lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Puffs (Only 3 Ingredients)
Ingredients:
- 4 peanut butter
- 20 miniature marshmallows
- 80
Instructions:
1. Spread 1/2 tsp peanut butter on each vanilla wafer.
2. Top with 4 mini marshmallows.
3. On foil-lined baking sheet, broil for 2-3 minutes.
Title: Pineapple Cheese Pie
Ingredients:
- 1/2 butter
- 3 sugar
- 1 all-purpose flour
- 1 baking powder
- 1 egg
- 1/2 cream cheese
- 1/2 vanilla
- 2 eggs
- 6 sugar
- 1 flour
- 2 milk
- 1 crushed pineapple
- 1 flour
- 1 sugar
- 4
Instructions:
1. Mix crust ingredients and press with your hands into 9" pyrex pie plate. Set aside.
2. Mix the cream cheese filling ingredients in a bowl till blended. Set aside.
3. In a medium saucepan, mix the pineapple, lemon juice, flour and sugar and heat till slightly thickened. Let cool a bit then pour into crust.
4. Lastly, pour cream cheese mixture on top.
5. Bake at 350 til just set. Approximately 45 minutes to an hour.
Title: Berry Graham Torte (Rsc #12 Entry)
Ingredients:
- 1 graham crackers
- 2 fat-free sugar-free instant vanilla pudding mix
- 3 skim milk
- 1 mascarpone cheese
- 3 strawberries
- 1 1/2 blueberries
- 2 Splenda sugar substitute
- 1
Instructions:
1. In a mixer bowl, beat 2 packages of vanilla pudding with milk and mascarpone cheese on low til blended. Set mixer to medium and beat for another minute til creamy and smooth.
2. Set this mixture aside to set up slightly.
3. Lightly mash sliced strawberries in a bowl to chop into smaller pieces. I like to use a hand-held pastry blender.Be careful not to puree them, but keep them in chunks. Add the blueberries and toss lightly.
4. Mix in the 2 tablespoons of Splenda to the mixed berries for sweetening.
5. Add the sweetened berries to the pudding and mix lightly.
6. Empty the tub of prepared whipped topping to the pudding and berry mixture and gently fold together.
7. Break rectangular graham crackers in half to make squares.
8. In a 9 x 13" pan, evenly arrange a layer of graham crackers to cover the bottom.
9. Pour 1/3 of the pudding/berry mixture over graham crackers and smooth out to completely cover all edges.
10. Repeat step 9 two more times, being careful to completely cover all edges of graham crackers each time. You will have 3 layers of graham crackers, each followed with a layer of pudding/berry mixture.
11. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
12. If desired, sprinkle lightly with graham cracker crumbs or garnish with extra berries on top. Do this just before serving. Keep refrigerated.
Title: Icing for Brownies
Ingredients:
- 2 margarine
- 2 milk
- 1/4 icing sugar
- 2
Instructions:
1. Melt chocolate with margarine and milk.
2. Blend until smooth.
3. Add icing sugar, beat well.
4. Spread over brownies.
Title: Hg's Apple Icobbler - Ww Points = 2
Ingredients:
- 3 apples
- 1/2 artificial sweetener
- 8 brown sugar
- 2 cornstarch
- 2 cinnamon
- 3 vanilla extract
- 2 salt
- 1
- 2
- 1/2
- 1/4
Instructions:
1. Preheat oven to 400 degrees.
2. Combine 2/3 cup of cold water with brown sugar, cornstarch, 1/2 teaspoons of cinnamon, vanilla extract, salt, and 1 tablespoons of the Splenda. Stir well.
3. In a medium-sized pot, combine apple chunks with this mixture. Heat the apple mixture over medium heat, stirring occasionally. Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes, and then transfer mixture to a medium-sized round baking dish. Set aside.
4. Next, break graham crackers into small pieces. Place graham pieces and Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer crumbs to a microwave-safe dish, and add egg substitute, applesauce, 1 1/2 teaspoons of cinnamon, and the remaining 2 tablespoons of Splenda. Stir well. Microwave graham mixture for 1 minute. Use a fork to break up the toughened mixture as much as possible, and then allow it to cool for a few minutes. Transfer graham mixture to a food processor or blender, and pulse until crumbly and uniform.
