We’re caught between a rock and a hard place these days. Natural sugar is highly caloric; artificial sweeteners are, well, artificial. However, sucralose, often sold by the brand name Splenda, is a non-caloric sweetener first introduced in 1976. It is a good substitute for sugar in baked goods because it’s heat resistant and shelf stable. It doesn’t cause cavities; it’s safe for diabetics as a substitute for sugar and does not affect insulin levels. Sucralose is used as a replacement for other natural sweeteners such as aspartame, acesulfame potassium or high-fructose corn syrup.
This recipe uses Food Club Brand Sucralose instead of sugar, and when you serve it this holiday season, you won’t be able to tell the difference.
Crustless Pumpkin Pie
Prep Time: 15 minutes, plus chilling
Cook Time: 50 minutes
1 (15 oz) can pumpkin
1/3 cup Food Club Sucralose
2 Tbs honey
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
2 eggs, lightly beaten
1 tsp vanilla
3/4 cup evaporated fat-free milk
Preheat oven to 350° F. Spray an 8-inch springform pan with cooking spray. In a medium bowl, combine pumpkin, sucralose, honey and spices. Add eggs and vanilla. Beat lightly until just combined. Gradually stir in evaporated milk. Pour into pan. Bake 45 to 50 minutes, or until center appears set when gently shaken. Cool for 1 hour on wire rack. Cover and chill for at least 2 hours before serving.
Calories Per Serving: 72, Fat: 1 g (0 g Saturated Fat), Cholesterol: 42 mg, Sodium: 46 mg, Carbohydrates: 12 g, Fiber: 2 g, Protein: 4 g.
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