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.