Bless This Little Kitchen

Sugar-Free Cranberry Relish recipe

Tastes great with little guilt!

1 12oz package fresh cranberries
1/2 cup water
1 tspn brandy extract
1 tspn grated orange peel
18-20 packets sugar substitute

In a saucepan, combine cranberries, water, brandy extract, and orange peel. Bring to a boil; reduce heat; cover, and simmer until berries are soft (about 10 minutes). Remove from heat and stir in sugar substitute. Cool to room temperature; refrigerate.

Serves: 8

(If a smoother sauce is desired, strain mixture before it cools to remove cranberry skins)

Sugar-Free Fruit Punch recipe

Great for a sugar-free get-together!

4 cups unsweetened sparkling grape juice
1 tblspns bitters
6-8 packets sugar substitute
1 tblspn lemon juice
2 cups sliced fresh strawberries
1 fresh lemon, sliced
1 fresh orange, sliced
Ice cubes

In a punch bowl, combine all ingredients; stir gently to blend. Add ice cubes. Serve.

Serves: 12 (1 1/2 quarts punch)

Sugar-Free Coconut Pineapple Slush recipe

Tropical diet goodness!

3/4 cups evaporated milk, chilled
1 1/4 cups fresh pineapple, cored and cubed
1/2 tspn cocnut extract
6 packets sugar substitute
8 ice cubes

Whip chilled milk until soft peaks form. In a blender, puree pineapple pieces; add coconut extract, sugar substitute, whipped milk, and ice cubes. Blend on high until thick and creamy. Serve in tall glasses.

Serves: 4

Sugar-Free Orange Hot Chocolate recipe

Wow! Who thought hot chocolate could get better...and sugar-free?!

1/3 cup unsweetened cocao powder
pinch of salt
1/3 cup hot water
1 quart skim milk
6 packets sugar substitute
3/4 cups vanilla extract
4 orange slices

In a small saucepan combine cocoa powder and salt. Stir in hot water. Bring to a boil over medium heat stirring constantly fir 2 minutes. Add milk; stir and heat through. Remove form flame; stir in sugar substitute and vanilla extract. Pour into mugs and add orange slices.

Serves: 4

Sugar-Free Virgin Banana Daquiri recipe

A diet-conscience goodie!

2 tspns rum extract
2 small bananas, peeled and sliced
3 tbspns lime juice
6 packets sugar sustitute
1/2 pineapple juice
6-8 ice cubes

Combine all ingredients into blender as listed. Blend on high speed until creamy and thick. Serve in tall glasses.

Serves: 4

 

Quick Conversion Guide - Ounces and Grams

1/4 oz = 7 grams
1 oz = 28 grams
2 oz = 57 grams
3 oz = 85 grams
1 lb (16 oz) = 454 grams

 

7 grams = 1/4 oz
28 grams = 1 oz
57 grams = 2 oz
85 grams = 3 oz
454 grams = 1 lb (16 oz)

 

Quick Guide for Temperatures

32-degrees F (0 C) - water freezes
212-degrees F (100 C) - water boils
300-degrees F (149 C) - slow oven
350-degrees F (177 C) - moderate oven
400-degrees F (205 C) - hot oven

Sugar Substitute Equivalents

Approximate Sugar Substitute Equivalents

1 packet = 2 tspns sugar
6 packets = 1/4 cup (4 tbspns)
12 packets = 1/2 cup (8 tbspns)
24 packets = 1 cup (16 tbspns)

Fruit Equivalents

Helpful Table of Fruit as Purchased=Preparation Equivalents (approximate)

Apples (4 medium=1 lb) = 3 cups sliced
Bananas (3-4 medium=1 lb) = 2.5 cups sliced/2 cups mashed
Berries (1 pint) = 2 cups
Cantalope (1 medium) = 3 cups diced
Cranberries (12 oz) = 3 cups
Dates (12 medium=1 lb) = 3 cups sliced
Grapefruit (1 medium) = 2 cups sectioned
Kiwi (5 medium) = 2.3 cups sliced
Lemon (1 medium) = 2-3 tblspns juice/1 tbspn grated peel
Lime (1 medium) = 1.5 tbspns juice/2 tspns grated peel
Orange (1 medium) = 6 tbspns juice/2-3 tbspns grated peel
Peach/Pear/Plum (4 medium=1 lb) = 2 cups sliced
Pineapple (1 medium) = 5 cups diced
Pumpkin (1 lb) = 1 cup puree
Rhubarb (1 lb) = 3.5 cups sliced
Raisins (6oz) = 1 cup
Strawberries (1 pint=2 cups) = 3 cups sliced
Tangerines (2 medium) = 1 cup sectioned