sugarlesse™ natural sugar replacer recipe collection - 60 recipes

Cook, bake, make desserts, even drinks with Sugarlesse™

But you know that. We want you to do more than knowing, though. We want you to do the doing: Cooking, baking, dessert, and drink making too.

How else can you enjoy all the benefits of Sugarlesse™?

Together with the inherently healthier aspects of home cooking, you’ll be on your wayto the optimal level of well-being you and your loved ones deserve.

We developed these 60 recipes to start you off on the right track. Most of them aresimple, easy, and quick. That’s how we like it -- we are on the 24/7 schedule too!

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Main &Side Dishes

Desserts & Sweets

Drinks

SugarlesseTM

Cook the same way as with sugar

Cut calories 25% vs. sugar

Lower your insulin response 4O%

Main & Side Dish RecipesFriendly to You. Healthy to Your Body.

20+ Add your own to win in ourmonthly recipe contest. See last page for details!

Thankfully, most main and side dishes, breads, and salads don’thave sugar in them - as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the wholesome fast food of Japan, in many Japan-ese and “fusion” restaurants. What’s healthy about that?

So it was a challenge for me to find foods that would be interesting, easy, and inexpen-sive to make. Who am I? Steve Kingsley, food scientist and inventor of Sugarlesse™. My short apprenticeship with one of Hungary’s master chefs, the late Leo Surnovszky, really paid dividends this time. These recipes are dedicated to him.

Baked OatmealBBQ Chicken SandwichBeef Spaghetti SauceChicken Breast SandwichChili Cheese Dog CasseroleCrunchy Broccoli Bacon SaladGarlic Sage BiscuitsGerman Potato SaladHearty Chicken StewHomemade Bread with Whole Wheat

Macaroni Ham & Shrimp SaladPina Colada Fruit SaladPotluck Baked BeansPumpkin Pie DipSavory Meat LoafStuffed Pepper StewSweet and Sour RibsSweet Potato CasseroleTurkey Bow Tie Pasta in SkilletZucchini Bread

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Baked Oatmeal

My notes

Print Share BuySugarlesseTM

Create and enter my own recipes in the Made with Sugarlesse™ contest to win up to $1OO!!!

http://sugarlesse.com

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

Yield: 9 servings

3 cups quick-cooking oats1 cup Sugarlesse™2 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon2 eggs1 cup milk1/2 cup butter, meltedAdditional milk

In a large bowl, combine the oats, Sugarlesse™, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.Spoon into a greased 9-in. square baking pan. Bake at 350° for40-45 minutes or until set. Serve warm with milk.

https://docs.google.com/file/d/0B9tPda3sBwKQanpZcE1SMlRrNzQ/edit?usp=sharing



BBQ Chicken Sandwich

My notes





1/2 cup chopped onion1/2 cup diced celery1 garlic clove, minced1 tablespoon butter1/2 cup salsa, non-sugar sweetened1/2 cup ketchup, non-sugar sweetened2 tablespoons Sugarlesse™2 tablespoons cider vinegar1 tablespoon Worcestershire sauce1/2 teaspoon chili powder1/4 teaspoon salt1/8 teaspoon pepper2 cups shredded cooked chicken6 hamburger buns, split and toasted

In a large saucepan, saute the onion, celery and garlic in butteruntil tender. Stir in the salsa, ketchup, Sugarlesse™, vinegar,Worcestershire sauce, chili powder, salt and pepper. Stir inchicken. Bring to a boil. Reduce heat; cover and simmer for 15minutes. Serve about 1/3 cup chicken mixture on each bun.

Yield: 6 servings

https://docs.google.com/file/d/0B9tPda3sBwKQNklzTnVRNzd5OEU/edit?usp=sharing



Beef Spaghetti Sauce

My notes





1 lb lean ground beef 1 clove garlic, minced or put through garlic press 1 onion, chopped fine 1/2 green pepper, chopped fine 1/2 cup sliced mushrooms 2 cups chopped fresh tomatoes or 16 oz can diced tomatoes 1 6 oz can tomato paste 1 tablesoon Sugarlesse™ 1 bouillon cube 1 teaspoon basil 1 teaspoon oregano 1/2 teaspoon salt

Crumble and gently sear ground beef till brown. Drain off all fat; wipe out frying pan.Turn beef into colander, and rinse with cold water. Pat dry with paper towel; return to pan.Add garlic, onion, pepper, mushrooms and cook over medium lowheat, stirring as necessary until veggies are soft.Add tomatoes, tomato paste, seasonings and Sugarlesse™. Simmer until hot throughout. Adjust seasonings to taste and serve over pasta with low fat Parmesan sprinkled over.

Yield: 4-6 servings



https://docs.google.com/file/d/0B9tPda3sBwKQaXljVkVra0dDeUE/edit?usp=sharing

Chicken Breast Sandwich

My notes





1 clove garlic, crushed 1/2 teaspoon salt 1/4 cup rice wine vinegar 1 teaspoon Sugarlesse™ 1/2 cup carrot, peeled and grated 1/3 cup thinly sliced white onion 1 to 2 tablespoons sliced jalapeno 1 16" long baguette 4 teaspoons low−fat mayonnaise 3/4 pound cooked chicken breast, sliced 1 tablespoon fresh lime juice 1/2 teaspoon five−spice powder 1/2 cup fresh cilantro

With chef's knife, mash garlic and salt into a paste. Transfer to a mixing bowl. Add vinegar and Sugarlesse™. Stir to dissolve. Add carrots, onions and chilies. Toss to coat. Set aside.

Slice baguette into 3 equal lengths. Split each piece horizontally. Spread cut sides with mayonnaise. Arrange the meat on the 3 bottom halves. Sprinkle with lime juice and 5−spice powder. Top with the carrot salad and a shower of cilantro leaves. Cover with bread tops and serve.

Yield: 3 servings

https://docs.google.com/file/d/0B9tPda3sBwKQQVlPMkhadGp1cm8/edit?usp=sharing



Chili Cheese Dog Casserole

My notes





Yield: 6 servings

1 package (8-1/2 ounces) corn bread/muffin mix1 cup chopped green pepper1/2 cup chopped onion1/2 cup chopped celery1 tablespoon olive oil1 package (1 pound) hot dogs, halved lengthwise and cut into

bite-size pieces1 can (15 ounces) chili with beans, sugar free2 tablespoons Sugarlesse™1/2 teaspoon garlic powder1/2 teaspoon chili powder1 cup (4 ounces) shredded cheddar cheese, divided

Prepare corn bread batter according to package directions. Spreadhalf the batter into a greased 8-in. square baking dish; set aside.In a large skillet, saute the green pepper, onion and celery in oiluntil crisp-tender. Stir in hot dogs; saute 3-4 minutes longer oruntil lightly browned. Stir in the chili, Sugarlesse™, garlic powderand chili powder; heat through. Stir in 3/4 cup cheese.Spoon over corn bread batter; top with remaining corn bread batter.Sprinkle remaining cheese over the top.Bake, uncovered, at 350° for 28-32 minutes or until a toothpickinserted near the center comes out clean. Let stand for 5 minutes



https://docs.google.com/file/d/0B9tPda3sBwKQMmtoTFJBODlPd3c/edit?usp=sharing

Crunchy Broccoli Bacon Salad

My notes





Yield: 10 servings

8 cups fresh broccoli florets1 bunch green onions, thinly sliced1/2 cup dried cranberries3 tablespoons canola oil3 tablespoons seasoned rice vinegar2 tablespoons Sugarlesse™1/4 cup sunflower kernels3 bacon strips, cooked and crumbled

