www.equal.com

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ContentsSharing EqualSharing the New Equal Canister Pam Wattenbarger, The Thrifty Things 7Spreading Cheer (& Lemon Pound Cake) Kat Balog, Generations of Savings 8Sharing Sweetness Jennifer Miller, Glimpse of Our Life 10

Cooking with EqualSugar Cookies Amanda Stevenson, A Little Dizzy 15Valentine’s Day Treats Jennifer Miller, Glimpse of Our Life 16Healthy Zucchini Bread Lynsey Jones, Moscato Mom 17Healthy Donut Holes Lynsey Jones, Moscato Mom 18Seuss-themed Baking Amanda Stevenson, A Little Dizzy 19Flower Power Springtime Treats Kecia Hambrick, Southern Girl Ramblings 20Bluebery Coffee Cake Rachel Akers, Yellow Tennessee 23Smoothies with Equal Sucralose Jennifer Seneca, Not Exactly Bento 24Cookies Kat Balog, Generations of Savings 26Chocolate Chip CookiesJerri Ann Reason, Momecentric 28Brownies Rachel Akers, Yellow Tennessee 29Blueberry Lemon Iced Tea Katherine Bartlett, Our Whiskey Lullaby 30Sweet TeaLynsey Jones, Moscato Mom 31Lemon Pie for Diabetics and Diets Pam Wattenbarger, The Thrifty Things 33

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Chocolate Chip Pumpkin Muffins 34Easter Basket Cupcakes Lynsey Jones, Moscato Mom 36Cool, Colorful, Crunchy Cole Slaw Elizabeth Neas, Libby’s Library 38Cheesecake Jerri Ann Reason, Momecentric 40White Chocolate Chip Cookies Pam Wattenbarger, The Thrifty Things 42Pomegranate Chocolate Oatmeal Cookies Jennifer Miller, Glimpse of Our Life 44Strawberry Trifle Pam Wattenbarger, The Thrifty Things 45Straw-ba-ba-ba-berry Shortcake: My Springtime Treat Amanda Stevenson, A Little Dizzy 46No Bake Birds Nest Cookies Denise Hoyle, Shopper Strategy 47Corn Casserole Jennifer Miller, Glimpse of Our Life 49Peach Pie Pam Wattenbarger, The Thrifty Things 51Sugar Free Springtime Treats Kelli Miller, 3 Boys and a Dog 52Chocolatey Fun Kecia Hambrick, Southern Girl Ramblings 53Chocolate Graham Cracker Eclair Cake Amanda Stevenson, A Little Dizzy 55Spaghetti Squash - Coconut Custard Pie Kelli Miller, 3 Boys and a Dog 56Strawberry Ice Cream Amanda Stevenson, A Little Dizzy 58

publication design & layout by:

Project Manager: Kathleen Henage Campaign Leader: Deb Thompson

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SharingEqual

Sharing the New Equal CanisterPam Wattenbarger , The Thrifty Things

With so many of my friends and family

members suffering from prediabetes,

diabetes, or health problems, I soon

had a long list of people I could share

information regarding the new Equal

canister. Everyone was eager to try new

Equal Sucralose when I explained the

lower price, combined with the $2.00 off

coupon, in Sunday's paper, would make

this a steal. Perhaps they will share their

sweet treats with me?

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Sharing the New Equal CanisterPam Wattenbarger , The Thrifty Things

My brother-in-law had been told he

needed to begin to eat a heart healthy

diet. I stopped by and left a container with

their family. I’ve been sharing ideas for the

treats they can make too. Pies, brownies,

parfaits, cookies. I’ve got an extensive list!

