Recipes Included On This Page Layered Chinese Chicken Salad Low Carb Pumpkin Cheesecake Low-Fat Bran Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Layered Chinese Chicken Salad Recipe By : Sweet Indulgences - Splenda Serving Size : 13 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1/2 cup SPLENDAŽ Granular 2 tablespoons Asian chili garlic paste -- (2 to 3) 1/3 cup low-fat mayonnaise 3 teaspoons fresh grated gingerroot 1/4 cup reduced-sodium soy sauce 3/4 cup rice vinegar 1 3/4 teaspoons cornstarch 1/3 cup water Salad: 4 boneless skinless chicken breasts 24 ounces Asian slaw mix -- (two 12-oz. bags) or 1 pound shredded napa cabbage 1 cup snow peas -- trimmed and halved 15 ounces mandarin oranges -- (1 can) drained 2 cups chow mein noodles 1/3 cup chopped green onion MIX SPLENDAŽ Granular, chili garlic paste, mayonnaise and ginger together in medium bowl. Add soy sauce and rice vinegar; blend. POUR 1 cup dressing in zip seal plastic bag. Place chicken breasts in bag, seal and turn to coat. Chill 45 to 60 minutes to marinate. PLACE remaining dressing in small saucepan. Mix cornstarch and water in small bowl until cornstarch is dissolved. Pour cornstarch mixture into dressing while stirring constantly. Place pan on medium-high heat. Boil 1 to 2 minutes, stirring constantly. Remove dressing from heat and pour into small bowl. Chill 1 hour or until cool. REMOVE marinated chicken breasts from bag; discard marinade. Grill or broil chicken until internal temperature reaches 160F. Set aside to cool; slice or shred meat. Cover and refrigerate until ready to assemble salad. Salad - PLACE 1 bag [6 cups) Asian slaw in straight-sided glass bowl. Drizzle 1/3 of prepared dressing over slaw. Arrange 1/2 of prepared chicken and pea pods on top. ADD remaining slaw to bowl. Top with remaining chicken, oranges and dressing. Chill until ready to serve. BEFORE serving, garnish with chow mein noodles and green onion. Options : Substitute shredded napa cabbage if Asian slaw mix is unavailable. Toasted sliced almonds also make a great garnish. For authentic Asian flavor, add 1 to 2 teaspoons toasted sesame oil. Makes 13 servings (1 cup] Copyright : "Sweet Indulgences - Splenda Best Recipes - Vol. 3, No. 22, December 23, 2003 copyright 2003 Publications International Ltd." NOTES : Prep time: 45 minutes Chill time: 60 minutes Contributed to the FareShare Gazette by Bobbie; 17 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 5g Fat (28.4% calories from fat); 18g Protein; 9g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 292mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Low Carb Pumpkin Cheesecake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter (to grease pan) (or Pam) 1/2 cup pecans, coarsely chopped 2 pkgs (8 oz each) cream cheese 1/2 cup Splenda -- (1/2 to 3/4) 2 tsps vanilla extract 1 1/2 cups canned pumpkin 1/2 cup sour cream or ricotta 4 eggs 1 1/2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp salt Preheat oven to 300°F. Butter sides and bottom of 9 1/2" springform pan. Sprinkle bottom of pan with chopped nuts. In mixing bowl, beat cream cheese, Splenda and vanilla until fluffy. Add pumpkin and sour cream (or ricotta) mixing thoroughly. Add eggs one at a time, mixing thoroughly between each one. Mix in spices. Pour batter over nuts. Bake 60 to 70 minutes or until knife inserted in center comes clean. Cool 20 minutes, remove sides from pan and refrigerate cheese cake overnight. Contributed to the FareShare Gazette by Art; 11 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 2g Fat (39.9% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Low-Fat Bran Muffins Recipe By :Sweet Indulgences - Splenda Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsweetened applesauce 1 egg 1 1/2 cups low-fat buttermilk 3 tablespoons canola oil 2 teaspoons vanilla extract 1/8 teaspoon salt 1/4 cup nonfat instant dry milk 3/4 cup SPLENDAŽ Granular 1 cup wheat bran -- divided 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon cinnamon 2 tablespoons flaxseeds 2 tablespoons dried currants -- or raisins PREHEAT oven to 350F. Oil or line muffin pans with paper baking cups. BLEND applesauce, egg, buttermilk, oil, vanilla, salt nonfat dry milk and SPLENDAŽ Granular together in large mixing bowl, using wire whisk. Reserve 2 tablespoons wheat bran for topping. Add remaining wheat bran, flour, baking soda and cinnamon to applesauce mixture; stir well. Mix in flaxseeds and currants. FILL muffin cups with batter. Top each cup with sprinkle of wheat or bran flakes. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes 12 muffins. Copyright : "Sweet Indulgences - Splenda Best Recipes - Vol. 3, No. 22, December 23, 2003 copyright 2003 Publications International Ltd." NOTES : Prep time: 10 minutes; Bake Time: 20 to 25 minutes Contributed to the FareShare Gazette by Bobbie; 18 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 4g Fat (31.8% calories from fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.

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