Equal Sweetener
Equal Sweetener Information
The Equal family of products can be used in a wide variety of recipes. When cooking and baking with Equal, use recipes designed for Equal or add to recipes after removing from heat to maintain sweetness. Equal may lose sweetness in some prolonged heating applications.
Lemon Meringue Pie
Pastry for single-crust 9-inch Pie * 2 1/4 cups water * 1/2 cup fresh lemon juice or frozen Minute Maid lemon juice concentrate * 1/2 cups cornstarch * 2 eggs * 2 egg whites * 1 1/2 teaspoons grated lemon peel * 36 packets Equal or 1 1/2 cups Equal Spoonful * 2 tablespoons stick butter or margarine * 1 to 2 drops yellow food color (optional) * 3 egg whites * 1/4 teaspoon cream of tartar * 16 packets Equal or 2/3 cup Equal Spoonful.
Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan, trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425° oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
Combine water, lemon juice and cornstarch in medium saucepan. Heat to boiling over medium high heat, stirring constantly; boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 36 packets Equal. Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat; stir in butter until melted. Stir in flood color, if desired. Pour mixture into baked pie shell.
Beat 3 egg whites in medium bowl until foamy. Add cream of tartar and beat to soft peaks. Gradually beat in 16 packets Equal, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
Bake pie in preheated 425° oven about 4 minutes or until meringue is lightly browned. Cool completely on wire rack before cutting.
Makes 8 servings
Nutrition information per serving: 189 cal.,
5 g prol, 19 g carb., 10 g fat, 61 mg. chol., 228 mg. sodium
Food exchanges: 1 starch, 2 fat
New York Cheesecake
1 1/4 cups vanilla wafer crumbs * 4 Tbsp. margarine, melted * 3 packets Equal sweetener or 1 tsp. Equal for Recipes or 2 Tbsp. Equal Spoonful * 2 packages (8 ounces each) reduced-fat cream cheese, softened * 1 package (8 ounces) fat-free cream cheese, softened * 18 packets Equal sweetener or 5 1/2 tsp. equal for Recipes or 3/4 cup equal Spoonful * 2 eggs * 2 egg whites * 2 Tbsp. cornstarch * 1 cup reduced-fat sour cream * 1 tsp. vanilla * Garnish with fresh fruit, as desired * Strawberry Sauce (optional), see recipe below.
Mix vanilla wafer crumbs, margarine, and 3 packets of Equal
sweetener or 1 tsp. Equal for Recipes or 2 Tbsp. Equal Spoonful in bottom of
9-inch springform pan. Reserve 1 Tbsp. of crumb mixture. Pat
remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in
preheated 350º oven until crust is lightly browned, about 8 minutes. Cool
on wire rack.
Beat cream cheese and 18 packets Equal sweetener or 5 1/2 tsp. Equal for Recipes
or 3/4 cup Equal Spoonful in a large bowl until fluffy; beat in eggs, egg
whites, and cornstarch. Mix in sour cream and vanilla until well blended.
Pour mixture into crust in pan.
Place cheesecake in roasting pan on oven rack; add 1-inch hot water to roasting
pan. Bake in preheated 300º oven just until set in the center, 45 to 60
minutes. Remove cheesecake from roasting pan, sprinkle with reserved
crumbs and return to oven. Turn oven off and let cheesecake cool in oven
with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate. Serve with fresh
fruit and Strawberry Sauce if desired. Makes 16 servings.
Nutrition information per serving: 187 cal., 7 g pro., 13 g
carb., 12 g fat., 56 mg chol., 253 mg. sodium Food exchanges:
1 milk, 2 1/2 fat. 39% calorie reduction from traditional recipe.
Strawberry Sauce 1 pkg. (16 ounces) frozen
unsweetened strawberries, thawed * 1 Tbsp. lemon juice * 6 packets Equal
sweetener or 1 3/4 tsp. Equal for Recipes or 1/4 cup Equal Spoonful.
Process strawberries in food processor or blender until smooth. Stir in
lemon juice and Equal, refrigerate until serving time.
Nutrition information per serving: 12 cal., 0 pro., 3 g.
carb., 0 g fat, 0 mg., chol., 1 mg. sodium Food exchanges: free food.
45% calorie reduction from traditional recipe.
Peanut Butter Chocolate Bars
1/2 cup stick butter or margarine, softened * 24 packets Equal or 1 cup Equal Spoonful * 1/3 cup firmly packed brown sugar * 1/2 cup 2% milk * 1/2 cup creamy peanut butter * 1 egg * 1 teaspoon vanilla * 1 cup all-purpose flour * 1 cup quick oats, uncooked * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 3/4 cup semi-sweet chocolate chips or mini-chocolate chips
Beat butter, Equal and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips.
Spread mixture evenly in 13 x 9 inch baking pan generously coated with non-stick cooking spray. Bake in preheated 350° oven 20 to 22 minutes. Cool completely in pan on wire rack. Cut into squares; store in airtight container at room temperature.
Makes 48 bars
Nutrition information per
serving: 75 cal., 1 g pro., 8 g carb., 5 g fat, 10 mg. chol., 60 mg.
sodium
Food exchanges: 1/2 starch, 1 fat.
Pumpkin Pie
Pastry for single-crust pie * 1 can (16 ounces) pumpkin * 1 can (12 ounces) evaporated skim milk * 3 eggs * 18 packets Equal or 5 1/2 tsp Equal or 3/4 cup Equal * 1/4 tsp. salt * 1 tsp. ground cinnamon * 1/2 tsp. ground ginger * 1/4 tsp. ground nutmeg * 1/8 tsp ground cloves
Roll pastry on floured surface into circle 1 inch larger than
inverted 9-inch pie pan. Ease into pan; trim and flute edge. Beat
pumpkin, evaporated milk, and eggs in medium bowl; beat in remaining
ingredients. Pour mixture into pastry shell. Bake in preheated 425º
oven 15 minutes; reduce heat to 350º and bake until knife inserted near center
comes out clean, about 40 minutes. Cool on wire rack. Makes 8
servings
Nutrition information per serving: 175 cal., 8 g pro., 22 g
carb., 7 g fat, 86 mg chol., 208 mg sodium. Food exchanges:
1 1/2 bread, 1 fat, 31% calorie reduction from traditional recipe.