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Spreading Cheer (& Lemon Pound Cake)Kat Balog, Generations of Savings

2-1/2 C reduced fat baking mix (Bisquick)2 C Equal® 2 Tcornstarch4 tsp grated lemon peel1 C light lemon flavored nonfat yogurt6 T stick butter, melted2 eggs2 T fresh lemon juice2 T 2% milk1 tsp vanilla1/2 tsp almond extract* May substitute 48 packets Equal sweetener

Combine baking mix, Equal®, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. Spoon mixture into well-sprayed 9 or 12-cup Bundt® cake pan or 9 x 5-inch loaf pan. Bake in preheated 350°F oven 40 to 45 minutes or until wooden pick inserted near center comes out clean. Let cake cool in pan 5 minutes. Remove and cool completely on wire rack.VARIATION: Lemon Poppy Seed Cake - Prepare cake as directed above, adding 3 T poppy seed to dry ingredient mixture. Complete recipe as directed.

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2-1/2 C reduced fat baking mix (Bisquick)2 C Equal® 2 Tcornstarch4 tsp grated lemon peel1 C light lemon flavored nonfat yogurt6 T stick butter, melted2 eggs2 T fresh lemon juice2 T 2% milk1 tsp vanilla1/2 tsp almond extract* May substitute 48 packets Equal sweetener

Combine baking mix, Equal®, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. Spoon mixture into well-sprayed 9 or 12-cup Bundt® cake pan or 9 x 5-inch loaf pan. Bake in preheated 350°F oven 40 to 45 minutes or until wooden pick inserted near center comes out clean. Let cake cool in pan 5 minutes. Remove and cool completely on wire rack.VARIATION: Lemon Poppy Seed Cake - Prepare cake as directed above, adding 3 T poppy seed to dry ingredient mixture. Complete recipe as directed.

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Sharing SweetnessJennifer Miller, Glimpse of Our Life

I was challenged to share Equal Sucralose. My friend

Lynn said her husband would enjoy it, so he received

a canister.

Our friend Wendy visited last week. She lives near 2

other stores that have Equal Sucralose in Laurel, Ms,

and Hattiesburg, Ms. She is planning to share this

canister from Heather with her family.

My Aunt and her friend in Liberty, Ms each received

one. Another canister is on its way now to Florida for

my cousin!

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CookingwithEqual

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Sugar CookiesAmanda Stevenson, A Little Dizzy

We went to my grandmother's house and made sugar cookies.

1 C unsalted butter1 C Equal Sucralose1 T vanilla2 eggs3 C all-purpose flour or wheat flour1 tsp salt1 tsp baking powder

Making them is great, but the fun part is the decorating. There is no mistaking which one I did and which one my mother did.

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Valentine’s Day TreatsJennifer Miller, Glimpse of Our Life

My children and I enjoy making

treats for my Grandparents, but as

both of them are diabetic we have

to change recipes up a bit so they

can enjoy them. Heather likes to

make a layered pudding pie, and

Emily often shares her bread. For

Valentine’s Day, though, we made

a few changes to a yummy cookie

recipe. Equal’s new Sucralose

was perfect to try out in their

cookies.

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2 C shredded zucchini2 C wheat flour3/4 C EqualSucralose3/4 C Vanilla Silk Milk1/3 C Canola Oil2 tsp Baking Powder2 large eggs1 tsp ground cinnamon1/2 tsp salt1/2 C chocolate chips

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. Whisk Silk milk, eggs, Equal Sucralose, and oil in a medium bowl. Stir in zucchini. Mix in wheat flour, baking powder, cinnamon and salt. Add chocolate chips and stir until just combined. Pour entire mixture gently into your loaf pan. Bake 45 minutes to one hour or until a knife can be inserted into the center and comes out clean. Cool in the pan for 10 minutes, then gently turn out onto a wire rack. Let cool for at least 1 hour before slicing.

Healthy Zucchini BreadLynsey Jones, Moscato Mom

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Healthy Donut HolesLynsey Jones, Moscato Mom

1 1/3 C wheat flour1/3 C Equal Sucralose1 tbsp baking powder1/2 tsp salt1/2 C 2% milk1/4 C oil1/4 C fat free sour cream1 egg1 tsp vanilla extract

Mix all ingredients together slowly until batter is well blended. Fire up your Baby Cakes Cake Pop Maker and spoon in mixture as usual. Now unlike the other donut holes I have shown, these only take a little over three minutes to cook. They rise up perfectly making a little sphere of yumminess for you to enjoy guilt free.

see video on Lynsey’s

blog

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I've cooked with Equal before, but only fruit compotes to go

on waffles or ice cream. I'd never baked with it, and it does,

indeed, measure cup for cup like sugar! At first it was a little

clumpy but as soon as I added the milk it mixed right up like

sugar would.

