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Cook, bake, make desserts, even drinks with Sugarlesse™ But you know that. We want you to do more than knowing, though. We want you to do the doing: Cooking, baking, dessert, and drink making too. How else can you enjoy all the benefits of Sugarlesse™?

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Main & Side Dishes

Together with the inherently healthier aspects of home cooking, you’ll be on your way to the optimal level of well-being you and your loved ones deserve. We developed these 60 recipes to start you off on the right track. Most of them are simple, easy, and quick. That’s how we like it -- we are on the 24/7 schedule too!

Desserts & Sweets Drinks

Recipe Contest!

Win $100 worth of Sugarlesse™ products and earn recognition with your own recipes. Find details here.


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Add your own to win in our monthly recipe contest. See last page for details!

Main & Side Dish Recipes Friendly to You. Healthy to Your Body.

Cook the same way as with sugar Cut calories 25% vs. sugar Lower your insulin response 4O%


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Recipe Contest

Thankfully, most main and side dishes, breads, and salads don’t

have sugar in them - as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the wholesome fast food of Japan, in many Japanese and “fusion” restaurants. What’s healthy about that?

So it was a challenge for me to find foods that would be interesting, easy, and inexpensive to make. Who am I? Steve Kingsley, food scientist and inventor of Sugarlesse™. My short apprenticeship with one of Hungary’s master chefs, the late Leo Surnovszky, really paid dividends this time. These recipes are dedicated to him.

Baked Oatmeal

Macaroni Ham & Shrimp Salad

BBQ Chicken Sandwich

Pina Colada Fruit Salad

Beef Spaghetti Sauce

Potluck Baked Beans

Chicken Breast Sandwich

Pumpkin Pie Dip

Chili Cheese Dog Casserole

Savory Meat Loaf

Crunchy Broccoli Bacon Salad

Stuffed Pepper Stew

Garlic Sage Biscuits

Sweet and Sour Ribs

German Potato Salad

Sweet Potato Casserole

Hearty Chicken Stew

Turkey Bow Tie Pasta in Skillet

Homemade Bread with Whole Wheat

Zucchini Bread

Earn recognition and win up to $100 in Sugarlesse™ products! See details here.


Baked Oatmeal

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

3 cups quick-cooking oats 1 cup Sugarlesse™ 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 2 eggs 1 cup milk 1/2 cup butter, melted Additional milk In a large bowl, combine the oats, Sugarlesse™, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended. Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk. Yield: 9 servings

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BBQ Chicken Sandwich

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1/2 cup chopped onion 1/2 cup diced celery 1 garlic clove, minced 1 tablespoon butter 1/2 cup salsa, non-sugar sweetened 1/2 cup ketchup, non-sugar sweetened 2 tablespoons Sugarlesse™ 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups shredded cooked chicken 6 hamburger buns, split and toasted In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, Sugarlesse™, vinegar, Worcestershire sauce, chili powder, salt and pepper. Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Yield: 6 servings

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Beef Spaghetti Sauce

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1 lb lean ground beef 1 clove garlic, minced or put through garlic press 1 onion, chopped fine 1/2 green pepper, chopped fine 1/2 cup sliced mushrooms 2 cups chopped fresh tomatoes or 16 oz can diced tomatoes 1 6 oz can tomato paste 1 tablesoon Sugarlesse™ 1 bouillon cube 1 teaspoon basil 1 teaspoon oregano 1/2 teaspoon salt Crumble and gently sear ground beef till brown. Drain off all fat; wipe out frying pan. Turn beef into colander, and rinse with cold water. Pat dry with paper towel; return to pan. Add garlic, onion, pepper, mushrooms and cook over medium low heat, stirring as necessary until veggies are soft. Add tomatoes, tomato paste, seasonings and Sugarlesse™. Simmer until hot throughout. Adjust seasonings to taste and serve over pasta with low fat Parmesan sprinkled over. Yield: 4-6 servings

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Chicken Breast Sandwich

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1 clove garlic, crushed 1/2 teaspoon salt 1/4 cup rice wine vinegar 1 teaspoon Sugarlesse™ 1/2 cup carrot, peeled and grated 1/3 cup thinly sliced white onion 1 to 2 tablespoons sliced jalapeno 1 16" long baguette 4 teaspoons low−fat mayonnaise 3/4 pound cooked chicken breast, sliced 1 tablespoon fresh lime juice 1/2 teaspoon five−spice powder 1/2 cup fresh cilantro With chef's knife, mash garlic and salt into a paste. Transfer to a mixing bowl. Add vinegar and Sugarlesse™. Stir to dissolve. Add carrots, onions and chilies. Toss to coat. Set aside. Slice baguette into 3 equal lengths. Split each piece horizontally. Spread cut sides with mayonnaise. Arrange the meat on the 3 bottom halves. Sprinkle with lime juice and 5−spice powder. Top with the carrot salad and a shower of cilantro leaves. Cover with bread tops and serve. Yield: 3 servings

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Chili Cheese Dog Casserole

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1 package (8-1/2 ounces) corn bread/muffin mix 1 cup chopped green pepper 1/2 cup chopped onion 1/2 cup chopped celery 1 tablespoon olive oil 1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces 1 can (15 ounces) chili with beans, sugar free 2 tablespoons Sugarlesse™ 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1 cup (4 ounces) shredded cheddar cheese, divided Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, Sugarlesse™, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. Spoon over corn bread batter; top with remaining corn bread batter. Sprinkle remaining cheese over the top. Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes Yield: 6 servings

