Traditional hard sauce is made with sugar, butter, and egg, plus vanilla, rum, or brandy, and when it’s refrigerated it gets quite hard-hence the name. However, with Splenda instead of sugar, my hard sauce just didn’t work-it fell apart in little globs. I added cream cheese, and it all came together, but it doesn’t get quite so hard when refrigerated, which is why this is Not-S0-Hard Sauce. It still tastes great, though!
YIELD: About 1 cup
INGREDIENTS:
- 1 cup Splenda
- 5 tablespoons butter, softened
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 1 ounce cream cheese, softened
- Nutmeg
INSTRUCTIONS:
- Use an electric mixer to beat the Splenda and butter together until well blended. Beat in the salt, vanilla extract, and egg. At this point, you’ll be sure you’ve made a dreadful mistake.
- Beat in the cream cheese, and watch the sauce smooth out! Mix very well, until light and fluffy. Pile your Not-S0-Hard Sauce into a pretty serving dish, sprinkle it lightly with nutmeg, and refrigerate until well-chilled.
PER SERVING:
- Each serving will have 3 grams of carbohydrates, no fiber, and 1 gram of protein.
