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Jan 22, 2007 12:40 AM

Best recipes with SPLENDA

So Im allergic to sugar (yah I know thats crazy) but its true. I can have fruit sugars, but cant bake with sugar, so my nutrionist wants me to start making snacks and things with splenda. Any good recipes??

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  1. The original comment has been removed
    1. In terms of recipes, for the most part, you can just substitute splenda for sugar IF the function of the sugar is only for sweetener. When I lived near my father, I'd make things w/ it for him because he has diabetes. It works well in custard and puddings. Cookies that are hard like pecan dainties (russian tea cakes, mexican wedding cookies) are good. Brownies were terrible. And, they didn't have the brown sugar splenda then. There is the new baking splenda but it might be half sugar, I'm not sure.

      1. I have substituted Splenda in quite a few cakes, pies , cookies. I've never had a problem. Do what I did...experiment.

        1. The original comment has been removed
          1. Folks, please suggest recipes or cooking tips with Splenda. Discussion of allergies, or risks of non sugar sweeteners is not appropriate on the Home Cooking board.

            Thanks for keeping this a focused resource for cooks and bakers.

            2 Replies
            1. re: The Chowhound Team

              How is the above thread not about cooking with splenda? The original post mentioned his allergy only as the reason he was looking for recipes. The following posts then mentioned food items that either had or had not worked with splenda.

              I don't understand how any of that is off topic and I think your post came off as overbearing.

              Oh yeah, try this low cal recipe.

              Peach Shortcakes


              2 cups all-purpose flour
              1/2 cup SPLENDA no calorie sweetener, granular
              2 tsp. baking powder
              3/4 tsp. salt
              3 Tbsp. Benecol Regular Spread, chilled well, then chopped
              1-1/4 cup skim milk or silk soy milk

              Instructions (SPLENDA Peach Shortcake): Preheat oven to 400 degrees. Combine the flour, SPLENDA, baking powder and salt. Place the flour mix into a bowl and form a well. Add the Benecol. Cut the Benecol into the flour with two butter knives or a dough cutter, until it is the consistency of coarse corn meal.

              Stir in the milk; stir only for one minute. Scoop the batter out with a large ice cream scoop onto greased sheet pan, approximately 3 inches in diameter and 1 inch apart. Sprinkle with powdered SPLENDA. Bake in a pre-heated oven, for 15 to 20 minutes or until nicely golden. Equally divide the peach mixture on top of the Benecol Shortcakes and top with Powdered SPLENDA.

              Peach Topping

              2 cups SPLENDA no calorie sweetener, granular
              1 1/2 cup orange juice
              1/8 tsp. salt
              1/4 tsp. ground cinnamon
              2 pounds fresh or frozen peaches slices

              Instructions (Peach Topping): Combine the SPLENDA, orange juice, salt and cinnamon. Bring this mixture to a boil and allow to simmer for four minutes. Pour over the peaches. Chill this mixture until very cold. Allow to marinate for an hour.

              1. re: pleasedonttakemetobucodibepo

                I think someone had a reply post about allergies and artificial sweetener risks, and the Chow team deleted it and was telling them, and anyone else who might consider posting something along those lines, that it wasn't appropriate for this thread.