[wallygirl]

I made a batch of this today to mix with some pulled pork and it really is delicious. For a lower carb count replace the brown sugar blend with plain Splenda, but I really think that barbecue sauce needs a little of that brown sugar taste. I'm new to the low carb lifestyle but I love to cook!

Barbecue Sauce:

• ½ cup chopped yellow onion
• 2 cloves minced garlic
• ¼ cup canola oil
• 6 oz can tomato paste
• ½ cup cider vinegar
• ¼ c Splenda brown sugar blend
• ¼ cup Worcestershire sauce
• ½ cup Dijon mustard
• ¼ cup soy sauce
• ½ cup Splenda
• 1 tablespoons chili powder
• 2 teaspoons ground cumin
• ¼ tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the canola oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, brown sugar blend, Worcestershire sauce, mustard, soy sauce, Splenda, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
Yield: about 2 cups
Per Tablespoon:
36 cal
1.8 g fat
3.9 g carbohydrates
0.4 g sugar
2.8 g sugar
0.5 g protein

[wiredfoxterror]

have you tried Whey Low Gold? Or even dark agave nectar in this recipe.
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[crazywoman]

I was gonna suggest the Whey Low Gold too, or DiabetiSweet Brown, or even Sugar Twin Brown. Either of the 1st 2 would be best. I personally would never use the Splenda Brown sugar. It is as it sounds like you know, half SUGAR. I personally won't use sugar. (Can't say I never have ANY sugar anymore, as there is small amounts of sugar in several things I still eat. But as much as I can, I don't eat it, and won't cook with it.
I have used all 3 of the products above, and have been happy with the 1st 2. In most recipes I myself don't have a problem with the Sugar Twin either. Problem is oftne they are hard to find locally.
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Billie
4'8" Started LC WOL Aug 2003

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