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Seven Swans A Swimming – 12 Days of Christmas Countdown with Sweet’N Low®!

Seven Swans A Swimming

SPONSORED - This post was created in partnership with the brand mentioned below.

The “12 Days of Christmas” song has always been a favorite of mine! I think it’s just something about that countdown that makes the little girl who was always anxiously awaiting Christmas come out!

Seven Swans Swimming

Counting down the days until Christmas has never been sweeter! This year, I’m singing along to “12 Days of Christmas” with Sweet’N Low® and celebrating the holiday season with a new recipe inspired by the classic song.  Sweet’N Low®, America’s favorite pink zero-calorie sweetener, has been helping millions of people around the world sweeten food and beverages without added sugars and unnecessary calories.

My recipe for “Seven Swans a Swimming” is sure to have you caroling with us!

Seven Swans A Swimming

“Seven Swans a Swimming” is such a fun part of the song; at least I think so!  There is just something about seeing swans swimming that has always seemed so graceful to me.  So, I wanted to make sure to create a recipe that really makes it seem like the swans are actually swimming.

For this recipe, I thought having the swans swimming in chocolate would be just dreamy.  I mean, who wouldn’t want to swim in chocolate; especially during Christmas?!  Granted, that would mean soooo many calories!  Luckily, one packet of Sweet’N Low® is as sweet as two teaspoons of sugar, helping reduce sugar and calories when baking.

Seven Swans A Swimming

Here are questions you may have about my recipe for “Seven Swans A Swimming”:

HOW DO YOU MEASURE OUT SWEET’N LOW® TO USE IN LIEU OF GRANULATED SUGAR?

8 teaspoons of Sweet’N Low® are equivalent to one cup of sugar and can be used to reduce sugar and calories in your favorite recipes.  When baking with Sweet’N Low®, it is recommended to keep ½ of the sugar in the recipe to ensure proper volume, texture and browning.

IF I WANTED TO SERVE A WARM BEVERAGE WITH THE SWANS, CAN I ALSO USE SWEET’N LOW® IN THE BEVERAGE?

In addition to using the product in your favorite cooking or baking recipes, Sweet’N Low® easily dissolves in hot and cold beverages.

I decided to make my own version of Swan Profiteroles using Sweet’N Low®!

 

Ingredients:

 

¼ cup unsalted butter, cut into pieces

¼ tsp salt

½ cup water

3 large eggs

½ cup flour PLUS 2 tbsp flour

¼ tsp Sweet’N Low® or 1 packet Sweet’N Low®

 

Finishing Touches:

 

1 pint of fat free ice cream

3 oz semi-sweet chocolate morsels

½ cup heavy cream

Supplies:

 

Medium saucepan

Stand mixer

Spatula

Wooden spoon

Parchment paper

2 11 x 17 non-edge cookie sheets
Ruler

2 Pastry bags

½ inch round tip

1/8-inch round tip

 

Directions:

Preheat your oven to 450 degrees.

 

While the oven is heating, take a piece of parchment paper and cut it to the dimensions of 11 x 17 inch (lengthwise) and place it on your table.  

Starting at the bottom of the parchment paper, use your ruler and mark ¾ inch from the bottom of the paper.  Then draw a line across the paper.  Then draw a second line, also across the paper 2 ½ inches above the first.   Next measure 1 inch above the second line and then a third line across the paper.  Then draw a 4th line 2 ½ inches above the 3rd line across the paper.  Continue this pattern until you have ¾ inch of a border at the top of the parchment paper.

**Turn that piece of parchment paper over so the pencil line is UNDERNEATH. Place the paper on one of the trays and then set it aside.

Once you have gotten the paper ready and set aside, heat the butter, Sweet’N Low®, salt, and water in a medium saucepan and the water to a boil.  As soon as the mixture is boiling, remove it from heat, however DO NOT turn the burner off.  Add flour to the mixture and stir with a wooden spoon until mixed together.  Then place the saucepan back onto the burner and cook the mixture on medium-high heat, stirring constantly for about 3 minutes.  You will know the mixture is ready when a film forms on the bottom of the saucepan and the mixture pulls from the side of the saucepan.

Once that mixture is ready, spoon it into the mixing bowl of your electric mixer.  You will need to use your paddle attachment for this.  Slowly beat the mixture for about 2 minutes until the mixture is cooled.  Then while the mixer is on low speed, add two eggs to the mixture.  You will want to add them one at a time, so they can get fully incorporated into the mixture.

Prep your pastry bags by adding on the tips and then filling each pastry bag.  With the pastry bag that has the ½ inch round tip, gently squeeze out 9 large cream puffs.  You will want to try to make a swan body shape, kind of like a teardrop pattern, in between the lines you drew on the parchment paper.  You will want to make sure to leave an inch space between the puffs and the line.

For the Swan heads, use the pastry bag with the small tip and pipe out 9 swan heads/necks.  You will want to make 9 small “?” shapes. 

Once you have the bodies and the heads piped, take the remaining egg, put it in a bowl and beat the eggs until it’s frothy.  Then with using a pastry brush, brush the egg wash over the swan heads and bodies.

Place both trays in the oven and bake for approximately 10 minutes.  Then turn the oven down to 375 degrees and continue baking for approximately 25 minutes until the bodies and the heads are golden brown.  

Remove the swan pieces to a wire rack and let completely cool.

Now comes the fun part!!  Using a sharp knife, cut a small section from the swan body then cut the tops in half.

Then place the head into the body and top with a small scoop of ice cream.  Then add the two wings; one on each side or lay them on top.  Once you have assembled each swan, place them onto a small cookie sheet and place them in the freezer and freeze them until you are ready to eat.