In a large bowl, combine the broccoli, onions and cranberries. In asmall bowl, whisk the oil, vinegar, and Sugarlesse™; drizzle over broccoli and toss to coat. Chill until serving. Sprinkle with sunflowerkernels and bacon.

https://docs.google.com/file/d/0B9tPda3sBwKQX1dNbzEtOC1wZjQ/edit?usp=sharing



Garlic Sage Biscuits

My notes





2-1/4 cups all purpose flour 1/4 cup whole wheat flour 1 tablespoon Sugarlesse™ 1 teaspoon dried sage 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 clove garlic, chopped finely 3 tablespoons butter 3/4 cup and 2 tablespoons fat−free buttermilk

Coat a baking sheet with non−stick spray and set aside.In a large bowl stir together the all−purpose flour, whole wheat flour,Sugarlesse™, sage, baking powder, baking soda, salt and garlic.Add the butter. Using a pastry blender cut the butter into the flour mixture until coarse crumbs form. Add the buttermilk and stir to forma soft dough.Place the dough on a flour coated surface and gently knead to form a ball. Roll out the dough until it is about 3/4 inch thick. Cut into 12 round circles and place on the prepared baking sheet.Bake at 400 degrees for 18 to 20 minutes or until the biscuits aregolden brown.

Yield: 12 servings



https://docs.google.com/file/d/0B9tPda3sBwKQZ25heUZ6b1djNlk/edit?usp=sharing

German Potato Salad

My notes





1 package (16 oz) sliced bacon, cooked and chopped 1 tablespoon flour 1/4 cup Sugarlesse™ 1/3 cup white vinegar 2/3 cup hot water 2 pounds white potatoes, boiled for 25 minutes then covered till just tender 8 to 10 green onions, finely chopped (1 cup) 1/2 teaspoon salt 1/8 teaspoon ground black pepper

In a non−stick skillet cook bacon over low heat, stirring constantly for about 8 minutes or until crispy.

Add flour and stir for about one minute. Combine Sugarlesse™, vinegar, hot water. Add to bacon mixture. Cook, stirring constantly,until sauce thickens.Drain potatoes well, cool, peel and slice. Add to the sauce along with the onion, salt, and pepper. Serve warm or chilled.

Yield: 12 servings

https://docs.google.com/file/d/0B9tPda3sBwKQelVJejg3NTMwd1U/edit?usp=sharing



Hearty Chicken Stew

My notes





1 lb. boneless skinless chicken thighs, cubed1 (14-1/2 oz) can diced tomatoes, undrained2 medium potatoes, peeled and cut into 1/2 inch cubes5 medium carrots, chopped3 celery ribs, chopped1 large onion, chopped1 medium green bell pepper, chopped2 (4 oz) cans mushroom stems and pieces, drained2 low sodium chicken bouillon cubes2 teaspoons Sugarlesse™1 teaspoon chili powder1/4 teaspoon pepper1 tablespoon cornstarch2 cups cold water

Combine the first 12 ingredients in a 5 quart crockpot.

In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 to 10 hours or until vegetables are tender.

Yield: 8 servings



https://docs.google.com/file/d/0B9tPda3sBwKQOGtnNms1c2pjQlE/edit?usp=sharing

My notes




Homemade Bread with Whole Wheat by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1 package (1/4 ounce) active dry yeast3 cups warm water (110°F to 115°F), divided3/4 cup canola oil1/2 cup Sugarlesse™1 tablespoon salt5 to 5-1/2 cups all-purpose flour3 cups whole wheat flour

In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil,Sugarlesse™, salt and remaining water. Combine flours; add 3cups of flour to mixture. Beat until smooth. Add enough of theremaining flour to form a firm dough.Turn onto a floured surface; knead until smooth and elastic, about6-8 minutes. Place in a greased bowl, turning once to grease top.Cover and let rise in a warm place until doubled, about 1 hour.Punch dough down. Turn onto a lightly floured surface; divide inhalf. Shape each portion into a loaf. Place in two greased 9 inch x5 inch loaf pans. Cover and let rise till doubled, about 30 minutes.Bake at 350°F for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks.

Yield: 2 loaves (16 slices each)

https://docs.google.com/file/d/0B9tPda3sBwKQOW1YUmpkS3ZjWmM/edit?usp=sharing



Macaroni Ham & Shrimp Salad

My notes





2 cups cubed cooked ham4 cups cooked elbow macaroni1 cup frozen cooked small shrimp, thawed1 celery rib, chopped1/4 cup chopped onion1/4 cup chopped green pepper1/4 cup chopped sweet red pepper1/2 cup shredded Cheddar cheese

In a bowl, combine all the ingredients above.

Dressing

1/3 cup sour cream1/3 cup mayonnaise4 teaspoons vinegar1 teaspoon snipped fresh dill or 1/4 tsp. dill weed1/2 teaspoon salt (optional)1/4 teaspoon pepper1/4 teaspoon Sugarlesse™

Combine all ingredients until blended. Pour over salad and toss to coat. Sprinkle with mild red paprika. Cover and chill for several hours.

Yield: 8 servings



https://docs.google.com/file/d/0B9tPda3sBwKQOEVkVGpDV1RuQW8/edit?usp=sharing

Pina Colada Fruit Salad

My notes





1-1/2 cups green grapes1-1/2 cups seedless red grapes1-1/2 cups fresh blueberries1-1/2 cups halved fresh strawberries1 can (8 ounces) pineapple chunks, drained1/2 cup fresh raspberries1 can (10 ounces) frozen sugar free pina colada mix, thawed1/2 cup Sugarlesse™1/2 cup pineapple-orange juice1/8 teaspoon almond extract1/8 teaspoon coconut extract

In a serving bowl, combine the first six ingredients. In a small bowl,whisk the pina colada mix, Sugarlesse™, juice and extracts together until Sugarlesse™is dissolved. Pour over fruit; toss to coat. Serve chilled.

Yield: 9 servings

https://docs.google.com/file/d/0B9tPda3sBwKQLWpWaWN6UWN5c1E/edit?usp=sharing



Potluck Baked Beans

My notes





4 bacon strips, chopped1 medium onion, chopped1 can (28 ounces) baked beans1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1/2 cup Sugarlesse™1/3 cup ketchup, non-sugar or corn syrup sweetened2 teaspoons Worcestershire sauce, sugar free

In a large skillet, saute bacon and onion over medium heat untilbacon is crisp; drain. In a large bowl, combine the beans, brownSugarlesse™, ketchup, Worcestershire sauce and bacon mixture.Pour into a shallow 2-quart baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until heated through.

