Amish Coleslaw
Serves: 8
Ingredients
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon prepared mustard
3/4 cup vegetable oil
Directions
In a large bowl, toss together the cabbage, onion, and 1 cup SPLENDA® Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon SPLENDA® Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Nutrition Info (per serving):
Calories 220;
Calories from Fat 190;
Fat 21g (sat 3g);
Cholesterol 0mg;
Sodium 320mg;
Carbohydrate 8g;
Fiber 3g;
Sugar 4g;
Protein 2g
Baked Salmon with Orange-Ginger Sauce
Serves: 2
Ingredients
2 1/2 inch piece fresh ginger root
1 cup fresh orange juice
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons fat-free half and half
1/4 teaspoon cornstarch
1/4 teaspoon salt (optional)
2 tablespoons unsalted butter, softened
2 cups frozen stir fry vegetable blend
2 (4 ounce) salmon fillets
Directions
Preheat oven to 450 degrees F.
Make sauce. Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add SPLENDA® Granulated Sweetener and ginger root. Bring to a rolling boil over medium high heat. Boil 10-12 minutes or until orange juice has reduced to approximately 2 Tbsp. Remove sauce from heat. Remove ginger slices using a fork and discard. Set sauce aside.
Mix together the half and half, cornstarch and salt. Set aside. Whisk the softened butter, one Tbsp. at a time, into the 2 Tbsp. of orange juice. Stir until melted. Add half and half mixture. Stir well. Place saucepan back on heat. Heat over medium- high heat until boiling.
Remove sauce from heat and mix in a blender 15-20 seconds or until smooth and lighter in color. Set aside.
Prepare salmon. Place vegetables in an 8x8 inch-baking pan. Place salmon fillets on top of the vegetables. Bake in preheated 450 degrees F oven 10-15 minutes or until cooked through, but still tender.
Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately. Serve with steamed rice, if desired.
Nutrition Info (per serving):
Calories 440;
Calories from Fat 180;
Fat 20g (sat 8g);
Cholesterol 95mg;
Sodium 440mg;
Carbohydrate 38g;
Fiber 7g;
Sugar 14g;
Protein 30g
Angela Tustin's Blueberry and Lemon Thyme Scones with
Sweet Lemon Cream
Serves: 12
Ingredients
Scones:
1/2 cup all-purpose flour
1 1/2 cups soft cake flour
3 tablespoons baking powder
4 ounces butter, cubed
1/4 cup SPLENDA® Sugar Blend
1/2 cup dried blueberries
3/4 cup buttermilk
1 tablespoon lemon zest
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 sprigs lemon thyme, stems removed, whole leaves
Sweet Lemon Cream:
8 ounces Neufchatel cream cheese
3 tablespoons SPLENDA® Sugar Blend
1 lemon, zest and juice
1 teaspoon vanilla extract
Directions
Combine the first 11 ingredients except butter and buttermilk into a large mixing bowl. Add cubed butter and press butter into dry mixture by hand until butter mixture is coarse, not smooth (this is especially fun for the kiddies, but beware, it can get messy).
Add buttermilk slowly and mix dough together until lightly combined. Remove dough to a floured surface and knead until ingredients are blended but dough is not over worked.
Roll dough with a rolling pin until 2/3 inch thick. Cut out with a 2 round cutter (re- roll dough when needed) and arrange on a baking sheet lined with parchment paper. Bake for approximately 6 minutes until tops of scones are golden brown. Remove from oven and serve warm with Sweet
Lemon Cream
Sweet Lemon Cream: Place the remaining ingredients into the bowl of an electric mixer. Whip on medium speed until mixture is fluffy and homogenous. Serve with Blueberry and Lemon Thyme Scones.
Nutrition Info (per serving):
Calories 270;
Calories from Fat 110;
Fat 13g (sat 8g);
Cholesterol 35mg;
Sodium 350mg;
Carbohydrate 32g;
Fiber 1g;
Sugar 13g;
Protein 5g
