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PLACE squash onto baking sheets. Sprinkle with salt and allow to sit for 30 minutes. Dry the squash with paper towels.
PREHEAT oven to broil. Grease a 13 x 9 baking dish, set aside.
HEAT 1 Tbsp oil and saute the onion and garlic in a medium saucepan. Add the flour, stirring constantly. Cook about 1 minute. Remove from heat and stir in the milk and SPLENDA® No Calorie Sweetener® using a whisk. Return to heat and allow to thicken, about 2-4 minutes.
ADD half the gruyere, stir well. Add remaining cheese, stir well and remove from heat. The mixture will be very thick. Set aside.
POUR 1 tablespoon oil into a large pan over high heat. Add half the squash and brown on each side. Remove and place on a paper towel to dry. Pour in an additional 1 tablespoon of oil and repeat with remaining squash.
SPREAD 1/2 of the cheese mixture onto the bottom of the prepared baking dish. Layer in 1/2 of the squash. Spread the other 1/2 of the cheese mix on top. Finish with the last 1/2 of the squash. Sprinkle the grated parmesan cheese over top.
BROIL for 8-10 minutes, or until the parmesan cheese is bubbly and golden brown.
Swiss cheese can be used in place of gruyere.
Serving size: 1 slice (1/12th of the gratin)