Prep 5 mins
Cook 0 mins
This recipe makes a thick glaze. Add more water for a thinner glaze. Enough to glaze 42 (3.5 dozen) 2-inch cookies - such as my low-fat oatmeal spice cookies ;) Or try it on cakes, brownies, etc
- 1 1⁄2 cups Splenda sugar substitute
- 1⁄4 cup cornstarch
- 5 -6 teaspoons water
- 1⁄2 teaspoon vanilla extract (or any other extract) or 1 teaspoon lemons, zest of or 1 teaspoon orange zest
- Place SPLENDA and cornstarch in blender jar.
- Cover and blend until SPLENDA is a very fine powder.
- Pour into a small bowl.
- Add water and stir well.
I tried this recipe out to top a Diabetic Lemon Chiffon Cake. I followed the directions exactly, but it had a very gritty, yet pasty taste and was not sweet at all in spite of the 1 1/2 cups Splenda. I think the problem with the result was the cornstarch. I'm wondering if arrowroot might have given a better taste/outcome? In any case, I was so glad I tested the icing before putting it on the cake, as I had to throw it out. I ended up making a powdered sugar frosting for those who could have the sugar. I'm sorry this didn't work for us, I really wanted it too.