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

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.

Makes 2 servings

Ingredients

1 sweet pumpkin, fresh

½ cup white rice

1 teaspoon salt

1 small pinch Sweet’N Low®

 

Directions

Soak rice in enough water to fully submerge grains for 30 minutes. Drain the rice and grind the rice in a blender until smooth. Set aside.

Prepare the pumpkin by first cutting off the top and removing the seeds and stringy center. Cut the pumpkin into large pieces and set in a large pot of water. Bring the water to a boil and cook the pumpkin for 10 minutes. Drain the pumpkin and remove and discard the skin from the softened pumpkin.

Combine the softened pumpkin, rice mixture, salt and sweetener in a blender and mix until smooth. Adjust sweetness to your preference.