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Sugar-free Lemon Ice Cream

Ingredients:

  • 2 ½ c. Splenda
  • 6 cups half-and-half
  • 1 tbsp. grated lemon rind
  • ¾ c. fresh lemon juice (3 lemons)
  • 1/8 tsp. salt

Directions:

  1. Combine all ingredients and pour into freezer container of 5-quart electric freezer.
  2. Pack freezer with additional ice and rock salt and let stand for one hour before serving.

Makes 2 ½ quarts.

 

 

 

Honey-baked Apples

Ingredients:

  • 2 large cooking apples
  • 2/3 c. honey
  • 1 ½ tsp. ground cinnamon
  • 3 tbsp. margarine
  • 2 tbsp. water

Directions:

  1. Preheat oven to 350 degrees F.
  2. Peel apples, remove cores and cut into eighths.
  3. Place into lightly greased 1-quart baking dish.
  4. Combine honey, water and ground cinnamon in small bowl.
  5. Pour over fruit and top with margarine.
  6. Cover and bake at 350 degrees F. for 25 minutes or until fruit is soft.

Serves 4

 

 

 

Praline Popcorn

Ingredients:

  • 4 qts. popped popcorn - salt lightly
  • 2 c. coarsely chopped pecans
  • 3/4 c. margarine
  • 3/4 c. brown sugar, packed

Directions:

  1. In a large bowl, mix popcorn and pecans.
  2. Combine margarine and brown sugar in a small saucepan.
  3. Heat, stirring frequently.
  4. Mix well to coat popcorn evenly.
  5. Makes 4 quarts.

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