Dispense with the Equal. It does have a fakey taste.
What proportion Splenda are you using? I know it says to sub 1 to 1, but 2/3 to one or 3/4 to one works better. I have found that it does have an after taste in some things - not in others.
Do your deserts have to be absolutely sugar free?
Chocolate Meringue Kisses [from the Joslin Diabetes Center Cookbook]
4 large egg whites at room temperature
¼ teaspoon (1.25 ml) cream of tartar
2 tablespoons (30 ml) honey
1 teaspoon (5 ml) almond extract
¼ cut (43 g) semisweet chocolate pieces
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
In a large bowl, beat egg whites and cream of tartar until foamy. Beat in honey and almond extract until egg whites form stiff peaks. Drop by tablespoonfuls onto prepared baking sheets. Place 1 baking sheet on the middle shelf of the oven. Close oven door and immediately turn oven off. Leave baking sheet in the oven for 1 ½ hours. Transfer cookies to a wire rack.
Again, preheat oven to 375 degrees F (190 degreess C). Bake second sheet of cookies in the same manner. Transfer cookies to a wire rack.
Place chocolate pieces in a plastic bag. Microwave on HIGH for 1 to 1 ½ minutes, until chocolate is melted. Snip one corner of bag; drizzle chocolate over meringue kisses with zigzag motions.
Makes about 48 cookies.
Per 6-cookie serving: calories, 52; protein, 2g; carbohydrate, 8g; fat, 2 g (calories from fat, 34%); dietary fiber, trace; cholesterol, 0 mg; sodium, 35 mg; potassium, 48 mg.
Joslin Exchanges: ½ bread/starch
Note: Meringue can be tricky. Don't make on a rainy day - humidity prevents proper drying.
4 large egg whites -- room temperature
1/4 teaspoon cream of tartar
1 dash sea salt
3/4 cup Splenda
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup slivered almonds
Preheat oven to 300F-150C. Line a cookie sheet with parchment or baking paper. In medium bowl, combine egg whites with tartar and salt, beat with electric mixer till soft peaks form. In separate bowl, blend sweetener and cinnamon. Fold into egg whites the sweetener mix, extracts. Then gently fold in nuts. Drop in large spoonfuls (soup spoon size) onto prepared pan, about an inch apart. Bake for 20 minutes or so until dry. Can turn off oven and leave cookies in oven to dry fully (or not). Store in airtight containers to retain crispness (up to a week). Makes about 33 large cookies
4 egg whites
1 pinch cream of tartar
1 cup splenda
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
3/4 cup ground hazelnuts
250 grams strawberries -- 8oz
300 milliliters cream -- 8oz
Line the bottom of two 20 cm (8 inch) sandwich cake tins, brush bottom and sides with melted butter and coat with plain flour.
Place egg whites in a mixing bowl, add cream of tartar and whisk quickly until stiff. Add splenda slowly and continuously, whisking all the time at high speed. Whisk in vinegar and vanilla. Gently fold in ground hazelnuts. Divide mixture between two prepared tins and smooth tops. Bake in a moderate oven at 350°F-180°Cfor 40-45 minutes. Turn out on to wire trays to cool.
Hull and clean strawberries. Reserve 12 good strawberries, slice remainder. Whip cream until thick.
Sandwich meringue cakes together on a serving plate with half whipped cream and the sliced strawberries.
Spread remainder of cream on top and decorate with reserved strawberries. Chill for 2-3 hours before serving