Low sugar treats
These recipes were all made using Splenda, an alternative to sugar for special diets
Apple Slice
18 Slices
300g cooked apples
Juice of 1 small lemon
440g self-raising flour
20g Splenda
2 tsp baking powder
1/2tsp ground cloves
1/2tsp ground cinnamon
500ml orange juice
250ml oil
150g mincemeat
l Wash, peel, core and slice the apples thickly. Place in a saucepan and cook with 1/4 cup of water for about 15 minutes. When cooked, leave to strain in a colander and then add the juice of one lemon (if using cooking apples don’t add the juice). Leave to cool.
l Preheat the oven to 200°C and grease a swiss roll tin. Sift the flour, baking powder, and spices into a mixing bowl. Add Splenda and mix. Pour in the juice and the oil and beat for one to two minutes.
l Spread half of the cake mixture in the prepared tin. Spoon over the apples evenly; keep away from the cake rim. Top with mincemeat and spread over it the remaining cake mixture.
l Bake for 30 minutes or until cook through and golden in colour. Slice and serve when cool.
Jam Thumbprints
Makes 26
200g butter
20g Splenda
1/4 tsp bicarbonate of soda
1/2 tbsp lemon juice
1/2 tsp vanilla
2 tblsp brandy
300g flour
l Beat butter and Splenda with electric mixer until light and fluffy. Dissolve soda in lemon juice and add to butter mixture. Beat well; add brandy and vanilla and mix. Gradually add the sifted flour and knead to a soft ball.
l Set the oven at 160°C. Pinch off small amounts of dough and shape into round balls. Make an indent with one of your fingers in the centre of each ball.
l Line a baking tray with greaseproof paper and place well apart. Bake for about 15-20 minutes until golden brown. Leave to cool for a few minutes.
l Spoon small amounts of jam in hollow and serve. Thumbprints keep well if stored in an airtight container away from direct heat.
Chocolate Cream Cake
Serves 6
15g Splenda
100g butter/margarine
2 eggs
100g flour
30g cocoa powder
125ml orange juice
1-2 tbsp coffee liqueur
250g whipping cream
2 big, ripe bananas
1 lemon – juice only
2tbsp coffee liqueur
4tbsp orange juice
200g good quality dark chocolate
l Preheat oven to 180°C. Grease a 20cm round cake tin. Cream the butter with Splenda in a mixing bowl until creamy and fluffy. Add the eggs one at a time, beating constantly until incorporated. Fold in the sifted flour and cocoa powder. Bake for 20 minutes or until cooked. Leave to cool in the tin.
l Meanwhile, whip the cream until thick and fluffy. Slice the bananas neither too thick nor too thin and mix with the lemon juice. Combine the orange juice with the coffee liqueur in a bowl.
l Remove sponge from cake tin. Halve with a serrated knife and place the bottom half onto a serving dish. Spoon over some of the liqueur mixture. Spread cake with whipped cream and scatter with banana slices. Top with cake; sprinkle with remaining liqueur mixture. Decorate with grated chocolate and some banana slices.
