Evening Snacks

As the nights begin to draw in we’re indulging in a sweet treat – made with Splenda Brown Sugar Blend of course!

Antony Worrall Thompson’s Gingerbread men
Cook time: 15 minutes
Makes: 12 gingerbread men
Prep time: 15 minutes plus chilling time

Ingredients
• 75g (2 ¾ oz) polyunsaturated margarine
• 75g (2 ¾ oz) Splenda Brown Sugar Blend
• 1 egg, beaten
• 200g (7 oz) plain flour
• ½ tsp baking powder
• 1tbsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground allspice

Method
1. Place the margarine and Splenda Brown Sugar Blend in a large bowl and beat until smooth. Beat in the egg.
2. Sift together the remaining ingredients and add to the bowl. Mix to a stiff dough, cover and chill for 1 hour.
3. Preheat the oven to Gas Mark 4 / 180°C / fan over 160°C and line 2 baking sheets with non-stick parchment. Roll out the dough to approx 5mm (1/4 in) and mark out shapes with a cutter. Transfer to the baking sheets and cook for 15-20 minutes until beginning to brown around the edges. Cool for 5 minutes on the trays and then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.

Cranberry sauce

• 4 tablespoons Splenda granulated sweetener or 85g Splenda Brown
• 750g fresh or frozen cranberries
• pinch of ground cinnamon
• pinch of grated nutmeg
• raisins, currants or orange peel (optional)

Put the sweetener and 250ml of water into a heavy-based saucepan and heat up gently to dissolve the sweetener. Add the cranberries, bring to the boil, and cook for 10 minutes until the berries burst. Stir in the spices and, if using, any of the optional ingredients. Remove from the heat and leave to cool completely, then chill in the fridge.

Cinnamon Baked Apples : A quick and easy dessert.
Remove the core of 4 small cooking apples and cut them in wedges. Mix 6 tbsp of Splenda Brown Sugar Blend, 1 tsp ground cinnamon & 25g butter. Put on the apples and bake for 35-40 min at 190°C. Serve warm

Sticky Bananas
Slice banana into medium thick slithers
Heat a frying pan and pop in a healthy sized knob of salted butter (about a tablespoon)
Sprinkle in Splenda Brown Sugar Blend and stir in until it caramelizes
Add a pinch of nutmeg (optional)
Add banana slices and coat in the caramelized sugar
Easy!

Roasted Muscat Peaches with low fat yogurt and almonds

2 Ripe Peaches
2 tbs splenda BSB
4 tbs Muscat
6oz Yogurt
small handful of toasted flaked almonds

Preheat the oven to 160 degrees.

Cut the peaches in half, stone them and pour over the Muscat. Sprinkle over Splenda BSB and bake for about 25 minutes.
When ready, place on serving dishes, spoon the yogurt over the peaches, finish with the almonds.

Coconut Caramel Sauce
Great with pancakes, roasted banana, or even on good old fashioned steamed pudding
Add butter, Splenda Brown Sugar Blend and a small tin of low fat coconut cream to a pan and cook on a low light until reduced down and caramelised.
Pour over the top, eat and enjoy.

Crumble
Rub 60g (2oz) butter into 110g (40z) plain flour until it resembles breadcrumbs.  Stir in 25g (1oz) Splenda brown sugar blend and sprinkle over 450g (lb) chopped fruit eg apples, sweetened with 25g (1oz) Splenda brown sugar blend. Bake for 30-40 min at 200C. LUCIE PLEASE NOTE THIS HAS NOT BEEN TESTED!

Winter Fruit Compote

Add chopped rhubarb, plums and pears to thick slices of blood orange to a heavy based pan with 4 tbsp of SPLENDA Brown Sugar Blend, a vanilla pod, or vanilla essence, and a tsp of cinnamon. Cook on low until the fruit is soft.   Serve warm with vanilla ice-cream