While they were baking, I mixed up half of the icing with

food coloring to make it blue and prepared the icing bags.

They baked for half an hour and I practiced with the icing

some to get the effect I wanted. (Again, please keep in

mind, I don't bake for other people often - and when I bake

for myself, the desired result is tasty food not pretty food.)

Seuss-themed Baking Amanda Stevenson, A Little Dizzy

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Flower Power Springtime TreatsKecia Hambrick, Southern Girl Ramblings

1/2 C softened butter 1 C Equal Sucralose 2 eggs 2 tsp vanilla extract 1-1/2 C all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 2/3 C cold milk

Combine the flour, baking powder, and salt in a bowl. In a separate bowl, cream the Equal Sucralose and butter. Beat in the eggs, one at a time. Add the vanilla and stir. Mix the two bowls together by pouring the dry ingredients into the second bowl. Bake for 16-20 minutes at 350 degrees. Makes 12 Ccakes.

For the Topping/Decoration 1/2 jar of white frosting Food coloring Jelly beans 24 MarshmallowsAdd 10-12 drops of food coloring to the white frosting and stir thoroughly. I used green food dye for my cupcakes. Lay a marshmallow on its side and gently flatten it a bit. Cut the marshmallow into thirds with kitchen shears to make the petals of the flowers. Frost the cupcakes. Add a jelly bean in the center. Position 6 “petals” around the jelly bean to create the flower.

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Bluebery Coffee CakeRachel Akers, Yellow Tennessee

2 C of Flour 2 tsp of baking powder

1 C of Equal 1/2 stick of butter, softened

1/2 tsp of salt 1 egg

2 tsp of vanilla extract 1/2 C of milk

1 1/2 C of blueberries5 tbs. of cold butter, cubed

3/4 C of flour 1 C of brown sugar 2 tsp of cinnamon

1/4 tsp of salt

Preheat oven to 350 degrees. Grease 8×8 square pan with non stick spray. In a medium mixing bowl, cream butter and sugar for 3-4 minutes until light in color and creamy. Add egg, and vanilla and cream for an additional 2 minutes. Add salt, baking powder, and all purpose flour and mix adding the milk in a steady stream. Mix batter well for about 3 to 5 minutes. Batter will be nice and thick. Fold in blueberries and pour batter into pan. Set aside. In a small bowl, mix brown sugar, flour, cinnamon, and cold butter until the mixture is crumbly. The back of a fork works great for mixing this! Add crumb topping mixture to the cake pan and gently press down. Pour in batter. Bake for about 45 minutes or until coffee cake is set and crumb topping is brown.

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Smoothies with Equal SucraloseJennifer Seneca, Not Exactly Bento

I must admit that this smoothie is truly a smoothie. All ingredients

blended properly and it tasted like a wonderful not-quite-frozen fruity

treat. OOoohhhh! I am so ready for the coming week. I made a big

batch and froze into separate drinking vessels. Now in the mornings,

I just need to grab one and go. It will defrost by the time I get to work,

and voila! Breakfast is served.

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CookiesKat Balog, Generations of Savings

1/3 C stick butter, softened1 egg1 tsp vanilla1/3 C Equal® Spoonful or Granulated*1/3 C firmly packed light brown sugar3/4 C all-purpose flour1/2 tsp baking soda1/4 tsp salt1/2 C semi-sweet chocolate chips or mini chocolate chips

Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal® and brown sugar until combined. Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips. Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350° F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack.

