Ingredients:
2 cups sugar
1 cup water
2/3 cup light corn syrup
1 teaspoon cinnamon extract
3 or 5 drops liquid red food color
You’ll also need: candy thermometer, heart-shaped lollipop molds, 4 to 6-in lollipop sticks (depending on size of molds)
1. Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated. Set lollipop sticks into position.
2. Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend. Bring mixture to a boil
3. Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300F or hard-crack stage. Remove from heat; working quickly, transfer mixture to a 1-qt glass measure. Add extract and food color; gently stir with a spoon to blend. Carefully pour into prepared molds, making sure the sticks are covered with mixture. Cool completely in molds before removing lollipops.
Filed under Uncategorized by on Jan 26th, 2010. Comment. 
Strawberry filling
3 cups sliced fresh strawberries
2 tablespoons Splenda No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar
Shortcakes
2½ cups reduced-fat biscuit mix
1/3 cup SplendaNo Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1½ teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)
Strawberry filling directions: Stir together strawberries, 2 tablespoons SplendaGranulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
Shortcake directions: Preheat oven to 425 degrees F.
1. Combine biscuit mix and 1/3 cup Splenda Granulated Sweetener in a large bowl.
2. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
3. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a ½-inch thickness. Cut with a 2¼-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.
Filed under Dessert by on Jan 25th, 2010. Comment.
