APPLE BUTTER

I love apple butter and this Splenda recipe is tasty. A serving size is 1 tablespoon. This is an easy crock pot recipe that makes your house smell so good while it cooks.

• 5 lbs of apples – peeled, cored and thinly sliced (suggest Jonathan, Golden Delicious or Ida Red)
• 1 cinnamon stick
• ½ teaspoon of salt
• ½ cup SPLENDA^® Brown Sugar Blend
• ¼ teaspoon of nutmeg
• ½ teaspoon of cloves
• ½ teaspoon of allspice

1. Stir all ingredients together in slow cooker. Cook on high for 4 hours.
2. Remove and reserve cinnamon stick.
3. Place apple mixture into food processor and process until smooth.
4. Return mixture and cinnamon stick back to the crock pot and cook uncovered, on high, for about 4 hours or until mixture is thick and dark.
5. Place in containers and store in refrigerator for up to 3 weeks or freeze for up to 3 months.

This is a Splenda recipe. Use an equivalent of your favorite sweetener, if you prefer.

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PEACH BUTTER

4 cans (1 lb 13 oz each) no sugar added peaches

3/4 cup Splenda granulated
2 tsp ground cinnamon
1 tsp ground cloves

Drain peaches completely; puree in blender. Pour puree into a 4-quart slow cooker. Stir in the Splenda, cinnamon and cloves.

Place lid on cooker and cook on high 8 to 10 hours. Remove the lid during the last half of the cooking time. Stir occasionally during cooking.

Note: This is delicious on whole-grain toast, whole-grain pancakes, biscuits, pound cake or as an ice cream topping.

Yield: 48 servings
Serving size 2 tablespoons
Per serving: Calories 39, Fat 0g, Carbs 10g, Fiber 1g, Protein 0g
Diabetic Exchange = 0.5 carb

Note: May use apricots instead of peaches

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ALMOND BUTTER

Make your own tasty Almond Butter to use in place of peanut butter for a change.

3 cups slivered almonds, toasted
1 tsp salt

Place the almonds and salt in a food processor and process until the mixture has a buttery consistency.

Serve on whole-grain crackers, whole-grain bagels, rice cakes, use as a substitute for peanut butter in baking, etc.

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May be stored in an airtight container or jar and kept in the refrigerator.

VANILLA-CINNAMON BUTTER

You can add some sweetness to your pancakes, waffles, French toast, etc by topping them with this easy to make Vanilla Butter.

1 stick (4-oz) unsalted butter
1/2 vanilla bean
1 tsp Splenda granulated
1 tsp ground cinnamon

Allow butter to soften at room temperature for half an hour.

Slice vanilla bean lengthwise and scrape the inside to get the meat.

Combine the softened butter with the meat from the vanilla bean, Splenda, and cinnamon; mix together well.

Shape butter into a stick or ball and wrap tightly in plastic wrap.  Store in refrigerator.

Yield: 8 tbsp

 

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CAJUN SPREAD

1/3 cup tub-style olive oil spread, softened
1/2 tsp snipped fresh parsley
1/2 tsp Cajun seasoning
dash of freshly ground black pepper

In a small bowl combine the olive oil spread, parsley, pepper, and Cajun seasoning until mixed well.  Cover and chill until ready to serve.  Serve with corn on the cob, other veggies, etc.

Suggestion:  On a sheet of waxed paper, roll the mixture into a 1-inch diameter roll.  Wrap in waxed paper and chill for about 4 hours until firm before slicing into serving slices.

Per teaspoon: 26 cal, 3 g (1 g sat) fat, 0 mg chol, 0 carbs, 0 pro, 0 fiber, 30 mg sodium

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