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Chocolate Chip CookiesJerri Ann Reason, Momecentric

1/3 C stick butter, softened 1 egg 1 tsp vanilla 1/3 C Equal® Spoonful or Granulated* 1/3 C firmly packed light brown sugar 3/4 C all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/2 C semi-sweet chocolate chips or mini chocolate chips *May substitute 8 packets Equal sweetener

Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal® and brown sugar until combined. Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips. Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350° F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.

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BrowniesRachel Akers, Yellow Tennessee

Chocolate brownies with Equal.2 C Equal 1 C butter

1/2 C cocoa powder 1 tsp vanilla extract

4 eggs 1 1/2 C all-purpose flour

1/2 tsp baking powder 1/2 tsp salt

Melt the butter. Add all ingredients and mix until well blended. Bake at 350 for about 20 minutes.

see video on Rachel’s blog

1 (16-oz.) package frozen blueberries 1/2 C fresh lemon juice4 C water3 family-size tea bags3/4 C Equal Sucralose

Bring 1 (16-oz.) package frozen blueberries and 1/2 C fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.

Bring 4 C water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 C Equal Sucralose and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.

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Blueberry Lemon Iced TeaKatherine Bartlett, Our Whiskey Lullaby

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Sweet TeaLynsey Jones, Moscato Mom

The biggest use we get out of

our Equal Sucralose is actually

in our Sweet Tea–an absolute

STAPLE in the South and

especially in our house. The

night I did all of my shopping I

cooked a London Broil with my

grill pan paired with steamed

veggies, crescent rolls, and a

big glass of freshly made

Sweet Tea.

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1 Basic 9” Pie Crust5 tbsp sugar substitute ---I used a couple of extra tbsp (such as Equal)

2 1/4 C water 1/2 C lemon juice---I used 3/4 C because I like a tart pie

1 tsp lemon rind - finely grated 1/2 C cornstarch

2 eggs 5 egg whites - divided

2 tbsp margarine 1 - 2 drops yellow food coloring - optional

1/4 tsp cream of tartar

Poke small holes into the pie crust with a fork and prebake the crust for 10 minutes or until done. This will help keep the crust from becoming soggy after the filling is added. Mix water, lemon juice, lemon rind, 4 tbsp sweetener, and cornstarch in medium saucepan. Whisk over medium-high heat until boiling. Boil, whisking constantly, 1 minute. Whisk about 1 C of the mixture into combined eggs and 2 egg whites. Whisk egg mixture into saucepan. Remove from heat. Add margarine, stirring until melted. Stir in (optional) food color and pour mixture into baked pie crust.

Prepare meringue: Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks. Beat to stiff peaks, gradually adding remaining 1 tbsp sweetener.Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping. Bake at 425 degrees until meringue is browned, about 5 minutes. Cool completely on wire rack.

Lemon Pie for Diabetics and DietsPam Wattenbarger, The Thrifty Things

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recipe on

Equal website

Chocolate Chip Pumpkin Muffins

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Tips for Cooking and Baking with Equal:

Beyond sweetness, sugar contributes functionality to baked goods. Sugar provides physical properties such as bulk, structure, moisture, tenderness, and browning. Due to these properties, replacing sugar in baked goods can be tricky. The most difficult recipes to replace sugar are in baked goods such as cookies, cakes, muffins, and brownies.

With a few helpful hints using a sugar substitute, like Equal, you will feel comfortable replacing the sugar along with those extra calories and carbohydrates in your recipes!

For best results using Equal in your recipes keep these recommendations in mind:

Equal works best in recipes where sugar's primary role is for flavoring and sweetening, such as fruit pie fillings and cheesecakes. For added sweetness Equal is great sprinkled on top of cakes and desserts.

For recipes such as beverages, smoothies, entrees, sauces, and salad dressings that do not require baking, it may simply be a matter of replacing all the sugar with the proper conversion of Equal to compensate for the sweetness. Use the sweetness conversion chart provided on the website. And, since sweetness in foods is a personal preference simply adjust to your taste.