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Crunchy Broccoli Bacon Salad by Steve Kingsley. Share freely under the CC BY Creative Commons license. 8 cups fresh broccoli florets 1 bunch green onions, thinly sliced 1/2 cup dried cranberries 3 tablespoons canola oil 3 tablespoons seasoned rice vinegar 2 tablespoons Sugarlesse™ 1/4 cup sunflower kernels 3 bacon strips, cooked and crumbled In a large bowl, combine the broccoli, onions and cranberries. In a small bowl, whisk the oil, vinegar, and Sugarlesse™; drizzle over broccoli and toss to coat. Chill until serving. Sprinkle with sunflower kernels and bacon. Yield: 10 servings

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Garlic Sage Biscuits

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

2-1/4 cups all purpose flour 1/4 cup whole wheat flour 1 tablespoon Sugarlesse™ 1 teaspoon dried sage 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 clove garlic, chopped finely 3 tablespoons butter 3/4 cup and 2 tablespoons fat−free buttermilk Coat a baking sheet with non−stick spray and set aside. In a large bowl stir together the all−purpose flour, whole wheat flour, Sugarlesse™, sage, baking powder, baking soda, salt and garlic. Add the butter. Using a pastry blender cut the butter into the flour mixture until coarse crumbs form. Add the buttermilk and stir to form a soft dough. Place the dough on a flour coated surface and gently knead to form a ball. Roll out the dough until it is about 3/4 inch thick. Cut into 12 round circles and place on the prepared baking sheet. Bake at 400 degrees for 18 to 20 minutes or until the biscuits are golden brown. Yield: 12 servings

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German Potato Salad

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1 package (16 oz) sliced bacon, cooked and chopped 1 tablespoon flour 1/4 cup Sugarlesse™ 1/3 cup white vinegar 2/3 cup hot water 2 pounds white potatoes, boiled for 25 minutes then covered till just tender 8 to 10 green onions, finely chopped (1 cup) 1/2 teaspoon salt 1/8 teaspoon ground black pepper In a non−stick skillet cook bacon over low heat, stirring constantly for about 8 minutes or until crispy. Add flour and stir for about one minute. Combine Sugarlesse™, vinegar, hot water. Add to bacon mixture. Cook, stirring constantly, until sauce thickens. Drain potatoes well, cool, peel and slice. Add to the sauce along with the onion, salt, and pepper. Serve warm or chilled. Yield: 12 servings

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Hearty Chicken Stew

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1 lb. boneless skinless chicken thighs, cubed 1 (14-1/2 oz) can diced tomatoes, undrained 2 medium potatoes, peeled and cut into 1/2 inch cubes 5 medium carrots, chopped 3 celery ribs, chopped 1 large onion, chopped 1 medium green bell pepper, chopped 2 (4 oz) cans mushroom stems and pieces, drained 2 low sodium chicken bouillon cubes 2 teaspoons Sugarlesse™ 1 teaspoon chili powder 1/4 teaspoon pepper 1 tablespoon cornstarch 2 cups cold water Combine the first 12 ingredients in a 5 quart crockpot. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 to 10 hours or until vegetables are tender. Yield: 8 servings

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Homemade Bread with Whole Wheat

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1 package (1/4 ounce) active dry yeast 3 cups warm water (110°F to 115°F), divided 3/4 cup canola oil 1/2 cup Sugarlesse™ 1 tablespoon salt 5 to 5-1/2 cups all-purpose flour 3 cups whole wheat flour In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, Sugarlesse™, salt and remaining water. Combine flours; add 3 cups of flour to mixture. Beat until smooth. Add enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9 inch x 5 inch loaf pans. Cover and let rise till doubled, about 30 minutes. Bake at 350°F for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each)

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Macaroni Ham & Shrimp Salad by Steve Kingsley. Share freely under the CC BY Creative Commons license. 2 cups cubed cooked ham 4 cups cooked elbow macaroni 1 cup frozen cooked small shrimp, thawed 1 celery rib, chopped 1/4 cup chopped onion 1/4 cup chopped green pepper 1/4 cup chopped sweet red pepper 1/2 cup shredded Cheddar cheese In a bowl, combine all the ingredients above. Dressing 1/3 cup sour cream 1/3 cup mayonnaise 4 teaspoons vinegar 1 teaspoon snipped fresh dill or 1/4 tsp. dill weed 1/2 teaspoon salt (optional) 1/4 teaspoon pepper 1/4 teaspoon Sugarlesse™ Combine all ingredients until blended. Pour over salad and toss to coat. Sprinkle with mild red paprika. Cover and chill for several hours. Yield: 8 servings

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Pina Colada Fruit Salad

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1-1/2 cups green grapes 1-1/2 cups seedless red grapes 1-1/2 cups fresh blueberries 1-1/2 cups halved fresh strawberries 1 can (8 ounces) pineapple chunks, drained 1/2 cup fresh raspberries 1 can (10 ounces) frozen sugar free pina colada mix, thawed 1/2 cup Sugarlesse™ 1/2 cup pineapple-orange juice 1/8 teaspoon almond extract 1/8 teaspoon coconut extract In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, Sugarlesse™, juice and extracts together until Sugarlesse™is dissolved. Pour over fruit; toss to coat. Serve chilled. Yield: 9 servings

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Potluck Baked Beans

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

4 bacon strips, chopped 1 medium onion, chopped 1 can (28 ounces) baked beans 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 1/2 cup Sugarlesse™ 1/3 cup ketchup, non-sugar or corn syrup sweetened 2 teaspoons Worcestershire sauce, sugar free In a large skillet, saute bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine the beans, brown Sugarlesse™, ketchup, Worcestershire sauce and bacon mixture. Pour into a shallow 2-quart baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until heated through. Yield: 12 servings

