Wish Upon A Dish: Sweet Ricotta & Pineapple Cornbread ♥ Celebrate with SPLENDA® Sweeteners #Sponsored

September 10, 2017

Sweet Ricotta & Pineapple Cornbread ♥ Celebrate with SPLENDA® Sweeteners #Sponsored

"I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time."

Over the river and through the woods......
Holidays are celebrated across the Delaware in Pennsylvania. My SIL has the only dining room large enough to fit us all without the typical "kitty table".

Large gatherings include massive amounts of food and luckily in our posse, the woman folk are wonderful cooks (and they like it too).
It was long decided that my SIL by marriage does the appetizers, the host does the main meat and I make the vegetables.

A few years back a baked pineapple casserole joined the cast of characters. It contained pineapple, eggs, Ritz crackers and Cheddar cheese. Sounded strange but it all worked. It was the perfect side for that Baked Ham.
Not sure why that was the one & only appearance but I am sure that the 2 cups of sugar had something to do with it.
Out of favor but not out of mind.

This contest was incentive to find that original recipe and rework the ingredients to fit a healthier holiday table.
What did I do? I took the pineapple, eggs, and cheese and added cornmeal, peppers & Splenda® Naturals Sugar & Stevia Blend to make a totally healthy cornbread.

The new Splenda® Naturals Sugar & Stevia Blend accented the sweet pineapple and fit perfectly in with the savory.

I have always been a lover of cornmeal, whether it be a muffin or cornbread but sometimes it can be dry and flavorless and those gigantic muffins are loaded with butter and sugar. Bumping up the cast of characters changed the whole outcome. This cornbread was moist, savory, cheesy and perfectly sweet.
A one pan wonder, it came together in my stand mixer.

Using Splenda® Naturals Sugar & Stevia Blend product was a no-brainer. It provided a great taste with 50% fewer calories than sugar, and is made from only 2 non-GMO ingredients: stevia and cane sugar.

The best part is the taste. That's it......there is no discerning aftertaste.  I LOVE IT!
I would bet that when I bring this to our next football tailgate grillfest, I will need to bring printed recipe cards. It's that good.......

Want to know the best part?......Omit the savory and you have breakfast muffins from heaven, just as moist but without all that butter and sugar.

Sweet Ricotta & Pineapple Cornbread
makes 12 portions

* 1 (23.5oz) can crushed pineapple
* 1 1/2 cups yellow cornmeal
* 1/4 cup Splenda® Naturals Sugar & Stevia Blend
* 1 1/2 tablespoons baking powder
* 1 teaspoon salt
* 1 small container part skim ricotta cheese
* 1 can Mexican-style chopped green peppers
* 1/3 cup chopped sun-dried tomatoes in oil
* 2/3 cup grated low fat cheddar cheese
* 5 egg whites, whipped to stiff peaks

Preheat oven to 350°

1. Spray an 8x12" pan with non-stick cooking spray.
Drain pineapple & set aside.
2. In a stand mixer, or with a hand blender, whip the egg whites to stiff peaks. Remove to a separate bowl.
3. In the same mixer bowl, add the remaining ingredients and slowly mix until incorporated.
4. Carefully blend in egg whites using a spatula until there are no large white spots showing.

Bake for 50 minutes or until a toothpick comes out clean.
Allow pan to sit for 20 minutes before removing and cutting.

Can be made up to three days in advance and covered in the refrigerator.


No comments :