Using a blend of sugar and Equal sweetener provides another opportunity for preparing recipes that are still lower in calories and carbohydrates than a traditional version using all sugar. Using some sugar will help with the bulk, tenderness, moisture and browning properties. Equal will provide the balance of the sweetness.

Before using Equal in your own recipes make note of the following tips:

Volume Sugar contributes volume to many recipes by increasing the effectiveness of yeast. When using Equal for baking, you need to replace Equal with other bulking ingredients, such as cornstarch. Alternatively, you can decrease the proportions of other ingredients to compensate for the smaller yield and/or cook in smaller sized pans - such as replacing a 9-inch square with an 8-inch square or using an 8-inch by 4-inch loaf pan instead of a 9-inch by 5-inch pan.

Creaming Sugar incorporates air into shortening in the creaming process. When beating Equal together with margarine, butter or eggs, add the Equal last to avoid separation. It is normal for the mixture to not be as smooth.

Browning Sugar caramelizes under heat to provide baked foods with color and aroma. To help achieve when baking with Equal Spoonful/Granulated sweetener, lightly spray the batter or dough with cooking spray just before placing in the oven.

Storage Since sugar helps retain moisture and is also a preservative it is best to consume baked goods made with Equal in 1-2 days. Baked products made with Equal are best stored in the refrigerator in an airtight container.

Gluten Development and Moisture Retention Sugar interacts with protein molecules during baking. Cookies made with Equal tend to be softer and cakes tend to be harder than their sugar-made counterparts. This is to be expected.

Bake Times Baked goods made with Equal may bake more quickly than if made with sugar. Therefore, check your recipe for doneness 5-10 minutes before the expected baking time.

Texture It is suggested to flatten cookie dough prior to baking. In cookie recipes containing brown sugar, if a chewy, crunchy texture is desired do not omit the brown sugar.

Measuring Equal Spoonful or Granulated is lighter than sugar, so use volume measurements (such as cups and teaspoons) in your recipes, rather than measuring gram for gram.

more on

Equal website

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Easter Basket Cupcakes Lynsey Jones, Moscato Mom

Cupcakes 1 C all purpose flour 1/4 C sour cream 1 tsp baking powder 3 egg whites a pinch of salt 1/3 C milk 1/3 C butter softened 2 tsp vanilla 3/4 C Equal Sucralose (or sugar) candy sprinkles (optional)Toppings 1 can vanilla icing of choice green food coloring assorted candies – bunnies, jellybeans, “rope” like candy, etc

Mix cupcake ingredients – except for the sprinkles – together in a large bowl and stir until smooth. When well blended, gently pour desired amount of candy sprinkles into mix and fold gently. (We used a LOT of sprinkles) Set spoon swirled mixture into your Babycakes Mini Cupcake Maker and let cook six to seven minutes or until cooked all the way through. Make sure to test the first one – you do not want a raw middle! Place cupcakes onto a cookie sheet. Let cupcakes cool completely – overnight if possible. Tint vanilla icing to desired “green-ness” and apply generously to the top of the cupcake. Remember all of your candies have to stick into this stuff, so don’t hold back. Next insert your “basket handles” and hold for a few seconds until icing begins to set around it. This was the hardest part for me – getting the handles to actually stay standing up. I was considering Super Glue when they finally began to stand up on their own. We quickly added the rest of the candies – the gummy ones worked best – and shoved the entire cookie sheet into the freezer to let everything set up.

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Cool, Colorful, Crunchy Cole SlawElizabeth Neas, Libby’s Library

I squeezed the lemons, and then put the juice into a large bowl. Measured and

added the vinegar. In went the mayonnaise (I really need to switch to a lower

fat or fat free version), salt and pepper. I mixed the skim milk with the buttermilk

powder, and added that to the mixture. Now for the Equal Sucralose. I scooped

out 1/2 C from the yellow canister, and then placed the plastic lid back on.

I mixed the dressing well, and then poured it over the slaw mix, and tossed.

Doesn’t it look great? Cool, Colorful, Crunchy, and thanks to the Equal

Sucralose, a lot fewer calories!

