Splenda for baking?
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.
This is the recipe, I used Splenda instead of the white sugar but used real brown sugar, which is cheating, but...
ROCKY ROAD BROWNIES
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
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.
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.
my wife made pumpkin bread with the baking splenda and it was wonderful! I could not tell at all.
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.