Yield: 12 servings



https://docs.google.com/file/d/0B9tPda3sBwKQaEhfT3RYNjRLQkU/edit?usp=sharing

Pumpkin Pie Dip

My notes





1 package (8 ounces) whipped cream cheese 2 cups Sugarlesse™1 cup canned pumpkin1/2 cup sour cream 1 teaspoon ground cinnamon1 teaspoon pumpkin pie spice1/2 teaspoon ground gingerGingersnap or other sugar free cookies

In a large bowl, beat cream cheese and Sugarlesse™until smooth.Beat in the pumpkin, sour cream, cinnamon, spice and ginger untilfully blended. Serve with cookies. Refrigerate the leftovers.

Yield: 32 servings

https://docs.google.com/file/d/0B9tPda3sBwKQM3BvMlctenBJeFE/edit?usp=sharing



Savory Meat Loaf

My notes





Yield: 6 servings

2 eggs3/4 cup milk2/3 cup seasoned bread crumbs2 teaspoons dried minced onion1 teaspoon salt1/2 teaspoon rubbed sage1-1/2 pounds ground beef1/4 cup ketchup, non-sugar or corn syrup sweetened2 tablespoons Sugarlesse™1 teaspoon ground mustard1/2 teaspoon Worcestershire sauce, unsweetened

In a large bowl, combine the first six ingredients. Crumble beef overmixture and mix well (mixture will be moist). Shape into a roundloaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6hours or until no pink remains and a meat thermometer reads 160°F.

In a small bowl, whisk the ketchup, Sugarlesse™, mustard andWorcestershire sauce. Spoon over the meat loaf. Cook 15 minuteslonger or until heated through. Let stand for 10-15 minutes beforeslicing.

https://docs.google.com/file/d/0B9tPda3sBwKQeXlWd0NiOEFYSGs/edit?usp=sharing



Stuffed Pepper Stew

My notes





2 pounds lean ground beef1 quart water1 can (28 ounces) tomato sauce1 can (28 ounces) diced tomatoes, undrained2 cups cooked long grain rice2 cups chopped green peppers1/4 cup Sugarlesse™2 teaspoons salt2 teaspoons beef bouillon granules1 teaspoon pepper

In a Dutch oven (thick walled cooking pot), cook beef in water over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

Yield: 8 servings



https://docs.google.com/file/d/0B9tPda3sBwKQLUxoZDl4aTRrTEk/edit?usp=sharing

Sweet and Sour Ribs

My notes





Yield: 4 servings

4 pounds pork spare ribs1-1/2 teaspoons salt, divided 1/2 teaspoon pepper1/3 cup chopped celery1/3 cup chopped green pepper2 tablespoons butter1 can (20 ounces) pineapple tidbits2 tablespoons cornstarch1/3 cup white vinegar2 tablespoons soy sauce1 tablespoon Sugarlesse™1 garlic clove, minced1/2 teaspoon ground ginger

Cut ribs into serving-size pieces; place with bone side down on arack in a greased shallow roasting pan. Sprinkle with 1 teaspoonsalt and pepper. Cover and bake at 400° for 30 minutes; drain.Reduce heat to 350°; cover and bake 1 hour longer.In a saucepan, saute celery and green pepper in butter till tender.Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir till thickened, about 2 minutes.Add pineapple, vinegar, soy sauce, Sugarlesse™, garlic and ginger; saute for a few minutes; add to ribs as they are placed on plates.

https://docs.google.com/file/d/0B9tPda3sBwKQT2pBNUg4ZjdWQUk/edit?usp=sharing



Sweet Potato Casserole

My notes





2 cups mashed sweet potatoes1/2 cup butter, melted1/2 cup Sugarlesse™2 eggs, lightly beaten1/2 cup milk1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg

Topping

1 cup crushed baked potato chips1/2 cup chopped walnuts1/4 cup Sugarlesse™1/4 cup butter, cubed

In a large bowl, combine the first seven ingredients. Spoon into a greased 1-1/2 qt. baking dish. Bake, uncovered, at 375°F for 20minutes or until a thermometer reads 160°F.Combine topping ingredients; sprinkle over potatoes. Bake 5-10minutes longer or until the topping is lightly browned.

Yield: 6 servings



https://docs.google.com/file/d/0B9tPda3sBwKQS0FMWUcwVVhqb3M/edit?usp=sharing

Turkey Bow Tie Pasta in Skillet

My notes





1/2 lb ground turkey1-1/2 teaspoon olive oil3/4 cup chopped celery1/2 cup chopped onion1/2 cup chopped green pepper1 garlic clove, minced1 (14 1/2 oz) can chicken broth2 cups uncooked bow tie pasta1 (14 1/2 oz) can stewed tomatoes1 tablespoon vinegar3/4 teaspoon Sugarlesse™1/2 teaspoon chili powder1/2 teaspoon garlic salt2 tablespoon grated Parmesan cheese1 tablespoon minced fresh parsley

In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove turkey and vegetables with a slotted spoon and keep warm.

Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir in tomatoes, vinegar, Sugaresse™, chili powder, garlic salt,and turkey mixture. Simmer for 10 minutesor until heated through. Sprinkle with Parmesan cheese and parsley.

Yield: 6 servings

https://docs.google.com/file/d/0B9tPda3sBwKQM2Ztb3UyN29HaTA/edit?usp=sharing



Zucchini Bread

My notes





2-3/4 cup all−purpose flour1/2 cup wheat germ1 tablespoon baking powder1/2 teaspoon baking soda1 teaspoon salt2 teaspoon ground cinnamon1/2 teaspoon each: ground nutmeg, mace, and cloves1/2 cup skim milk1/4 cup vegetable oil3/4 cup Sugarlesse™4 egg whites

Preheat oven to 350ºF. Spray a 9 x 5−inch loaf pan with nonstickcooking spray.

In a medium bowl combine all ingredients up to the milk.

In a large bowl combine milk, oil, Sugarlesse™ and egg whites.Stirin dry ingredients and zucchini; blend well. Pour batter into prepared pan. Bake 70 - 80 minutes (1 hour 10 - 20 minutes) or until wooden pick inserted in center comes out clean. Cool on wire rack for 5 minutes.

Remove from pan and cool completely on rack. Makes one large loaf.

Yield: 12 servings

https://docs.google.com/file/d/0B9tPda3sBwKQdkM5YjR4SU9pMDQ/edit?usp=sharing



Ready... Set... Create Amazing Foods! Just substitute sugar 1 to 1 with Sugarlesse™ in your favorite main and side dishes,breads, biscuits, even salad and you are done. Or get really creative with new recipes.Either way you’ll be ready to enter them into our * Made with Sugarlesse™ * contest.

SugarlesseTM

Made with

RecipeContest

Earn Recognition with Your Recipe! Receive recognition in the Sugarlesse™ Recipe Collection when your recipe is chosen for inclusion. We’ll send the next Digital Collection to you free and enroll you in our monthly * Made with Sugarlesse™ * recipe contest. You can win up to $100 in Sugarlesse™ products too.You are welcome to enter multiple recipes at any time.

Win with Your Recipe! If your recipe is included the Sugarlesse™ Recipe Collection, you will be automatically enrolled in our monthly * Made with Sugarlesse™ * recipe contest. You will be eligible to win up to $100 in Sugarlesse™ products.

Suggestions 1. Check the recipes already online. Don’t recreate existing ones.2. Upload your recipe with a high quality picture (in JPG format) or video (preferably in MP4 format, max. 20 MB in size). They will enable us to judge your entry better; also to post them with your recipe. Make them go viral!

