Type what you have

Ingredients

• ✓ sucralose sugar substitute
• peach
• water
• fruit pectin

Instructions

1. 1 Inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Stir peaches and water together in a medium saucepan. Gradually add pectin, stirring until well combined. Bring mixture to a boil over high heat, stirring constantly. Continue to stir while boiling, 1 minute. Remove from heat; stir in sucralose. Skim foam from surface using a metal spoon.
3. 3 Immediately ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 2 to 3 hours. Press the center of each lid with a finger to ensure the lid does not move up or down; remove the rings for storage and store in a cool, dark area. If the lid springs back, it is not sealed, and refrigeration is necessary.

By JAYDA

Ingredients

• ✓ sucralose sugar substitute
• cooking spray
• cream cheese
• vanilla extract
• egg
• strawberry

Instructions

1. 1 Grease the inside of a springform pan with cooking spray. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot) and add 1 inch water.
2. 2 Beat cream cheese in a large bowl with an electric mixer until completely smooth. Add sugar substitute and vanilla; blend until just incorporated. Add eggs one at a time, mixing after each addition; do not overbeat.
3. 3 Pour batter into the prepared springform pan. Cover the bottom and sides of the pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
4. 4 Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to cool slightly inside the pressure cooker, 15 to 20 minutes. Remove cheesecake carefully from the pressure cooker and allow to cool completely, about 30 minutes more.
6. 6 Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
7. 7 Sprinkle sliced strawberries over cheesecake just before serving.

By margie c

Ingredients

• ✓ sucralose sugar substitute
• apple
• water
• orange
• vanilla extract
• cinnamon
• maple syrup
• all-purpose flour
• oat
• milk
• egg
• coconut oil
• vanilla extract
• baking powder
• salt

Instructions

1. 1 Combine apples, water, and orange juice in a small pot; bring to a boil and reduce heat to medium-low. Stir 1 teaspoon vanilla extract and cinnamon into apple mixture. Simmer, stirring frequently, until apples are light golden and most of the liquid is absorbed, 20 to 25 minutes. Stir maple syrup into apples and reduce heat to low.
2. 2 Beat flour, oats, milk, egg, coconut oil, 2 teaspoons vanilla extract, sucralose, baking powder, and salt together in a bowl until batter is just-combined.
3. 3 Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter. Serve finished pancakes with hot apple-maple sauce.

By Jennifer Vaughn

Ingredients

• ✓ sucralose sugar substitute
• celery
• apple
• whole wheat flour
• all-purpose flour
• black pepper
• onion
• garlic powder
• onion powder
• baking soda
• thyme
• salt
• baking powder
• egg
• white sugar
• margarine
• nonfat dry milk powder
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. 2 Whisk water, milk powder, margarine, white sugar, eggs, sucralose, baking powder, salt, thyme, baking soda, onion powder, garlic powder, minced onion, and black pepper together in a large bowl. Whisk all-purpose flour and whole wheat flour into milk powder mixture until batter is thick. Fold apples and celery into batter; spoon into prepared muffin cups.
3. 3 Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.

By JJsMa

Ingredients

• ✓ sucralose sugar substitute
• aluminum foil
• cooking spray
• butter
• hot pepper sauce
• salt
• garlic powder
• chicken wing
• chicken drumette
• chicken flat
• blue cheese salad dressing

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking pan with foil. Spray a wire rack with cooking spray and set inside the baking pan.
2. 2 Melt butter in a small saucepan. Mix in hot sauce, sucralose, salt, and garlic powder. Remove from heat and set sauce aside.
3. 3 Place chicken wing pieces on the prepared rack.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven, pour off any juices accumulated in the bottom of the pan, and turn chicken pieces over. Bake for an additional 15 minutes.
5. 5 Remove chicken from the oven and transfer to a large bowl. Cover with sauce and toss to coat. Return chicken to the rack on the baking pan and bake until no longer pink at the bone and the juices run clear, 15 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By SunnyDaysNora