#sweetswaps

Prep Time 15 minutes Cook Time 16 minutes Total Time 31 minutes

Yields 28 cookies Serving Size 1 Cookie

Ingredients:

1/2 cup 1 stick butter - softened 1/2 cup SPLENDA® Naturals Sugar and Stevia Sweetener Blend 2 eggs 1 cup applesauce 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt 1 12-oz bag dark chocolate chips

Directions:

Serves 7 Serving Size about 8 fl. oz.

Ingredients:

1 cup rice 1/2 cup slivered almonds 1 cinnamon stick 6 cups warm tap water 1/4 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend 2 teaspoons vanilla extract 1-2 cups cold water

Instructions:

1. Place rice, almonds, and cinnamon stick onto a baking sheet. Toast in a preheated oven (350ºF) for 10-15 minutes until lightly browned. 2. Transfer ingredients from baking sheet to a blender. Pour in warm water, making sure to leave enough room to blend the ingredients. Allow mixture to cool slightly. Vent the lid and cover with a kitchen towel before blending. Process until all the ingredients have been broken down. 3. Add SPLENDA® Naturals Sugar & Stevia Sweetener Blend, vanilla extract, and remaining water to the mixture. Stir to combine. 4. Stir and refrigerate overnight to 24 hours. 5. Place a nut milk bag into a pitcher or other large container. Remove the blender from the refrigerator. Stir before pouring into the bag to strain. Add 1-2 cups of additional water, to taste. 6. Chill and stir before serving over ice.

Nutrition Facts per Serving

Yields 60 cookies Serving Size: 1 cookie Ingredients:

Cookies 3 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 teaspoon baking soda 3/4 cup unsalted butter, at room temperature 1/4 cup + 2 tablespoons SPLENDA® Naturals Sugar & Stevia Sweetener Blend 2 1/2 tablespoons SPLENDA® Brown Sugar Blend 1/2 cup molasses 1 large egg 1 teaspoon pure vanilla extract 1/4 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend, for dusting

Filling 1 cup white chocolate chips 4 1/2 teaspoons skim milk 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 2 dashes ground nutmeg 1 teaspoon molasses

Topping 1/3 cup white chocolate chips 2 teaspoons skim milk

Instructions: 

Cookies

1. In a medium-sized bowl, whisk together flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda; set aside. 2. In a bowl fit with a mixer, beat butter, ¼ cup + 2 Tbsp. SPLENDA® Naturals Sugar & Stevia Sweetener Blend, and SPLENDA® Brown Sugar Blend on medium-high speed for about 4 minutes.      3. On medium speed, beat in molasses until well combined.  Beat in egg and vanilla.  Use a spatula to scrape batter from the sides of the bowl, and beat until well combined; about 2 minutes. 4. With the mixer on low, slowly beat dry ingredients into wet ingredients until well combined.  Scrape dough from  the sides of the bowl with a spatula; then beat for 1 minute.   5. Cover mixing bowl with plastic wrap and refrigerate dough for at least 1 1/2 hours.   6. Preheat oven to 350° F.  Line a large baking sheet with parchment paper.      7. Scoop dough with a 1 1/2 tablespoon cookie scoop. Cut each scoop of dough in half, and roll each half into a ball.  Each ball should be about 3/4 inches wide. 8.Roll dough in the ¼ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend; then place each ball on prepared baking sheet one inch apart.   9. Using a teaspoon measuring spoon, carefully make an indent in the center of each cookie, and press in just to form the center. Don't puncture through the dough to the cookie sheet.   10. Bake cookies in preheated oven for about 7-9 minutes.  Using a teaspoon measuring spoon, indent the center of each cookie again.  Allow cookies to cool before filling.   

Filling

1. In a small saucepan over low heat, melt white chocolate chips, and stir in 4 ½ teaspoons of milk. Stir in the spices and molasses. 2. Working in batches, carefully spoon about 1 teaspoon of filling into each cookie indent.  Reheat chocolate filling as needed to spoon easily into indents.  Allow to cool; about 10 minutes.

Topping

1. In a small saucepan over low heat, melt 1/3 cup white chocolate chips, add 2 teaspoons of milk, and stir until silky smooth. 2. Carefully drizzle cookies with chocolate. Allow cookies to cool, then store in an airtight container.

Serves 8 Serving Size 1 slice (1/8th of loaf)

Ingredients:

1 1/2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 6 tablespoons SPLENDA® Naturals Sugar & Stevia Sweetener Blend 1/4 cup vegetable oil 2 large eggs 1/2 cup milk 1 tablespoon fresh orange juice 1 teaspoon vanilla extract Zest of half an orange 1 cup dried cranberries

Instructions:

1. Preheat oven to 350°F. Spray an 8×4″ loaf pan with nonstick cooking spray. 2.Whisk flour, baking powder, baking soda, and SPLENDA in a medium bowl. Set aside. 3. Stir together oil, orange juice, eggs, milk, and vanilla. Stir in dry ingredients just until mixed. Fold in cranberries. 4. Pour into prepared pan. Bake for 40-50 minutes, or until the loaf is browned and a toothpick comes out clean from the center. Cool at least 10 minutes before removing from pan and slicing. Note: Best served within 24 hours of making.

