Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

BBQ Sauce, Splenda LC-3.5/s(42)

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1 tablespoon canola; /extra virgin olive oil
1 cup onion; minced
2 clove garlic; minced
2 cube beef bouillon
1/2 cup water; hot
3 can (6 oz) tomato paste; divided
1 cup Splenda, bulk
3/4 cup Worcestershire sauce
3/4 cup Dijon mustard
3 tablespoon liquid smoke, hickory flavored
1 teaspoon salt
1/2 cup vinegar, cider
1 tablespoon Tabasco; &1

&1 (+ 1 teaspoon for spicier sauce)

From: Merriray@

This was sent to me by the Splenda web site. It sounds wonderful, especially if you like the tomato-based BBQ sauce.

Place oil in a large saucepan. Add onions and garlic. Saute over medium heat until translucent (approx 2-3 min.).

Mix the bouillon and water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk. Simmer, uncovered, 25-30 min. to allow flavors to meld. Stir frequently. Refrigerate overnight in a non-metallic container. Sauce is best if prepared a day before using. Keeps well, refrigerated, for 1 week.

Makes 4 Cups (32 oz) (or 42 3/4 oz. servings) Preparation Time 45 minutes One serving is 3/4 oz Best if refrigerated overnight before using

NYC Nutrition Analysis (per serving or yield unit):

water=19.37 g; calories=15.41; protein=0.53 g; total fat=0.42 g; carbohydrate=4.07 g; dietary fiber=0.57 g; ash=0.58 g; calcium=5.68 mg; phosphorus=11.95 mg; iron=0.27 mg; sodium=330.7 mg; potassium=124.4 mg; magnesium=7.4 mg; zinc=0.11 mg; copper=0.08 mg; manganese=0.08 mg; vitamin A=302.5 IU; vitamin E=0.6 mg ATE; thiamin=0.02 mg; riboflavin=0.02 mg; niacin=0.41 mg; pantothenic acid=0.1 mg; vitamin B6=0.05 mg; folate=3.51 ug; vitamin C=5.45 mg; saturated fat=0.04 g; monounsaturated fat=0.21 g; polyunsaturated fat=0.13 g; cholesterol=0.02 mg; selenium=0.26 ug; refuse=1.21%; %cal as carb:prot:fat=73:10:17; WW Pts=0.23; (complete analysis)

======================================================= Phillip

Whoooooeeee, that's a LOT of Splenda in that sauce (consider the source!). I'll bet you could halve that (or more) and cut the carbs a lot as well.

Contributor: Splenda web site
Yield: 42 servings

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