Sweet treats
Tuesday, 08 May 2012

Sweet treats!

Guilt free and oh so good!

Written by Katy Pearson

Back at work after the bank holiday and feeling a little blue? These recipes should brighten your day...

Traditional Cream Tea Scones

Serves: 8

Preparation time: 15 minutes

Cooking time: 12 minutes

Ingredients

  • 250g/8oz Self-raising flour
  • 50g/1¾oz Low fat spread
  • 5g SPLENDA® Granulated
  • 75g/3oz Sultanas
  • 120ml/4fl.oz Semi-skimmed milk

Method

1. Sift the flour into a mixing bowl and rub in the low fat spread until the mixture resembles bread crumbs.

2. Stir in the SPLENDA® Granulated and sultanas then add the milk and mix to a soft dough.

3. Turn onto a floured surface, knead lightly and roll out to a thickness of 2cm/ ¾ inch.

4. Cut into 5cm/2inch rounds with a fluted cutter, place on a floured baking sheet and brush with milk to glaze.

5. Bake in a pre-heated hot oven at 220C/425F for 12 minutes then remove and transfer to a wire rack to cool.

 


 

Red Tea & Cinnamon Fruit Punch – served hot or cold

Makes: 950ml Fruit punch

Serves: 2

Ingredients

  • 2 Redbush tea bags
  • 3tsp SPLENDA® Granulated
  • 6 Cloves
  • 1 Cinnamon stick
  • 600ml/1pt Boiling water
  • 300ml/½pt Pomegranate juice

To decorate

  • 1 Plum, stoned and sliced
  • 1 Lemon wedge

Method

1. Put the teabags, SPLENDA® Granulated, cloves and cinnamon stick into a large heat proof jug and pour over the boiling water

2. Leave to infuse until cold

3. Strain the tea into a serving jug and pour in the pomegranate juice

4. Decorate with sliced plum and lemon wedge

SPLENDA® is an easy swap to make for anyone looking for a lower sugar diet, without a compromise on taste and is available in all major retailers nationwide. For more information on the product, and for tips on cooking and baking, please visit, www.splenda.co.uk or www.facebook.com/SplendaUK



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