Friday, 25 February 2011

Celebrate Pancake Day Without The Guilt With Splenda

I've been blogging lots of recipes lately and giving you ideas of ways to make your cooking healthier without really changing much, such as swapping your usual oil or salad dressing for 1-cal FryLight or SaladLight, or opting for wholemeal or oats, which have now been officially recognised as cholersterol-busters. We have also been testing the Actifry for oil-free chips. Here's another "ring the changes" idea for Pancake Day - swap over your usual sugar for Splenda (which I reviewed here last year). Eating healthily doesn't mean you can't treat yourself, if you make a few minor adjustments !

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Pancake Day is just around the corner and here is a little bit of history behind its namesake...'shrove' is derived from the latin word meaning 'sinful.' and what's more the popular tradition has now also been labelled 'Fat Tuesday'...well not anymore! With SPLENDA's Wholemeal Pancakes with Simmered Winter Fruits, you can celebrate Pancake Day in true indulgent style, without the guilt!



With SPLENDA® low calorie sweetener there is no need to compromise on taste - by simply replacing sugar with SPLENDA you can reduce the calories without even noticing the difference. So get whisking with SPLENDA to get flipping the perfect pancake treat for the whole family... and there's no need to limit yourself to just one!



SPLENDA® Granulated measures and sweetens spoon for spoon like sugar but has just 10% of the calories. For more information, and for recipes and baking tips, please visit www.splenda.co.uk



Wholemeal Pancakes with Simmered Winter Fruits

SERVES 4

for the pancakes:

• 110g wholemeal flour

• pinch of salt

• 1 egg, beaten

• 300ml skimmed milk

• 1 teaspoon Splenda granulated sweetener

• vegetable oil, for frying

for the fruit filling:

• 1 orange

• 250ml orange juice

• 25g ready-to-eat dried apricots, chopped

• 25g sultanas or raisins

• pinch of mixed spice

• 1 apple, cored and sliced

• 2 plums, stoned and sliced

• 2 teaspoons cornflour

• 1 tablespoon Splenda granulated sweetener



Place the flour and salt into a large bowl with the egg, milk and sweetener. Beat together with a wire whisk to make a smooth pancake batter.



To make the filling, peel strips of zest from the orange using a potato peeler. Reserve 3 tablespoons of the orange juice, pour the rest into a saucepan and add the strips of zest, the apricots, sultanas or raisins, and mixed spice. Place on the heat and simmer gently for 10-15 minutes to plump up the fruit. Remove the orange zest. Meanwhile, cut the orange into segments, removing all the pith.



Drop the orange segments into the saucepan with the sliced apple and plums. Mix the cornflour with the reserved orange juice and add to the pan. Heat again gently, stirring until thickened and smooth. Stir in the sweetener, and keep warm over a low heat whilst making the pancakes.



Heat a large frying pan and add a few drops of vegetable oil. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip the pancake over to cook the other side. Make four large pancakes in this way. Place on warm plates and serve immediately with the simmered fruit.



Per serving: 252kcal; 9g protein; 5g fat; 0.9g saturated fat; 45g carbohydrates; 25.2g sugar; 4.6g fibre; 0.21g sodium



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