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CheesecakeJerri Ann Reason, Momecentric

see video on Jerri Ann’s

blog

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Crust1 C graham cracker crumbs

3 Tstick butter or margarine, melted 2 TEqual® Spoonful or Granulated*

Cheesecake: 2 packages (8 ounces each) reduced-fat cream cheese, softened

2/3 C Equal® Spoonful or Granulated** 1 egg 2 egg whites

1/2 tsp grated lime peel 3 T fresh lime juice

Additional grated lime peel (optional) * May substitute 3 packets Equal sweetener

** May substitute 16 packets Equal sweetener

For Crust, combine graham cracker crumbs, butter and 2 TEqual®. Press onto bottom and 1/2-inch up side of an 8-inch springform pan or 8-inch round cake pan. Bake in preheated 325° F oven 8 minutes. Cool on wire rack while preparing cheesecake.

For Cheesecake, beat cream cheese and 2/3 C Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in egg, egg whites, lime peel and juice until well blended. Pour cream cheese mixture over baked crust. Bake in preheated oven 30 to 35 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with grated lime peel, if desired. Cut cake into wedges.

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White Chocolate Chip CookiesPam Wattenbarger, The Thrifty Things

I'm more of a "dump it" baker. I add ingredients until I think it looks and tastes right to me so I adjusted the recipe I found to reflect my changes.

2 eggs1 tsp salt3 tsp vanilla2/3 C butter or margarine1/2 C brown sugar1 C Equal Sucralose1 1/2 C flour1 tsp baking soda8 ounces chocolate chips or white chocolate chips (or a mixture of both)optional: 2 ounces chopped pecans

Cream butter, vanilla, Equal and Brown sugar with an electric mixer until blended. Add the eggs one at a time and beat well after each addition. Add flour, baking soda and salt. Mix until well blended. Stir in chocolate chips and nuts (if using.)

Spoon rounded teaspoonfuls of cooking dough onto baking sheets and bake ten minutes in preheated 350 degree oven. Remove from oven and cool. These make a chewier cookie, resembling the texture of cake.

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Cream together 1 stick butter with 1/2 C Equal Sucralose. Add 1/2 C brown sugar, 1 egg, and 1 T. vanilla. Look how creamy the Equal Sucralose and butter mixed together. In separate bowl, combine 1 C. flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 T. cinnamon, and 3 pieces of pomegranate fruit leather chopped finely. The flour helps keep the pieces separated. Slowly add flour mixture into creamy yumminess in mixer.

Chop 6-8oz of your favorite chocolate into chunks, and stir that and 2 C oatmeal into the mixture. It will be thick. Make balls and place on stoneware cookie sheet. Bake at 350 degrees for about 13 minutes, then remove from oven and cool on cookie sheet to crisp the bottoms. Move to cooling rack.

Pomegranate Chocolate Oatmeal CookiesJennifer Miller, Glimpse of Our Life

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Strawberry TriflePam Wattenbarger, The Thrifty Things

1 6 count package Sugar Free Dessert Shells1 16 ounce package strawberries1 3.5 ounce package sugar free pudding (French vanilla)2 C Skim Milk1 1/2 C Equal Sucralose

Slice the strawberries into thin slices and cover with Equal Sucralose. Stir until the Equal is mixed into the strawberries. Set this bowl aside. Mix the pudding as directed on the package. Set this bowl aside. Depending on how fancy you want to get, use six stemmed goblets or a bowl to prepare the trifle. If using goblets, tear each of the six dessert shells into pieces and add one to the bottom of each glass. If using a bowl, put all the pieces in the bottom. Alternate layers of pudding and strawberries. Top with whipped cream. Store in the fridge until ready to eat. Doesn't the finished product look pretty?

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Straw-ba-ba-ba-berry Shortcake: My Springtime TreatAmanda Stevenson, A Little Dizzy

Strawberry Sauce2 cartons strawberries, cut and placed in a pan with 2 T of water, sprinkled with Equal Sucralose to taste. Heat and stir frequently, until it's at your desired consistency.