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Pumpkin Pie Dip

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1 package (8 ounces) whipped cream cheese 2 cups Sugarlesse™ 1 cup canned pumpkin 1/2 cup sour cream 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon ground ginger Gingersnap or other sugar free cookies In a large bowl, beat cream cheese and Sugarlesse™until smooth. Beat in the pumpkin, sour cream, cinnamon, spice and ginger until fully blended. Serve with cookies. Refrigerate the leftovers. Yield: 32 servings

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Savory Meat Loaf

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

2 eggs 3/4 cup milk 2/3 cup seasoned bread crumbs 2 teaspoons dried minced onion 1 teaspoon salt 1/2 teaspoon rubbed sage 1-1/2 pounds ground beef 1/4 cup ketchup, non-sugar or corn syrup sweetened 2 tablespoons Sugarlesse™ 1 teaspoon ground mustard 1/2 teaspoon Worcestershire sauce, unsweetened In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°F. In a small bowl, whisk the ketchup, Sugarlesse™, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before slicing. Yield: 6 servings

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Stuffed Pepper Stew

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

2 pounds lean ground beef 1 quart water 1 can (28 ounces) tomato sauce 1 can (28 ounces) diced tomatoes, undrained 2 cups cooked long grain rice 2 cups chopped green peppers 1/4 cup Sugarlesse™ 2 teaspoons salt 2 teaspoons beef bouillon granules 1 teaspoon pepper In a Dutch oven (thick walled cooking pot), cook beef in water over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3040 minutes or until peppers are tender.

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Yield: 8 servings

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Sweet and Sour Ribs

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

4 pounds pork spare ribs 1-1/2 teaspoons salt, divided 1/2 teaspoon pepper 1/3 cup chopped celery 1/3 cup chopped green pepper 2 tablespoons butter 1 can (20 ounces) pineapple tidbits 2 tablespoons cornstarch 1/3 cup white vinegar 2 tablespoons soy sauce 1 tablespoon Sugarlesse™ 1 garlic clove, minced 1/2 teaspoon ground ginger Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400° for 30 minutes; drain. Reduce heat to 350°; cover and bake 1 hour longer. In a saucepan, saute celery and green pepper in butter till tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir till thickened, about 2 minutes. Add pineapple, vinegar, soy sauce, Sugarlesse™, garlic and ginger; saute for a few minutes; add to ribs as they are placed on plates. Yield: 4 servings

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Sweet Potato Casserole

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

2 cups mashed sweet potatoes 1/2 cup butter, melted 1/2 cup Sugarlesse™ 2 eggs, lightly beaten 1/2 cup milk 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Topping 1 cup crushed baked potato chips 1/2 cup chopped walnuts 1/4 cup Sugarlesse™ 1/4 cup butter, cubed In a large bowl, combine the first seven ingredients. Spoon into a greased 1-1/2 qt. baking dish. Bake, uncovered, at 375°F for 20 minutes or until a thermometer reads 160°F. Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes longer or until the topping is lightly browned. Yield: 6 servings

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Turkey Bow Tie Pasta in Skillet

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

1/2 lb ground turkey 1-1/2 teaspoon olive oil 3/4 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped green pepper 1 garlic clove, minced 1 (14 1/2 oz) can chicken broth 2 cups uncooked bow tie pasta 1 (14 1/2 oz) can stewed tomatoes 1 tablespoon vinegar 3/4 teaspoon Sugarlesse™ 1/2 teaspoon chili powder 1/2 teaspoon garlic salt 2 tablespoon grated Parmesan cheese 1 tablespoon minced fresh parsley In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove turkey and vegetables with a slotted spoon and keep warm. Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir in tomatoes, vinegar, Sugaresse™, chili powder, garlic salt,and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and parsley. Yield: 6 servings

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Zucchini Bread

by Steve Kingsley. Share freely under the CC BY Creative Commons license.

2-3/4 cup all−purpose flour 1/2 cup wheat germ 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoon ground cinnamon 1/2 teaspoon each: ground nutmeg, mace, and cloves 1/2 cup skim milk 1/4 cup vegetable oil 3/4 cup Sugarlesse™ 4 egg whites Preheat oven to 350ºF. Spray a 9 x 5−inch loaf pan with nonstick cooking spray. In a medium bowl combine all ingredients up to the milk. In a large bowl combine milk, oil, Sugarlesse™ and egg whites.Stir in dry ingredients and zucchini; blend well. Pour batter into prepared pan. Bake 70 - 80 minutes (1 hour 10 - 20 minutes) or until wooden pick inserted in center comes out clean. Cool on wire rack for 5 minutes. Remove from pan and cool completely on rack. Makes one large loaf. Yield: 12 servings

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Made with

Ready... Set... Create Amazing Foods!

Just substitute sugar 1 to 1 with Sugarlesse™ in your favorite main and side dishes, breads, biscuits, even salad and you are done. Or get really creative with new recipes. Either way you’ll be ready to enter them into our * Made with Sugarlesse™ * contest.

Earn Recognition with Your Recipe!

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Recipe Contest

Receive recognition in the Sugarlesse™ Recipe Collection when your recipe is chosen for inclusion. We’ll send the next Digital Collection to you free and enroll you in our monthly * Made with Sugarlesse™ * recipe contest. You can win up to $100 in Sugarlesse™ products too. You are welcome to enter multiple recipes at any time.

Win with Your Recipe!

If your recipe is included the Sugarlesse™ Recipe Collection, you will be automatically enrolled in our monthly * Made with Sugarlesse™ * recipe contest. You will be eligible to win up to $100 in Sugarlesse™ products.

Suggestions

1. Check the recipes already online. Don’t recreate existing ones. 2. Upload your recipe with a high quality picture (in JPG format) or video (preferably in MP4 format, max. 20 MB in size). They will enable us to judge your entry better; also to post them with your recipe. Make them go viral!

Good luck - may your best recipe win!


