By MarraMamba on October 08, 2007
Photo by Annacia
Photo by Annacia
"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."
Serving Size: 1 (72 g)
Servings Per Recipe: 1
"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."
"Excellent as is and versatile by making small changes thank you!"
"This is a great "basic" recipe, with many possibilities for variantions. I also used cocoa powder and coffee and used the glaze on Marra's recipe #259160. I am going to try it for the holidays with peppermint flavoring."
"I made a mocha glaze with this using 1 TBS cornstarch, 2 tsp coco powder and 3-4 tbsp brewed coffee with the Splenda. It came out great. It doesn't make a lot of volume if your looking for a heavy glaze but to drizzle something lightly it's great. I will certainly be using this again. Thanks Marra for a great idea. *EDIT*:I'm increasing this to 5 stars because the more I think about how very adaptable it is to flavoring and current items that you may be making (consistancy of glaze) I think it deserves 5"