Splenda Gingerbread People Recipes

Steps:

• BEAT butter, Splenda brown sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm. PREHEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place on greased baking sheets. Use a straw to make a hole near the top of each cookie to use for hanging. BAKE 10 to 12 min. or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Decorate as desired.

Steps:

• Preheat oven to 350° F. Spray bundt pan with butter-flavored cooking spray. Set aside. Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well. Blend remaining dry ingredients in a separate bowl. Mix well. Add dry ingredients to the applesauce mixture. Stir well. Pour cake batter into prepared pan. Bake in preheated 350°F oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool. Serving Suggestions Place 1/2 cup Splenda® Granular in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar. Serve with sauteed apples or non-dairy topping.

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch round cake pan with nonstick cooking spray.
• Stir flour and lightly measure 1 cup.
• Combine flour, 1/2 cup Splenda, and spices in a large bowl.
• Cut in the margarine using a pastry blender or fork until the mixture resembles small crumbs.
• Measure out 1/2 cup and set aside.
• To the large bowl of flour, add the baking powder, baking soda, buttermilk, molasses, and egg.
• Beat with a spoon or on low speed with a mixer until smooth.
• Spoon into the prepared pan.
• Add the tablespoon of Splenda and teaspoon of cinnamon to the reserved crumb mixture.
• Sprinkle mixture over the top of the cake.
• Bake for 25 minutes or until the center of the cake springs back when touched lightly.