Eggnog
Hot Cocoa Mix
Mojitos
Holiday Cappuccino
Ideal® Confectioner's Sugar
Ideal® Whipped Cream
Apple Pie
Coconut Cream Pie
Cranberry Mojito
Flourless Chocolate Cake with Chocolate Ganache
Cranberry and Caramelized Onion Cheese Spread
Popcorn Balls
Pumpkin Bread
Sugar Cookies
Pecan Pie
Vanilla Bean Icecream
Servings: 8
printable recipe
Ingredients
6 c nonfat milk
1-12 oz can evaporated skim milk
1 c Ideal® No Calorie Sweetener
1 tsp ground nutmeg
1 ¼ c egg substitute
2 TBS pure vanilla extract
1 c dark rum or 1 TBS rum flavoring
Directions
| 1. |
Whisk together the nonfat milk, evaporated milk, Ideal® No Calorie Sweetener, nutmeg, and egg substitute in heavy saucepan |
| 2. |
Warm over very low heat, stirring constantly until the mixture reaches 160° F (70° C) about 10 min
|
| 3. |
Pour eggnog through a strainer, stir in vanilla and refrigerate until chilled about three hrs |
| 4. |
Just before serving, stir in rum or rum flavor |
Tips: You can use almond or soymilk as well as pumpkin spice for a tasteful twist on this traditional holiday beverage.
Per Serving: 132 Calories; 9 g Protein; 0 g Total Fat; 23 g Carbohydrates; 0 g Fiber; 15 g Sugar; 354 mg Calcium; 0 mg Iron; 132 mg Sodium; 5 mg Cholesterol
Servings: 10 - 9.5 oz portions or 36 TBS
printable recipe
Ingredients
1 c dry nonfat milk powder
1 c Ideal® No Calorie Sweetener
½ c unsweetened cocoa powder
½ c non-dairy creamer
Dash (1/16 of a tsp) salt
Directions
| 1. |
Place all ingredients in blender and pulverize until powder |
| 2. |
Put in airtight container and store in a dark location |
| 3. |
Dissolve 3-4 TBS into one cup boiling water |
Per Serving: Per Serving: 70 Calories; 3 g Protein; 1.5 g Total Fat; 12 g Carbohydrates; 1 g Fiber; 3 g Sugar; 170 mg Sodium; 0 mg Cholesterol
Mojitos
Servings: 1
printable recipe
Ingredients
2 TBS lime juice
8 mint leaves
2 TBS Ideal® No Calorie Sweetener
(or three Ideal® packets)
1 ½ oz white rum
2 oz club soda
Cubed ice
1 lime wedge for garnish
1 sprig mint for garnish
Directions
| 1. |
Place mint, lime juice, and Ideal® in large tumbler |
| 2. |
Crush ingredients using muddling stick or spoon, until mint and sweetener are dissolved |
| 3. |
Fill glass ¾ from the top with ice; add rum and top with club soda |
Tips: Great with muddled pomegranate seeds and juice.
Per serving: 130 Calories; 0 g Protein; 0 g Total Fat; 9 g Carbohydrates; 0 g Fiber; 1 g Sugar; 0 mg Calcium; 0 mg Iron; 0 mg Sodium; 0 mg Cholesterol
Servings: 4
printable recipe
Ingredients
1 ½ c espresso beans
3 c boiling water
2 TBS Ideal® No Calorie Sweetener
1 tsp ground cinnamon
1 vanilla bean split
4 c non-fat milk
4 oz bittersweet chocolate, chopped
Directions
| 1. |
In a coffee mill, finely grind the beans; then brew espresso with the boiling water using coffee maker |
| 2. |
In a small bowl, combine Ideal® No Calorie Sweetener and cinnamon and set aside |
| 3. |
Using a small knife, scrape the seeds from the vanilla bean into medium saucepan; pour in the milk and scald over medium heat about 5 min |
| 4. |
Remove from heat, add chocolate and stir until melted; cover and keep warm over very low heat |
| 5. |
Divide the espresso into four cups, mugs, or glasses; in a blender begin whipping half of the warm chocolate milk at low speed; gradually increase the speed to high and blend until frothy, about 1 min |
| 6. |
Pour the chocolate milk into cups of coffee; stir briefly; top each cup with some milk froth and sprinkle top with reserved cinnamon sweetener |
| 7. |
Top with Ideal® whipped cream if desired (see below for recipe) |
Tip: Can use almond or soymilk as well as pumpkin spice for some delicious variety.
Per Serving: 340 Calories; 13 g Protein; 26 g Total Fat; 24 g Carbohydrates; 5 g Fiber; 13 g Sugar; 365 mg Calcium; 5 mg Iron; 126 mg Sodium; 46 mg Cholesterol
Servings: 1, 3.08 oz/87.41g batch
printable recipe
Ingredients
1 c Ideal® No Calorie Sweetener
1 TBS cornstarch
Directions
| 1. |
Combine ingredients in blender and blend for several minutes until a powdery texture is achieved |
Tips: As with most substitutes, the consistency and texture of the dish may be altered. If at all possible, take the time to purchase and use the sugar asked for in your recipe.
Per Serving: 232 Calories; 0 g Protein; 0 g Total Fat; 79 g Carbohydrates; 0 g Fiber; 0 g Sugar; 0 mg Calcium; 0 mg Iron; 49 mg Sodium; 0 mg Cholesterol
Servings: 16
printable recipe
Ingredients
2 c heavy cream, very cold
¼ c Ideal® No Calorie Sweetener
1 TBS pure vanilla extract
Directions
| 1. |
Add cold cream to large bowl and whip until peaks begin to form and slightly thickened; add sugar and vanilla and continue whipping until stiff peaks form; do not whip beyond stiff stage as cream will get stiff and curdle like butter |
Tip: Whipped cream made with good quality cream should last 24 hrs. Flavor variations can be created by adding the following: flavored liqueurs, extracts, spices (cinnamon, pumpkin), herbs, citrus zests, fruits ground into pastes, food colors, jams, and jellies.
Per Serving: 232 Calories; 0 g Protein; 0 g Total Fat; 79 g Carbohydrates; 0 g Fiber; 0 g Sugar; 0 mg Calcium; 0 mg Iron; 49 mg Sodium; 0 mg Cholesterol
Servings: 8 slices
printable recipe
Ingredients
1 prepared double pie crust
7 c baking apples, thin sliced, cored, peeled
1 tsp vanilla
1 c Ideal® No Calorie Sweetener
3 TBS flour
1 tsp cornstarch
3 tsp cinnamon
1/8 tsp salt
Directions
| 1. |
Preheat oven to 425° F; place one crust into a 9” pie pan |
| 2. |
Place sliced apples into a large mixing bowl, sprinkle with vanilla, toss and set aside |
| 3. |
Combine Ideal®, flour, cornstarch, cinnamon and salt in small bowl; sprinkle mixture over apples and toss; spoon
apple mixture into pie crust |
| 4. |
Place the second crust over the filling; seal edges, trim and flute; make small opening in top of crust for
steam to escape during baking |
| 5. |
Bake oven for 20 min; reduce temperature to 325° and bake an additional 20-25 min or until the top crust is
golden; serve warm or chilled |
Tips: Cover outer crust with foil towards end of baking to prevent burning. Serve with vanilla bean ice cream made with Ideal® and Ideal® whipped topping.
Per Serving: 200 Calories; 2 g Protein; 8 g Total Fat; 33 g Carbohydrates; 4 g Fiber; 10 g Sugar; 150 mg Sodium; 0 mg Cholesterol
Servings: 8 slices
printable recipe
Ingredients
1( 9“) pie shell, baked
1 ¼ c Ideal® No Calorie Sweetener
½ c all purpose flour
¼ tsp salt
3 c 1% milk
4 egg yolks
3 TBS (3/8 stick) light, unsalted butter
1 tsp pure vanilla extract
½ tsp coconut extract
1 c unsweetened flaked coconut, toasted
Directions
| 1. |
Preheat oven to 350° F
|
| 2. |
Place pie dough in a 9“ pie pan and press down along bottom and all sides; pinch and crimp the edges together to make a pattern; put the pie shell in pan back into freezer for 1 hr to firm up |
| 3. |
Fit a piece of foil or parchment to cover inside of entire shell completely; fill the lined shell with pie weights
or dried beans and place in oven |
| 4. |
Bake for 10 min, remove lining and pie weights and bake for an additional 10 min or until the crust is dried out
and just beginning to turn golden brown |
| 5. |
In med saucepan, combine Ideal®, flour, and salt over med heat; gradually add in milk and cook until the mixture is
thick and bubbly |
| 6. |
Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into
milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. |
| 7. |
Reduce heat to low and cook 2 min more and then remove from heat |
| 8. |
Stir in butter, vanilla and coconut extracts, and pour filling into pre baked pie shell and cool |
| 9. |
Cover and chill to store if not serving immediately |
Tip: Can be topped with Ideal® whipped topping and additional toasted coconut.
Per Serving: 360 Calories; 8 g Protein; 20 g Total Fat; 36 g Carbohydrates; 2 g Fiber; 5 g Sugar; 270 mg Sodium; 115 mg Cholesterol
Servings: 6
printable recipe
Ingredients
1 bunch fresh mint, trimmed (about 1 c)
½ c Ideal® No Calorie Sweetener
1 ¾ c light rum
1 ¼ c fresh lime juice
¾ c frozen cranberry juice cocktail concentrate, thawed
2-10 oz bottles sparkling water, chilled
Directions
| 1. |
Using a wooden spoon, mash mint with Ideal® in bottom of large pitcher; add rum and lime juice, stir to dissolve Ideal®
|
| 2. |
Mix in thawed cranberry juice concentrate and water; mix in 6 c ice |
| 3. |
Pour into glasses and garnish with mint sprig and lime wedge |
Per Serving: 250 Calories; 0 g Protein; 0 g Total Fat; 27 g Carbohydrates; 0 g Fiber; 16 g Sugar; 0 mg Sodium; 0 mg Cholesterol
Servings: 12 slices
printable recipe
Ingredients
CAKE
12 oz semisweet chocolate, chopped
¾ c (1 ½ sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 TBS Ideal® No Calorie Sweetener
2 tsp vanilla extract
GANACHE
1 c sugar free whipping cream
9 oz semisweet chocolate, chopped
Chocolate shavings
Directions
| 1. |
Preheat oven to 350° F
|
| 2. |
Butter a 9“ spring form pan; line bottom of pan with parchment or wax paper and butter
paper; wrap outside of pan with foil |
| 3. |
Stir chocolate and butter in heavy med saucepan over low heat until melted and smooth; remove from heat; cool to lukewarm, stirring often
|
| 4. |
Using an electric mixer, beat egg yolks and 6 TBS of Ideal® in a large bowl until thick and pale yellow or about 3 min |
| 5. |
Fold lukewarm chocolate mixture into yolk mixture, and then fold in vanilla extract; using clean dry beaters, beat egg whites in another bowl until soft peaks form |
| 6. |
Gradually add remaining 6 TBS of Ideal®, beating until stiff peaks form; fold whites into chocolate mixture in three additions; pour
batter into prepared pan |
| 7. |
Bake cake until top is puffed and cracking and tester inserted into center comes out with some moist crumbs attached, or about 50 min; cool
cake in pan on rack (cake will fall) |
| 8. |
Gently press down cracked top to make an even cake; using a small knife, cut around pan sides to loosen cake, and remove pan sides; place