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Add your own to win in our monthly recipe contest. See last page for details!

Dessert and Sweets Recipes Friendly to You. Healthy to Your Body.

Make them the same way as with sugar Cut calories by 25% vs. sugar Lower your insulin response 4O%


Made with

It’s sweets and dessert time! It seems though that it’s sweets and dessert time any time these days, isn’t it?

How come? I think it’s the 24/7 life style more and more of us live. Whether by choice or necessity, we need the calories from sweets and the indulgence from desserts to make the best of our long days. Don’t you?

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The recipes below were developed by June, our multi-talented partner, mostly relying on the culinary knowledge she had acquired from Julia Child. Thank you June. Thank you Julia. That is, her spirit, in which June offers these healthy delights for you to make and enjoy. Apple Pie

Heavenly Filled Strawberries

Banana Ice Cream

Lime Chiffon

Blueberry Sauce

Mississippi Mud Cake

Brownies

Oat Apple Crisp

Cherry Pie

Peach Pie

Chocolate Cheesecake

Peanut Butter Cookies

Chocolate Chip Oatmeal Cookies

Raisin Bars

Cocoa Angel Food Cake

Strawberry Citrus Jam

Coconut Diamonds Fudge Pops

Recipe Contest

Two Layer Pumpkin Pie Watermelon Berry Sorbet

Earn recognition and win up to $100 in Sugarlesse™ products! See details here.


Apple Pie

by June Marshall. Share freely under the CC BY Creative Commons license.

2 lb McIntosh apples, peeled, cored and thinly sliced (7 cups) 6 tablespoons Sugarlesse™ 2 tablespoons lemon juice 1 tablespoon Butter Buds Sprinkles 1 tablespoon all−purpose flour 1-1/2 teaspoons ground cinnamon 1/8 teaspoon ground allspice 4 sheets frozen phyllo dough, thawed Frozen plain non-sugar sweetened vanilla yogurt - optional Preheat the oven to 375ºF. Spray a 9−inch pie pan with nonstick cooking spray. In a large bowl, toss the apples with the lemon juice. In a small bowl, combine Sugarlesse™, Butter Buds, flour, cinnamon, and allspice. Add to the apples and toss to coat. Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely.

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Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving.

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Serve with frozen vanilla yogurt, if desired. Makes 1 pie / 8 servings.

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Banana Ice Cream

by June Marshall. Share freely under the CC BY Creative Commons license.

4 cups half-and-half cream 2-1/2 cups Sugarlesse™ 1 dash of salt 4 eggs, lightly beaten 4 cups heavy whipping cream 1 can (5 ounces) evaporated milk 1 tablespoon vanilla extract 2 cups mashed ripe bananas (4 to 5 medium) In a large heavy saucepan, heat half-and-half to 175°; stir in Sugarlesse™ and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts / 24 servings

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Blueberry Sauce

by June Marshall. Share freely under the CC BY Creative Commons license.

1/2 cup Sugarlesse™ 1 tablespoon corn starch 1/3 cup water 2 cups fresh or frozen blueberries In a 2-qt. saucepan, combine Sugarlesse™ and corn starch; gradually stir in water. Add blueberries; bring to boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes, or waffles. Yield: 16 servings

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Brownies

by June Marshall. Share freely under the CC BY Creative Commons license.

1/2 cup butter 2 squares of unsweetened chocolate (1 oz) 1 cup Sugarlesse™ 2 large eggs 3 tablespoons skim milk 1 teaspoon vanilla extract 1 cup all−purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 1/4 cup chopped walnuts or pecans (optional) Preheat oven to 350°F. In a medium saucepan melt butter and chocolate over low heat. Remove from heat and beat in Sugarlesse™, eggs, milk and vanilla extract till fully combined. Stir in flour, baking soda. salt, and nuts. Spread batter into an 8−inch square baking pan sprayed with nonstick cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares. Yield: 16 servings

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Cherry Pie

by June Marshall. Share freely under the CC BY Creative Commons license.

2 cans (16 oz. each) pitted tart cherries in water (not syrup) 1 large box non-sugar sweetened vanilla pudding mix 1 small box non-sugar sweetened cherry gelatin 4 teaspoons Sugarlesse™ 1 baked 9−inch pastry shell Preheat oven to 350ºF. Drain cherries, reserving juice. In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from heat; stir gelatin and Sugarlesse™ in till they dissolve. Stir in cherries and pour into pastry shell bottom; arrange lattice on top; press them together. Bake in preheated oven at 375ºF till golden brown. Yield: 8 servings

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Chocolate Cheesecake

by June Marshall. Share freely under the CC BY Creative Commons license.

1 cup graham cracker crumbs 1 egg white, slightly beaten 1 tablespoon light butter 1 − 8 oz. bar light cream cheese, softened 1 − 8 oz. bar fat−free cream cheese, softened 1/2 cup Sugarlesse™ 3 egg whites 1/3 cup unsweetened cocoa powder 1/2 cup plain nonfat yogurt 1 teaspoon vanilla extract Preheat oven to 350°F. Spray a 9 inch pie pan with nonstick spray oil. In a small bowl, mix graham cracker crumbs, 1 egg white, and melted butter until well moistened. Press crust evenly into prepared pie pan. Set aside. In a large mixing bowl, combine both bars of cream cheese and Sugarlesse™.. Beat with a mixer until fluffy. Beat in egg white, cocoa, yogurt, and vanilla until smooth. Pour into prepared pie pan. Bake at 350°F for 60 to 65 minutes or until center is set. Let stand at room temperature about 15 minutes. Yield: 8 servings

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Chocolate Chip Oatmeal Cookies

by June Marshall. Share freely under the CC BY Creative Commons license.

