SPICED APPLE TEA

2 cups unsweetened apple juice

6 whole cloves

1 cinnamon stick

3 cups boiling water

3 bags of cinnamon herbal tea

sugar substitute, if desired

Combine the apple juice, cloves and cinnamon stick in a medium saucepan.  Over medium heat, bring the mixture to a boil; reduce heat to simmer and simmer for 10 minutes.  

While the apple juice mixture simmers, place the water in another saucepan and bring to a boil over high heat.  Remove the water from the heat, add the tea bags and allow to steep for 6 minutes.  Remove the tea bags and discard them.  Strain the juice mixture into the tea, discarding the cloves and cinnamon stick.  Serve while warm.  If adding a sugar substitute, you may want  to add a cinnamon stick to the cup as a stirrer.

NOTE:  You can also refrigerate this tea and serve it cold over ice, if desired. 

YIELD: 4 servings

 

 

ORANGE-STRAWBERRY SUNRISE SMOOTHIE

1 tub Crystal Light Sunrise Classic Orange Flavor sugar-free drink mix

1 cup cold water

1 cup chopped no-sugar-added frozen strawberries

1/4 cup milk

2 tbsp fat-free sour cream

Add the drink mix to the water; stir until the mix is dissolved.  Remove 2 tablespoons of the prepared mix and put in a blender container.  Reserve the remaining drink mix.

Add the strawberries, milk, and sour cream to the blender container.  Cover blender and blend on high speed for 30 seconds or until the drink is thickened and well blended.  Serve immediately.

Yield: 1 serving

NOTE:  Use the remaining drink mix to make more smoothies.  Or pour the mixture into a pitcher and add 6 cups cold water; stir to blend well.  Serve or keep in the refrigerator.

This is a perfect drink to enjoy after a workout.

 

 

 

HEALTHY BREAKFAST MANGO SMOOTHIE

1 cup low-fat vanilla yogurt

1 cup chopped mango

4 oz tofu

2 tbsp ground flaxseed

1 tsp finely chopped crystallized ginger

1 tsp flaxseed oil

pinch of cardamom

Combine the yogurt, mango, tofu, flaxseed, ginger, oil and cardamom in blender container.  Puree until smooth.

Yield: 2 servings at 239 calories, 12 g protein, 30 g carbs,9 g fat, 3 g fiber, 282 mg calcium,1,830 mg omega-3s

 

 

 CREAMY PINEAPPLE-PEACH DRINK

1/2 cup canned pineapple chunks, in own juice

1/2 cup unsweetened pineapple juice

2 peach halves, diced

1 cup plain, unsweetened yogurt

1 cup fat-free milk

2 tbsp Splenda

Combine pineapple, pineapple juice, and peaches in container of blender; process until pureed.  Add yogurt, milk, and Splenda; continue to process until smooth and thickened.  Pour into glasses and serve immediately.

 

 

APRICOT FIZZ

3 cups unsweetened apricot juice

3 cups diet ginger ale

1 tbsp lemon juice

Chill apricot juice and ginger ale thoroughly.  To serve, combine apricot juice, ginger ale, and lemon juice; stir well.  Pour into individual glasses.

Yield: 6 one cup servings.  Per serving: 62 cal, 15 g carbs, 1 g protein

 

CHOCOLATE-BANANA MILKSHAKE

2 cups milk

1 medium banana, sliced

1 tsp unsweetened cocoa

Combine the ingredients in the container of an electric blender.  Process until frothy.

 

 

CITRUS COOLER

3/4 cup boiling water

1/2 cup fresh mint leaves, coarsely chopped

4 cups unsweetened lemonade

1 cup unsweetened orange juice

1 cup unsweetened pineapple juice

3/4 cup unsweetened grapefruit juice

1/2 cup Splenda granular

Pour boiling water over mint leaves.  Cover and let stand 10 to 20 minutes.  Strain mixture, discarding the mint leaves.  Transfer mint-flavored water to a large pitcher.  Add lemonade and juices, stir in the Splenda and stir until well mixed and Splenda is dissolved.  Cover and refrigerate for 2 to 3 hours for flavors to blend. 