Good luck - may your best recipe win!

SugarlesseTM

Make them the same way as with sugar

Cut calories by 25% vs. sugar


Dessert and Sweets RecipesFriendly to You. Healthy to Your Body.


It’s sweets and dessert time! It seems though that it’s sweets and dessert time any time these days, isn’t it?

How come? I think it’s the 24/7 life style more and more of us live. Whether by choice or necessity, we need the calories from sweets and the indulgence from desserts to make the best of our long days. Don’t you?

The recipes below were developed by June, our multi-talented partner, mostly relying on the culinary knowledge she had acquired from Julia Child. Thank you June. Thank you Julia. That is, her spirit, in which June offers these healthy delights for you to make and enjoy.

Apple PieBanana Ice CreamBlueberry SauceBrowniesCherry PieChocolate CheesecakeChocolate Chip Oatmeal CookiesCocoa Angel Food CakeCoconut DiamondsFudge Pops

Heavenly Filled StrawberriesLime ChiffonMississippi Mud CakeOat Apple CrispPeach PiePeanut Butter CookiesRaisin BarsStrawberry Citrus JamTwo Layer Pumpkin PieWatermelon Berry Sorbet

SugarlesseTM

Made with

RecipeContest


Apple Pie

2 lb McIntosh apples, peeled, cored and thinly sliced (7 cups)

2 tablespoons lemon juice6 tablespoons Sugarlesse™

1 tablespoon Butter Buds Sprinkles1 tablespoon all−purpose flour1-1/2 teaspoons ground cinnamon1/8 teaspoon ground allspice4 sheets frozen phyllo dough, thawedFrozen plain non-sugar sweetened vanilla yogurt - optional

Preheat the oven to 375ºF. Spray a 9−inch pie pan with nonstickcooking spray.

In a large bowl, toss the apples with the lemon juice.

In a small bowl, combine Sugarlesse™, Butter Buds, flour, cinnamon,and allspice. Add to the apples and toss to coat.

Lightly spray one sheet of phyllo dough with nonstick cooking spray.Fold in half and spray again. Place in the pie pan with one edgehanging over the pan. Repeat the process with the remaining 3 sheetsof dough, overlapping in the pan to cover the bottom completely.

Spoon the apple mixture into the pan. Fold the edges of the doughover to cover the apples. Spray with nonstick cooking spray. Bake35 minutes, or until the dough is crisp and the apples are tender whenpierced with a sharp knife. Cool slightly before serving.

Serve with frozen vanilla yogurt, if desired. Makes 1 pie / 8 servings.

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My notes

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by June Marshall. Share freely under the CC BY Creative Commons license.

https://docs.google.com/file/d/0B9tPda3sBwKQRXFwTWVDdVd2MU0/edit?usp=sharing



Banana Ice Cream

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My notes

Yield: 3 quarts / 24 servings

4 cups half-and-half cream2-1/2 cups Sugarlesse™1 dash of salt4 eggs, lightly beaten4 cups heavy whipping cream1 can (5 ounces) evaporated milk1 tablespoon vanilla extract2 cups mashed ripe bananas (4 to 5 medium)

In a large heavy saucepan, heat half-and-half to 175°; stir inSugarlesse™ and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.Remove from the heat. Cool quickly by placing pan in a bowl of icewater; stir for 2 minutes. Stir in the whipping cream, milk andvanilla. Press plastic wrap onto surface of custard. Refrigerate forseveral hours or overnight.Stir in bananas. Fill cylinder of ice cream freezer two-thirds full;freeze according to manufacturer’s directions. Refrigerate remainingmixture until ready to freeze. When ice cream is frozen, transfer toa freezer container; freeze for 2-4 hours before serving.

SugarlesseTM






https://docs.google.com/file/d/0B9tPda3sBwKQZmN4UnhycEYwZU0/edit?usp=sharing

Blueberry Sauce

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My notes

Yield: 16 servings

1/2 cup Sugarlesse™1 tablespoon corn starch1/3 cup water2 cups fresh or frozen blueberries

In a 2-qt. saucepan, combine Sugarlesse™ and corn starch; gradually stir in water. Add blueberries; bring to boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes, or waffles.

SugarlesseTM




https://docs.google.com/file/d/0B9tPda3sBwKQaWhOOTRWbjczaTA/edit?usp=sharing



Brownies

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My notes

SugarlesseTM

1/2 cup butter2 squares of unsweetened chocolate (1 oz) 1 cup Sugarlesse™2 large eggs3 tablespoons skim milk1 teaspoon vanilla extract1 cup all−purpose flour1/4 teaspoon baking soda1/8 teaspoon salt1/4 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F.

In a medium saucepan melt butter and chocolate over low heat.Remove from heat and beat in Sugarlesse™, eggs, milk and vanillaextract till fully combined. Stir in flour, baking soda. salt, and nuts.

Spread batter into an 8−inch square baking pan sprayed withnonstick cooking spray. Bake 20 minutes or until a wooden pickinserted in the center comes out clean. Cool on a wire rack beforecutting into squares.

Yield: 16 servingsCreate and enter my own recipes in the Made with Sugarlesse™ contest to win up to $1OO!!!





https://docs.google.com/file/d/0B9tPda3sBwKQOHpLMVU4VWRwUHc/edit?usp=sharing

Cherry Pie

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My notes

SugarlesseTM

2 cans (16 oz. each) pitted tart cherries in water (not syrup)1 large box non-sugar sweetened vanilla pudding mix1 small box non-sugar sweetened cherry gelatin4 teaspoons Sugarlesse™1 baked 9−inch pastry shell

Preheat oven to 350ºF. Drain cherries, reserving juice.

In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly.

Remove from heat; stir gelatin and Sugarlesse™ in till they dissolve. Stir in cherries and pour into pastry shell bottom; arrange lattice ontop; press them together.

Bake in preheated oven at 375ºF till golden brown.

Yield: 8 servings




https://docs.google.com/file/d/0B9tPda3sBwKQTEZSWW5KNFlyYW8/edit?usp=sharing



Chocolate Cheesecake

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My notes

SugarlesseTM

1 cup graham cracker crumbs 1 egg white, slightly beaten 1 tablespoon light butter 1 − 8 oz. bar light cream cheese, softened 1 − 8 oz. bar fat−free cream cheese, softened 1/2 cup Sugarlesse™ 3 egg whites 1/3 cup unsweetened cocoa powder 1/2 cup plain nonfat yogurt 1 teaspoon vanilla extract

Preheat oven to 350°F. Spray a 9 inch pie pan with nonstick spray oil. In a small bowl, mix graham cracker crumbs, 1 egg white, and melted butter until well moistened. Press crust evenly into prepared pie pan. Set aside.

and vanilla until smooth. Pour into prepared pie pan. Bake at 350°F for 60 to 65 minutes or until center is set. Let stand at room temperature about 15 minutes.

