SUGARLESS SWEET DOUGH CRUST (SPLENDA GRANULAR)
Make and share this Sugarless Sweet Dough Crust (Splenda Granular) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 30m
Yield 1 9 inch crust
Number Of Ingredients 7
Steps:
- Sift dry ingredients together. Rub in butter. Beat egg whites and vanilla until frothy. Stir into flour mixture with a fork. Add a little water if necessary. Roll dough on floured surface to fit a ( inch springform pan or pie plate. Prick with fork. Bake at 350°F for 15 minutes. Cool. Yield: 1, 9 inch crust.
- VARIATION: for a sugarless chocolate Sweet Dough Crust, use 3/4 cup flour, 1/4 cup cocoa and 1/2 cup Splenda Granular, plus the remaining ingredients above.
- Splendid Desserts.
Nutrition Facts : Calories 819.5, Fat 35.9, SaturatedFat 22.1, Cholesterol 91.6, Sodium 1030.3, Carbohydrate 97.2, Fiber 3.4, Sugar 1.9, Protein 20.5
SUGARLESS CARROT CAKE (SPLENDA GRANULAR)
Make and share this Sugarless Carrot Cake (Splenda Granular) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- PREHEAT THE OVEN TO 350°F
- Sift all the dry ingredients together. Stir in the walnuts.
- Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water.
- Add the semi-liquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8 inch or 9 inch square baking pan and bake approximately 25 minutes, or until a knife inserted in the cake comes out clean. If a brownie style carrot cake is preferred, spoon the cake batter into 2 greased 8 inch square baking pans. Test for doneness after 20 minutes.
- CREAM CHEESE ICING: In a food processor or blender with a sharp blade, process the cottage cheese until smooth. Add the cream cheese, diet margarine and Splenda Granular. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. Otherwise, instead of the Cream Cheese Icing, dust with icing sugar for a decorative touch. Serves 9.
- *This recipe doubles easily and freezes well.
- Splendid Desserts.
Nutrition Facts : Calories 238.4, Fat 10.7, SaturatedFat 2.9, Cholesterol 51.9, Sodium 365.7, Carbohydrate 28.6, Fiber 1.5, Sugar 5.4, Protein 7.2
SWEET DOUGH CRUST (FOR TARTS AND INDIVIDUAL PIES)
Sweet dough pies or tarts (depending on what your grandma called them) are very popular in South Louisiana - they are a staple in every cajun kitchen. A co-worker's grandma was kind enough to share her recipe (she will be always be affectionately called the "sweet dough tart queen"). Thanks for sharing your recipe, Mom Gert! I included the three different recipes for the fillings that I've used, but you could use whatever type of filling you prefer. Just make sure it isn't too runny - the best consistency is the same as preserves. You can also use store-bought preserves to save time. The yield depends on how small or large you cut your circles. I use either the vanilla butternut flavoring OR vanilla extract and nutmeg (if you are adventuresome you could use all three, but I never have so I'm not 100% sure of the flavor combination).
Provided by Luby Luby Luby
Categories < 4 Hours
Time 2h20m
Yield 12 Tarts
Number Of Ingredients 28
Steps:
- Dough:.
- In mixing bowl beat sugar and butter until light and fluffy.
- Add eggs and whichever flavorings you choose, mixing well.
- Combine baking powder and flour and slowly add to butter mixture beating until combined.
- Divide dough into two discs and wrap in waxed paper.
- Refrigerate for 2 hours.
- Remove one disc at a time and roll between two sheets of waxed paper until 1/8" thick.
- Cut 4" circles from dough.
- Place one heaping tablespoon of filling slightly off center in the top half of the dough circle.
- Fold over to create a semi-circle and gently press dough together to seal.
- Crimp edges using the tines of a fork.
- Bake in preheated 350 degree oven for 20 minutes or until very lightly browned around edges.
- Cool on wire rack.
- Fillings:.
- Whichever filling you decide to use the steps are basically the same.
- Combine all ingredients except cornstarch and water.
- Cook over low heat for about 30 to 45 minutes.
- Combine cornstarch in cold water and add to filling mixture.
- Bring to a boil and cook 2-3 minutes or until slightly thickened.
Nutrition Facts : Calories 609.4, Fat 20.6, SaturatedFat 12.2, Cholesterol 118.8, Sodium 275.7, Carbohydrate 100.3, Fiber 3.2, Sugar 58.9, Protein 7.8
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