1/3 cup butter, softened 1/2 cup Sugarlesse™ 1 egg 3 teaspoon vanilla extract 3/4 cup all−purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup quick cooking rolled oats 1/3 cup chocolate chips, non-sugar sweetened Preheat oven to 375ºF. Beat butter at medium speed with an electric mixer until light and fluffy; gradually add Sugarlesse™ and beat well. Add egg and vanilla; beat well. Combine flour, baking soda and salt. Gradually add flour mixture to butter mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough on cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that it makes about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container. Yield: 3 dozen cookies

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Cocoa Angel Food Cake

by June Marshall. Share freely under the CC BY Creative Commons license.

1 3/4 cups egg whites (about 14 egg whites) 3/4 cup sifted whole wheat pastry flour or sifted unbleached flour 1/4 cup unsweetened cocoa powder 1 teaspoon cream of tartar 1 teaspoon vanilla 1/2 cup Sugarlesse™ Fresh fruit: strawberries, raspberries, blueberries, or peaches Place the egg whites in a 6−quart bowl. Let stand at room temperature for 30 minutes. Meanwhile, preheat oven at 350F; sift the flour and cocoa together 4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add Sugarlesse™ 1 tablespoon at a time and continue beating at medium speed until the egg whites form stiff peaks but are not dry. Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or spatula. Repeat sifting and folding in the flour 3 more times. Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350°F until the cake springs back when lightly touched (about 30 minutes). Invert the pan onto a wire rack. Let it cool for at least 1-1/2 hours. Slice and serve with the fresh fruit. Yield: 8 servings

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Coconut Diamonds

by June Marshall. Share freely under the CC BY Creative Commons license.

3 oz. non-fat ricotta cheese 1/4 cup dry milk powder 1/4 cup plus 1 tablespoonful Sugarlesse™ 1/4 cup unsweetened shredded coconut Grease or coat an 8−inch square pan with cooking spray. Set aside. In a large non-stick skillet, heat ricotta cheese over medium heat. Add milk powder; mix it thoroughly. Cook 12-15 minutes till most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom. Add Sugarlesse™ and stir. The ricotta cheese mixture will become liquid again. Cook another 3-5 minutes, stirring occasionally. Add coconut; mix thoroughly. Continue to cook for 3-5 minutes. Mixture should be quite thick. Pour the mixture into the greased pan and press it with a spatula. Cut into 1−inch diamond shapes. Cool completely then remove from pan. Yield: 16 servings

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Fudge Pops

by June Marshall. Share freely under the CC BY Creative Commons license.

1 (14 oz) can non-sugar sweetened condensed milk 1-1/4 cups Sugarlesse™ 1/2 cup baking cocoa 2-1/2 cups milk 1 teaspoonful vanilla extract 12 disposable plastic cups (3 oz size) 12 popsicle sticks In a heavy saucepan, combine the first 3 ingredients; stir until smooth. Bring to a boil over medium−low heat; cook and stir for 1 minute. Gradually whisk in milk until cocoa and Sugarlesse™ are dissolved. Remove from heat; stir in the vanilla. Pour into cups. Cover each cup with heavy−duty foil; insert sticks through the foil (foil will hold sticks upright). Place in a 13 x 9−inch pan. Freeze until firm, about 5 hours. Remove the foil and cups before serving. Yield: 12 servings

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Heavenly Filled Strawberries

by June Marshall. Share freely under the CC BY Creative Commons license.

3 dozen large fresh strawberries 1-1/2 packages (8 plus 4 ounces) whipped cream cheese 1/2 cup Sugarlesse™ 1/4 teaspoon almond extract Grated dark chocolate, non-sugar sweetened Remove stems from strawberries; cut a deep "X" in the tip of each; gently spread them open. In a small bowl, beat the whipped cream cheese, Sugarlesse™ and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each strawberry. Sprinkle with chocolate and chill until serving. Yield: 18 servings (2 per serving)

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Lime Chiffon

by June Marshall. Share freely under the CC BY Creative Commons license.

1-1/2 cups crushed graham crackers (about 24 squares) 1/3 cup Sugarlesse™ 1/2 cup butter, melted FILLING: 1 package non-sugar sweetened lime gelatin 1 cup boiling water 1-1/2 packages (8 plus 4 ounces) whipped cream cheese 1 cup Sugarlesse™ 1 teaspoon vanilla extract 1 carton (16 oz) frozen non-sugar sweetened whipped topping, thawed Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13 in. x 9-in. dish; set aside. In a small bowl, disperse gelatin in cold water; cover and refrigerate. In a large bowl, beat whipped cream cheese and Sugarlesse™ until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set. Yield: 12 Servings

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Mississippi Mud Cake

by June Marshall. Share freely under the CC BY Creative Commons license.

6 tablespoons butter, melted 1-1/2 cups Sugarlesse™ 1/2 cup cocoa powder, sifted 1/2 cup all−purpose flour 1/2 cup self−rising flour 1/3 cup ground almonds 3 egg whites Preheat oven to 375°F. Coat base and sides of a 6 inch square pan with cooking spray. Combine butter and Sugarlesse™ in a medium bowl. Stir in cocoa, flours, and almonds. Beat egg whites in a small bowl with electric mixer until soft peaks form. Fold into cocoa mixture. Pour into and spread evenly in prepared pan. Bake about 40 minutes then cool in pan. Cut to slices. Yield: 8 servings

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Oat Apple Crisp

by June Marshall. Share freely under the CC BY Creative Commons license.

