Substituting Splenda for sugar in baking
- Diane in Bexley Sep 27, 2005 03:14 PM
Anyone have success doing this? I am trying to cut back on carbs and sugar for my family. In doing baking, can you substitute all Splenda or 1/2 sugar, 1/2 Splenda? Anyone have cake, cookie, muffin or dessert recipes to share? Thanks!
I find Splenda too sweet so when baking or cooking I use about half to one third of what is called for in the recipe for sugar, then taste and see if it neds a bit more. In some recipes like the much discussed Chocolate Brownie Cookies in The Last Course the Splenda just does not work. They just don't raise they wat they should.
I have found you can make meringues with Splenda but it is a bit tricky. You need to whip the whites with a bit of cream of tartar fairly stiff before adding the Splenda.
I would not bother buying their 1/2 Splenda 1/2 Sugar blend if you have Splenda and Sugar on hand you can mix your own.
When reducing sugars in your diet remember that a piece of fruit is better for you than a glass of juice. With the fruit you are getting some fiber.
re: Junie D
That's easy to say "I NEVER would touch that foul fake sweetener" if you don't have diabetes. Some folks crave sweetness and have to go with Splenda and its ilk some of the time. All I was saying was that in the plum tart I made last weekend, I tossed a small amount of Splenda in before baking and I could not taste the chemical yuck lingering in my mouth.
I'm sorry if my post sounded shrill. I'm glad that you like Splenda and it works for you. I simply, philosophically, am averse to Splenda so I won't be using it. I have worked with lots of diabetics (I am a nutritionist), and have found that some love artificial sweeteners, others object to them.
I've tried the 1/2 splenda 1/2 sugar "baking" mix they make. if you come up with any recipes that mask the chemical aftertaste of splenda.. let me know.
I found one that works! Magical Peanut Butter Cookies by Paula Deen. It's super easy and tastes great. I made this for my friend's babyshower (since she's become diabetic during her pregnancy) and everyone loved them. They taste even better if you dip them in some chocolate....
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 18 cookies
1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.