Yield: 8 servings

. In a large mixing bowl, combine both bars of cream cheese and Sugar-lesse™. Beat with a mixer until fluffy. Beat in egg white, cocoa, yogurt,






https://docs.google.com/file/d/0B9tPda3sBwKQM20xVlRDQmo3SGc/edit?usp=sharing

Chocolate Chip Oatmeal Cookies

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My notes

SugarlesseTM

1/3 cup butter, softened1/2 cup Sugarlesse™1 egg3 teaspoon vanilla extract3/4 cup all−purpose flour1/2 teaspoon baking soda1/4 teaspoon salt3/4 cup quick cooking rolled oats1/3 cup chocolate chips, non-sugar sweetened

Preheat oven to 375ºF.

Beat butter at medium speed with an electric mixer until light andfluffy; gradually add Sugarlesse™ and beat well. Add egg and vanilla; beat well.

Combine flour, baking soda and salt. Gradually add flour mixture to butter mixture, mixing well. Stir in oats and chocolate chips.

Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough on cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that it makes about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container.

Yield: 3 dozen cookiesCreate and enter my own recipes in the Made with Sugarlesse™ contest to win up to $1OO!!!



https://docs.google.com/file/d/0B9tPda3sBwKQUTZ1eUdnQVNtVFU/edit?usp=sharing



Cocoa Angel Food Cake

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My notes

SugarlesseTM

1 3/4 cups egg whites (about 14 egg whites) 3/4 cup sifted whole wheat pastry flour or sifted unbleached flour 1/4 cup unsweetened cocoa powder 1 teaspoon cream of tartar 1 teaspoon vanilla 1/2 cup Sugarlesse™ Fresh fruit: strawberries, raspberries, blueberries, or peaches

Place the egg whites in a 6−quart bowl. Let stand at room temperature for 30 minutes. Meanwhile, preheat oven at 350F; sift the flour and cocoa together 4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add Sugarlesse™ 1 tablespoon at a time and continue beating at medium speed until the egg whites form stiff peaks but are not dry. Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or spatula. Repeat sifting and folding in the flour 3 more times. Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350°F until the cake springs back when lightly touched (about 30 minutes). Invert the pan onto a wire rack. Let it cool for at least 1-1/2 hours. Slice and serve with the fresh fruit.

Yield: 8 servings






https://docs.google.com/file/d/0B9tPda3sBwKQT2xFRUFma2I1Q0U/edit?usp=sharing

Coconut Diamonds

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My notes

SugarlesseTM

3 oz. non-fat ricotta cheese1/4 cup dry milk powder1/4 cup plus 1 tablespoonful Sugarlesse™1/4 cup unsweetened shredded coconut




Grease or coat an 8−inch square pan with cooking spray. Set aside.

In a large non-stick skillet, heat ricotta cheese over medium heat. Add milk powder; mix it thoroughly. Cook 12-15 minutes till most ofthe liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom.

Add Sugarlesse™ and stir. The ricotta cheese mixture will become liquid again. Cook another 3-5 minutes, stirring occasionally. Add coconut; mix thoroughly. Continue to cook for 3-5 minutes. Mixture should be quite thick.

Pour the mixture into the greased pan and press it with a spatula. Cut into 1−inch diamond shapes. Cool completely then remove from pan.

Yield: 16 servings

https://docs.google.com/file/d/0B9tPda3sBwKQdm1SckpwcFNKS1U/edit?usp=sharing



Fudge Pops

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My notes

SugarlesseTM

1 (14 oz) can non-sugar sweetened condensed milk1-1/4 cups Sugarlesse™1/2 cup baking cocoa2-1/2 cups milk1 teaspoonful vanilla extract12 disposable plastic cups (3 oz size)12 popsicle sticks

In a heavy saucepan, combine the first 3 ingredients; stir until smooth. Bring to a boil over medium−low heat; cook and stir for 1 minute. Gradually whisk in milk until cocoa and Sugarlesse™ are dissolved. Remove from heat; stir in the vanilla.

Pour into cups. Cover each cup with heavy−duty foil; insert sticksthrough the foil (foil will hold sticks upright). Place in a 13 x 9−inchpan. Freeze until firm, about 5 hours. Remove the foil and cupsbefore serving.

Yield: 12 servings






https://docs.google.com/file/d/0B9tPda3sBwKQZWxLbnJwTkMtMW8/edit?usp=sharing

Heavenly Filled Strawberries

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My notes

SugarlesseTM

Yield: 18 servings (2 per serving)

3 dozen large fresh strawberries1-1/2 packages (8 plus 4 ounces) whipped cream cheese1/2 cup Sugarlesse™1/4 teaspoon almond extractGrated dark chocolate, non-sugar sweetened

Remove stems from strawberries; cut a deep "X" in the tip of each;gently spread them open.In a small bowl, beat the whipped cream cheese, Sugarlesse™ and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each strawberry. Sprinkle with chocolate and chill until serving.




https://docs.google.com/file/d/0B9tPda3sBwKQUkVsRjUzMWthWjQ/edit?usp=sharing



Lime Chiffon

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My notes

SugarlesseTM

Yield: 12 Servings

1-1/2 cups crushed graham crackers (about 24 squares)1/3 cup Sugarlesse™1/2 cup butter, meltedFILLING:1 package non-sugar sweetened lime gelatin1 cup boiling water1-1/2 packages (8 plus 4 ounces) whipped cream cheese1 cup Sugarlesse™1 teaspoon vanilla extract1 carton (16 oz) frozen non-sugar sweetened whipped topping, thawed

Combine the first three ingredients; set aside 2 tablespoons fortopping. Press remaining crumbs onto the bottom of an ungreased13 in. x 9-in. dish; set aside. In a small bowl, disperse gelatin incold water; cover and refrigerate.In a large bowl, beat whipped cream cheese and Sugarlesse™ until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.






https://docs.google.com/file/d/0B9tPda3sBwKQUkhnMVpRSFVFdTg/edit?usp=sharing

Mississippi Mud Cake

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My notes

SugarlesseTM

6 tablespoons butter, melted 1-1/2 cups Sugarlesse™ 1/2 cup cocoa powder, sifted 1/2 cup all−purpose flour 1/2 cup self−rising flour 1/3 cup ground almonds 3 egg whites

Preheat oven to 375°F.Coat base and sides of a 6 inch square pan with cooking spray. Combine butter and Sugarlesse™ in a medium bowl. Stir in cocoa, flours, and almonds.

Beat egg whites in a small bowl with electric mixer until soft peaks form. Fold into cocoa mixture.

Pour into and spread evenly in prepared pan. Bake about 40 minutes then cool in pan. Cut to slices.

Yield: 8 servings




https://docs.google.com/file/d/0B9tPda3sBwKQSDBxUXF2QVU1NVE/edit?usp=sharing



Oat Apple Crisp

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My notes

SugarlesseTM

7 cups thinly sliced peeled tart apples (about 7 medium)

1-1/4 cups Sugarlesse™

1 tablespoon all-purpose flour1 teaspoon ground cinnamon

Dash of salt

1/4 cup water

1- 3/4 cups quick-cooking oats

1/3 cup butter, softened

1/4 teaspoon baking powder1/4 teaspoon baking soda

Vanilla ice cream, non-sugar sweetened

Place apples in a greased 2-1/2 quart shallow baking dish. In a small bowl, combine 1 cup Sugarlesse™, flour, cinnamon, and salt; sprinkle over apples. Drizzle with water. In a large bowl, combine the oats, butter, 1/4 cup Sugarlesse™, baking powder and baking soda. Sprinkle over apples.Bake, uncovered, at 350°F for 45-50 minutes or until apples aretender and topping is golden brown. Serve warm with ice cream.

