Yes, we diabetics do get a sweet tooth, too! Unless you are a very severe diabetic, the recipes in this article will help you satisfy that occasional sweet tooth. If you crave candy, try this recipe for Penuche. Do you prefer pie; bake a yummy Berry and Cherry Pie sweetened with Splenda granulated. Top it with a small scoop of sugar-free vanilla ice cream to make it even better. With both of these sweets, remember not to overdo it. We can have sweets but we must watch the quantity!
PENUCHE SQUARES
1/2 cup Splenda granulated
1/4 cup Splenda Baking Blend
1/2 cup Splenda Brown Sugar Blend
1/3 cup half and half cream
1/3 cup low-fat milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
Butter the sides of a heavy 2-quart saucepan. Add the Splenda granulated, Splenda Baking Blend, and Splenda Brown Sugar Blend, the half and half cream, and milk to the saucepan. Cook the mixture over medium-high heat until the mixture comes to a boil. Reduce the heat to medium-low and continue to cook while stirring frequently, until a candy thermometer reads 236 degrees or mixture reaches the soft-ball stage. This will take approximately 15 to 20 minutes. Remove the pan from the heat. Add the butter and vanilla extract but do not stir. Cool, without stirring, until mixture reaches 110 degrees. This will take about 45 to 50 minutes.
When mixture has cooled, add the pecans and beat with a wooden spoon or a mixer with a paddle attachment until the candy thickens and just starts to lose its gloss. Very quickly pour into an 8-inch square pan that has been sprayed with nonstick cooking spray. Spread the candy evenly in the pan. Score into 16 squares and cut completely through when firm.
CHERRY BERRY PIE with SPLENDA
Pastry for a 2-crust pie
1 can (14.5-oz) pitted red tart cherries, undrained
1 pkg (12-oz) frozen raspberries, thawed
1 cup fresh blueberries, or frozen blueberries, thawed
1 cup Splenda Granulated
1/4 cup cornstarch
2 tbsp butter
Preheat oven to 375 degrees.
Line a 9-inch deep-dish pie plate with pastry; set aside.
Drain the cherries, raspberries, and blueberries (if frozen); reserve 1 cup of the juices. Set the berries and the juices aside.
In a medium saucepan combine the Splenda and the cornstarch; gradually stir in the cup of juices. Cook mixture over medium heat while stirring constantly. When mixture begins to boil, cook for 1 minute, stirring constantly. Stir in the butter, cherries, and berries. Allow to cool slightly and pour into the pie shell.
Top filling with the second pastry and place over the filling. Trim the crusts to even out if necessary. Fold the pastry under and crimp edges to seal. Cut some slits in the crust for steam to escape.
Bake pie 40 to 45 minutes or until the crust is golden brown and filling is bubbly. To prevent the edge from excess browning, cover with foil strips or a pie crust shield.
Cool completely on a wire rack. Cut into 8 wedges for serving.
Enjoy!
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