SMOKY BARBECUE SAUCE
1/4 cup butter
1/4 cup granulated Splenda or equivalent liquid Splenda
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 cups water
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
6 ounce can tomato paste
1 tablespoon liquid smoke
Mix all but the tomato paste and liquid smoke in a medium pot. Bring to a light boil, then simmer 20 minutes. Whisk in the tomato paste and liquid smoke. Simmer an additional 10 minutes.
Makes about 2 1/4 cups sauce
Can be frozen
With granular Splenda:
Per Batch: 609 Calories; 48g Fat; 10g Protein; 50g Carbohydrate; 10g Dietary Fiber; 40g Net Carbs
Per 1/4 cup: 122 Calories; 10g Fat; 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs
Per 2 Tablespoons: 61 Calories; 5g Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Batch: 585 Calories; 48g Fat; 10g Protein; 44g Carbohydrate; 10g Dietary Fiber; 34g Net Carbs
Per 1/4 cup: 117 Calories; 10g Fat; 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 2 Tablespoons: 59 Calories; 5g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This sweet, smoky sauce is based on Dana Carpender's Reduced Carb Spicy Barbecue Sauce recipe, but I used garlic and onion powders instead of fresh and omitted the molasses and horseradish. The recipe didn't make quite as much as her recipe states so the carb count is slightly higher than hers.