Posts Tagged ‘Whey Low Gold’


When I get to eat a sweet and satisfy a crunch with good-for-me complex carbs – that’s a good day!  This mix is everything you love a granola to be.  Slightly sweet, spicy, nutty, crunchy, nice-sized chunks, and lots of oats.  

Oh, and it makes your house smell like Pumpkin Pie.  There’s never anything awful about that.

Add this to some Greek-style yogurt with a Gold Caramel Sauce swirl – super.   In a bowl with a little almond milk – fabulous.  Sprinkled as a crust on Apple Crisp – so good.  

Don’t leave out the egg yolk – it’s for the “clump factor”.  Without the stickiness that sugar gives the clumps are lost!  Adding some chopped dried cranberries/cherries/raisins or some chocolate chunks would be wonderful, too.

(Thanks to Lynne  for the inspiration!)

Personally, I think this is better as it sits, so I’d make it ahead and store for a day or two!




1/4 cup pure pumpkin puree

1/4 cup sugar-free maple syrup (OR agave)

1/3 cup  Whey Low Gold (OR Splenda Granular)

2 tablespoons sugar free Caramel Syrup (OR Vanilla, Toffee, Hazelnut…etc) OR add 2 T. more of maple syrup

1 egg yolk

2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups old-fashioned oats

1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)


In a medium bowl combine the pumpkin, agave, WL Gold, caramel syrup, egg yolk, spice, vanilla, and salt.  Stir in the oats and nuts until every flake is coated.

Preheat oven to 275 degrees.  Coat a 11 inch baking sheet with vegetable cooking spray and spread the oat mixture evenly.  Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown.  Allow to cool completely on the baking sheet.  Store in an airtight container.  Makes approx 15 (1/4-cup) servings.

Per 1/4 cup: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg

With Agave:  Per 1/4 cup: Calories 135; Protein 6 g; Fat 8 g; NET Carbs 16 g; (Fiber 4 g); Sugar 8 g; Sodium 41 mg


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There aren’t any (that I’ve found) rich, decadent caramel sauces out there that don’t contain sugar alcohols.  I just can’t eat those very often but NEED a good caramel sauce more times than I care to admit!

Since I use Whey Low I can now make my own and have it when I want it and not suffer any ill effects.  (Re: toxic-waste, green cloud…if you catch my drift!!)

Whey Low will cook to the soft ball/hard ball/soft crack/hard crack stages of candy making, so you can make this recipe into a pourable sauce, or even into chewy, buttery, fabulous caramels.  How wonderful is that?!

(Don’t shoot me – I never said it was calorie-less!)




1/4 cup real butter

1 1/4 cup Whey Low Gold

1/3 cup heavy cream

1/8 teaspoon salt

1/8 teaspoon cream of tartar

In a small saucepan melt the butter over medium heat.  Whisk in the Gold, cream, salt, and cream of tartar.  Bring to boil and boil, stirring frequently, for 2 1/2 minutes.  (Boil for longer if you want a thicker sauce.  Five minutes will result in caramel that resembles taffy when the sauce is cooled.)

Allow to cool for a few minutes and pour into a small glass pitcher or bowl.  This will keep for 2 weeks in the fridge.  Heat in the microwave for a few seconds to pour or drizzle.  If it gets too thick, heat it with a couple more tablespoons heavy cream.

Makes approx. 16 tablespoons

Per Tablespoon: Calories 47; Protein 0 g; Fat 4 g; Carbs 4 g; Sugar 4 g; Sodium 21 mg

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