Fantastic Food with Splenda 160 Great Recipes

The first of its kind cookbook expands the uses of Splenda, proving that it is versatile enough to be used in many different recipes for all types of meals.

Marlene Koch is a registered dietitian, a professional cooking instructor and nutrition educator who specializes in good food and good health. Her clients include the American Culinary Federation (the national association of chefs), the American Diabetes Association, and numerous cooking schools. She lives in California with her husband and two energetic sons and is on the web at www.marlenekoch.com.

Acknowledgments

9

(2)

Introduction

11

(4)

Part I: Nutrition Information

Frequently Asked Questions about Splenda

15

(2)

What Is It about Sugar?

17

(2)

Fat---Friend or Foe?

19

(2)

Diabetes

21

(2)

The Fantastic Food with Splenda Difference

23

(4)

Nutritional Analysis of the Recipes

27

(4)

Part II: Cooking and Baking Tips

Slash the Sugar without Sacrificing Taste

31

(2)

Lowering the Fat---But Not the Taste

33

(2)

Ingredients to Use

35

(8)

Part III: The Recipes

Delicious Drinks

43

(20)

Breakfast Treats

63

(18)

Marvelous Muffins, Quick Breads, and Coffee Cakes

81

(18)

Sensational Salads

99

(24)

Versatile Vegetables

123

(18)

Great Condiments

141

(18)

Protein-Packed Entrees

159

(18)

Custards, Puddings, and Mousses. . . Oh My!

177

(16)

Frozen Desserts

193

(14)

Irresistible Cookies

207

(14)

Classic Pies and More

221

(18)

Cakes and Cheesecakes

239

(24)

Sweet Endings

263

(10)

Index

273

(12)

About the Author

285

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Fantastic Food with Splenda 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories

Summary

Author Biography

Table of Contents

Supplemental Materials