New PDF release: 50 Splenda Recipes

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  • March 16, 2018
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By Marlene Koch

ISBN-10: 1461662877

ISBN-13: 9781461662877

Here are 50 of the simplest recipes from the bestselling books. With this useful pocket measurement, it is more uncomplicated than ever to maintain your favourite Splenda recipes at your fingertips.

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Extra resources for 50 Splenda Recipes

Example text

No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without prior permission in writing from the publisher. M. Evans and Company, Inc. 216 East 49th Street New York, NY 10017 ISBN 978-1-59077-053-5 This book offers food that should be enjoyed as part of an overall healthy diet and is not intended as a dietary prescription. Persons with health concerns should seek the advice of a qualified professional, such as a physician or registered dietitian, for a personalized diet plan.

Pour the pumpkin mixture into the well and stir just until all flour is moistened. Do not overmix. Spoon the batter into the prepared pan and bake for 40 minutes until the crack appears dry and a toothpick placed into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove the loaf from pan and set back on rack to finish cooling. 5) Fiber 1 gram (sugar 4) Sodium 170 milligrams Diabetic exchange = 1½ carbohydrate, 1 fat WW point comparison = 4 points This tender and very light-textured cake may very well become your next Christmas classic.

5 grams (2 saturated) Fiber 2 grams Sodium 45 milligrams Diabetic exchange = 1 Carbohydrate, ½ Fat WW point comparison = 2 points A single serving provides a whopping 420 % of the Recommended Daily Allowance for vitamin A. Silly Carrots 6 cups carrots, peeled and sliced (2 pounds raw carrots) 1 10-ounce can tomato soup (Campbell’s Healthy Selections) ⅔ cup Splenda Granular ⅔ cup vinegar 2 tablespoons canola oil 1½ teaspoons prepared mustard 1 medium onion, diced 1 medium green pepper, diced � cup celery, chopped ⅛ teaspoon salt In a medium saucepan cook carrots in boiling water just until tender (about 10 minutes).

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50 Splenda Recipes by Marlene Koch


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