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SIMMER milk in medium sized pot over low heat. Stir in baking powder, chocolate, light butter, SPLENDA® Granulated Sweetener, pureed corn and ground cinnamon. Mix until chocolate is completely melted. Turn off heat. Add corn flour and stir for 10 minutes. Set aside to cool.
DIVIDE chocolate mixture into 12 equal portions. Take two corn husks and overlap them on a flat surface. In the center of the husk place 1 portion of the chocolate mixture. Fold the corn husk over the filling the short way, and then fold over the long way. Tie with a string if needed. Prepare all tamales.
FILL a large sauté pan with 1-inch of water. Place a steamer insert inside pan. Bring water to a boil. Place tamales onto insert and steam for about 30 minutes.
PUREE mango chunks and SPLENDA® Granulated Sweetener in a blender until smooth. Serve sauce with tamales.
Serving size: 1 tamale and 1 tablespoon sauce
* Pureed corn can be made by pureeing drained canned corn in a blender.