12 egg yolks
1/3 cup sugar substitute or no calorie, sugar free sweetener
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon dark rum
3 tablespoons Splenda Brown Sugar Blend
1/4 cup butter, melted
1 1/2 tablespoons Splenda Brown Sugar Blend
1 tablespoon dark rum
In a large bowl, whisk egg yolks and sugar substitute together until the mixture is thick and pale yellow. Set aside. Using a double boiler, bring the cream to a light simmer stirring constantly - do not boil. Remove the cream form heat, then slowly pour the cream into the egg mixture. Add vanilla and rum.
Pour the egg and cream mixture back into the double boiler over low heat. Cook, stirring frequently, until the custard is thick, about 6 to 10 minutes. Remove from heat and strain through a mesh colander or sieve into a clean bowl. Allow the mixture to cool some then chill for at least 6 hours.
Slice two ripe bananas and place in a bowl. Whisk together melted butter and brown sugar until the sugar is dissolved. Add dark rum and mix well. Add bananas and coat with mixture. Spoon bananas into serving cups then top with chilled custard mixture. Sprinkle top with Splenda Brown Sugar Blend and caramelize with a kitchen torch just slightly and serve.
Angel Food Cake
1/2 cup sugar substitute or no calorie, sugar free sweetener
1 cup cake flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup sugar substitute or no calorie, sugar free sweetener
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
Move oven rack to lowest position and preheat to 375 degrees Fahrenheit. Mix 1/2 cup sugar substitute and flour; set aside. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. On high speed, beat in one cup of sugar substitute by adding two tablespoons at a time. Add vanilla, almond extract and salt with the last addition of sweetener. Continue beating until stiff and glossy meringue forms. Fold in 1/4 cup sugar-flour mixture at a time, just until sugar-flour mixture disappears. Gently spoon into an ungreased tube cake pan. Cut gently through batter with metal spatula or butter knife to remove any air bubbles and to spread batter gently against the side of the pan. Bake 30 to 35 minutes or until the top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula and gently remove from pan.
1/4 cup vegetable oil
1 cup unsweetened applesauce
1 cup lite or no sugar added apple juice
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
2 Fuji apples - peeled, cored and sliced
Preheat oven to 350 degrees Fahrenheit. Grease and flour one 9-inch round or square baking pan.Beat the eggs until thick and light. Continue beating and add in the oil, applesauce and the apple juice. Stir in the flour gradually until well blended. Add the baking soda, ginger and cinnamon. Place sliced apples on the bottom of the baking pan. Pour the batter into the prepared pan and bake for about 30 to 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan.