I love Mongolian Beef, but I wanted to lighten it up a little by using Splenda brown sugar blend in place of the brown sugar, cooking spray in lieu of oil and tossing in a little broccoli for good measure. This recipe calls for flank steak, but I've also used thin cuts of sirloin with great success. Serve over brown rice.
Here is a lighter version of Paula Deen's Pineapple Upside Down Biscuits recipe. I love the simplicity of the recipe. It doesn't taste like your grandmother's pineapple upside down cake, but it is a delicious salty & sweet dessert that you can make with the kids! (I used a low calorie sweetener that measured cup for cup like sugar.)
This was inspired by Normaone's Low-fat Southern Cornbread, which is a great recipe, and includes several changes that I made to suit our taste, including adding low-fat cheese and fat free sour cream. I used an artificial sweetener that measures cup for cup. This recipe creates a dense, slightly sweet cornbread with a kick! Like it spicier? Add more jalapenos!
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