Sugar Free But Heavenly

Fresh Berry Pavlova (Andrew Keen)
Makes: one 10 inch pavlova
Ingredients
Meringue•
6 egg whites •
1/8 tsp (1/2 mL) cream of tartar•
1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated•
4 tbsp (60 mL) water•
1 tsp (5 mL) lemon juice•
4 tsp (20 mL) cornstarch Filling:•
1/2 cup (125 mL) Whipping cream•
1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated•
Fresh berries/chopped fresh fruit Topping:•
1 cup (250 mL) raspberries•
1/4 cup (60 mL) water•
1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated
Directions
Meringue:•
Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.•
Meanwhile, combine SPLENDA® Granulated, water and lemon juice in a small stainless steel sauce pan. Heat until liquid reaches 175°F (88°C) on a sugar thermometer or until liquid has almost reduced and begins to look ’sticky’.•
Slowly pour SPLENDA® mixture into beating egg whites, which should be at a soft peak stage.•
Add cornstarch, and turn mixer to high. •
Continue to mix until egg whites are stiff. Do not over-mix! •
On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.•
Bake at 225°F (109°C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely. Filling:•
Whip cream and SPLENDA® Granulated till stiff. Gently fold in berries/fruit. Topping:•
Combine raspberries, water and SPLENDA® Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick.•
Puree well and strain through a fine sieve to remove seeds. Assembly:•
Gently remove baked meringue, and place on serving platter. Spoon cream-fruit mixture into centre. Drizzle with raspberry puree.

Lemon Chiffon Pie
Prep Time: 20 minutesMakes: 8 servings
Ingredients
•
1 cup (250 mL) evaporated milk •
1 (7 g) envelope unflavoured gelatin •
1/2 cup (125 mL) water •
3 tbsp (45 mL) fresh lemon juice •
3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated •
3/4 tsp (4 mL) grated lemon rind •
1/4 tsp (1 mL) lemon extract (optional) •
1 9 inch (23 cm) graham cracker crust
Directions
•
Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes). •
Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in SPLENDA® Granulated and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract. •
Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat. •
Pour mixture into crust; cover and chill 1 hour or until set.

Macadamia Toffee Chip Blondies
Prep Time: 20 minutesBake Time: 30 minutesMakes: 30 bars
Ingredients
•
2 oz (56 g) white chocolate, chopped•
1/2 cup (125 mL) butter, softened•
1/3 cup (80 mL) SPLENDA® Brand Brown Sugar Blend, packed•
1 egg•
1 tsp (5 mL) vanilla•
1 cup (250 mL) all-purpose flour•
1/2 tsp (2 mL) baking powder•
1/4 tsp (1 mL) each baking soda and salt•
1/2 cup (125 mL) toffee bits (such as Skor™)•
1/2 cup (125 mL) macadamia nuts, chopped

Directions
•
Line 8-inch (2 L) square cake pan with foil, leaving overhang for handles. Set aside.•
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.•
Meanwhile, in separate bowl, beat butter with SPLENDA® Brown Sugar Blend until fluffy. Beat in egg and vanilla. Stir in chocolate.•
In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture. Fold in toffee bits and nuts. Spread in prepared pan.•
Bake in 350°F (180°C) oven until tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan on rack. Cover and refrigerate until chilled, about 2 hours. Remove from pan and cut into bars