Yield: 8 servings






https://docs.google.com/file/d/0B9tPda3sBwKQVDk5em5PYkFrTDQ/edit?usp=sharing

Peach Pie

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My notes

SugarlesseTM

Yield: 6-8 servings

6 medium ripe peaches, peeled and sliced1 unbaked deep-dish pastry shell (9 inches)1/2 cup Sugarlesse™3 tablespoons all-purpose flour1/4 teaspoon salt3/4 cup heavy whipping cream

Arrange peaches in the pastry shell. In a small bowl, combine Sugarlesse™, flour, and salt; stir in cream until smooth. Pour over peaches.

Serve warm or cold. Bake at 400°F for 40-45 minutes or until filling is almost set.




https://docs.google.com/file/d/0B9tPda3sBwKQZ3pmbE1xWDNEZFU/edit?usp=sharing



Peanut Butter Cookies

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My notes

SugarlesseTM

1/4 cup butter, softened1 cup creamy style peanut butter, non-sugar sweetened2 eggs

1/2 teaspoon vanilla extract

1-1/4 cup Sugarlesse™1-1/2 cup all−purpose flour

1/2 teaspoon baking soda1/2 teaspoon salt

Preheat oven to 350°F.

In a large bowl, beat butter and peanut butter with an electric mixeruntil creamy, approximately 1 minute.

Add eggs and vanilla extract. Beat on high speed for approximately 1-1/2 minutes. Add Sugarlesse™ and beat on medium speed until well blended, approximately 30 seconds.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1-1/2 minutes. Mixture may be crumbly.

Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each. Bake 7−9 minutes or until light brown. Cool on wire rack.

Yield: 12 servings (2 cookies per serving)






https://docs.google.com/file/d/0B9tPda3sBwKQc2lqMXYwWDhCNFU/edit?usp=sharing

Raisin Bars

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My notes

SugarlesseTM

1 cup raisins1/2 cup water1/4 cup butter1 teaspoon ground cinnamon1/4 teaspoon nutmeg1 cup all−purpose flour1 egg, lightly beaten3/4 cup unsweetened apple sauce1 tablespoon Sugarlesse™1 teaspoon baking soda1/4 teaspoon vanilla extract

In a saucepan, over medium heat, cook the first 5 ingredients until butter is melted; continue cooking for 3 minutes. Add all remaining ingredients.

Spread into an 8−inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350ºF for 25- 30 minutes or

Yield: 8 bars

until lightly browned. Cool down and cut into 4 inch x 2 inch bars.




https://docs.google.com/file/d/0B9tPda3sBwKQZWVkNjF6TDc3TVk/edit?usp=sharing



Strawberry Citrus Jam

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My notes

SugarlesseTM

Yield: 80 servings

2 medium oranges2 medium lemons1/2 cup water1/8 teaspoon baking soda1 quart ripe strawberries, crushed7 cups Sugarlesse™1 pouch liquid fruit pectin (half of a 6-ounce package)

Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes.

Meanwhile, section oranges and lemons, reserving juice. Add fruitand juice to saucepan; cover and simmer for 20 minutes. Addstrawberries. Measure fruit; return 4 cups to the saucepan. (If youhave more than 4 cups, discard any extra; if less, add water toequal 4 cups.) Add Sugarlesse™ and mix well. Boil, uncovered, for 5 minutes.

Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skimoff foam. Carefully ladle into hot half-pint jars or freezer conatiners,leaving 1/4-in. headspace. Remove air bubbles; close containers and process for 10 minutes in a boiling-water canner or store in the freezer.






https://docs.google.com/file/d/0B9tPda3sBwKQZEtIMXhvOXRlTGs/edit?usp=sharing

Two Layer Pumpkin Pie

My notes

1 pie crust, baked 2 cups prepared pumpkin 1 cup cold skim milk 2 packages Instant Vanilla Pudding mix, non-sugar sweetened 1 teaspoon allspice 1 teaspoon cinnamon 1/2 teaspoon ground cloves

8 oz cream cheese, softened 1 tablespoon Sugarlesse™ 1 tablespoon milk 8 oz whipped cream, unsweetened

Bake pie crust until brown and allow to cool. Mix together pumpkin,allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.

Combine softened cream cheese, Sugarlesse™, and milk. Stir until smooth and add 1-1/2 cups whipped cream. Spread cream cheese mixture in bottom prepared cooled crust. Spread pumpkin mixtureover the cream cheese mixture.

Top with remaining whipped cream. Chill for 8 hours before serving.

Yield: 8 servings





https://docs.google.com/file/d/0B9tPda3sBwKQSF9GY0VvTVJxTzg/edit?usp=sharing



Watermelon Berry Sorbet

My notes


Yield: 6 servings

1 cup water1/2 cup Sugarlesse™2 cups cubed seedless watermelon2 cups fresh strawberries, hulled1 tablespoon minced fresh mint

In a small heavy saucepan, bring the water and Sugarlesse™ to a boil. Cook and stir until Sugarlesse™ is dissolved. Remove from theheat; coolslightly.

Place the watermelon and strawberries in a blender; pour in the Sugarlesse™syrup.Cover and process for 2-3 minutes or until smooth. Strain anddiscard seeds and pulp. Transfer puree to a 13-inch x 9-inch dish.Freeze for 1 hour or until edges begin to firm.Stir in mint. Freeze 2 hours longer or until firm. Transfer to blenderjust before serving; cover and process for 3 minutes or until smooth.






https://docs.google.com/file/d/0B9tPda3sBwKQdW9VOS1yZmR0R3c/edit?usp=sharing

Ready... Set... Create Amazing Desserts and Sweets! Just substitute sugar 1 to 1 with Sugarlesse™ in your favorite sweets and desserts, from cupcakes to brownies to mousse and ice cream. Or get really creative with new recipes - you can enter either into our * Made with Sugarlesse™ * contest.

SugarlesseTM

Made with

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Suggestions 1. Check the recipes already online. Don’t recreate existing ones.2. Upload your recipe with a high quality picture (in JPG format) or video (preferably in MP4 format, max. 20 MB in size). They will enable us to judge your entry better; also to post them with your recipe. Sweet - the right way!


SugarlesseTM

Prepare the same way as with sugar

Cut calories 25% vs. sugar


Drink Recipes


Friendly to You. Healthy to Your Body.

There are so many drinks, soft, regular, and alcoholic, that choos-ing only twenty out of them seems unfair. The “Bartender’s Black Book” lists 2,800 recipes. You’ll find 734 non-alcoholic drink recipes on DrinksMixer.com alone. That did not stop Andy, our in-house mix master. Here he shares why:

“It’s no coincidence that when agricultural societies came into being about 8000 years ago, some of their first and most coveted products were beer, then wine, then hard spirits. Today they are staples in our diet, having metamorphosed into thousands of ready and home-made drinks to lift your mood or drown your sorrow. No sorrow here - my recipes’ only purpose is to make you feel better. And healthier.”

