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Posts Tagged "Splenda"

Chocolate Strawberry Dessert

8 oz of fat free non-dairy whipped topping

1-ounce packet of sugar free, fat free vanilla pudding 8 slices of Hill and Valley Sliced Strawberry Crème Cake 9 large fresh strawberries, sliced Sugar free chocolate sauce Whipped cream Dark chocolate shavings Fresh mint Martini glasses (4)

The sauce - 1/2 package of frozen strawberries thawed 1 t almond extract 1 t of Splenda granulated sweetener

Let’s put it all together: 1. Place the thawed berries, Splenda, and almond extract in a blender and puree until smooth; about 20 seconds. Set aside. 2. Mix the vanilla pudding and the whipped topping. Fold in the pureed strawberry sauce to make strawberry cream mixture. 3. Slice the fresh strawberries. 4. Dice slices of Hill and Valley Sliced Strawberry Crème Cake into 1” cubes. Just minutes before serving: 5. Drizzle ribbons of chocolate sauce on the inside of the glass. 6. Alternate layers of cake, strawberry cream, and sliced fruit in the glass. 7. Garnish with a dollop of whipped cream, chocolate shavings, a fresh raspberry, and fresh mint. Makes dessert for 4.
 

Recipe: Angel Food Fruit Bruschetta

1 Hill and Valley Angel food Cake Splenda® Sugar or sugar substitute 1.5 c fresh or frozen raspberries 1 c fresh or frozen strawberries 1 c fresh or frozen blueberries 1 tub of non-dairy whipped topping (thawed) Splenda® Sugar mixed with cinnamon Light Chocolate Syrup

Directions Thaw berries. Slice cake in wedges. Transfer to cookie sheet and toast under broiler for approx 1 minute until golden brown. Remove immediately. Sprinkle 1 c. raspberries with Splenda and puree with handheld mixer for 20 seconds. Spread raspberry puree onto platter. Arrange cake wedges on bed of puree. Spoon whipped topping onto cake wedges. Slice strawberries and arrange fan-like on top of whipped topping. Garnish plate with blueberries and remaining raspberries. Sprinkle sugar/cinnamon mix. Drizzle chocolate syrup over entire dish and serve. Serves 8. Total Carbs: 24

 
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