5. Evenly distribute graham topping over apple mixture. Place the dish in the oven, and bake for 10 minutes. Allow cobbler to cool slightly before serving.
Title: Clear Lollypops and Drops
Ingredients:
- 1 1/2 sugar
- 1/3 light corn syrup
- 1/8 cream of tartar
- 3/4 water
- 10
Instructions:
1. Slowly boil the sugar, corn syrup, cream of tartar, and water together without stirring, until it reaches 310°F.
2. Remove from the fire, and add your flavoring and food coloring.
3. After adding the food coloring, shape the mixture into drops, or lollypops, or if you have candy molds, use them to form molded candy.
Title: Grandma's Chocolate Fudge Frosting
Ingredients:
- 1 sugar
- 1/3 milk
- 5 butter
- 1 margarine
Instructions:
1. Put first three ingredients in a sauce pan.
2. Bring to a boil, while stirring constantly.
3. Remove from heat and add chips.
4. With a wire whip beat until creamy and cooled.
5. Add chopped pecans if desired.
Title: Cranberry Christmas Cake
Ingredients:
- 2 unbleached flour
- 1 sugar
- 2 baking powder
- 1/2 kosher salt
- 2 cranberries
- 1 milk
- 2 butter
- 1 brown sugar
- 1/2 butter
- 3/4 heavy whipping cream
Instructions:
1. Preheat oven to 350.
2. Mix together dry ingredients.
3. Add milk and melted butter, stir, this will be lumpy and thick.
4. Mix in Cranberries.
5. Pour in greased 8x8 pan.
6. Bake for 45-50 minutes.
7. Double this recipe and use a 9x13 pan.
8. Serve with Butter Sauce.
9. Bring 1 cup brown sugar, 3/4 cup whipping cream and 1/2 cup butter to a boil in a sauce pan.
10. Boil for 10 minutes, stirring continuously.
Title: Almond Pistachio Macaroons
Ingredients:
- 2 almond paste
- 3/4 granulated sugar
- 1 1/2 powdered sugar
- 3 vanilla
- 1 1/2 salt
- 1 unsalted pistachio nuts
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Grate the almond paste on the large holes on a grater; until you have about 1 3/4 packed cups.
3. In an electric mixer (preferably a heavy duty one with a paddle blade), combine the grated paste and the granulated sugar on low speed for about 2 minutes, mixing until it resembles coarse crumbs.
4. Gradually add the powdered sugar and keep mixing for about a minute until it's well combined.
5. Increase the speed to medium and add the egg whites, vanilla, and salt and mix until it's just combined (the dough will be wet and sticky) then add 1/3 cup of the chopped pistachios to complete the dough.
6. Place remaining chopped pistachios in a shallow dish.
7. Roll the dough into 1-tablespoon sized balls, then dip one side of each ball into the reserved chopped pistachios to coat only that side.
8. Place cookies, pistachio side up and 1 inch apart, on a parchment-lined cookie sheet and press each one lightly so that they adhere to the paper.
9. Bake cookies for 25 to 30 minutes and until the tops are evenly colored and the bottoms are smooth and golden brown when lifted carefully with a metal spatula.
10. Let the macaroons cool on the baking sheets, then pull them gently off the parchment paper.
11. They can be stored for up to 5 days at room temperature in an airtight container.
12. Makes about 30 cookies.
Title: Star-Shaped Sugar Biscuits
Ingredients:
- 225 plain flour
- 110 sugar
- 110 butter
- 1 egg
- 60 icing sugar
- 1
Instructions:
1. Preheat the oven to gas mark 4/350°F/180°C.
2. You will need a 10 cm / 4 inch star-shaped biscuit cutter.
3. Prepare a baking tray lined with parchment paper.
4. Sift the flour alongwith the sugar in a bowl and add in the butter and work with your fingertips until the mixture is crumbly.