Apple Cherry Punch Autumn TeaBeetle JuiceBlood Orange PunchButtermilk BoostButterscotch CoffeeCappuccino ShakeChilled Lemon CoffeeChocolate CoffeeCranberry Glogg

Creamy Hot CocoaFresh Lime MargaritaFrosty Orange SmoothieHomemade EggnogHot Buttered CoffeeIrish Coffee CoolerLemonade Iced TeaOrange TeaRaspberry Lime CoolerSpiced Coffee

SugarlesseTM

Made with

RecipeContest


Apple Cherry Punch

My notes


5 cups unsweetened apple juice4 cups water1-1/4 cup Sugarlesse™1 envelope unsweetened cherry drink mix1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/8 teaspoon ground cloves

In a large saucepan, combine all ingredients. Bring to a boil overmedium heat. Reduce heat; simmer, uncovered, for 15 minutes.

Yield: 8 cups



by Andy Debreceni. Share freely under the CC BY Creative Commons license.

https://docs.google.com/file/d/0B9tPda3sBwKQTGFYQW5ocEpWSEU/edit?usp=sharing



Autumn Tea

My notes




5 individual tea bags5 cups boiling water5 cups unsweetened apple juice2 cups non-sugar sweetened cranberry juice1/2 cup Sugarlesse™1/3 cup lemon juice1/4 teaspoon pumpkin pie spice

Place the tea bags in a large heat-proof bowl; add boiling water.Cover and steep for 8 minutes. Discard tea bags. Add the remainingingredients to tea; stir until Sugarlesse™ dissolves. Serve warm or over ice.

Yield: 3 quarts / 12 servings




https://docs.google.com/file/d/0B9tPda3sBwKQWGc2Rmhfb2VjcWs/edit?usp=sharing

Beetle Juice

My notes




1 cup Sugarlesse™1 cup water2-1/2 cups white grape juice1-1/2 cups orange juice1 cup lemon juice

Dissolve Sugarlesse™ in water in a large saucepan over medium heat. Remove from the heat. Stir in the juices; strain to remove pulp. Add enough water or ice to measure 1 gallon; stir well.

Yield: 16 servings (4 quarts)


https://docs.google.com/file/d/0B9tPda3sBwKQSnc0M2NLYlhvMWc/edit?usp=sharing



Blood Orange Punch

My notes




Yield: about 3-1/2 quarts / 14 Servings

2 bottles (32 ounces each) non-sugar sweetened cranberry juice, chilled

each

1 cup lemon juice2/3 cup Sugarlesse™1 bottle (33.8 ounces) non-sugar sweetened blood orange Italian soda, chilledIce cubesWax candy fangs

In a large punch bowl, combine the cranberry juice, lemon juice andSugarlesse™; stir until sugar is dissolved. Just before serving, add the soda, ice and candy fangs.




https://docs.google.com/file/d/0B9tPda3sBwKQUTJfZHVJVlE0WDA/edit?usp=sharing

Buttermilk Boost

My notes




1 cup buttermilk1/4 cup chilled orange juice1/4 cup chilled unsweetened pineapple juice2 tablespoons Sugarlesse™1 teaspoon lemon juice

In a blender, combine all ingredients; cover and process untilblended. Pour into chilled glasses; serve immediately.

Yield: 2 servings


https://docs.google.com/file/d/0B9tPda3sBwKQcmhqS0UzbEtqVGM/edit?usp=sharing



Butterscotch Coffee

My notes




1 cup non-sugar sweetened butterscotch chips, 8 cups hot brewed coffee1/2 cup half-and-half cream5 to 8 tablespoons Sugarlesse™Whipped cream, non-sugar sweetened, from a can8 lime wedges (optional)

In a microwave, melt 1/2 cup butterscotch chips; stir until smooth.Cut a small hole in the corner of a pastry or plastic bag; insert a#4 round tip. Fill with melted chips. Pipe eight garnishes onto awaxed paper-lined baking sheet. Refrigerate until set, about 10minutes.

In a large pitcher, stir coffee and remaining butterscotch chipsuntil chips are melted. Stir in cream and Sugarlesse™. Pour into mugs.Top each serving with whipped cream and a lime wedge if desired.





https://docs.google.com/file/d/0B9tPda3sBwKQbG9JLXRLWkhSams/edit?usp=sharing

Cappuccino Shake

My notes




Yield: 1 serving

1 cup milk1-1/2 teaspoons instant coffee granules, preferably freeze-dried4 teaspoons Sugarlesse™2 drops brandy or rum extract Dash ground cinnamon

In a blender, combine milk, coffee granules, Sugarlesse™, and extract. Blend until coffee is dissolved. Serve with a dash ofcinnamon. For a hot drink, pour into a mug and heat in a microwaveoven.


https://docs.google.com/file/d/0B9tPda3sBwKQSWpNbFJUendrM00/edit?usp=sharing



Chilled Lemon Coffee

My notes




2 cups strong brewed coffee (French or other roast) 1 cup non-sugar sweetened lemon sherbet, softened2 tablespoons Sugarlesse™1 tablespoon lemon juiceLemon peel, optional

Place the coffee, sherbet, Sugarlesse™ and lemon juice in a blender; cover and process until smooth. Pour into chilled glasses; garnish with lemon peel if desired. Serve immediately.

Yield: 3 servings




https://docs.google.com/file/d/0B9tPda3sBwKQbjY0bk53WmZrTVk/edit?usp=sharing

Chocolate Coffee

My notes




Yield: 12 Servings

1 cup Sugarlesse™1 cup baking cocoa1 cup boiling water1 teaspoon vanilla extract1/4 teaspoon salt4 cups heavy whipping cream, whipped8 cups hot strong brewed coffee

In a large heavy saucepan, whisk Sugarlesse™, cocoa, and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge ,

Transfer to a bowl; refrigerate for at least 2 hours.Add 2 cups whipped cream; mix well; beat the chocolate mixture. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee; stir to blend.

(about 35 minutes). Remove from the heat; stir in vanilla and salt.


https://docs.google.com/file/d/0B9tPda3sBwKQTmlvMEN6Y1dBSEU/edit?usp=sharing



Cranberry Glogg

My notes




4 cups cranberry juice, non-sugar sweeetened2 cups ruby port wine or grape juice 1 cup golden raisins1/4 cup Sugarlesse™2 cinnamon sticks (3 inches)4 cardamom pods, crushed6 whole clovesAdditional cinnamon sticks, optional

In a large saucepan, combine the cranberry juice, wine, raisins andSugarlesse™. Place the cinnamon, cardamom and cloves on a double thickness of cheesecloth; bring up corners of cloth and tiewith string to form a bag. Add to the pan.Bring just to a simmer (do not boil). Reduce heat; simmer gently,uncovered, for 15 minutes or until flavors are blended. Discardspice bag. Serve warm in mugs with additional cinnamon if desired.

Yield: 7 servings




https://docs.google.com/file/d/0B9tPda3sBwKQcl9iUGdKaU9sTVk/edit?usp=sharing

Creamy Hot Cocoa

My notes




Yield: 2 servings

4 teaspoons Sugarlesse™4 teaspoons baking cocoa1-1/3 cups boiling milk2/3 cup heavy cream1/4 teaspoon vanilla extractWhipped cream, freshly made

Stir Sugalesse™ and cocoa into milk until they are dissolved.Stir in the heavy cream and vanilla; mix well. Pour into 2 mugs. Top with whipped cream. Serve immediately.


https://docs.google.com/file/d/0B9tPda3sBwKQTE4zOGR6OFJDWTQ/edit?usp=sharing



Fresh Lime Margaritas

My notes





4 lime wedges1 tablespoon kosher salt1/2 cup tequila1/4 cup Triple Sec, non-sugar sweetened1/4 cup lime juice1/4 cup lemon juice2 tablespoons Sugarlesse™1-1/3 cups crushed ice

Using lime wedges, moisten rims of four glasses. Holding each glass upside down, dip rim into salt; set aside.In a pitcher, combine the tequila, Triple Sec, lime juice, lemonjuice and Sugarlesse™; stir until Sugarlesse™ is dissolved. Serve in prepared glasses over crushed ice.

Yield: 4 servings

For Frozen Lime Margaritas: Reduce lemon and lime juices to 2tablespoons each. Increase Sugarlesse™ to 1/4 cup and the crushed ice to 4 cups. Add 3/4 cup limeade concentrate.

Prepare glasses as directed. In a blender, combine the tequila, Triple Sec, lime juice, lemon juice, limeade concentrate, Sugarlesse™ and crushed ice; cover and process until smooth.

Yield: 5 servings



https://docs.google.com/file/d/0B9tPda3sBwKQa0dRY3RuQ0JIV00/edit?usp=sharing

Frosty Orange Smoothie

My notes





Yield: 4 servings

1 can (6 ounces) frozen orange juice concentrate, thawed1 cup milk1 cup water1/4 cup Sugarlesse™1 teaspoon vanilla extract10 to 12 ice cubes

In a blender, combine the orange juice, milk, water, Sugarlesse™ and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately.

https://docs.google.com/file/d/0B9tPda3sBwKQa2Z5M284bHhlVVE/edit?usp=sharing



Homemade Eggnog

My notes





Yield: 3-1/2 quarts / 14 Servings

12 eggs1-1/2 cups Sugarlesse™1/2 teaspoon salt2 quarts milk, divided2 tablespoons vanilla extract1 teaspoon ground nutmeg2 cups heavy whipping creamAdditional nutmeg, optional

In a heavy 4-qt. saucepan, whisk together eggs, Sugarlesse™ and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until the thermometer reads 160°F-170°F, about 30-35 minutes.

Pour into a large heat proof bowl; stir in the vanilla, nutmeg andremaining milk. Place bowl in an ice-water bath, stirring frequentlyuntil mixture is cool. If mixture separates, process in a blender untilsmooth. Cover and refrigerate for at least 3 hours.

When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired.



https://docs.google.com/file/d/0B9tPda3sBwKQM1doV3ktYnZEbzg/edit?usp=sharing

Hot Buttered Coffee

My notes





1/4 cup butter, softened1 cup Sugarlesse™1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground allspice1/8 teaspoon ground cloves

EACH SERVING:1 cup hot brewed coffee (French or other dark roast) Cinnamon sticks and whipped cream, optional

In a small bowl, beat butter and Sugarlesse™ until crumbly, about 2 minutes. Beat in vanilla and spices.

For each serving, stir 1 tablespoon butter mixture into 1 cup coffee.Garnish with cinnamon stick and whipped cream if desired. Coverand refrigerate leftover butter mixture for up to 2 weeks.

Yield: 20 servings (1-1/4 cups mix)

https://docs.google.com/file/d/0B9tPda3sBwKQbG9paGxDbWt2ak0/edit?usp=sharing



Irish Coffee Cooler

My notes





Yield: 6 servings

1/2 cup Irish whisky5 cups fresh brewed coffee2 tablespoons Sugarlesse™

6 tablespoons non-sugar sweetened vanilla ice cream

In a small bowl, mix Sugarlesse™ into hot coffee till it is dissolved. Refrigerate till cold (about 30 minutes).Mix in Irish whisky and pour into six glasses. Top each with 1 tablespoon vanilla ice cream,



https://docs.google.com/file/d/0B9tPda3sBwKQc1VPclpPTFotM1U/edit?usp=sharing

Lemonade Iced Tea

My notes





Yield: 12 servings (about 3 quarts)

3 quarts water9 individual tea bags3/4 to 1-1/4 cups Sugarlesse™1 can (12 ounces) lemonade concentrate, non-sugar swetened

Bring water to a boil. Remove from the heat; add tea bags.Coverand steep for 5 minutes. Discard tea bags. Stir in Sugarlesse™ and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice.

https://docs.google.com/file/d/0B9tPda3sBwKQQ2x6UHRGeGxXTzA/edit?usp=sharing



Orange Tea

My notes





7 cups water1 can (12 ounces) frozen orange juice concentrate1/2 cup Sugarlesse™2 tablespoons lemon juice5 teaspoons instant tea1 teaspoon whole cloves

In a large saucepan, combine water, orange juice concentrate, Sugarlesse™, lemon juice, and tea. Tie the cloves in a small cheesecloth bag; add to saucepan. Simmer, uncovered, for 15-20 minutes. Remove spice bag.

Serve hot. Store leftovers in glass container in refrigerator.




https://docs.google.com/file/d/0B9tPda3sBwKQOGF5bW5CTTU0cnM/edit?usp=sharing

Raspberry Lime Cooler

My notes





2 cups water1 cup fresh or frozen raspberries, thawed

1/2 cup lime juice

3 cups non-sugar sweetened ginger ale, chilled

3/4 cup Sugarlesse™

Yield: 6 servings

In a small saucepan, combine Sugarlesse™ and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds.In a large bowl, combine the raspberry puree, Sugarlesse™ syrup,lime juice and remaining water. Transfer to a 1 qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be kept frozen for up to 3 months.

If using frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2 qt. pitcher.

https://docs.google.com/file/d/0B9tPda3sBwKQTTFkd0tNYklGUEk/edit?usp=sharing



Spiced Coffee

My notes





Yield: 8 cups

8 cups fresh brewed coffee1/3 cup Sugarlesse™1/4 cup non-sugar sweetened chocolate syrup1/2 teaspoon anise extract4 cinnamon sticks (3 inches)1-1/2 teaspoons whole clovesAdditional cinnamon sticks, optional

In a 3-qt. slow cooker, combine coffee, Sugarlesse™, chocolate syrup and anise extract. Place cinnamon sticks and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. Cover and cook on low for 2-3 hours.

Discard spice bag. Ladle coffee into mugs; garnish each with acinnamon stick if desired.



https://docs.google.com/file/d/0B9tPda3sBwKQeEluaV90dktDZzg/edit?usp=sharing

Ready... Set... Create Amazing Drinks! Just substitute sugar 1 to 1 with Sugarlesse™ in your favorite home-made drinks, hotor cold, including the alcoholic varieties! Or get really creative with new recipes.Eitherway you’ll be ready to enter them into our * Made with Sugarlesse™ * contest.

SugarlesseTM

Made with

RecipeContest



Suggestions 1. Check the recipes already online. Don’t recreate existing ones.2. Upload your recipe with a high quality picture (in JPG format) or video (preferably in MP4 format, max. 20 MB in size). They will enable us to judge your entry better; also to post them with your recipe.Cheers!


sugarlesse™ natural sugar replacer recipe collection - 60 recipes

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