Peanut Butter Chocolate Cheesecake Cups

Posted by & filed under Desserts, Recipes, Sucralose.

Makes 24 Servings

Ingredients

Crust

36 Reduced-Fat Chocolate Wafers
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
5 tablespoons light butter, melted

Peanut Butter Center

1/2 cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons reduced fat peanut butter
3 tablespoons reduced fat cream cheese

Chocolate Filling

4 ounces unsweetened chocolate
8 ounces reduced fat cream cheese
1 3/4 cups SPLENDA® No Calorie Sweetener, Granulated
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla
2 ounces sugar-free chocolate, melted

Directions

Preheat oven to 350 degrees F.

Make CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.

Make PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.

Make CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA® Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.

Assemble CUPS. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.

Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.

Nutritional Information

Calories 120
Total Fat 8g
Cholesterol 10mg
Sodium 95mg
Carbohydrates 11g
Dietary Fiber 1g
Sugars 5g
Protein 3g

Recipe originally appeared on Splenda.com.

The post Peanut Butter Chocolate Cheesecake Cups appeared first on Sucralose.

Garden Fresh Coleslaw

Posted by & filed under 4th of July, Aspartame, Recipes, Side Dishes.

Makes 10 Servings

Ingredients

Dressing

1/2 cup rice vinegar
Juice of 3 limes
2 teaspoons Equal® Spoonful
2 teaspoons Dijon mustard
1/2 cup grape seed oil
1/4 teaspoon salt

Coleslaw

2 cups shredded Napa cabbage
2 cups peeled julienned jicama
2 cups shredded radicchio
1 cup julienned carrots
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red pepper
1/4 cup chopped fresh parsley

Directions

For Dressing, combine all ingredients except oil. Gradually whisk in oil until combined; set aside.

For Coleslaw, combine all ingredients. Gently toss with Dressing until all ingredients are lightly coated.

Refrigerate until ready to use. Stir before serving.

Nutritional Information

Calories 123
Protein 1g
Carbohydrates 6g
Fat 11g
Cholesterol 1mg
Sodium 96mg

The post Garden Fresh Coleslaw appeared first on Aspartame.

10 Ways to Use Peaches All Year Long

Posted by & filed under Lifestyle Articles, Sucralose.

By: Jessica Levinson, MS, RDN, CDN —

Peach season is technically almost over (although there’s some debate about that!), but there’s still some time to enjoy these fresh stone fruits before moving on to the frozen and canned varieties. Whichever way you enjoy them – fresh, frozen, or canned – you don’t want to miss out on what this juicy, nutritious and delicious fruit has to offer.

Peaches are a good source of the antioxidants vitamins A and C, and recent research even shows that canned peaches are higher in those nutrients as well as some others than their fresh counterparts. All good reasons to enjoy peaches throughout the year.

So how should you put this juicy fruit to use? Here are some delicious ideas!

  • Top your bowl of cottage cheese or yogurt with peaches and cinnamon for breakfast. Having company? Make this Breakfast Trifle, which uses a combination of fresh, frozen, and canned fruit.
  • Roast peaches with maple syrup and use as a topping for oatmeal, pancakes, waffles, or even a scoop of ice cream or frozen yogurt. Try my Peaches and Cream Overnight Oats.
  • Add sliced peaches to your next sandwich. Use them in place of jelly for a twist on the classic PB&J or pair them with chicken or turkey for lunch.
  • Top a slice of whole grain toast with ricotta cheese and peach jam.
  • Add peaches to fruit kebabs for your Labor Day barbecue or your children’s lunchbox.
  • Use pureed peaches in place of eggs, butter or oil, and even sugar when baking.
  • Drink your peaches in smoothies, cocktails, or add sliced fruit to iced tea.
  • Add peaches to salsas and salads for a sweet and savory combination.
  • Grill or bake peaches for a naturally sweet dessert or turn them into popsicles for a refreshing end to a meal.
  • Bake peaches into muffins, pies, cobblers, and crisps.

The possibilities are endless!

 

Jessica Levinson, MS, RDN, CDN is a registered dietitian nutritionist and culinary nutrition expert. She has extensive experience as a recipe developer, writer, editor, and speaker. She is the co-author of We Can Cook: Introduce Your Child to the Joy of Cooking with 75 Simple Recipes and Activities (Barron’s, 2011), past columnist for the Culinary Corner column in Today’s Dietitian Magazine, and maintains a popular blog at JessicaLevinson.com. Jessica is an active member of the Academy of Nutrition and Dietetics (AND) and various Dietetic Practice Groups of the AND, including Nutrition Entrepreneurs, Food and Culinary Professionals, and Dietitians in Business and Communications. Follow her out on Twitter, Facebook, Instagram, and Pinterest.

