Best 14 Splenda Pink Lemonade Recipes

SPLENDA LEMONADE

Steps:

• Stir water, lemon juice and Splenda in a large pitcher until Splenda dissolves.
• Serve over ice, garnish with mint (or berries) and lemon if desired.
• Note: For limeade, substitute 1 cup fresh lime juice for lemon juice.

OLD-FASHIONED PINK LEMONADE

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

SPLENDA PINK LEMONADE

Steps:

• Combine all ingredients in a large pitcher.
• Garnish with mint leaves and orange or lemon slices.
• Serve over ice.

LEMONADE BY THE PITCHER!

Steps:

• In a pitcher, combine all ingredients and stir to combine.
• Serve over ice.

SPLENDA LEMONADE

Steps:

• Combine first 3 ingredients and stir well.
• Add water and stir until completely mixed.
• Serve in tall glasses over ice.
• Recipe may be doubled.

SPLENDA LEMONADE FOR ONE

Steps:

• Mash lemon slices, lemon juice and contents of Splenda packets for a fork in a tall glass.
• Add club soda and ice cubes.
• Garnish with mint leaves, if desired.

SIMPLE SPLENDA LEMONADE

Steps:

• Just mix for the regular lemonade.
• Raspberry Lemonade1) Add tea bag to 1 1/2 cup very hot water for 5 minutes. I used a hot water dispenser, or you can boil or microwave the water.2) Mix tea, sugar, and ReaLemon in a large class.3) Add ice

CHOCOLATE CHERRY SWIRL COOKIES

Steps:

• Preheat the oven to 350º F.
• In a mixing bowl beat the butter and Splenda Monk Fruit Sweetener together until fluffy, about 1 minute. Add in the egg, almond extract, and a bit of food coloring and beat again.
• Sprinkle in ¾ cup flour, salt, and baking soda and beat until incorporated. Fold in chocolate chips. Blot cherries with a paper towel to dry them a bit, and fold them in as well.
• Separate half of the batter into another small bowl. In one half of the batter, add 3 tablespoons unsweetened cocoa powder, stirring or beating until cocoa is fully mixed in. In the other half of the batter, add 3 more tablespoons all-purpose flour and beat until it's fully mixed in.
• Using a small cookie scoop, scoop up some of the cherry batter, and then some of the chocolate batter. Drop dough balls onto a silicone-lined or parchment paper-lined baking sheet.
• Bake for 8-10 minutes. Let cool completely. Enjoy!

LEMONADE

Steps:

• In an extra-large pitcher or drink dispenser, stir all ingredients together. Serve over ice.

PINK LEMONADE

Steps:

• In a cocktail shaker, combine all ingredients.
• Shake and pour over ice.

PINK LEMONADE

Steps:

• In a cocktail shaker, combine all ingredients.
• Shake and pour over ice.

TROPICAL HUMMINGBIRD CAKE

Steps:

• To make the cake:
• Preheat oven to 350°F. Grease and flour a 11" x 17" jelly roll pan or glass baking dish.
• In a bowl, combine flour, Splenda Sweetener, baking powder, baking soda, cinnamon, and salt.
• In another bowl, whisk together buttermilk, applesauce, eggs, and vanilla extract. Pour buttermilk mixture into dry ingredients and stir just until moistened. Fold in pineapple, bananas, and pecans.
• Bake for 25-30 minutes, or until a wooden pick inserted into center comes out clean. Cool on a wire rack.
• To make the frosting:
• In a bowl using an electric mixer, beat together cream cheese and butter until smooth. Add Splenda Sweetener and banana flavouring; beat until light and fluffy.
• Spread over cooled cake.

SUGAR FREE POWDERED SUGAR

Steps:

• In a blender, combine Splenda Sweetener and cornstarch; blend to a fine powder.
• Use instead of powdered sugar to garnish your favourite desserts.

KETO MINT CHOCOLATE AVOCADO SMOOTHIE

Steps:

• In a blender, add coconut milk, avocado, spinach, 1 ½ tablespoon Splenda Keto Sweetener, peppermint extract, and protein powder (if using). Process on high until smooth. Add about ½ cup or more of ice, and blend again until really thick.
• Pour a little more than half of the mixture into a glass or jar. Then, add the cocoa powder, ½ tablespoon of Splenda Monk Fruit Sweetener, and a little more ice to the rest of the smoothie in the blender. Blend again until smooth. Pour the chocolate layer on top of the mint layer.
• Drink with a straw and enjoy!