MARCH 2014 RECIPES

Parfait Presto
INGREDIENTS
1/4 cup SPLENDA No Calorie Sweetener, Granulated 1 cup of nonfat plain yogurt, divided 1 cup raspberries 6 teaspoons granola 1/2 cup banana slices 1/2 cup kiwifruit slices 2 Fat-free whipped topping (optional) 2 large raspberries (garnish)

Serves: 2 Prep Time: 10 Minutes Total Time: 10 Minutes

DIRECTIONS
1. In a small bowl, stir the SPLENDA No Calorie Sweetener, Granulated into the yogurt until combined. 2. Set out two parfait, pilsner, or tall wine glasses. Spoon a handful of raspberries into the bottom of each, followed by about 1/3 cup of yogurt, 1 teaspoon granola, and several banana and kiwifruit slices. Follow with another dollop of yogurt. 3. Continue layering until all ingredients are used, ending with granola. Top each parfait with whipped topping and a raspberry, if desired.

NUTRITION FACTS Amount Per Serving: 1 parfait Calories: 210, Calories from Fat: 25, Total Fat: 2.5g. Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 75mg, Total Carbs: 45g, Dietary Fiber: 8g, Sugars: 46g, Protein: 8g

THE SWEET DISH Recipes

March 2014

Santa Fe Veggie Chili

INGREDIENTS
1 tablespoon extra virgin olive oil 1 jalapeno pepper, seeded and nely chopped 1/2 cup of chopped onion 1 1/3 cups chopped red and yellow bell peppers 6 teaspoons chili powder 1 1/2 teaspoons paprika 1/4 teaspoon garlic powder 3/4 teaspoon ground cayenne pepper 1/2 cup SPLENDA No Calorie Sweetener, Granulated 3 tablespoons balsamic vinegar 1 (28 once) can crushed tomatoes with thick tomato puree 1 (19 ounce) can black beans, undrained 2 (19 ounce) cans dark red kidney beans, undrained 1 (19 once) can cannellini beans, undrained 1 (10 ounce) package frozen whole kernel corn

Serves: 16 Prep Time: 20 Minutes Cook Time: 28 Minutes Total Time: 48 Minutes

DIRECTIONS
1. In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion, and red and yellow peppers over medium heat until onions are translucent (5-8 minutes). 2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constently. Serving Suggestion: Serve with Hearty Corn Cakes using SPLENDA No Calorie Sweetener. If spicier chili is preferred, increased the ground cayenne red pepper to 1 teaspoon, and increase the chili powder to 7 teaspoons. If sweeter chili is preffered, increase SPLENDA No Calorie Sweetener, Granulated to 2/3 cup.

NOTE

NUTRITION FACTS Amount Per Serving: 1 cup Calories: 170, Calories from Fat: 15, Total Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 500mg, Total Carbs: 31g, Dietary Fiber: 10g, Sugars: 3g, Protein: 9g

THE SWEET DISH Recipes

March 2014

Kevin Rathburns Shrimp and Corn Salad with Basil

INGREDIENTS
2 tablespoons olive oil 4 cups fresh corn kernels 3/4 cup minced red onion 2 cups cherry tomatoes, halves 4 tablespoons olive oil 6 tablespoons lime juice 4 tablespoons SPLENDA No Calorie Sweetener, Granulated 2 teaspoons kosher salt 3 tablespoons fresh basil leaves, cut into thin strips 24 large shrimp, peeled and deveined 1 tablespoon olive oil 2 teaspoons red pepper akes 1/2 teaspoon kosher salt 1/4 teaspoon black pepper

Serves: 6 Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes

DIRECTIONS
1. Heat the oil in a medium size pan and saute corn and red onions until tender. 2. Transfer corn mixture to a stainless bowl and add cut tomatoes and put aside. 3. Mix olive oil, lime juice, SPLENDA No Calorie Sweetener, Granulated, salt and basil in a small stainless bowl; toss with corn. 4. Toss the shrimp, oil, red pepper akes, salt and pepper in a small bowl. 5. Cook shrimp on an open face grill for 2 minutes on one side and turn-over for an additional minute. Place cooked shrimp into corn salad mixture. 6. Adjust seasonning and serve.

NUTRITION FACTS Amount Per Serving: 1 1/2 cups salad Calories: 340, Calories from Fat: 170, Total Fat: 19g, Saturated Fat: 2.5g, Cholesterol: 130mg, Sodium: 930mg, Total Carbs: 27g, Dietary Fiber: 4g, Sugars: 8g, Protein: 21g

THE SWEET DISH Recipes

March 2014

Banana Split Sundae

INGREDIENTS
2 packets SPLENDA No Calorie Sweetener 1/2 cup chopped strawberries 1/2 cup sliced banana 4 oz. chocolate Greek yogurt 1 tablespoon dark chocolate chips

Serves: 1 Prep Time: 15 Minutes Total Time: 15 Minutes

DIRECTIONS
1. MIX SPLENDA No Calorie Sweetener and strawberries in a small bowl. Set aside. 2. MIX bananas and chocolate yogurt in a small bowl. Set aside. 3. SPOON yogurt mixture into a sundae dish. Top with strawberries and chocolate chips.

NUTRITION FACTS Amount Per Serving: i sundae Calories: 280, Calories from Fat: 40, Total Fat: 4.5g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 60mg, Total Carbs: 52g, Dietary Fiber: 6g, Sugars: 36g, Protein: 11g

THE SWEET DISH Recipes

March 2014

Yellow Cupcakes
INGREDIENTS
2 1/4 cups cake our 3/4 cup SPLENDA No Calorie Sweetener, Granulated 1/4 cup sugar 3/4 cup softened unsalted butter 1/2 cup nonfat dry milk 2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup buttermilk 3 eggs 2 teaspoons vanilla extract 1/2 teaspoon almond extract

Serves: 18 Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes

NUTRITION FACTS Amount Per Serving: 1 cupcake Calories: 180, Calories from Fat: 80, Total Fat: 9g, Saturated Fat: 5g, Cholesterol: 55mg, Sodium: 150mg, Total Carbs: 20g, Dietary Fiber: 0g, Sugars: 6g, Protein: 4g

DIRECTIONS
1. Peheat oven to 350 F. Place 18 paper baking cups into mufn pans. Set aside. 2. Place cake our, SPLENDA No Calorie Sweetener, sugar and softened butter in a large mixing bowl. Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into our mixture. 3. Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended. 4. Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the our mixture. Mix on medium speed until the liquids are just blended into the our mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on high speed about 45-60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds. 5. Pour cake batter into prepared pans. Bake cupcakes in preheated oven for 12 - 15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.

THE SWEET DISH Recipes

March 2014