7 cups thinly sliced peeled tart apples (about 7 medium) 1- 3/4 cups quick-cooking oats 1-1/4 cups Sugarlesse™ 1/3 cup butter, softened 1/4 cup water 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon baking soda Dash of salt Vanilla ice cream, non-sugar sweetened Place apples in a greased 2-1/2 quart shallow baking dish. In a small bowl, combine 1 cup Sugarlesse™, flour, cinnamon, and salt; sprinkle over apples. Drizzle with water. In a large bowl, combine the oats, butter, 1/4 cup Sugarlesse™, baking powder and baking soda. Sprinkle over apples. Bake, uncovered, at 350°F for 45-50 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream. Yield: 8 servings

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Peach Pie

by June Marshall. Share freely under the CC BY Creative Commons license.

6 medium ripe peaches, peeled and sliced 1 unbaked deep-dish pastry shell (9 inches) 1/2 cup Sugarlesse™ 3 tablespoons all-purpose flour 1/4 teaspoon salt 3/4 cup heavy whipping cream Arrange peaches in the pastry shell. In a small bowl, combine Sugarlesse™, flour, and salt; stir in cream until smooth. Pour over peaches. Bake at 400°F for 40-45 minutes or until filling is almost set. Serve warm or cold. Yield: 6-8 servings

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Peanut Butter Cookies

by June Marshall. Share freely under the CC BY Creative Commons license.

1/4 cup butter, softened 1 cup creamy style peanut butter, non-sugar sweetened 2 eggs 1-1/4 cup Sugarlesse™ 1-1/2 cup all−purpose flour 1/2 teaspoon vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon salt Preheat oven to 350°F. In a large bowl, beat butter and peanut butter with an electric mixer until creamy, approximately 1 minute. Add eggs and vanilla extract. Beat on high speed for approximately 1-1/2 minutes. Add Sugarlesse™ and beat on medium speed until well blended, approximately 30 seconds. In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1-1/2 minutes. Mixture may be crumbly. Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each. Bake 7−9 minutes or until light brown. Cool on wire rack. Yield: 12 servings (2 cookies per serving)

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Raisin Bars

by June Marshall. Share freely under the CC BY Creative Commons license.

1 cup raisins 1/2 cup water 1/4 cup butter 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1 cup all−purpose flour 1 egg, lightly beaten 3/4 cup unsweetened apple sauce 1 tablespoon Sugarlesse™ 1 teaspoon baking soda 1/4 teaspoon vanilla extract In a saucepan, over medium heat, cook the first 5 ingredients until butter is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into an 8−inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350ºF for 25- 30 minutes or until lightly browned. Cool down and cut into 4 inch x 2 inch bars. Yield: 8 bars

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Strawberry Citrus Jam

by June Marshall. Share freely under the CC BY Creative Commons license.

2 medium oranges 2 medium lemons 1/2 cup water 1/8 teaspoon baking soda 1 quart ripe strawberries, crushed 7 cups Sugarlesse™ 1 pouch liquid fruit pectin (half of a 6-ounce package) Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add Sugarlesse™ and mix well. Boil, uncovered, for 5 minutes. Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam. Carefully ladle into hot half-pint jars or freezer conatiners, leaving 1/4-in. headspace. Remove air bubbles; close containers and process for 10 minutes in a boiling-water canner or store in the freezer. Yield: 80 servings

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Two Layer Pumpkin Pie

by June Marshall. Share freely under the CC BY Creative Commons license.

1 pie crust, baked 2 cups prepared pumpkin 1 cup cold skim milk 2 packages Instant Vanilla Pudding mix, non-sugar sweetened 1 teaspoon allspice 1 teaspoon cinnamon 1/2 teaspoon ground cloves 8 oz cream cheese, softened 1 tablespoon Sugarlesse™ 1 tablespoon milk 8 oz whipped cream, unsweetened Bake pie crust until brown and allow to cool. Mix together pumpkin, allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.

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Combine softened cream cheese, Sugarlesse™, and milk. Stir until smooth and add 1-1/2 cups whipped cream. Spread cream cheese mixture in bottom prepared cooled crust. Spread pumpkin mixture over the cream cheese mixture. Top with remaining whipped cream. Chill for 8 hours before serving. Yield: 8 servings

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Watermelon Berry Sorbet

by June Marshall. Share freely under the CC BY Creative Commons license.

1 cup water 1/2 cup Sugarlesse™ 2 cups cubed seedless watermelon 2 cups fresh strawberries, hulled 1 tablespoon minced fresh mint In a small heavy saucepan, bring the water and Sugarlesse™ to a boil. Cook and stir until Sugarlesse™ is dissolved. Remove from the heat; coolslightly. Place the watermelon and strawberries in a blender; pour in the Sugarlesse™syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-inch x 9-inch dish. Freeze for 1 hour or until edges begin to firm. Stir in mint. Freeze 2 hours longer or until firm. Transfer to blender just before serving; cover and process for 3 minutes or until smooth. Yield: 6 servings

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Made with

Ready... Set... Create Amazing Desserts and Sweets!

Just substitute sugar 1 to 1 with Sugarlesse™ in your favorite sweets and desserts, from cupcakes to brownies to mousse and ice cream. Or get really creative with new recipes - you can enter either into our * Made with Sugarlesse™ * contest.

Earn Recognition with Your Recipe!

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Recipe Contest

Receive recognition in the Sugarlesse™ Recipe Collection when your recipe is chosen for inclusion. We’ll send the next Digital Collection to you free and enroll you in our monthly * Made with Sugarlesse™ * recipe contest. You can win up to $100 in Sugarlesse™ products too. You are welcome to enter multiple recipes at any time.

Win with Your Recipe!

If your recipe is included the Sugarlesse™ Recipe Collection, you will be automatically enrolled in our monthly * Made with Sugarlesse™ * recipe contest. You will be eligible to win up to $100 in Sugarlesse™ products.

Suggestions

1. Check the recipes already online. Don’t recreate existing ones. 2. Upload your recipe with a high quality picture (in JPG format) or video (preferably in MP4 format, max. 20 MB in size). They will enable us to judge your entry better; also to post them with your recipe. Sweet - the right way!

Good luck - may your best recipe win!


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Drink Recipes Friendly to You. Healthy to Your Body.

Prepare the same way as with sugar Cut calories 25% vs. sugar Lower your insulin response 4O%


Made with

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Recipe Contest

There are so many drinks, soft, regular, and alcoholic, that choos-

ing only twenty out of them seems unfair. The “Bartender’s Black Book” lists 2,800 recipes. You’ll find 734 non-alcoholic drink recipes on DrinksMixer.com alone. That did not stop Andy, our in-house mix master. Here he shares why:

“It’s no coincidence that when agricultural societies came into being about 8000 years ago, some of their first and most coveted products were beer, then wine, then hard spirits. Today they are staples in our diet, having metamorphosed into thousands of ready and home-made drinks to lift your mood or drown your sorrow. No sorrow here my recipes’ only purpose is to make you feel better. And healthier.”

Apple Cherry Punch

Creamy Hot Cocoa

Autumn Tea

Fresh Lime Margarita

Beetle Juice

Frosty Orange Smoothie

Blood Orange Punch

Homemade Eggnog

Buttermilk Boost

Hot Buttered Coffee

Butterscotch Coffee

Irish Coffee Cooler

Cappuccino Shake

Lemonade Iced Tea

Chilled Lemon Coffee

Orange Tea

Chocolate Coffee

Raspberry Lime Cooler

Cranberry Glogg

Spiced Coffee

Earn recognition and win up to $100 in Sugarlesse™ products! See details here.


Apple Cherry Punch

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

5 cups unsweetened apple juice 4 cups water 1-1/4 cup Sugarlesse™ 1 envelope unsweetened cherry drink mix 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. Yield: 8 cups

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Autumn Tea

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

5 individual tea bags 5 cups boiling water 5 cups unsweetened apple juice 2 cups non-sugar sweetened cranberry juice 1/2 cup Sugarlesse™ 1/3 cup lemon juice 1/4 teaspoon pumpkin pie spice Place the tea bags in a large heat-proof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until Sugarlesse™ dissolves. Serve warm or over ice. Yield: 3 quarts / 12 servings

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Beetle Juice

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

1 cup Sugarlesse™ 1 cup water 2-1/2 cups white grape juice 1-1/2 cups orange juice 1 cup lemon juice Dissolve Sugarlesse™ in water in a large saucepan over medium heat. Remove from the heat. Stir in the juices; strain to remove pulp. Add enough water or ice to measure 1 gallon; stir well. Yield: 16 servings (4 quarts)

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Blood Orange Punch

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

2 bottles (32 ounces each) each non-sugar sweetened cranberry juice, chilled 1 cup lemon juice 2/3 cup Sugarlesse™ 1 bottle (33.8 ounces) non-sugar sweetened blood orange Italian soda, chilled Ice cubes Wax candy fangs In a large punch bowl, combine the cranberry juice, lemon juice and Sugarlesse™; stir until sugar is dissolved. Just before serving, add the soda, ice and candy fangs. Yield: about 3-1/2 quarts / 14 Servings

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Buttermilk Boost

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

1 cup buttermilk 1/4 cup chilled orange juice 1/4 cup chilled unsweetened pineapple juice 2 tablespoons Sugarlesse™ 1 teaspoon lemon juice In a blender, combine all ingredients; cover and process until blended. Pour into chilled glasses; serve immediately. Yield: 2 servings

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Butterscotch Coffee

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

1 cup non-sugar sweetened butterscotch chips, 8 cups hot brewed coffee 1/2 cup half-and-half cream 5 to 8 tablespoons Sugarlesse™ Whipped cream, non-sugar sweetened, from a can 8 lime wedges (optional) In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes. In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and Sugarlesse™. Pour into mugs.Top each serving with whipped cream and a lime wedge if desired. Yield: 8 servings (2 quarts)

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Cappuccino Shake

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

1 cup milk 1-1/2 teaspoons instant coffee granules, preferably freeze-dried 4 teaspoons Sugarlesse™ 2 drops brandy or rum extract Dash ground cinnamon In a blender, combine milk, coffee granules, Sugarlesse™, and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave oven. Yield: 1 serving

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Chilled Lemon Coffee

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

2 cups strong brewed coffee (French or other roast) 1 cup non-sugar sweetened lemon sherbet, softened 2 tablespoons Sugarlesse™ 1 tablespoon lemon juice Lemon peel, optional Place the coffee, sherbet, Sugarlesse™ and lemon juice in a blender; cover and process until smooth. Pour into chilled glasses; garnish with lemon peel if desired. Serve immediately. Yield: 3 servings

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Chocolate Coffee

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

1 cup Sugarlesse™ 1 cup baking cocoa 1 cup boiling water 1 teaspoon vanilla extract 1/4 teaspoon salt 4 cups heavy whipping cream, whipped 8 cups hot strong brewed coffee In a large heavy saucepan, whisk Sugarlesse™, cocoa, and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge ,(about 35 minutes). Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours. Add 2 cups whipped cream; mix well; beat the chocolate mixture. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee; stir to blend. Yield: 12 Servings

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Cranberry Glogg

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

4 cups cranberry juice, non-sugar sweeetened 2 cups ruby port wine or grape juice 1 cup golden raisins 1/4 cup Sugarlesse™ 2 cinnamon sticks (3 inches) 4 cardamom pods, crushed 6 whole cloves Additional cinnamon sticks, optional In a large saucepan, combine the cranberry juice, wine, raisins and Sugarlesse™. Place the cinnamon, cardamom and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Bring just to a simmer (do not boil). Reduce heat; simmer gently, uncovered, for 15 minutes or until flavors are blended. Discard spice bag. Serve warm in mugs with additional cinnamon if desired. Yield: 7 servings

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Creamy Hot Cocoa

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

4 teaspoons Sugarlesse™ 4 teaspoons baking cocoa 1-1/3 cups boiling milk 2/3 cup heavy cream 1/4 teaspoon vanilla extract Whipped cream, freshly made Stir Sugalesse™ and cocoa into milk until they are dissolved. Stir in the heavy cream and vanilla; mix well. Pour into 2 mugs. Top with whipped cream. Serve immediately. Yield: 2 servings

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Fresh Lime Margaritas

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

4 lime wedges 1 tablespoon kosher salt 1/2 cup tequila 1/4 cup Triple Sec, non-sugar sweetened 1/4 cup lime juice 1/4 cup lemon juice 2 tablespoons Sugarlesse™ 1-1/3 cups crushed ice Using lime wedges, moisten rims of four glasses. Holding each glass upside down, dip rim into salt; set aside. In a pitcher, combine the tequila, Triple Sec, lime juice, lemon juice and Sugarlesse™; stir until Sugarlesse™ is dissolved. Serve in prepared glasses over crushed ice. Yield: 4 servings For Frozen Lime Margaritas: Reduce lemon and lime juices to 2 tablespoons each. Increase Sugarlesse™ to 1/4 cup and the crushed ice to 4 cups. Add 3/4 cup limeade concentrate. Prepare glasses as directed. In a blender, combine the tequila, Triple Sec, lime juice, lemon juice, limeade concentrate, Sugarlesse™ and crushed ice; cover and process until smooth. Yield: 5 servings

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Frosty Orange Smoothie

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

1 can (6 ounces) frozen orange juice concentrate, thawed 1 cup milk 1 cup water 1/4 cup Sugarlesse™ 1 teaspoon vanilla extract 10 to 12 ice cubes In a blender, combine the orange juice, milk, water, Sugarlesse™ and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately. Yield: 4 servings

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Homemade Eggnog

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

12 eggs 1-1/2 cups Sugarlesse™ 1/2 teaspoon salt 2 quarts milk, divided 2 tablespoons vanilla extract 1 teaspoon ground nutmeg 2 cups heavy whipping cream Additional nutmeg, optional In a heavy 4-qt. saucepan, whisk together eggs, Sugarlesse™ and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until the thermometer reads 160°F-170°F, about 30-35 minutes. Pour into a large heat proof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts / 14 Servings

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Hot Buttered Coffee

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

1/4 cup butter, softened 1 cup Sugarlesse™ 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves In a small bowl, beat butter and Sugarlesse™ until crumbly, about 2 minutes. Beat in vanilla and spices. EACH SERVING:

1 cup hot brewed coffee (French or other dark roast) Cinnamon sticks and whipped cream, optional For each serving, stir 1 tablespoon butter mixture into 1 cup coffee. Garnish with cinnamon stick and whipped cream if desired. Cover and refrigerate leftover butter mixture for up to 2 weeks. Yield: 20 servings (1-1/4 cups mix)

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Irish Coffee Cooler

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

2 tablespoons Sugarlesse™ 5 cups fresh brewed coffee 1/2 cup Irish whisky 6 tablespoons non-sugar sweetened vanilla ice cream In a small bowl, mix Sugarlesse™ into hot coffee till it is dissolved. Refrigerate till cold (about 30 minutes). Mix in Irish whisky and pour into six glasses. Top each with 1 tablespoon vanilla ice cream, Yield: 6 servings

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Lemonade Iced Tea

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

3 quarts water 9 individual tea bags 3/4 to 1-1/4 cups Sugarlesse™ 1 can (12 ounces) lemonade concentrate, non-sugar swetened Bring water to a boil. Remove from the heat; add tea bags.Cover and steep for 5 minutes. Discard tea bags. Stir in Sugarlesse™ and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. Yield: 12 servings (about 3 quarts)

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Orange Tea

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

7 cups water 1 can (12 ounces) frozen orange juice concentrate 1/2 cup Sugarlesse™ 2 tablespoons lemon juice 5 teaspoons instant tea 1 teaspoon whole cloves In a large saucepan, combine water, orange juice concentrate, Sugarlesse™, lemon juice, and tea. Tie the cloves in a small cheesecloth bag; add to saucepan. Simmer, uncovered, for 15-20 minutes. Remove spice bag. Serve hot. Store leftovers in glass container in refrigerator. Yield: 8 servings (2 quarts)

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Raspberry Lime Cooler

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

3 cups non-sugar sweetened ginger ale, chilled 2 cups water 1 cup fresh or frozen raspberries, thawed 3/4 cup Sugarlesse™ 1/2 cup lime juice In a small saucepan, combine Sugarlesse™ and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds. In a large bowl, combine the raspberry puree, Sugarlesse™ syrup, lime juice and remaining water. Transfer to a 1 qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be kept frozen for up to 3 months. If using frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2 qt. pitcher. Yield: 6 servings

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Spiced Coffee

by Andy Debreceni. Share freely under the CC BY Creative Commons license.

8 cups fresh brewed coffee 1/3 cup Sugarlesse™ 1/4 cup non-sugar sweetened chocolate syrup 1/2 teaspoon anise extract 4 cinnamon sticks (3 inches) 1-1/2 teaspoons whole cloves Additional cinnamon sticks, optional In a 3-qt. slow cooker, combine coffee, Sugarlesse™, chocolate syrup and anise extract. Place cinnamon sticks and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. Cover and cook on low for 2-3 hours. Discard spice bag. Ladle coffee into mugs; garnish each with a cinnamon stick if desired. Yield: 8 cups

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