The post 10 Ways to Use Peaches All Year Long appeared first on Sucralose.

Grilled Chicken Salad with Baby Spinach and Creamy Mustard Dressing

Posted by & filed under BBQ & Grilling, Dinner, Recipes, Salad, Stevia.

Makes 4 Servings

Ingredients

1/4 cup brown mustard
2 tablespoon honey
2 tablespoons low-fat mayonnaise
2 tablespoons fat-free Greek-style yogurt
2 packets Stevia In The Raw®
Salt and freshly ground pepper
1 ¼ pound skinless, boneless chicken breast, cut into 4 pieces
6 cups baby spinach, loosely packed
1 cup grape tomatoes, halved lengthwise
4 thin slices red onion

Directions

For dressing, in small bowl, whisk together mustard, honey, mayonnaise, yogurt, and Stevia In The Raw®. Season dressing with salt and pepper to taste. Set aside for 20 minutes, or cover and refrigerate up to 24 hours.

Heat grill to medium-high, 400° F for gas grill.

Place pieces of chicken between 2 sheets of wax paper and pound with smooth mallet or side of heavy knife to even ½-inch thickness. Season chicken breasts lightly on both sides with salt and pepper.

Place chicken on oiled grill rack and cook over direct heat for 3 minutes. Turn and grill until chicken is firm to touch and white in center, 2-3 minutes. Transfer grilled chicken to plate, tent loosely with foil, and let sit for 5 minutes. Slice chicken across the grain into ½-inch strips.

Arrange 1 ½ cups spinach in a bed on each of 4 dinner plates. Add one-fourth of tomatoes, and 1 onion slice, separated into rings. Top each plate with one-fourth of  the chicken and drizzle on 2 tablespoons dressing. Serve immediately.

Nutritional Information

Calories 260
Total Fat 4.5g
Carbohydrate 17g
Protein 35g
Dietary Fiber 2g
Sodium 490mg

Recipe originally from InTheRaw.com.

The post Grilled Chicken Salad with Baby Spinach and Creamy Mustard Dressing appeared first on Steviabenefits.org.

Dietary Fiber on the Food Label

Posted by & filed under Fiber, Lifestyle Articles.

In the U.S., information about the amount of dietary fiber per serving appears in the Nutrition Facts Panel (on the side or back of packaging) unless the product contains less than one gram of fiber and no fiber claims are made.

In the U.S. products that contain at least 10% of the daily value or 2.5 grams of fiber per serving can claim they are a “good source of fiber” and those containing at least 20% of the daily value of fiber or 5 grams or more of fiber per serving can label the product with a high fiber claim.

In Europe, the product must contain at least 3 g of fiber per 100 g of a product or at least 1.5 g of fiber per 100 calories to qualify for a “source of fiber” claim. To be a “high-fiber” food, the product must contain at least 6 g of fiber per 100 g of a product or at least 3 g of fiber per 100 calories.

Make sure to note how much a serving is. If the label says there are two servings in the container but you plan on eating the whole thing, you need to multiply all the values (including fiber) listed on the label by two to determine how much of each nutrient you will actually consume.

Each ingredient in a food or beverage is listed on the package label alongside the Nutrition Facts Label. Fibers may be listed as a type of flour (e.g., wheat, rye, and oat) or as individual fibers. It is important to eat a wide range of dietary fibers from different sources to get all the benefits that fiber can provide. In addition, you should try to limit saturated fat, trans fat and sodium.

For more on fiber labeling click here.

 

Food Ingredients that are Sources of Dietary Fiber

  • Arabinoxylan
  • Beta-Glucan
  • Carboxymethylcellulose
  • Cellulose
  • Chicory Root Fiber
  • Cottonseed Fiber
  • Edible Bean Powder
  • Fructo-Oligosaccharides
  • Galacto-Oligosaccharides
  • Hydroxypropyl-Methylcellulose
  • Inulin
  • Methylcellulose
  • Modified Resistant Starch
  • Oligofructose
  • Pea Fiber
  • Pectin
  • Polydextrose
  • Polyfructans
  • Psyllium
  • Resistant Starch
  • Resistant Dextrin
  • Resistant Maltodextrin
  • Rice Bran
  • Short Chain Fructooligosaccharides
  • Soluble Corn Fiber
  • Soluble Dextrin
  • Soy Fiber
  • Wheat Bran
  • Xanthan Gum

 

The post Dietary Fiber on the Food Label appeared first on Fiber Facts.

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