Next, melt together the chocolate and heavy cream. Let the chocolate cool down.  Once it’s at room temp, add a small pond of chocolate onto each plate, top with one of the swans, then gingerly sprinkle some of the Sweet’N Low®, like snow, over each swan.

And that is it!  Time to enjoy!

Seven Swans a Swimming – 12 Days of Christmas Countdown with Sweet’N Low®!

My recipe for “Seven Swans a Swimming” is sure to have you caroling with us! “Seven Swans a Swimming” is such a fun part of the song; at least I think so! There is just something about seeing swans swimming that has always seemed so graceful to me. So, I wanted to make sure to create a recipe that really makes it seem like the swans are actually swimming.

Ingredients

  • ¼ cup unsalted butter, cut into pieces
  • ¼ tsp salt
  • ½ cup water
  • 3 large eggs
  • ½ cup flour PLUS 2 tbsp flour
  • ¼ tsp Sweet’N Low® or 1 packet Sweet’N Low®
  • Finishing Touches:
  • 1 pint of fat free ice cream
  • 3 oz semi-sweet chocolate morsels
  • ½ cup heavy cream
  • Supplies:
  • Medium saucepan
  • Stand mixer
  • Spatula
  • Wooden spoon
  • Parchment paper
  • 2 11 x 17 non-edge cookie sheets
  • Ruler
  • 2 Pastry bags
  • ½ inch round tip
  • 1/8-inch round tip

Instructions

Preheat your oven to 450 degrees.

While the oven is heating, take a piece of parchment paper and cut it to the dimensions of 11 x 17 inch (lengthwise) and place it on your table.  

Starting at the bottom of the parchment paper, use your ruler and mark ¾ inch from the bottom of the paper.  Then draw a line across the paper.  Then draw a second line, also across the paper 2 ½ inches above the first.   Next measure 1 inch above the second line and then a third line across the paper.  Then draw a 4th line 2 ½ inches above the 3rd line across the paper.  Continue this pattern until you have ¾ inch of a border at the top of the parchment paper.

**Turn that piece of parchment paper over so the pencil line is UNDERNEATH. Place the paper on one of the trays and then set it aside.

Once you have gotten the paper ready and set aside, heat the butter, Sweet’N Low®, salt, and water in a medium saucepan and the water to a boil.  As soon as the mixture is boiling, remove it from heat, however DO NOT turn the burner off.  Add flour to the mixture and stir with a wooden spoon until mixed together.  Then place the saucepan back onto the burner and cook the mixture on medium-high heat, stirring constantly for about 3 minutes.  You will know the mixture is ready when a film forms on the bottom of the saucepan and the mixture pulls from the side of the saucepan.

Once that mixture is ready, spoon it into the mixing bowl of your electric mixer.  You will need to use your paddle attachment for this.  Slowly beat the mixture for about 2 minutes until the mixture is cooled.  Then while the mixer is on low speed, add two eggs to the mixture.  You will want to add them one at a time, so they can get fully incorporated into the mixture.

Prep your pastry bags by adding on the tips and then filling each pastry bag.  With the pastry bag that has the ½ inch round tip, gently squeeze out 9 large cream puffs.  You will want to try to make a swan body shape, kind of like a teardrop pattern, in between the lines you drew on the parchment paper.  You will want to make sure to leave an inch space between the puffs and the line.

For the Swan heads, use the pastry bag with the small tip and pipe out 9 swan heads/necks.  You will want to make 9 small “?” shapes.

Once you have the bodies and the heads piped, take the remaining egg, put it in a bowl and beat the eggs until it’s frothy.  Then with using a pastry brush, brush the egg wash over the swan heads and bodies.

Place both trays in the oven and bake for approximately 10 minutes.  Then turn the oven down to 375 degrees and continue baking for approximately 25 minutes until the bodies and the heads are golden brown.  

Remove the swan pieces to a wire rack and let completely cool.

Now comes the fun part!!  Using a sharp knife, cut a small section from the swan body then cut the tops in half.

Then place the head into the body and top with a small scoop of ice cream.  Then add the two wings; one on each side or lay them on top.  Once you have assembled each swan, place them onto a small cookie sheet and place them in the freezer and freeze them until you are ready to eat.

Next, melt together the chocolate and heavy cream. Let the chocolate cool down.  Once it’s at room temp, add a small pond of chocolate onto each plate, top with one of the swans, then gingerly sprinkle some of the Sweet’N Low®, like snow, over each swan.

And that is it!  Time to enjoy!

You can also check out other Sweet’N Low® recipes inspired by verses of the song, by visiting the following links… 

Day 1: Partridge In A Pear Tree Pie- Mommy’s Memorandum
Day 2: Turtle Cheesecake- Words of Deliciousness
Day 3: French Butter Cookies – Grandma’s Briefs
Day 4: Four Calling Birds Cupcakes- Simply Southern Mom

Day 5: Apple Fritter Rings – Belly Full

Day 6: Chocolate Mousse Parfait – From Val’s Kitchen

Day 7: Seven Swans A Swimming – MomSkoop 

Day 8: Salted Caramel Ginger Pot De Creme – Hungry Couple

Day 9: Cranberry Orange Dream Bars – 365 Days of Baking

Day 10: Earl Grey Chocolate Truffles – Lowcarb-ology

Day 11: Christmas Tree Meringues – Close To Home

Day 12: Mini Cheesecake Drums – Thrifty Jinxy

 

 

For more information on Sweet’N Low® and for more sweet seasonal recipes, visit http://www.sweetnlow.com/ or follow them on Facebook, Twitter, Instagram, or Pinterest.

Make sure to pin this now so you’ll have it for later!

 

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