Serves 6

 

SPLENDA'S HOT CHOCOLATE

8 packets Splenda

3 tbsp cocoa (Dutch processed is recommended but not required)

2 cups low-fat milk

In a small saucepan, mix together Splenda and cocoa.  Gradually add milk, whisking until blended.  Cook over medium-low heat until thoroughly heated.  Serve immediately. 

Variations:  For mint hot chocolate, add a drop of mint extract to the mixture before heating.  For mocha hot chocolate, add two teaspoons instant coffee granules to the mix before heating.

 

WEIGHT WATCHER'S EQUAL FRUIT SMOOTHIES

1 cup orange juice

1 cup fat-free plain yogurt

1 frozen banana

1 cup frozen strawberries or raspberries

6 packets Equal

Cut banana in chunks and seal in a zip-top plastic bag.  Freeze banana for 5 to 6 hours.  Place all ingredients in a blender and blend until smooth.

Note:  This makes 2 servings.  Each serving counts as 3 Weight Watcher's Points

 

 

 

 

PEPPERMINT-MOCHA COFFEE

6 cups freshly brewed coffee

4 squares semi-sweet baking chocolate

1 1/2 cups hot milk

1 tsp peppermint extract

8 peppermint sticks or candy canes

Pour coffee into a large saucepan.  Add chocolate; cook on low heat for five minutes or until chocolate is thoroughly melted, stirring occasionally.  Add milk and peppermint extract; stir until well blended.  Garnish each serving with a peppermint stick or candy cane.

 

 

 

 

CHRISTMAS PUNCH

2 pkgs sugar-free cherry Kool-Aid

2 pkgs sugar-free strawberry Kool-Aid

1 small can unsweetened frozen orange juice

1 small can sugar-free frozen lemonade OR 1/2 cup lemon juice

3 ripe bananas, mashed

3 cups Splenda

1 can unsweetened pineapple juice

32 oz sugar-free gingerale

3 cups water

In a large plastic bowl or other large freezeable container with lid, mix together bananas, Splenda, Kool-Aids, thawed orange juice, thawed lemonade or lemon juice.  Add pineapple juice, water, and gingerale.  Stir well.  Freeze until mushy or may be frozen for longer and removed from freezer a few hours before serving.  Thaw to mushy stage and serve in a pretty punch bowl.  For the holidays, float a pretty plastic holly sprig on top.

Note:  Do not overdo it on the punch as there is sugar in the fruit juices.  Take this into consideration when enjoying this punch.

  

  

 

BANANA SHAKE FOR TWO

1 banana, sliced

1 cup fat-free milk

1 cup non-fat, low-sugar vanilla yogurt

1/4 cup unsweetened pineapple juice

1 tsp honey

Process all ingredients together in a blender.  Serve immediately.  This recipe makes two servings for diabetics!

NOTE:  This is a good shake for anyone who has high blood pressure.  This shake has 622 mg of potassium per serving and potassium is known to help reduce high blood pressure!

 

  

  

CITRUS TEA

1/2 cup boiling water

2 regular-size tea bags

2 tbsp Splenda

1 1/2 cups cold water

1 cup unsweetened orange juice

2 tbsp lemon juice

1 can (12-oz) diet lemon-lime carbonated drink

Pour boiling water over tea bags.  Cover and let stand 5 minutes to steep.  Remove bags and discard.  Transfer tea to a medium-size pitcher.  Add Splenda and still until dissolved.  Add cold water and juices.  Cover and refrigerate at least 1 hour.  To serve, add the lemon-lime beverage to the tea and stir to mix well.  Serve over ice in individual glasses.

  

 

 

STRAWBERRY SHAKE

1 1/2 cups fat-free milk

1/3 cup fresh strawberries OR sugar-free frozen berries

2 tbsp fresh squeezed orange juice

2 tbsp Splenda

1/2 cup fat-free buttermilk

In the container of a blender, combine milk, strawberries, orange juice, and Splenda.  Process until the berries are pureed and the mix is frothy.  Pour into a small pitcher.  Stir in the buttermilk.  Pour into two glasses and serve immediately.

