Best Splenda Lemon Meringue Loaf Recipes

SPLENDA LEMON MERINGUE LOAF

Steps:

• Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients.
• In a large bowl combine the pastry flour, all-purpose flour, splenda, baking powder, salt and grated lemon rind.
• Using a whisk mix all the dry ingredients till well blended.
• In a separate bowl combine the oil, eggs, lemon juice, yogurt and milk. Mix the ingredients together with a wire whisk till well blended.
• Add the dry mixture to the wet mixture and fold together with a rubber spatula, just till combined.
• Pour batter into 2 greased loaf pans ( 8 x 41/2 ).
• Bake in a 350F oven for 30 -35 minutes or until a skewer inserted into the center comes out clean.
• Remove from oven and allow to cool in the pans for 10 minutes before removing.
• Cool on a wire rack.
• FOR GLAZE:.
• Combine the 1/4 cup of sugar, lemon juice and rind in a saucepan.
• Bring to a boil and cook for 2 minutes.
• Remove from saucepan and brush on top of the loaves.

SPLENDID SPLENDA MERINGUES

Steps:

• Preheat oven to 300 degrees.
• Spray cookie sheet; set aside.
• Combine egg whites, cream of tartar, and salt in a very clean bowl.
• Beat until foamy.
• Add splenda a little at a time until egg whites are stiff and glossy.
• Fold in vanilla.
• Spoon meringue on cookie sheet.
• Bake 18-20 minutes.
• Variations: Fold in 1-2 tbsp of cocoa with vanilla.
• Add different extracts instead/along with vanilla.
• Add food coloring with extracts (i.e swirl red coloring with peppermint extract.)

BUNYAN'S DIABETIC LEMON MERINGUE PIE

Steps:

• 1. Combine splenda/sugar blend (3/8 cup), 1 1/2 cup water, lemon zest and 1/4 teaspoon salt in medium size heavy saucepan. Heat to boiling. Combine cornstarch and the 1/4 cup cold water, stirring to blend. Add to boiling mixture, stirring constantly. Cook and stir until mixture is clear and thickened.
• 2. Remove from heat. Beat lemon juice and egg yolks together. VERY SLOWLY stir into hot mixture. Return to heat and cook until mixture begins to boil. Stir in butter and lemon zest; cover and cool to room temperature.
• 3. Beat egg whites and cream of tartar to soft peaks. Gradually add Splenda/sugar blend (1/8 cup) and beat until peaks are stiff. Pour lemon mixture into pie shell. Top with meringue and seal to edges. Sprinkle extra lemon zest on top. Bake at 350 degrees until brown. About 15 minutes

SENSATIONAL LEMON MERINGUE PIE - SUITABLE FOR DIABETICS

Steps:

• preheat oven to 180c (350f).
• Roll out and place pastry in a 6-7inch pie dish,.
• In a small non stick saucepan, blend the corn flour with the water adding the lemon zest and the juice from the lemons. slowly bring to the boil, stirring all the time.
• add 4 tablespoons of the splenda, removing from the heat, let it cool for about 10 minutes.
• Separate the egg yolks from the whites. Put the egg white to one side for the meringue and add the yolks to the lemon mixture and pour the mixture into the pastry shell.
• Bake for about 12-15 minutes, until set.
• While the base is cooking whisk the egg whites in a bowl until it forms peaks, add the remaining sweetener and whisk again to fold in well.
• Spread the meringue over the lemon filling and return to the oven for about 5 minutes or until the peaks of the meringue turn a lovely honey brown.