Yields one 8-inch cake; 10 servings Serving Size: 1 slice (1/10th of cake)

Ingredients: 1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend 1/4 cup nonfat dry milk 2 cups self-rising flour 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon lemon zest 3/4 cup regular olive oil 1 cup 2% plain yogurt 2 eggs yolks 2 egg whites, whipped

Instructions: 1. Preheat oven to 350°F. 2. In a large bowl, mix all the ingredients except the egg whites. 3. Using a hand or stand mixer whip the egg whites with a pinch of salt until they form stiff peaks. 4. Gently fold the whites into the rest of the batter using a large whisk with an under to over motion until there are no whites showing. 5. Spoon cake mixture into a greased ring tin and bake for 30 minutes. 6. Remove the cake and allow to cool for 10 minutes. Invert to a cake stand or platter until if falls to the platter. If it still sticks, gently run a thin spatula around the outside of the cake until it loosens. 7. Top with thin slices of lemon or toasted almond slices.

Nutrition Info per Serving (1 slice; 1/10th of cake)

Yields 24 mini cupcakes Serving Size 1 mini cupcake

Ingredients: 1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend 1/2 cup butter 2 eggs 2 teaspoons vanilla extract 1 1/2 cups flour 1/2 teaspoon salt 1 3/4 teaspoons baking powder 3/4 cup milk 24 strawberries (leafy tops cut off) Sugar free whipped topping

Instructions: 1. Preheat oven to 350ºF 2. Grease a mini cupcake pan with non-stick cooking spray 3. In a large mixing bowl, cream butter and SPLENDA® Naturals Sugar & Stevia Sweetener Blend 4. Add eggs, one at a time, and beat well in between 5. Add vanilla and stir 6. In a separate bowl, combine flour, salt, and baking powder. Add this dry mixture to the wet ingredients mixture and mix thoroughly 7. Stir in milk until incorporated 8. Scoop batter into the mini cupcake pan, filling each cup about 2/3 full 9. Bake for 20-25 minutes and let cool completely 10. Top each mini cupcake with a bit of whipped topping, and place a strawberry on top (cut side down) 11. Add a small dollop of whipped topping to the tip of the strawberry

Serves 8

Prep time: 20 minutes Cook time: 30 minutes

 Ingredients:

Cooking spray

2 acorn squash (1 ½ to 2 pounds each)

2 tablespoons olive oil, divided

1 tablespoon + 2 teaspoons SPLENDA® Brown Sugar Blend, divided

¾ teaspoon kosher salt, divided

1 ½ cups fresh or frozen whole cranberries (~ 6 ounces)

2 medium shallots, finely chopped (~ ½ cup)

1 tablespoon chopped sage, plus more for garnish

¾ cup uncooked basmati wild rice mix

1 ½ cups low-sodium vegetable broth

½ cup chopped pecans, toasted

Freshly ground black pepper, to taste

 Directions:

1. Preheat oven to 425° F. Line two baking sheets with foil and coat with cooking spray. 

2. Cut acorn squashes in half lengthwise and scoop out the seeds*. Cut each squash in half again. You should have 8 wedges. 

3. Place the squash wedges (cut-side up) on one baking sheet, and lightly brush the insides and edges with 1 tablespoon olive oil. Sprinkle wedges with 1 tablespoon SPLENDA® Sweetener and ¼ teaspoon salt. Roast in oven until tender when pierced with a fork, about 25 to 30 minutes. 

4. Whisk together 1 teaspoon olive oil and 2 teaspoons SPLENDA® Sweetener. Toss mixture with cranberries and spread on the second baking sheet. Roast in oven 10 minutes until the cranberries have started to soften and burst. 

5. While the cranberries are in the oven, heat the remaining 2 teaspoons olive oil in a large saucepan over medium-high heat. Add shallots and stir to coat. Cook, stirring occasionally, until tender, about 2 to 3 minutes. Stir in chopped sage and cook until fragrant, about 1 minute. 

6. Add rice and broth to saucepan and raise heat to bring to a boil. Reduce heat to low, stir once, then cover and cook until tender, about 20 minutes (or according to package directions). Transfer rice to a bowl and let cool about 5 minutes.

7. Toss rice with roasted cranberries, pecans, remaining salt, and freshly ground pepper, to taste.

8. Place roasted squash wedges on a serving platter and carefully spoon the cranberry rice into the center of each squash wedge. Sprinkle with additional chopped sage, if desired, and serve.

 *NOTES:

Microwave squash for 2 to 3 minutes to soften before cutting.

Squash seeds can be tossed with olive oil and roasted.

 Nutrition Info Per Serving

Serves 8 Serving size: about 6 fl. oz.

Ingredients:

1 tablespoon SPLENDA® Naturals Sugar & Stevia Sweetener Blend 1 cup pomegranate juice 1 bottle sparkling wine like Prosecco OR 1 bottle sparkling white grape juice 2 oranges, sliced thinly 1 cup fresh pineapple, diced ¼ cup fresh pomegranate seeds Ice cubes

Instructions:

Stir the SPLENDA® Naturals Sugar & Stevia Sweetener Blend into the     pomegranate juice and pour them into a pretty pitcher. Pour the bottle of     wine or grape juice into the pomegranate juice and gently stir.

Serve over glasses of ice and garnish with orange slices, pineapple, and pomegranate seeds.