Ingredients 

8 ounces skim milk
2 ounces brewed, hot espresso
¼ teaspoon coconut extract
1 packet Sweet’N Low zero calorie sweetener
Whipped cream, optional
Toasted shredded coconut, optional
Sugar-free caramel sauce, optional

 

Directions 

In a microwave-safe measuring cup, heat milk until steaming. Optionally, use a frother to foam milk to desired consistency.

To a coffee cup, add espresso, coconut extract and Sweet’N Low®. Top with steamed milk, reserving froth for the top if using, or top with whipped cream. Garnish with toasted coconut, and sugar-free caramel sauce, if desired.

 

 

Ingredients

2 tablespoons cocoa powder, sifted
1 packet Sweet’N Low zero calorie sweetener
1 cup skim milk
½ teaspoon hazelnut extract
¼ teaspoon pure vanilla extract
Marshmallows (optional)

 

Directions

In a small saucepan, whisk together cocoa and Sweet’N Low. Whisk in milk, increase heat to medium, and bring to a simmer, whisking occasionally. Remove from heat and stir in hazelnut and vanilla extracts. Garnish with marshmallows, if desired.

 

 

Ingredients 

1 ½ cups pear juice
1 ½ cups 100% pomegranate juice
4 packets Sweet’N Low zero calorie sweetener
4 cinnamon sticks
¼ tsp ground nutmeg
¼ tsp ground cloves

 

Directions

Combine all ingredients in saucepan. Bring to a boil. Cook about 20 minutes or until reduced by half. Strain; serve in mugs with cinnamon sticks.

 

 

Ingredients 

2 orange spice tea bags
2 cups boiling water
1 cup frozen raspberries
1/2 cup light or reduced-sugar frozen cranberry juice concentrate
6 packets Sweet’N Low zero calorie sweetener
1 cup raspberry-flavored seltzer water

 

Directions 

Steep tea bags in water until cool; remove tea bags. Puree raspberries in blender until smooth; add to tea; stir in cranberry juice concentrate and Sweet’N Low. Strain mixture through sieve to remove seeds. Stir in seltzer. Serve immediately over ice cubes in tall glass.

 

Ingredients

1 inch-long, fresh jalapeño slice (for less spice, remove seeds)
2 cups fresh lime juice
8 packets of Sweet’N Low zero calorie sweetener
2 cups tequila (Gold)
Ice
Coarse salt, for garnish

 

Directions

In a large pitcher, combine jalapeño and lime juice. Carefully muddle jalapeño in the pitcher with the back of a wooden spoon for 5 seconds to unlock juices. Add Sweet’N Low and tequila. Stir to evenly mix all ingredients. Separately, wet the rim of the margarita glass with water or leftover squeezed-lime fruit. Dip the mouth of the glass in a bowl of coarse salt, to salt the rim. Add ice generously to the glass. Pour the margarita mixture into the glass and enjoy.

Ingredients

6 tablespoons reduced-calorie stick margarine
2 large egg whites, at room temperature
1/2 cup buttermilk
1 teaspoon grated orange peel
2 teaspoons vanilla extract
1/4 cup liquid egg substitute
12 packets or 4 teaspoons bulk Sweet ‘N Low® zero calorie sweetener, divided
1/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon chocolate extract
1/4 cup unsweetened cocoa powder
1/4 teaspoon cream of tartar

 

Directions

Preheat oven to 325°F. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan over medium heat, melt 2 Tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt; set aside.

In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet ‘N Low (or 3 teaspoons bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition.

In large bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet’ N Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack.

 

Ingredients 

1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 cup fresh orange or tangerine sections, halved
1/8 teaspoon crushed red pepper
1/4 teaspoon grated orange or tangerine peel
1/2 teaspoon Sweet ‘N Low zero calorie sweetener
1 tablespoon low sodium soy sauce
1/2 cup low sodium chicken broth
1/2 cup fresh orange or tangerine juice
1/4 teaspoon minced fresh ginger root
1 clove garlic, minced
1/2 cup sliced water chestnuts
1/3 cup chopped onion
1/2 cup chopped red pepper
1 pound boneless, skinless chicken breast
2 tablespoons water

 

Directions

In non-stick skillet in hot oil, brown chicken; remove from skillet. Add red pepper, onion, water chestnuts, garlic and ginger root; cook and stir about 3 minutes. Add chicken, orange juice, chicken broth, soy sauce, Sweet ‘N Low, orange peel and crushed red pepper; bring to a boil. Cover; simmer 10 – 15 minutes. Add orange sections; cook about 5 minutes. Transfer chicken to platter; keep warm. In cup, mix flour and water; add to skillet. Cook 1-2 minutes.

 

Ingredients

2 pounds pork spareribs
2 tablespoons hoisin sauce or catsup
1 cup apple juice
1 tablespoon honey
1 tablespoon soy sauce
1 packet Sweet ‘N Low zero calorie sweetener

 

Directions

In saucepan of boiling water, simmer ribs about 5 minutes to remove excess fat. Drain. In shallow baking dish, combine remaining ingredients. Add ribs and marinate 2 to 3 hours. Preheat oven to 350F. Bake, uncovered, 45 minutes. Increase temperature to 450F and continue baking 5 to 10 minutes, or until very tender.

 

Ingredients 

1 egg
1/3 cup whole-wheat flour
1/4 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon allspice
1 packet Sweet ‘N Low zero calorie sweetener
1 cup cooked mashed potatoes
1/2 pound lean ground pork
1 pound very lean ground beef
3/4 cup evaporated skim milk, undiluted

 

Directions

In large mixing bowl, beat egg lightly and combine with remaining ingredients except flour and milk. Form into 30 walnut-sized balls. Roll lightly in flour. In medium-size nonstick skillet, brown a few at a time. Preheat oven to 350F. Transfer meatballs to dutch oven. Cover with milk. Bake, covered, about 1 hour, or until fully cooked.

Ingredients

Berries
1 quart fresh strawberries, sliced (about 4 cups)
2 packets Sweet’N Low
2 tablespoons sugar

Shortcakes
1/3 cup reduced-fat sour cream
1/3 cup 1% fat milk
6 tablespoons reduced-calorie stick margarine
1/8 teaspoon salt
1 tablespoon baking powder
2 packets Sweet’N Low
2 tablespoons sugar
2 cups all-purpose flour
3/4 cup reduced-fat frozen whipped topping, thawed

Directions

Berries
In a large bowl, toss the strawberries, sugar, and Sweet’N Low. Cover. Refrigerate until ready to serve.

Shortcakes
Preheat oven to 450 F. In a large bowl, combine the first 5 ingredients. With a pastry blender or 2 knives used in scissor fashion, cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4-inch thickness. With a 2-1/2-inch round cookie cutter, cut into 12 biscuits. Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack.

To serve: Split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake.