Prep 5 mins
Cook 1 min
All the glaze recipes i found called for icing sugar or fat or loads of calories. In utter frustration I took my Homemade Powdered Sugar With Splenda and Glazes #241843, played with it and made a glaze that was yummy and oh so guilt free.
- pulverize the splenda and the cornstarch in the blender or food processor.
- In a small bowl whisk in lemon juice and zest til smooth. (you might want to add more cornstarch for a thicker glaze, I haven't tried it yet.wanted these on lemon muffins fast :) ).
- Use to glaze pound cakes, muffins, cupcakes and more. Particularly good when you poke holes with a toothpick into them and let it seep inches.
This is one that I"m putting under my favorites, absolutely. Thanks Marra. I kind of stumbled upon this after seeing your review for Redsie's recipe#277954. Decided to follow your advice and use Splenda instead of using powdered sugar. I used 2 T. of orangejuice concentrate as the liquid. Perfect. I love the use of Splenda whenever I can and so am always on the lookout for possible recipes. 5 Stars.
What a great idea! I decreased the cornstarch to 2 tablespoons, used orange juice and zest and drizzled it over recipe #227560 for a sinful-tasting treat. Thanks!
I made this and thought that it had too much of a taste from the 'raw' cornstarch. I decided to microwave it for 1 minute to take away that flavor and ended up with a very tasty if thick lemon curd. I added water and tried to puree it with my immersion blender and it got less thick but was still lemon curd, not a glaze. I think it would work better as a glaze just with Splenda and juice, no cornstarch. But this was the easiest lemon curd I've ever made! Made for Zaar Tag.