Splenda splendor: delicious low- and no-sugar dishes.(Food: easy and healthful recipes)(Illustration)

 
Sweet and Spicy Shrimp 
 
SERVES 4 
 
1/4 cup soy sauce 
2 tsp. Splenda Granular 
2 tsp. cornstarch 
1/2 tsp. crushed red pepper 
1/2 tsp. sesame or peanut oil 
1 small onion, sliced 
1 small green bell pepper, 
  sliced 
1 medium-sized carrot, thinly 
  sliced (1/2 cup) 
3/4 lb. uncooked, peeled, deveined 
  large shrimp, thawed if frozen 
 
1. Mix soy sauce, Splenda, cornstarch 
and red pepper in a small 
bowl. Set aside. 
 
2. Heat oil in 10-inch skillet over 
medium-high heat. Cook onion, 
bell pepper and carrot 2-3 minutes, 
stirring occasionally, until 
crisp-tender. 
 
3. Stir in soy sauce mixture and 
shrimp. Cook 3-5 minutes, stirring 
occasionally, until shrimp are pink 
and firm and sauce is thickened. 
 
PER SERVING: 110 CAL.; 14G PROT; 1.5G TOTAL 
FAT (0G SAT FAT); 8G CARB; 120MG CHOL.; 
1,180MG SOD; 1G FIBER; 0 SUGARS 
 
Stephan Pyles' Chilled 
Shrimp and Jicama Soup 
with Basil 
 
SERVES 8 
 
Award-winning chef Stephan Pyles 
is acknowledged as one of the 
founding fathers of Southwestern 
cuisine and was the first Texan 
inducted into Who's Who of Food 
and Wine in America. 
 
2 medium-sized cucumbers, peeled, 
  seeded and chopped 
1/4 cup balsamic vinegar 
2 Tbs. Splenda Granular 
2 1/4 tsp. salt 
1 lb. jicama, peeled and cot into 
  small dice (about 1 3/4 cups) 
8 oz. small raw shrimp, peeled 
  and deveined 
1/2 tsp. cayenne 
2 tsp. olive oil 
2 1/2 cups low-fat sour cream 
2 1/2 cups 2% milk 
1/2 cup chopped basil 
1 medium-sized red bell pepper, 
  roasted, peeled and cut into 
  1/4-inch by 1-inch strips 
1 medium-sized yellow bell pepper, 
  roasted, peeled and cut into 
  1/4-inch by 1-inch strips 
 
1. Puree the cucumbers with the 
balsamic vinegar in a food processor 
for about 1 minute, or until smooth. 
Pour cucumber puree into a large 
bowl. Add Splenda and 2 teaspoons 
salt. Stir well. Add jicama and stir. 
 
2. Put the shrimp in a medium 
bowl, and sprinkle with 1/4 teaspoon 
salt and cayenne. In a large skillet 
over high heat, heat the olive oil 
until lightly smoking. Add the 
shrimp, and cook until they turn 
pink, about 2 minutes. Remove the 
shrimp, and set aside. 
 
3. Spoon the sour cream into a 
large bowl. Add the milk slowly 
while blending with a wire whisk. 
Add the cucumber and jicama mixture, 
shrimp, basil and the roasted 
peppers, and combine. Chill thoroughly, 
and serve. 
 
PER SERVING: 280 CAL; 15G PROT; 16G, TOTAL 
FAT (9G SAT FAT); 19G CARB; 105MG CHOL; 
640MG SOD; 3G FIBER; 8G SUGARS 
 
Hans Rockenwagner's 
German Apple Pancakes 
 
MAKES 4 LARGE PANCAKES (8 SERVINGS) 
 
Award-winning chef Hans Rockenwagner 
is the owner of two top 
California restaurants, Rockenwagner 
in Santa Monica and Ballona 
Fish Market in Marina del Rey. 
 
1 Tbs. ground cinnamon 
3 Tbs. sugar 
1/2 cup all-purpose flour 
1 Tbs. baking powder 
1/2 tsp. baking soda 
3 tart apples 
4 large eggs 
1/2 cup 2% milk 
1 cup Splenda Granular 
3 egg whites 
4 ...