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Recipes I've Shared:

Brown Sugar Blend

This is the blend I use for baking to reduce sugar but keep taste and texture. It is one part unpacked dark brown sugar, one part Splenda (or equivalent) and Stevia equal to one part (1 tsp=one cup in this case) It cuts carbs and calories by about 50%.

Bob's Red Mill Spelt Muffins

recipe from the back of the spelt flour bag for muffins.

Blueberry Protein Smoothie

a great breakfast that gives you a kick-start on getting your fruits, protein and vitamins for the day. Extremely low in carbs but satisfies the sweet tooth.

Healthy Raspberry Muffins

This recipe is a combination of several attempts to make a lightly sweet, lower carb fruit muffin that is delicious and has a decent texture. This recipe makes 6 big muffins but would also work fine as smaller muffins. Any type of berry would work as a substitute. If you substitute egg whites for the eggs you will need to add in 1/2 c. margarine (I use Smart Balance). More Fiber Baking Blend is a combination of fiber and stevia. If you do not use this you will need additional sweetener and may want to add in some bran or other fiber.

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