5. Add the beaten egg and a teaspoon of cold water and mix again until the mixture forms a ball leaving the sides of the bowl clean.
6. On a lightly floured surface, roll out the dough to about 1/3 cm thickness.
7. Cut out the biscuits using a 10 cm star-shaped cutter.
8. If you would like to use it as a decoration, using a skewer, make a hole in each one to thread a wire after baking.
9. Transfer the biscuits onto the baking tray and bake them in the middle shelf for 15-20 minutes.
10. Remove them from the oven and cool them on the tray for 5 minutes before transferring onto a wire rack to let it cool.
11. Meanwhile, make the icing sugar glaze by mixing the icing sugar with the cream till smooth.
12. When the biscuits are cold enough to handle, brush the top of the biscuits with the glaze to give it a thin coat and leave it on the rack to dry completely.
13. If using as a decoration, once completely cool and dried, thread a thin wire through the holes and hang them on the tree. If not, then store in an airtight container.
Title: Applesauce Diabetic Cake
Ingredients:
- 1 butter
- 2 sugar substitute
- 1 1/2 unsweetened applesauce
- 1 egg
- 1 raisins
- 2 flour
- 2 baking soda
- 1 vanilla
Instructions:
1. Mix together.
2. Bake 350 for 45-60 minutes.
Title: Danish Berry Pudding (Rødgrød)
Ingredients:
- 1 frozen raspberries
- 1 frozen strawberries
- 1/4 cornstarch
- 2 granulated sugar
- 1/2 cold water
- 1 lemon juice
Instructions:
1. Purée berries in blender or press through sieve. Mix cornstarch and sugar in saucepan. Gradually stir in water; add purée. Heat to boiling, stirring constantly. Boil and stir 1 minute.
2. Remove from heat; stir in lemon juice. Pour into dessert dishes or serving bowl. Cover and refrigerate at least 2 hours. Sprinkle with almonds; serve with half and half if desired.
Title: Cherry Syllabub
Ingredients:
- 8 kirsch
- 2 lemon juice
- 2 heavy cream
- 1/2
- 2
- 2/3
- 1 1/4
Instructions:
1. Divide the chopped cherries among six tall dessert glasses and sprinkle with the kirsch.
2. In a clean bowl, whisk the egg whites until stiff. Gently fold in the sugar, lemon juice and wine.
3. In a separate bowl ( but using the same whisk), lightly beat the cream, then fold into the egg white mixture.
4. Spoon the cream mixture over the cherries, then chill overnight.
Title: Ww Cranberry Applesauce
Ingredients:
- 3 apples
- 1/2 cinnamon
- 1 cranberries
- 1 1/2 water
- 2 lemon slices
- 1/2 orange
- 1/4 salt
Instructions:
1. Cook on stove top until cooked through.
2. Puree with a blender, if desired.
Title: Kumama's Jewish Apple Cake
Ingredients:
- 4 -5 apples
- 6 cinnamon
- 1/2 sugar
- 3 flour
- 2 sugar
- 3 baking powder
- 1 eggs
- 4 orange zest
- 1 vanilla
- 1/2
- 1
Instructions:
1. Peel, core and slice apples; mix cinnamon and 1/2 cup sugar together; add sliced apples and let sit. Combine all other ingredients in another bowl and beat to make a smooth batter (about 3 to 4 minutes). Pour half the batter into a greased tube pan; layer half the apple slices on the batter; add remaining batter, then top with the rest of the apples. Pour any remaining sugar and cinnamon mixture on top. Bake in a preheated oven at 350°F for 1 hour and 20 minutes.
2. *Note -- Jewish apple cakes are made with oil - no dairy- thus it can be served with a meat meal except during Passover.
Title: Aartappel-Poeding (South Africa)
Ingredients:
- 2 potatoes
- 8 eggs
- 1 sugar
- 1 salt
- 1 lemon, zest of
- 1 butter
- 4 nutmeg
Instructions:
1. Prehest oven to 350 degrees.
2. To the potatoes add eggs, sugar, salt, vanilla, almond or lemon essence and zest. Put dabs of butter on top and top with a good grating of nutmeg or almond slices.
