Three quick and easy baking recipes to try

Name: Three quick and easy baking recipes to try
Prep time: 15 min
Cook time: 15 min
Ingredients: 100 ml skimmed milk; 2 Earl Grey tea bags; 40 g low fat spread; 125 g self raising flour; 5 tbsp Splenda® Sugar Alternative, Granulated; 1 large egg; 1 Earl Grey tea bag; 150 g low fat cream cheese; 2 tbsp Splenda® Sugar Alternative, Granulated

Three quick and easy baking recipes that take less than 30 minutes to make! If you love baking but would like to cut down on sugar and calories, then...

Brought to you by Splenda®

Three easy baking recipes that take less than 30 minutes to make!

If you love baking but would like to cut down on sugar and calories, then SPLENDA® could be your perfect choice for mouth-watering delights… SPLENDA®, the leading sugar alternative brand, has all the taste and sweetness of sugar without the calories. Unlike some other sugar alternatives and, importantly for baking enthusiasts, SPLENDA® is ideal for cooking and baking as it can be used with a wide range of temperatures and times in inspiring and delicious recipes. Try these three recipes using SPLENDA® below...

Earl Grey Cupcakes

Raspberry cookies

quick and easy baking recipes raspberry cookies

Raspberry Cookies

100 g low fat spread
5 tbsp Splenda® Sugar Alternative, Granulated
1 1/2 tsp vanilla extract
125 g plain flour
50 g self raising flour
150 g raspberries

Preheat the oven to 200°C. Line 2 baking trays with parchment.
Cream together the low fat spread, SPLENDA® Granulated and vanilla. Use a fork for the job, it works really well!
Add in both the flours and press together using the fork until the mixture starts to clump together. Tip in the raspberries and mix a little more. Use your hand to squeeze the dough together.
Roll into 12 balls placing them on the baking trays. Press flat then bake for 15 minutes.

Lemon Meringue Pudding

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Lemon Meringue Pudding

300 g low fat soft cheese
1 medium lemon
3 medium eggs, separated
4 tbsp Splenda® Sugar Alternative, Granulated

Preheat oven to 180°C.
Beat low fat cheese in a bowl to make it smooth and foamy.
Add lemon rind and juice, egg yolks and 2 tablespoons of SPLENDA® Granulated.
Share between 4 small ramekins.
Stand on baking sheet and bake for 10 minutes.
Meanwhile, whip egg whites until they hold their shape.
Whisk in remaining SPLENDA® Granulated.
Remove ramekins from oven and pile meringue on top.
Return and bake for a further 5 minutes until golden brown.

Servings

15 mins

Preparation Time

15 mins

Cooking Time

Ingredients

100 ml skimmed milk
2 Earl Grey tea bags
40 g low fat spread
125 g self raising flour
5 tbsp Splenda® Sugar Alternative, Granulated
1 large egg

For the icing

1 Earl Grey tea bag
150 g low fat cream cheese
2 tbsp Splenda® Sugar Alternative, Granulated

Instructions

Preheat the oven to 180°C. Line a muffin tin with 6 papers.

Heat the milk with the tea bags until just boiling, giving the bags a little squeeze. Add in the low fat spread, stir until melted then cool.

Stir together the flour and SPLENDA® Granulated and then break the egg in to the bowl. Pour in the milk mixture then stir until everything comes together to a smooth cake batter. Spoon in to the cases then bake for 15 minutes. Cool.

Mix together the cream cheese, half of the leaves from the tea bag and the SPLENDA® Granulated.

Spread or pipe the icing on to the cakes.