a 9“ tart pan bottom or cardboard round on top of cake, and invert cake onto bottom and remove parchment |
| 9. |
Bring whipping cream to a boil and remove from heat just when it is about to boil over |
| 10. |
Add chocolate and whisk until melted and smooth; place cake on rack over baking sheet. |
| 11. |
Spread ½ c of ganache over top and sides of cake; freeze until almost set, or about 4 min, and pour remaining ganache over cake; smooth
top and sides |
| 12. |
Place cake on platter, chill until firm |
| 13. |
Garnish with chocolate shavings and serve at room temperature |
Per Serving: 410 Calories; 7 g Protein; 29 g Total Fat; 37 g Carbohydrates; 3 g Fiber; 29 g Sugar; 35 mg Sodium; 140 mg Cholesterol
Servings: 24
printable recipe
Ingredients
1 8oz package fat-free cream cheese, softened
4 oz crumbled blue cheese, room temperature
1 c finely shredded cheddar cheese, room temperature
2 tsp vegetable oil
1 med sweet onion, diced ½“
2 tsp Ideal® No Calorie Sweetener
1 c fresh or frozen whole cranberries
¼ c Ideal® No Calorie Sweetener
¼ c water
1 TBS balsamic vinegar
¼ c coarsely chopped walnuts, toasted
Directions
| 1. |
Combine cream cheese and blue cheese in a medium bowl and beat until smooth and creamy; add cheddar
cheese and blend well
|
| 2. |
Spread in shallow serving dish; cover and refrigerate for at least an hr to blend all flavors |
| 3. |
Heat oil in large nonstick skillet over medium-high heat; add onions and cook until tender, or 2-4 min |
| 4. |
Reduce heat to med low and stir in 2 tsp of Ideal®; cook 10-12 min or until onion is soft and golden, stirring occasionally; remove onion from skillet and set aside |
| 5. |
In same skillet combine cranberries, ¼ c Ideal® and water; cook over med heat until cranberries pop and mixture thickens, or about 5 min, stirring occasionally |
| 6. |
Stir in vinegar and onions; cool slightly |
| 7. |
To serve, bring cheese mixture up to room temperature or you can warm in oven slightly; spoon cranberry mixture over cheese spread and sprinkle with walnuts |
Tip: Serve with assorted crackers as a festive treat.
Per Serving: 70 Calories; 4 g Protein; 4 g Total Fat; 3 g Carbohydrates; 0 g Fiber; 2 g Sugar; 160 mg Sodium; 10 mg Cholesterol
Servings: 14 2-3” balls
printable recipe
Ingredients
3 TBS vegetable oil
1 ½ c popcorn kernels
1 TBS butter
1 c Ideal® No Calorie Sweetener
1 c molasses (mild)
½ tsp salt
Directions
| 1. |
Add 1 TBS of the oil into a 4 qt saucepan and heat
|
| 2. |
When hot add ½ c of popcorn, keeping pan moving; when corn stops popping, remove from heat and repeat steps 1 and 2 until all corn is popped |
| 3. |
Place in 225° oven to keep warm |
| 4. |
In 2 qt saucepan, melt butter, stir in Ideal®, molasses and salt; insert candy thermometer in saucepan and boil mixture on med heat until thermometer reads 260° F (126° C) |
| 5. |
Remove warm popcorn and place in large buttered bowl, add syrup and mix thoroughly |
| 6. |
Butter hands and form 2-3” balls; place on waxed sheet to cool
|
Tip: Wrap in wax paper or cellophane and share with friends
Per Serving: 190 Calories; 2 g Protein; 4.5 g Total Fat; 35 g Carbohydrates; 3 g Fiber; 18 g Sugar; 95 mg Sodium; 0 mg Cholesterol
Servings: 24
printable recipe
Ingredients
1 c (2 sticks) light, unsalted butter
3 c Ideal® No Calorie Sweetener
3 eggs
2 tsp pure vanilla extract
3 c all purpose flour
1 TBS baking powder
1 ½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground nutmeg
½ tsp salt
Pinch ground ginger
1 (15oz) can solid pack pumpkin
Directions
| 1. |
Preheat oven to 350° F
|
| 2. |
In a large mixing bowl cream butter with Ideal®, add eggs, vanilla and mix well |
| 3. |
Combine all dry ingredients add to creamed mixture until just moistened |
| 4. |