3. Bake in a lightly buttered casserole dish for 30 minutes till lightly browned.
Title: Ice Cream Slice
Ingredients:
- 1 chocolate bar
- 600
- 390
Instructions:
1. Line a slice tray with cling wrap.
2. put half the biscuits on the tray.
3. beat the cream and condensed milk for about 5 mins, until it looks like whipped cream.
4. Chop up your chocolate bar and fold thru.
5. pour mix over biscuits, and top with remaining biscuits. Try and put them in the same order as the bottom row, makes for easier cutting.
6. freeze for at least 2 hours.
Title: Easy Cherry-Pineapple Dump Cake
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 coconut
- 1 walnuts
- 1 pecans
- 1/2 margarine
Instructions:
1. In a 9 x 13" pan, spread in layers of cherry pie filling, pineapple, cake mix, coconut, and nuts.
2. Cut margarine into bits and sprinkle over top.
3. Bake 1 hour at 350°.
4. Serve with Cool Whip or ice cream.
Title: Creamy Pumpkin Strudels
Ingredients:
- 15 pumpkin puree
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1/4 ground nutmeg
- 1/4 salt
- 12 phyllo dough
- 2/3 butter
- 1 granulated sugar
- 4 ground cinnamon
- 8 cream cheese
Instructions:
1. Preheat oven to 400°F For filling, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Set aside.
2. Place 2 sheets of phyllo on top of one another and brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from drying.).
3. In a small bowl combine granulated sugar and 4 teaspoons cinnamon. Sprinkle two generous tablespoons of cinnasugar mixture over the brushed phyllo. Cut the 2 layered sheets of phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from end of dough strip. Spoon a well-rounded tablespoon of pumpkin mixture on top of the cream cheese.
4. To shape, fold bottom edge of phyllo up and over the filling. Fold in sides and roll up to encase filling. Place on a baking sheet, seam side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle with any remaining cinnasugar.
5. Bake 15 minutes or until phyllo is golden brown. Serve warm with whipped cream, if desired.
Title: Cream Cheese Mocha Cake
Ingredients:
- 1/2 strong black coffee
- 1/3 butter
- 1/2 margarine
- 1 brown sugar
- 1 granulated sugar
- 3 baking soda
- 1 sour cream
- 1/2 all-purpose flour
- 2 cream cheese
- 3 butter
- 6 vanilla
- 4 powdered sugar
- 1
- 3 1/2
Instructions:
1. Preheat oven to 350°F.
2. Generously grease and flour two 9-inch cake pans.
3. Gradually add coffee to cocoa, stirring constantly;let stand until cool.
4. Cream the butter and sugars until light and fluffy. Add egg yolks; beat until batter is thick.
5. Add coffee and cocoa mixture.
6. Dissolve baking soda in sour cream.
7. Add alternately to sugar mixture with flour, beating well with each addition.
8. Fold in egg whites.
9. Pour batter into 2 prepared cake pans.( I used 8-inch ones).Bake 35- to 40 minutes, or until done. Remove from pans and cool.
10. Directions for icing: Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar; beat until fluffy. Makes 2 cups.
Title: Chocolate Amaretti Cake (Rachel Allen)
Ingredients:
- 150 dark chocolate
- 50 amaretti
- 100 caster sugar
- 175 orange, zest of
- 1 butter
- 100 eggs
- 4 cocoa powder
- icing sugar
Instructions:
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides.
3. Melt the chocolate in a bowl sitting over a saucepan of simmering water.
4. Place the amaretti biscuits, almonds, sugar and orange zest in a food processor, then whizz until the biscuits and almonds are almost finely ground .(not too fine).
5. Add the butter and eggs, whizz until blended, then add the melted chocolate and briefly whizz again until well combined.
6. Pour into the prepared tin and pop straight in the oven.
7. Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges.( test with a skewer after 35 minutes, it should come out clean)
8. Remove and leave to sit for 15 minutes before carefully transferring to a plate.
9. The top is quite crisp, and cracks easily, dust it with lots of icing sugar or cocoa powder before serving, to hide any imperfections.
