PECAN BARS MADE WITH SPLENDA©
I used the advice from the Splenda© website to make these pecan bars as diabetic friendly as possible without sacrificing taste or texture. They were a HUGE hit both at home and at work and no one knew they were healthified! This recipe calls for whole wheat flour which also adds a nice nutty flavor to the crust. If you do not use whole wheat flour often, you can freeze it so it will keep longer.
Provided by threeovens
Categories Bar Cookie
Time 1h55m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; butter and 8-inch square baking dish, then line it with two criss-crossed sheets of parchment paper and butter that.
- To make the crust, combine the ingredients in a food process and process until fine crumbs form; place crumbs in the prepared baking dish and press down evenly with your fingers (flour your fingers if the dough is too sticky).
- Bake just until the edges begin to brown, about 25 to 30 minutes.
- Meanwhile, prepare the filling: Spread pecans out on a fimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes; coarsely chop (or buy them already coarsely chopped and toast them the same way, heh heh heh).
- In a medium saucepan, combine the sugar, butter, honey, and cream; bring to a boil, reduce heat, and simmer until slighly thickened, about 4 to 5 minutes.
- Stir in pecans and vanilla; spread over the baked crust and let cool in the pan for an hour.
- Once cooled, lift out of the pan using the parchment overhang, and place on a cutting board.
- Cut into 24 rectangles.
- NOTE: These bars will remain fresh for 5 days if stored at room temperature in an airtight container. They also freeze well and can be frozen before they are cut, if you like (just bring to room temperature to before cutting).
SPLENDA COCONUTTY BARS
These splenda coconut bars look to good to be low-sugar.
Provided by April Alvarez @peaches58
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Combine butter,1/4 cup splenda brown sugar blend,and 1 cup of flour,until a dough forms, Press into a 13by9 inch baking pan.
- Bake in preheated oven 10 minutes. While that's baking blend eggs,remaining 1/4 brown sugar blend,vanilla 2 tablespoons flour,and baking powder., Stir in the coconut and pecans of walnuts.
- spread the filling onto prebaked crust, then return to oven and bake another 20 minutes.
KRISTINE'S SPLENDA CHOCOLATE CHIP -COCONUT COOKIES
I created this recipe using Splenda as my husband is Type 1 diabetic and avoids sugar, except when he has an insulin reaction. I have worked it for quite a long time to get the texture just right. The coconut helped the texture and I think theseturned out cookies are wonderful, especially just out of the oven. I sometimes trade the whole wheat (1 cup) and the all purpose flour (1/2 cup) measurements.
Provided by xdbcurry
Categories Dessert
Time 11m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream eggs, margarine, vanilla and Splenda. Add flours, baking soda, coconut, chocolate chips and nuts. Drop by spoonfuls onto greased cookie sheets. Bake at 375 degrees for 11 minutes.
Nutrition Facts : Calories 139.9, Fat 10.3, SaturatedFat 3.2, Cholesterol 10.3, Sodium 105.7, Carbohydrate 12.2, Fiber 1.3, Sugar 7.4, Protein 1.8
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