Lemon (Or Rum , Orange) Glaze With Splenda
"All the glaze recipes i found called for icing sugar or fat or loads of calories. In utter frustration I took my Recipe #241843 #241843, played with it and made a glaze that was yummy and oh so guilt free."
photo by Annacia
- Ready In:
- 6mins
- Ingredients:
- 4
- Yields:
-
2/3 cup
ingredients
- 3⁄4 cup Splenda granular
- 3 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
directions
- 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.
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Reviews
-
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.
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RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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