Best 3 Splenda Lemon Meringue Loaf Recipes
**Splenda Lemon Meringue Loaf: A Delightful Treat for Your Taste Buds**
Indulge in the exquisite flavors of a classic dessert with a healthier twist—the Splenda Lemon Meringue Loaf. This delectable treat features a moist and fluffy lemon-infused loaf topped with a luscious meringue frosting, offering a perfect balance of tangy citrus and sweet meringue. Whether you're a seasoned baker or just starting, this recipe is easy to follow and promises impressive results.
But that's not all – this article includes a collection of other delightful recipes that will tantalize your taste buds and satisfy your sweet cravings. From the creamy and smooth Splenda Chocolate Mousse to the rich and indulgent Splenda Carrot Cake with Cream Cheese Frosting, there's something for everyone. Each recipe is carefully crafted using Splenda, a zero-calorie sweetener, making these treats a guilt-free pleasure.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more. Get ready to experience the perfect blend of flavors and textures that will make every bite an unforgettable moment.
SPLENDID SPLENDA MERINGUES
These little devils are so good without all the guilt of sugar. I make all different flavors and mix food coloring in for a fun and easy change.
Provided by jamb7866
Categories Drop Cookies
Time 30m
Yield 13 extra large meringues
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- Spray cookie sheet; set aside.
- Combine egg whites, cream of tartar, and salt in a very clean bowl.
- Beat until foamy.
- Add splenda a little at a time until egg whites are stiff and glossy.
- Fold in vanilla.
- Spoon meringue on cookie sheet.
- Bake 18-20 minutes.
- Variations: Fold in 1-2 tbsp of cocoa with vanilla.
- Add different extracts instead/along with vanilla.
- Add food coloring with extracts (i.e swirl red coloring with peppermint extract.)
Nutrition Facts : Calories 3.2, Sodium 30.8, Carbohydrate 0.1, Sugar 0.1, Protein 0.6
LEMON POUND CAKE
Steps:
- Preheat oven to 350°F. Grease and flour a 8 ½" x 4 ½" loaf pan.
- In a medium bowl sift flour, baking powder and salt until combined. In a separate large bowl whisk together yogurt, 1 cup Splenda Allulose Sweetener, eggs, zest and vanilla until combined. Add in flour mixture and fold until just incorporated. Fold in oil until combined.
- Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 10 minutes. If cake begins to brown too much, tent with foil after 50 minutes. Let cake cool in the pan for 10 minutes. Remove from the pan and let cool to room temperature, about 1 hour.
- Add remaining Splenda Allulose Sweetener and cornstarch to blender. Blend until sweetener is a very fine powder. Add lemon juice and blend until smooth. Pour glaze over cooled cake. Slice and serve.
Nutrition Facts : Calories 130 calories
SUGAR FREE LEMON MERINGUE PIE
This lemon meringue pie is a delicious dessert that is perfect for those on a sugar-free diet. The lemon filling is tart and refreshing, while the meringue topping is light and fluffy.
Provided by n4xiu
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Prepare crust as directed on package. FILLING: In saucepan, combine Splenda, cornstarch and salt; stir in egg yolks. Gradually stir in hot water; cook over medium heat, stirring, until boiling and thickened. Remove from heat. Stir in lemon juice, margarine and food coloring, if using. Cool slightly; pour over baked crust. MERINGUE: In blender, blend apricot spread and water until smooth. In small saucepan, combine apricot mixture, Splenda and cornstarch; bring to boil. Set aside in refrigerator to cool. In bowl, beat egg whites until frothy; add cream of tartar and beat 1 minute. Add apricot mixture; beat until stiff peaks form. Spread over filling; sealing well to pastry rim. Bake in 350 degrees F oven for 10 to 15 minutes or until nicely browned in places.
Nutrition Facts :
Tips:
- To make a light and fluffy loaf, make sure to beat the egg whites until stiff peaks form. If you overbeat them, the meringue will become grainy and the loaf will be tough.
- Do not overmix the batter once you have added the egg whites. Overmixing will deflate the meringue and the loaf will be dense.
- To prevent the loaf from sticking to the pan, grease and flour the pan thoroughly. You can also use a baking spray.
- Bake the loaf in a preheated oven. This will help to ensure that the loaf rises evenly and cooks through.
- Do not open the oven door while the loaf is baking. This will cause the loaf to fall.
- Prick the top of the loaf with a toothpick to check for doneness. When the toothpick comes out clean, the loaf is done.
- Allow the loaf to cool completely before slicing. This will help to prevent the loaf from crumbling.
Conclusion:
This Splenda Lemon Meringue Loaf is a delicious and easy-to-make dessert that is perfect for any occasion. The loaf is light and fluffy, with a sweet and tangy lemon flavor. The meringue topping is perfectly browned and adds a touch of sweetness and crunch. This loaf is sure to be a hit with everyone who tries it.
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