Category: Sweets

Brownies

5/5/2013

INGREDIENTS

1/2 cup butter
2 squares of unsweetened chocolate (1 oz)
1 cup Sugarlesse™
2 large eggs
3 tablespoons skim milk
1 teaspoon vanilla extract
1 cup all−purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt

1/4 cup chopped walnuts or pecans (optional)

INSTRUCTIONS

Preheat oven to 350°F.

In a medium saucepan melt butter and chocolate over low heat. Remove from heat and beat in Sugarlesse™, eggs, milk and vanilla extract till fully combined. Stir in flour, baking soda. salt, and nuts.

Spread batter into an 8−inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares.

Yield: 16 servings

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Chocolate Chip Oatmeal Cookies

5/5/2013

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INGREDIENTS

1/3 cup butter, softened
1/2 cup Sugarlesse™
1 egg
3 teaspoon vanilla extract
3/4 cup all−purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup quick cooking rolled oats
1/3 cup chocolate chips, non-sugar sweetened

INSTRUCTIONS

Preheat oven to 350°F.

Beat butter at medium speed with an electric mixer until light and fluffy; gradually add Sugarlesse™ and beat well. Add egg and vanilla; beat well.

Combine flour, baking soda and salt. Gradually add flour mixture to butter mixture, mixing well. Stir in oats and chocolate chips.

Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough on cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that it makes about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container.

Yield: 3 dozen cookies

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Coconut Diamonds

5/5/2013

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INGREDIENTS

3 oz. non-fat ricotta cheese
1/4 cup dry milk powder
1/4 cup plus 1 tablespoonful Sugarlesse™
1/4 cup unsweetened shredded coconut

INSTRUCTIONS

Grease or coat an 8−inch square pan with cooking spray. Set aside.

In a large non-stick skillet, heat ricotta cheese over medium heat. Add milk powder; mix it thoroughly. Cook 12-15 minutes till most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom.

Add Sugarlesse™ and stir. The ricotta cheese mixture will become liquid again. Cook another 3-5 minutes, stirring occasionally. Add coconut; mix thoroughly. Continue to cook for 3-5 minutes. Mixture should be quite thick.

Pour the mixture into the greased pan and press it with a spatula. Cut into 1−inch diamond shapes. Cool completely then remove from pan.

Yield: 16 servings

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Desserts and Sweets that are Good for You

It’s sweets and dessert time! It seems though that it’s sweets and dessert time any time these days, isn’t it?

How come? I think it’s the 24/7 life style more and more of us live. Whether by choice or necessity, we need the calories from sweets and the indulgence from desserts to make the best of our long days. Don’t you?

The 20 recipes here were developed by June Marshall, our multi-talented partner, mostly relying on the culinary knowledge she had acquired from Julia Child. Thank you June. Thank you Julia. That is, her spirit, in which June offers these healthy delights for you to make and enjoy.

Help June -- she doesn't want to be in the limelight for long. Keep your recipes coming through the * Made with Sugarlesse™ * contest -- we can't wait to feature you!

Brownies

Chocolate Chip Oatmeal Cookies

Coconut Diamonds

Desserts and Sweets that are Good for You

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