Sweet Chili Dipping Sauce

Discussion in 'Slimming World Recipes' started by Lyesie, 22 January 2010 Social URL.

  1. Lyesie

    Lyesie Member

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    Me again....just thought I'd ask if anyone knows whether I can use granulated sweetener to make this instead of suger? If so, it'd be free on both days I think??

    Any thoughts?

    Thanks.
     
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  3. loobylou

    loobylou Reached Target. woohoo

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    Hi Hun, granulated sugar isn't free, silver spoon light granulated sugar is 1/2 syn for a level teaspoon on all plans. Hope this helps. x Loobylou



     
  4. Lyesie

    Lyesie Member

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    Hiya - thanks for the reply. I think I was possibly a bit vague in phrasing the original question...:eek: I love, love, love sweet chili dipping sauce and what to make my own, but the recipes all call for 'real' sugar. I'm wondering if I can use Splenda or something similar instead, and will it boil up OK?

    Thanks.

    Lyesie.
     
  5. pesty

    pesty Fighting the bulge

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    Ooooo can i ask what your recipe is please? :) sound yummy!
     
  6. pesty

    pesty Fighting the bulge

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    I suppliment any sugar for splenda and count it as free - i dont know if your suppose to though :)
     
  7. Lyesie

    Lyesie Member

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    Recipe

    Hi Pesty

    Sure...here you go:

    Sweet Chilli Sauce

    4 tbsp caster sugar (but I want to useSpenda instead)
    3 garlic cloves, peeled
    3cm piece fresh ginger, peeled and roughly chopped
    Small handful of coriander leaves
    2-3 long red chillies (according to taste), deseeded and roughly chopped
    Juice of 1 large lime
    1 tbsp fish sauce (the Blue Dragon or Amoy ones should be fine)
    1 tbsp light soy sauce

    Place sugar in small, heavy-based saucepan with 3-4 tablespoons of water. Stir to dissolve sugar, then bring to boil for 5-8 minutes until reduced and thickened.

    In the meantime, place garlic, ginger, coriander leaves, chillies and lime juice in a food processor and whiz to a coarse paste. When sugar has reached a light golden caramel colour and gone syrupy, carefully add spice paste (stand well back as the caramel will spit at you a bit - how rude!!) Stir in fish and soy sauces. Return to boil and immediately take pan off heat. Leave to cool completely. Store in a sterilised, covered jar in the fridge and use over a month.

    Lovely with anything and everything :D
     
  8. pesty

    pesty Fighting the bulge

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    OOOOOOOOOOOOOOOOoooooooooooo YUMMY!! I bought a new food processor yesterday so now i get to use it!! :D:D

    Thanks so much hun!!
     
  9. mrsbeaver

    mrsbeaver Member

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    Not sure if it will thicken with splenda tho....the sugar kinda caramelises, I doubt that Splenda does that....but def worth a try
     
  10. slinkydreams

    slinkydreams Full Member

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    I make a cheat version of this by using hellmans fat free vinaigrette and adding some chopped chilli and sweetener, it does have a couple of syns but is really quick and easy to make. Tastes great with SW burgers
     
  11. pesty

    pesty Fighting the bulge

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    Do you just throw all the ingredients together and its ready?
     
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