Homemade Liquid Sucralose

Why? Because Splenda and store brand sucralose contain fillers that contribute unnecessary carbs. They're also very expensive.

Make your own. Save a bunch. Save carbs.

Buy your sucralose here. This particular package will last even the most out of control sweet addict a year or more.

1/2 c distilled water
2.5 Tablespoons sucralose

Microwave the water to lukewarm. Add the sucralose and stir until dissolved. Cool. Store in a small (4 oz capacity or so) squeeze container in the fridge.

Source: Pelletlab

Measure as follows:

1 cup sweetening power = 20 drops
1/2 cup sweetening = 10 drops
1/4 cup sweetening = 5 drops (you knew that, right?)

Amounts smaller than 1/4 cup require some fiddling. One drop is (very) roughly equal to a tablespoon - depending on the recipe and ingredients, you may need 2 drops for a tablespoon of sugar. If you use smaller units of sweetening power on a regular basis - a tablespoon, a teaspoon - you may want to make a weaker solution by doubling the water to 1 cup per 2.5 tablespoons. At that ratio, 40 drops would equal a cup and so on, so that when you measure smaller amounts, a tablespoon would be equal to 2 to 3 drops, a teaspoon equal to one. Always use the lesser amount and adjust as desired.

Eggnog

1/2 c egg beaters
1 c unsweetened almond milk
2 T sugar-free vanilla instant pudding
1/2 t rum extract
4 t sweetener equivalent
1/4 t pumpkin pie spice
1/4 t cinnamon

Blend all ingredients well and chill.

No Bake Jello Cheesecake

1 small pkg Sugar-Free Jello - try lemon, strawberry, raspberry, lime, orange
1/2 c boiling water
1 c heavy cream
2 oz pkgs cream cheese

Dissolve Jello in hot water, set aside to cool. Whip the cream and set aside. Beat the cheese until creamy. Add Jello to the cheese slowly, beating well. Fold in the whipped cream and chill.

Pumpkin Mousse

1 pkg Jello Instant Sugar-Free Cheesecake pudding

1 1/2 c heavy cream

15 oz can pumpkin

1 t pie spice

Mix all together well, then chill thoroughly.

Pink Stuff

"Pink Stuff"??

I don't know what else to call it. It's not a salad or a dessert. It's something else entirely, and since I think the best tasting version uses strawberry flavored Jello, "Pink Stuff" it is.

1 small pkg Jello (strawberry is awesome!)
1/2 c boiling water
1 1/2 c cottage cheese
1 1/2 c heavy cream

Stir Jello into hot water until dissolved, then set aside to cool. Whip the cream to stiff peaks. Stir the cooled Jello into the cottage cheese until thoroughly combined, then fold in the whipped cream. Chill thoroughly.

Breakfast Brownie Cookies

3 T almond flour
1 T coconut flour
2 T butter, softened
2 oz cream cheese, softened
1 scoop protein powder
2 T cocoa powder
2 eggs
4 drops sucralose *

Beat the butter and cream cheese together until smooth. Add eggs and sucralose. Add dry ingredients and blend well. Cook on a medium skillet like pancakes, but don't overcook. Makes 6 4" pancakes.

Variation: Spread one with Peanut Butter Filling and top with a second, wrap in plastic wrap and refrigerate for a quick breakfast.

* Or use any sweetener equal to 4 T sugar

Peanut Butter Filling / Frosting

1/2 c peanut butter
3 T butter
4 oz cream cheese
3 drops sucralose *
1/3 c heavy whipped cream

Warm the butters and cheese, add sweetener, blend well. Add cream gradually to desired consistency.

Fill or frost while at room temp - refrigeration makes the product too firm to spread well.


* Or equivalent sweetener to equal 2 T of sugar