1 cup = 105 calories, 16 g carbs, 8 g protein

 

 

 

OLD-FASHIONED-STYLE SUGAR-FREE LEMONADE

2/3 cup water

1/2 cup Splenda granular

1 cup fresh squeezed lemon juice (about 6-8 lemons)

4 to 6 cups cold water to taste

In a large glass measuring cup, combine 2/3 cup water and the Splenda.  Heat in the microwave for 2 minutes on high.  Using caution, remove from microwave and stir the mixture to see if Splenda is completely dissolved.  If not, return to microwave and heat an additional 45-60 seconds.  Fill a pretty, large pitcher with ice.  Pour lemon juice over the ice.  Add the Splenda mixture and stir well.  Add 4 cups (1-qt) of cold water.  Stir well to blend.  Taste and add additional water to suit your taste.

 

 

 

BLACKBERRY TWIST LEMONADE

2 cups fresh blackberries or unsweetened frozen blackberries, thawed

1 cup fresh lemon juice

1 cup Granulated Splenda

4 cups cold water

Put berries, lemon juice, and Splenda into blender.  Process mixture until smooth, scraping down sides.  Press mixture through a sieve into a pitcher.  Discard solids remaining in the sieve.  Stir in water.  Serve over ice.

Yield:  7 servings with 4 grams sugar each

 

 

 

 

RASPBERRY HOT CHOCOLATE

2 packets Splenda Flavor Accents, Raspberry

1 packet sugar-free hot chocolate mix

1 cup milk

Mix together the hot chocolate mix and Splenda Flavor Accents packets in a mug.  Heat milk and pour into mug.  Stir to dissolve.  Serve immediately.

 

 

MILK SHAKE FOR ONE

1 cup 2% milk

2 tbsp sugar-free pudding mix, dry (flavor of your choice)

2 tbsp lite frozen whipped topping

8 ice cubes

Place all ingredients into blender cup and blend until smooth.

 

 

 

CAPPUCCINO MIX

1 cup powdered non-dairy coffee creamer

1 cup instant chocolate sugar-free drink mix

1/2 cup Splenda

2/3 cup instant coffee granules

1/2 tsp cinnamon

1/4 tsp nutmeg

Mix all ingredients together and store in an airtight jar or canister.  To use:  Add 3 tbsp to 1 cup boiling hot water.  Stir well.  Can also be used to flavor coffee by add 1-2 tsp per cup of coffee.

NOTE:  Check your instant chocolate drink milk for sugar content.  Use sugar-free if available.

 

 

ELEGANT EGGNOG

1 cup Splenda Granular

1 tbsp cornstarch

1tsp ground nutmeg

7 egg yolks

4 cups whole milk

2 cups nonfat half and half cream

2 tbsp vanilla extract

 

Mix Splenda, cornstarch and nutmeg in a large bowl.  In a seperate bowl, whisk egg yolks until smooth.  Add to Splenda mixture and whisk.  Slowly add milk while stirring constantly.  Pour mixture into a large, heavy saucepan and place over low heat.  Whisk while heating until temperature reaches 175 degrees.  This should take about 5-8 minutes.  Remove from heat and blend in the half and half.  Pour into a heat-safe pitcher and chill for about two hours uncovered.  After two hours, cover eggnog and chill at least three more hours before serving.  May be kept in refrigerator up to three days.

NOTE:  It is very important to heat to a full 175 degrees to kill any bacteria that might be in the eggs.

 

 

SUGAR-FREE RUSSIAN TEA

4 1/2 tsp sugar-free orange drink mix

3 1/2 tsp sugar-free lemonade mix

16 tsp SPLENDA

1 tsp ground cinnamon

1/2 tsp ground cloves

Combine all ingredients and mix well.  Store in an air-tight container.  To make 1 serving, add 1/4 tsp of mixture to 3/4 cup hot water.  Stir well and enjoy.

 

 

GELATIN PUNCH

1 pkg (6 oz) sugar-free gelatin of your choice

3/4 cup SPLENDA

2 cups boiling water

1 can (46 oz) pineapple juice

6 cups cold water

2 liters sugar-free chilled ginger ale

In a 4-quart freezer-proof container, dissolve gelatin and SPLENDA in boiling water.  Stir in pineapple juice and cold water.  Freeze overnight or all day.  Remove from freezer 2 hours before serving time.  Place in a large punch bowl.  Stir in ginger ale just before serving.

Yield:  about 6 quarts

NOTE:  There is sugar in this recipe from the natural sugar in the pineapple juice.  For 1 serving of punch, this should not be a problem.