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Splenda for baking?

MB Dec 6, 2004 12:37 PM

I'm probably going to get slammed for this...but has anyone tried splenda for baking? Just curious if it's any good in an actual recipe? I've only used it in coffee.

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    Alan408 RE: MB Dec 6, 2004 02:09 PM

    A couple of months ago, the San Francisco Chronicle's test kitchen tried baking with Splenda.

    Enter: sfgate splenda in your search engine.

    3 Replies
    1. re: Alan408
      Doug Weller RE: Alan408 Dec 6, 2004 02:48 PM

      I made brownies with applesauce, splenda and brown sugar - and cocoa. No one knew and they were delicious.

      1. re: Doug Weller
        Butters RE: Doug Weller Dec 8, 2004 02:26 PM

        Could you post the recipe? I tried using Splenda in a brownie recipe and it was awful! My fault, though, I tried to make it too healthy by using all whole wheat flour and baby food instead of fat.

        1. re: Butters
          Doug Weller RE: Butters Dec 11, 2004 09:22 AM

          This is the recipe, I used Splenda instead of the white sugar but used real brown sugar, which is cheating, but...


          2/3 cup unsweetened cocoa powder
          1/2 cup flour
          1/2 tsp. baking powder
          1/4 tsp. salt
          1/2 cup applesauce
          1/2 cup firmly packed brown sugar
          1/2 cup granulated sugar
          4 egg whites
          1 tsp. vanilla

          FOR THE TOPPING:

          1 tbsp low-fat milk
          1/2 cup semisweet chocolate morsels
          1 1/2 cup mini marshmallows
          3 tbsp chopped walnuts

          Preheat oven to 350 degrees. Spray an 8" square baking pan with vegetable
          cooking spray. Set aside. In a medium bowl, combine cocoa, flour, baking powder
          and salt. In a large bowl, whisk together applesauce, sugars, egg whites, and
          vanilla until well blended. Stir cocoa mixture into the applesauce mixture.
          Mix well. Pour into prepared pan. Bake until toothpick insered in center comes
          out clean, about 25 minutes. Place pan on wire rack to cool for 10 minutes. To
          prepare topping, in a small saucepan, combine milk and chocolate morsels. Heat
          over low heat until chocolate is melted. Sprinkle marshmallows and nuts over
          brownies. Drizzle chocolate mixture over top. Return pan to oven for 3
          minutes. Place on wire rack and cool. Cut into squares.

          PER SERVING: 196 calories 26 carbohydrates 2 g protein 69 mg sodium 5 g fat 0

    2. p
      pamela RE: MB Dec 6, 2004 04:18 PM

      I bake with Splenda all the the time. I have no complaints. Nor do the people who devour my pies.

      You really can't tell--I suppose if you needed to carmelize sugar, Splenda would be useless, but as a simple ingredient, it works just fine.

      I'm doing spritz cookies later this week. . . if they're a problem, I'll say so.

      1. d
        Dorothy RE: MB Dec 6, 2004 11:32 PM

        Just know that there's two different versions available -- Splenda (which comes with an extender that's low in carbs) and Splenda Sugar Blend for Baking which is made with half sugar.

        1. t
          Tee RE: MB Dec 8, 2004 10:16 AM

          my wife made pumpkin bread with the baking splenda and it was wonderful! I could not tell at all.

          1. p
            pamela RE: MB Dec 11, 2004 11:17 PM

            Well, it works fine for pies. . . but I baked cookies tonight (spritz and simple butter cookies) and they were awful. Very crumbly, literally breaking into 100 bits if I so much as looked at them.

            The texture was completely off--the dough behaved, but didn't bake well. They did brown nicely on the bottom, but stayed pretty white on top.

            Oh, well.

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