SPLENDA ALMOND POUND CAKE
Make and share this Splenda Almond Pound Cake recipe from Food.com.
Provided by ElizabethKnicely
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cream butter, cream cheese, and Splenda. Add eggs, one at a time, making sure each one is incorporated before adding the next. Mix in baking powder. Add almond flour a little at a time while beating. Add vanilla extract.
- Pour into a greased 9 to 10-inch springform pan or 9-inch round cake pan and bake for 50-55 minutes.
- Serves 12.
Nutrition Facts : Calories 136.1, Fat 11.2, SaturatedFat 6.4, Cholesterol 103.2, Sodium 174.4, Carbohydrate 5.5, Sugar 4.6, Protein 3.5
SPLENDA BLEND SOUR CREAM POUND CAKE
A delicious dessert, always keep a pound cake in the freezer for a beginning of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.
Provided by Barb G.
Categories Dessert
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
- Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).
- Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
- Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.
Nutrition Facts : Calories 227.4, Fat 14.9, SaturatedFat 8.8, Cholesterol 103.5, Sodium 121, Carbohydrate 18.6, Fiber 0.4, Sugar 0.3, Protein 4.5
SPLENDA CREAM CHEESE FROSTING
Delicious low calorie cream cheese frosting from Splenda. This is great on top of cupcakes, spiced cake, carrot cake, pumpkin cake etc. I have to have this recipe on hand... its that good
Provided by Vseward Chef-V
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Place frosting ingredients in a mixing bowl.
- Mix on medium speed until well blended. Ice cake when cake is completely cool.
Nutrition Facts : Calories 45.9, Fat 3.4, SaturatedFat 2.1, Cholesterol 10.2, Sodium 61.4, Carbohydrate 3.3, Sugar 3, Protein 0.8
SPLENDA NEW YORK CHEESECAKE
Make and share this Splenda New York Cheesecake recipe from Food.com.
Provided by Loudor
Categories Cheesecake
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°F.
- Make crust:.
- Mix crust ingredients together and press into a 10-inch springform pan (I use a 2 1/2 qt glass casserole).
- Make Filling:.
- Beat cream cheese, Splenda Granulated and flour in a medium bowl until well mixed and smooth.
- Add eggs and beat until smooth.
- Add vanilla.
- Scrape sides of bowl.
- Mix briefly and add heavy cream. Mix until well blended.
- Pour filling over crust.
- Bake 10 minutes at 475°F Turn oven temp down to 200 degrees F and bake for 1 hour. Turn oven off and leave Cheesecake in oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4-6 hours or preferably overnight before serving (if you can wait that long).
Nutrition Facts : Calories 347.4, Fat 31.5, SaturatedFat 18.9, Cholesterol 170, Sodium 297.6, Carbohydrate 8.3, Fiber 0.2, Sugar 2.4, Protein 8.4
" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB
This is my own recipe for a yummy, creamy, thick, cheesecake; that is easy to make and sure to dazzle anyone. I prefer to serve it topped with blackberries, but you can use any fruit of your choice... I bet Kiwi with lime would be good too, Mmmm mabe I'll go make another. To be completely honest, I opt not to dig out my spring form pan and cheat by buying ready made crust from the store. Although, I have included ingredients and instructions for a crust for those who are looking for a completely home made cake. However, if you are as lazy as I am and go with the ready made crust ... Tip: Keep that aluminum edge (that keeps the clear plastic lid on) folded up, making an extra lip. It will help hold more cheesecake, and keep it from overflowing. This is a nice, thick cheesecake! This cheesecake is made in three parts 1. Crust, 2. Filling (note: filling is made in two stages whipped cream and filling), and 3. Topping (note: this topping is not the fruit topping, but the top layer of the cheesecake).
Provided by itskimberly
Categories Cheesecake
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Grahm cracker Crumb Crust:.
- Mix together: crumbs, Splenda, spices, and Almonds.
- Stir in butter, mix well.
- Press into bottom and slightly up sides of 10 inch spring form pan.
- Set aside.
- Filling: (whipped cream portion).
- First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
- Set aside.
- Filling:.
- Preheat oven to 350°F.
- In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
- Take half of whipped cream mixture and fold into filling.
- Set aside other half of whipped cream mixture.
- Pour filling into prepared pan.
- Bake at 350°F for 35 - 40 minute.
- Remove from oven and let cool for 5- 10 minute.
- Reset oven to 475°F.
- While cheesecake is cooling prepare topping.
- Topping:.
- Mix together topping ingredients and pour over cake.
- (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
- Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
- Cool, and chill cake for at least 4 hours before serving.
- Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
- Enjoy!
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- Add about ¼ of the sour cream mixture; mix on low speed to combine, then on medium speed for 30 seconds or until batter is smooth. Repeat 3 times with remaining sour cream mixture.
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