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Baked Apple Turnovers
Dessert

Baked Apple Turnovers

4.4

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse puree. Add SPLENDA® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until SPLENDA® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
  2. 2 Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray; set aside.
  3. 3 Unroll piecrusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
  4. 4 Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.

By SPLENDA Sweeteners

Key Lime Pie - Low Carb Version
Dessert

Key Lime Pie - Low Carb Version

3.8

Prep
35 min
Cook
Total
275 min

Instructions

  1. 1 In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
  2. 2 In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
  3. 3 In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

By Jo Ann

Miniature Apple Muffins
Breakfast

Miniature Apple Muffins

4.4

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
  2. 2 Beat SPLENDA® Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
  3. 3 Combine flour, cinnamon, nutmeg, soda, and salt; add to SPLENDA® Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
  4. 4 Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.

By SPLENDA Sweeteners

Buttermilk Pumpkin Waffles
Breakfast American

Buttermilk Pumpkin Waffles

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
  2. 2 Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
  3. 3 Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
  4. 4 Whisk together egg and Splenda Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
  5. 5 Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

By SPLENDA Sweeteners