5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk
In a medium bowl, mix together the margarine, masa flour, and
SPLENDA® Granulated Sweetener until light and fluffy. In a food
processor or blender, blend one cup of the corn kernels with the water
and cornmeal just until smooth. Stir into the masa mixture. Mix in the
remaining corn, baking powder, salt, and milk until the batter is
smooth. Pour into an 8x8 inch glass baking dish.
Place the baking dish over a large saucepan of simmering water. Cover
the baking dish tightly with aluminum foil, and steam for 50 to 60
minutes, or until firm. Check water occasionally, and refill if
necessary. Stir pudding before serving to give it a consistent
texture. Serve in small scoops.
Makes 8 servings.
Note: This recipe has not been tested by the SPLENDA® Test Kitchens.
Nutrition Information Per Serving: Calories: 140; Calories from Fat:
70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 260mg;
Total Carbs: 18g; Dietary Fiber: 2g; Sugars: 1g; Protein: 2g
Makes 10 to 12 servings
1 (4-pound) pork butt
1/4 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt
1. Combine all ingredients in a slow cooker. Cover with lid and cook on high for
4 hours or low for 8 hours.
2. When pork is finished cooking, shred meat and serve directly from slow cooker
for guests to make sandwiches or platters
Hot Mustard: 1/4 cup dry mustard
1 can (14 oz.) Swanson® Seasoned Chicken Broth with Italian Herbs *
6 sun-dried tomatoes **
1 tbsp. olive oil
1 lb. boneless chicken breasts, cut into crosswise strips
2 cups sliced mushrooms
1 tbsp. all-purpose flour
1 cup packed coarsely chopped fresh spinach
4 cups hot cooked penne pasta (medium tube-shaped)
Grated Parmesan cheese
PLACE broth and tomatoes in microwave-safe measuring cup. Microwave on HIGH 2 min. Let stand 5 min. Remove tomatoes and cut up.
HEAT oil in large nonstick skillet. Add chicken and cook until browned, stirring often.
ADD mushrooms and cook until tender. Stir in flour and cook and stir 1 min.
ADD tomatoes and broth. Cook and stir until mixture boils and thickens. Add spinach and pasta. Mix lightly to coat. Serve with cheese.
**You may substitute 3 plum tomatoes (chopped) for sun-dried tomatoes. Add with spinach and pasta.
*Or use 1 can (14 oz.) Swanson® Chicken Broth or Swanson® Natural Goodness™ Chicken Broth and 1 tsp. dried oregano leaves, crushed.