Stir in pumpkin and pour into two greased 9” x 5” loaf pans and bake in oven for 50 min or until inserted toothpick comes out clean |
Tip: Can add one cup golden raisins to batter and/or chocolate chips. Sprinkle chopped nuts (pecans, walnuts) on top of batter before baking. Serve warm or room temperature and top with Ideal® vanilla bean ice cream or whipped topping. Can be frozen or wrapped for gifts
Per Serving: 150 Calories; 3 g Protein; 6 g Total Fat; 20 g Carbohydrates; 1 g Fiber; 1 g Sugar; 210 mg Sodium; 35 mg Cholesterol
Servings: 24
printable recipe
Ingredients
1 c Ideal® No Calorie Sweetener
½ c (1 stick) butter, softened
1 large egg
1 tsp vanilla
1 ½ c flour
1 tsp baking powder
¼ tsp salt
Directions
| 1. |
In a mixing bowl, cream together Ideal® and butter; beat in egg and vanilla
|
| 2. |
Sift together flour, baking powder and salt; add to butter mixture |
| 3. |
Blend well until ball is formed; cover dough and refrigerate 2 hrs |
| 4. |
Temper dough until soft enough to roll; roll out in between two pieces of parchment paper to 1/8“ thickness |
| 5. |
Cut into desired shape; set cookies on lightly greased cookie sheets |
| 6. |
Bake at 350° F for 8-10 min or until edges are lightly browned |
| 7. |
Cool slightly on pans, then remove to racks to cool completely |
Tips: A dusting of flour while rolling will reduce sticking. Sprinkle top of cookies with Ideal® before cooking. Can add ½ tsp lemon zest for a twist to this recipe, or can be iced or frosted.
Per Serving: 70 Calories; 1 g Protein; 4 g Total Fat; 8 g Carbohydrates; 0 g Fiber; 0 g Sugar; 50 mg Sodium; 20 mg Cholesterol
Servings: 8
printable recipe
Ingredients
3 eggs
1 c light corn syrup
2/3 c Ideal® No Calorie Sweetener
1/3 c (2/3 stick) light unsalted butter, melted
1 c pecans, whole
½ c milk or dark chocolate chips
1 (9“) pie shell
Directions
| 1. |
Preheat oven to 350° F/175° C
|
| 2. |
In a med mixing bowl beat eggs, stir in corn syrup, Ideal®, and butter, mix well; stir in pecans and chocolate pieces |
| 3. |
Cover edges of pie shell with foil to help prevent burning; place pie on oven rack and pour filling into it |
| 4. |
Bake in preheated oven for 25 min; remove foil from crust and continue baking for an additional 25 min or until knife inserted in center comes out clean; chill before serving |
Tips: Serve with vanilla bean ice cream and whipped topping made with Ideal®
Per Serving: 520 Calories; 6 g Protein; 29 g Total Fat; 64 g Carbohydrates; 2 g Fiber; 20 g Sugar; 170 mg Sodium; 90 mg Cholesterol
Servings: 1 qt/8-4oz portions
printable recipe
Ingredients
2 c half & half cream
1 c heavy whipping cream
1 c Ideal® No Calorie Sweetener
1 vanilla bean, split lengthwise and seeds scraped
Directions
| 1. |
Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat; attach a thermometer (candy or frying) to inside of pan
|
| 2. |
Stirring occasionally, bring mixture to 170° F; remove from heat and allow to cool slightly |
| 3. |
Remove the bean and pulp and discard; pour remaining mixture into lidded container and refrigerate overnight to allow flavors to mature |
| 4. |
Freeze mixture in ice cream freezer according to units instructions; mixture will not freeze hard in machine |
| 5. |
Once the volume has increased by ½ to ¾ times its original volume, and reached a soft consistency, spoon mixture back into lidded container and harden in freezer for at least an hr before serving |
Tips: If not using a thermometer, bring mixture just barely to a simmer, and as soon as you see a bubble hit the surface, remove it from heat. DO NOT LET IT BOIL. You can add your favorite cookie, candy or flavoring for different varieties. Top with Ideal® whipped topping.
Per Serving: 210 Calories; 2 g Protein; 18 g Total Fat; 9 g Carbohydrates; 0 g Fiber; 0 g Sugar; 35 mg Sodium; 65 mg Cholesterol