Title: A Happy Birthday Oatmeal Cookie
Ingredients:
- 1/2 unbleached all-purpose flour
- 2 unbleached all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 ground cinnamon
- 6 unsalted butter
- 1/2 dark brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 old-fashioned oatmeal
- 3/4 raisins
- 1/2 walnuts
- 3/4 powdered sugar
- 1/2 vanilla extract
- 3 -4 water
Instructions:
1. Position a rack in the middle of the oven.
2. Preheat the oven to 350*.
3. Trace a 9" circle on a piece of parchment paper and line a baking sheet with the paper, marked side down.
4. Make the cookie --
5. Sift the flour, baking powder, baking soda, salt and cinnamon into a small bowl and set aside.
6. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute.
7. Stop the mixer and scrape down sides of the bowl as needed during the mixing.
8. add the egg and vanilla and mix till blended -- about 30 seconds.
9. On low speed, mix in the flour mixture to incorporate it.
10. Mix in the oatmeal, then mix in the raisins and walnuts.
11. Drop by spoonfuls of dough into the marked circle, then use a thin spatula to spread the dough evenly over the circle.
12. smooth the edges of the circle with the spatula.
13. Bake the cookies until the edges are light brown and the center is light golden.about 19 minutes.
14. It will spread out about 1" --
15. Let the cookie cool completely on the baking sheet on a wire rack.
16. Make the frosting --
17. In a small bowl, stir the powdered sugar and vanilla together with enough water to form a thick frosting.
18. The frosting should hold its shape if you drizzle a little on a piece of paper.
19. Spoon the frosting into a small self sealing plastic freezer bag.press out the excess air -- cut a very small hole in one corner of the bag.about 1/16th" long.
20. Hold the bag about 1" above the cookie at a slight angle and write your message by twisting the bag and gently squeezing to release a thin stream of frosting, moving the bag slowly to form thin letters or a design.
21. Let the frosting is set.
22. the cookie can be covered and stored at room temperature for up to 2 days.
23. using a large sharp knife to cut the cookie into wedges to serve, if desired.
Title: Short-Cake Roll
Ingredients:
- 1 heavy whipping cream
- 1 sugar
- 1 confectioners' sugar
- 30 parchment paper
- 1
Instructions:
1. For cakes:
2. Prepare angel food according to instructions on box.
3. Lay two pieces of wax paper on two flat cooking sheets.
4. Evenly distribute angle food batter on cooking sheets and spread evenly
5. Bake separately for about 25 minutes on 450 degrees (or until golden).
6. For filling:
7. Combine heavy whipping cream and sugar in medium bowl.
8. Mix until frothy and thick.
9. *Leaving cream slightly runny is messier but moistens the cake.
10. Spread cream evenly on both cakes.
11. Place preferred amount of desired fruit on cakes.
12. *For a less healthy alternative, scatter chocolate chips on the cakes instead of fruit.
13. Roll
14. Sprinkle top with powdered sugar.
15. If you're one of those fruit and chocolate kind of people, an nice touch would be to drizzle chocolate on top:).
Title: Passover Biscotti (aka Mock Mandel Bread)
Ingredients:
- 2 sugar
- 1/2 margarine
- 6 eggs
- 2 3/4 potato starch
- 3/4 chocolate chips
- 1/2
- 3
Instructions:
1. Cream together sugar and margarine.
2. Add eggs, one at a time, beating throughout.
3. Mix together cake meal and potato starch (or don't bother), and add to wet stuff. Mix well.
4. Mix in nuts and chips.
5. Form 2 loaves (about 3" x 16") on cookie sheet (I line mine with parchment paper for ease of removal).
6. Sprinkle with cinnamon sugar.
7. Bake at 350F for 35-40 minutes.
8. Remove from oven and slice horizontally, cutting about 3/4 of the way through the loaf.
9. Return to oven for 5 minutes.
Title: Molten Chocolate Puddings With Sugared Plums
Ingredients:
- 250 unsalted butter
- 1 cake flour
- 300 dark chocolate
- 4 eggs
- 4 red plums
- 1 1/2
- 6
Instructions:
1. Prehest oven to 180°C Grease 6 x 1cup capacity dariole moulds with butter then dust with flour, shaking out excess.
2. Place butter and chocolate in heatproof bowl over saucepan of barely simmering water.
3. Stir until melted and remove from heat, cool.
4. Meanwhile, using an electric mixer, beat eggs, egg yolks and sugar for 1 minute or until eggs are aerated.
5. Sift in flour and fold together.
6. Add chololate mixture and mix in, until combined.
7. Divide mixture between moulds,place on an oven tray and bake for 18-20 minutes or until tops feel firm to the touch.
8. Remove from oven and let stand for 2 - 3 minutes.
9. Meanwhile, pre heat grill on high heat.
10. Place plums cut side up on an oven tray.
11. Sprinkle with a little sugar and grill for 3 - 4 minutes or until caramalised.
12. Turn pudding out on plate.
13. Serve with warm plums and thickened cream, to serve.
Title: Egg Cream Pudding (Pudim Da Avo)
Ingredients:
- 4 granulated sugar
- 3/4 milk
- 1/4 heavy whipping cream
- 1 sugar
- 2
Instructions:
1. Using a food processor or a rolling pin, finely crush the tea biscuits and set aside.
2. In a double boiler fill the bottom with 2-3 inches of water, place it over medium-high heat, and bring it to a simmer. On the top of the double boiler stir the egg yolks and sugar. Keeping the water in the bottom at a slow simmer, continue to stir until the egg mix is smooth. Then using a whisk and stirring a little faster, pour in the milk and beat until it’s a frothy creamy consistency. You can use a hand held mixer with a whisk attachment to make it easier.
3. Remove from heat and let it cool.
4. Meanwhile, in a medium bowl pour out the heavy whipping cream and add 2 tablespoons of sugar. Whip until stiff peaks form. Set aside.
5. To assemble the dessert, use the serving dish of your choice, layer the cookie crumbs first, then a layer of the sweet egg cream, then another layer of the crumbs, then a layer a the whipped cream. Last, add just a dusting of the cookie crumbs.
6. Refrigerate for at least 3 hours, but overnight is the best.
Title: Gluten Free Rustic Apricot Slice
Ingredients:
- 3 1/4 butter
- 1/3 egg
- 1 vanilla extract
- 1 baking soda
- 1/2 gluten free baking powder
- 1/2 cream of tartar
- 1/4 water
- 1/4 honey
- 1/4 butter
- 1/2 egg
- 8 7/8 rolled oats
- 1 butter
- 2
- 1/2
- 30
- 1
- 2
- 1
- 100
- 1/2
Instructions:
1. Base.
2. Cream the butter and sweetener in a stand mixer or electric beater.
3. Add in the egg and vanilla, and beat well.
4. Fold in the sifted flours and coconut and mix well.
5. Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
6. Filling.
7. Place the apricots in the water and stand for 1 hour.
8. Put apricots and water in a saucepan and bring to the boil.
9. Reduce heat and simmer for 10 minutes.
10. Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
11. Allow To Cool – Blend until smooth. Gently beat your egg and fold.
12. Topping.
13. Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
14. Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
15. Let stand to completely cool and it will harden slightly, making it easier to cut.
Title: Cream Filling or Topping
Ingredients:
- 1 eggs
- 2 1/2 cornstarch
- 1 1/4 2% low-fat milk
- 1/3 Splenda granular
- 1 1/2 vanilla extract
Instructions:
1. Place egg in a bowl; set aside.
2. Combine milk and cornstarch in a saucepan.
3. Gradually, stir with a whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
4. Remove from heat.
5. Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly.
6. Add splenda.
7. Cook over medium heat 1 minute or until thick, stirring constantly.
8. Remove from heat; stir in vanilla.
9. Pour mixture into a bowl; place plastic wrap on surface, and chill.