Vanilla Whipped CreamWhip 1c heavy whipping cream until it just begins to form stiff peaks. Beat in 1 T Equal Sucralose and 1 tsp of vanilla (or whatever flavoring you prefer).

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No Bake Birds Nest Cookies Denise Hoyle, Shopper Strategy

These simple No Bake Cookies made into birds nest are perfect for spring time treats!

2 C Equal Sucralose (or white sugar)1/2 C stick margarine1/2 C milk1/4 C cocoa1 tsp vanilla3 C quick oatmeal1/2 C nuts (optional)1/2 C coconut (optional)1/4 C green coconut (use a drop of food coloring)

Mix Equal Sucralose, stick margarine, milk and cocoa in a saucepan and bring to a boil. Boil for two minutes. Remove from heat and add 1 tsp vanilla. Cool slightly then add 3 C quick oatmeal, 1/2 C coconut and 1/2 C nuts (if desired). Mix well and drop by spoonfuls onto a cookie sheet. Use your fingers to make indentations in the top of the cookies to form a birds nest. Sprinkle the tops with green coconut and press into the cookies. Place two jelly beans on the top of each cookie, press into the nest before they’ve cooled completely, or you can use a small dot of frosting to keep them in place.

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Corn CasseroleJennifer Miller, Glimpse of Our Life

Another family favorite recipe is corn casserole. I made

this for Sunday dinner substituting the sugar in the

original recipe with Equal Sucralose.

For this, first melt 3-4T. butter in casserole dish. Drain

one can of whole corn and pour into dish with two cans

of creamed corn. Add 3 beaten eggs, 2 T. flour, and 3 T.

Equal Sucralose (see how easy it is to measure right out

of the canister.) Bake at 350 for one hour.

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Peach PiePam Wattenbarger, The Thrifty Things

1 package of deep dish pie crusts1 package of regular pie crusts

2 bags (16 ounces each) frozens peaches6 tsp Equal Sucralose

3 T Cornstarch3 T Lemon Juice

Prick Deep Dish pie crusts with a fork and bake at 350 degree oven until done. In the meantime, place the frozen peaches, cornstarch, Equal, and lemon juice together in a bowl. Mix well. Let set for thirty minutes.

Divide the peaches into two pie crusts. Cut the regular pie crusts into slices and add to the top of the peach mixture.

Bake at 350 degrees for approximately twenty minutes. This can be served with ice cream, whipped topping, or by itself.

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1 C unsalted butter1 C Equal Sucralose2 eggs2 tsp vanilla extract1 T Skim Milk4 C all purpose flour1/2 tsp baking soda1/2 tsp salt

In a large bowl, cream together butter and artificial sweetener until smooth. Gradually beat in eggs, vanilla, and milk. Combine remaining ingredients in a separate bowl, then gradually add flour mixture to the creamy mixture, beating well after each addition! Place dough on a lightly floured work surface. Divide cookie dough in half, pat each into a circle and wrap with plastic wrap. Chill cookie dough for at least 30 minutes or until slightly firm. Preheat oven to 350°F. Roll chilled dough to 1/4 to 1/87 thick on a lightly floured surface. Cut into desired share and place 1 inch apart on lightly greased cookie sheet. Bake 10 to 12 minutes or until edges are slightly brown. Cool and Decorate!!

Sugar Free Springtime TreatsKelli Miller, 3 Boys and a Dog

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Chocolatey FunKecia Hambrick, Southern Girl Ramblings

3/4 C cocoa2/3 C butter, melted; divided in half 2 C Equal Sucralose 1-1/3 C all-purpose flour 1/4 tsp salt 1/2 tsp baking soda 1/2 C boiling water 2 eggs 1 tsp vanilla extract 1 C semi-sweet chocolate chips

Preheat the oven to 350 degrees. Grease a 9×13 baking pan. Mix the cocoa and baking soda, then add in 1/3 C of butter. Add the boiling water and stir thoroughly. Add in the eggs, Equal Sucralose, and second 1/3 C of butter, mixing well. Mix in vanilla extract, flour, and salt. Stir until completely blended. Add in the chocolate chips. Pour the brownie mixture into the pan. Bake on 350 degrees for 35-40 minutes. Allow to cool before cutting.

