: 1 Tbs. over slice of Angel Food Cake
• (1 Tbs = 1/2 Carb)

EASY SWEET GLAZE FOR BAKING

Steps:

• In a blender, combine Splenda Sweetener and cornstarch. Cover and blend until sweetener is a very fine powder.
• Pour into a bowl. Add water and stir until smooth and the desired consistency is reached.

KETO GLAZE (SUGAR FREE GLAZE)

Steps:

• Add water or heavy cream to powdered sweetener starting with 2 Tablespoons.
• Add vanilla extract, mix to combine.
• Check consistency of glaze and add more liquid to your desired consistency.
• Glaze your baked good

ITALIAN LEMON CORNMEAL COOKIES

Steps:

• In a mixing bowl, blend butter, oil, Splenda Sweetener, and vanilla until combined. Add egg substitute, lemon juice, and zest; mix to combine.
• Add flour, cornmeal, baking powder, and nutmeg. Mix just until dough comes together; do not overmix.
• Divide dough in half. Roll each half into a log about 1" in diameter. Cover with plastic wrap and refrigerate 1-2 hours.
• Preheat oven to 325°F. Lightly grease a baking sheet.
• Remove dough from refrigerator and cut into ¼" thick slices. Place cookies on prepared baking sheet.
• Bake 8-10 minutes or until lightly browned. Cool slightly, then transfer to a wire rack to cool completely.

SPICED POUND CAKE WITH ORANGE RUM SAUCE

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.