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Chocolate Graham Cracker Eclair CakeAmanda Stevenson, A Little Dizzy

For cream filling/cake layers:2 boxes of vanilla pudding (I used French Vanilla)

3C milk1 container of cool whip (or make your own with Equal Sucralose and heavy whipping cream)

1 box chocolate graham crackers

For chocolate topping:1/3 C unsweetened cocoa powder

1C Equal Sucralose2tbs butter1ts vanilla

Mix pudding with milk and then folk in whipped cream. Use a mixer to beat it for two minutes. Butter baking dish and spread graham crackers along the bottom. I broke mine into halves but it doesn't really matter; by the time you dig in the crackers will be softened and cut well. Spread half of the cream on the bottom layer of graham crackers, then cover it with a middle layer. Spread the other half of the cream then top with final layer of graham crackers.

This is the only part of the recipe that involves using the stove. To make the chocolate that goes on top, you have to combine 1/4 C of milk with your Equal Sucralose and cocoa. Mix and boil for about 1 minute, then remove it from the heat and add in the vanilla and the butter. Mix it until it starts to thicken (mine took a while - about 5 minutes of mixing). Pour it over the top layer of graham crackers, then put it in the fridge. I let mine set overnight and the next day it was amazing.

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Spaghetti Squash - Coconut Custard PieKelli Miller, 3 Boys and a Dog

½ medium spaghetti squash 1 ½ C Unsweetened Almond milk 3 T flour 2 tsp baking powder ¼ tsp salt ¾ C Eggbeaters 2 T light margarine 1 tsp vanilla extract 1 tsp coconut extract 2 T grated unsweetened coconut 1 C of canister-style Equal Sucralose 2 T grated unsweetened coconut Pinch of nutmeg & cinnamon Fat free Cool Whip

Cut medium spaghetti squash in half. Microwave one half, face down on microwave-safe plate, for about 8-10 minutes or until completely tender. Cool. While squash is cooling, mix other ingredients, except squash, 2 T of coconut, nutmeg, and cinnamon in large bowl. When squash is cool enough to handle, shred pulp with fork. Stir squash strands into custard mixture, and set aside. Spray or grease a deep dish 9-10 inch pie plate. Sprinkle corn meal over bottom and sides of greased plate. Pour custard mixture over cornmeal. Sprinkle remaining coconut, nutmeg, and cinnamon on top. Bake at 350F for about 50 minutes or until a knife inserted in the center comes out clean. Allow to cool. This is absolutely delicious topped with a bit of fat free Cool Whip.

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Strawberry Ice CreamAmanda Stevenson, A Little Dizzy

Crack 5 eggs in a bowl and beat themStir in sugar Equal SucraloseAdd in 1 can of condensed milk Add 4 capfuls of flavoring (in this case, strawberry)Put in sliced strawberriesPour into ice cream maker canisterFill to line with whole milk

Then I just put in the little twisty piece (very technical terminology there), fill the space around the ice cream canister with ice and rock salt, make sure it has room to spin and then wait! Half an hour later, we had delicious strawberry ice cream.

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Blogger IndexAmanda Stevenson, A Little Dizzy 15, 19, 46, 55, 58Elizabeth Neas, Libby’s Library 38Jennifer Miller, Glimpse of Our Life 10, 16, 44, 49Jennifer Seneca, Not Exactly Bento 24Jerri Ann Reason, Momecentric 28, 40Kat Balog, Generations of Savings 8, 26Katherine Bartlett, Our Whiskey Lullaby 30Kecia Hambrick, Southern Girl Ramblings 20, 53Lynsey Jones, Moscato Mom 17, 18, 31, 36Pam Wattenbarger, The Thrifty Things 7, 33, 42, 45, 51Rachel Akers, Yellow Tennessee 23, 29