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Best recipes with SPLENDA

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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. 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. 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

          Shortcakes

          Ingredients:
          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

          Ingredients:
          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.

        2. Hey Hungryabbey:
          I tried splenda for brownies...BIG mistake I think the cocoa reacts with it because it "foamed" up when I mixed in the splenda. A good place to start would be the Splenda website:

          www.splenda.com

          also check out site for diabetics

          Tim

          1. I have been substituting Liquid Splenda for part of the sugar in many recipes. It works really well, and in most things, you can't tell the difference.

            I made a Mustard Sauce with Dill tonight to serve with Gravlax, and it was exactly the same in taste and texture to the one made with sugar.
            Whisk together:

            1 1/2 TBS white wine vinegar
            1 1/2 TBS sugar (I used bulk Splenda)

            Whisk in:

            5-6 TBS Dijon Mustard
            1/2 cup EVOO
            1 TBS freshly ground white pepper.
            1 1/2 TBS chopped fresh dill

            Refrigerate for at least one hour.

            Bring to room temperature and serve with Gravlax, Grilled Salmon or Grilled Shrimp.

            Serves 6-10

            1. I've made cheesecakes with Splenda, and they have turned out very good! Even my husband liked them, and he is pretty picky and doesn't go for any "diet" foods, so I take that as a pretty strong rating. Good luck!

              1. I too have made many Splenda dishes. The cheescake was very good, I also make PaulaDeans Pumpkin Gooey Bars and everyone loves them. I have the Splenda cookbook which has some great ideas.

                2 Replies
                1. re: othervoice

                  mm those pumpkin bars sounds great. is the recipe online anywhere?

                  1. re: hungryabbey

                    Here's the recipe:

                    http://www.foodnetwork.com/food/recip...

                    But it calls for 1 box of powdered sugar! How much Splenda did you use?

                2. Can anyone recommend a cookbook that has great recipes made with Splenda?

                  Drs. Michael and Mary Dan Eades use Splenda and other sugar and flour substitutes in their Low Carb cooking on TV.

                  1 Reply
                  1. re: Fleur

                    Have you tried their website? I seem to recall a lot of recipes there.

                  2. I know this was addressed on the "Supertasters" thread, but do any of you Splenda users notice the distinct taste of Splenda when you cook/bake with it, or have you just gotten used to it? Because I'm diabetic, I've turned to another product - erythritol - which tastes exactly like sugar, has no aftertaste, and is totally fine for diabetics.

                    14 Replies
                    1. re: FlavoursGal

                      Erythritol is an excellent sweetener, but it doesn't taste 'exactly' like sugar, at least not in all applications. First of all, it's only about 70% as sweet as sugar, so if you sub 1 for 1, your baked good won't be as sweet. Secondly, and more importantly, erythritol, unless it's dissolved, has a strong cooling effect that gives it a minty taste/sensation. The tricky part is that erythritol is almost impossible to keep dissolved when used in amounts similar to those when using sugar. A little bit of erythritol works wonderfully/stays dissolved but when you get anywhere near a 1 for 1 sub for sugar, it's a recipe for disaster. Not only does the cooling effect occur, but the erythritol forms crystals that are harder to dissolve on the tongue, so perceived sweetness is lost. Think about how granular sugar doesn't sweeten cold ice tea all that much. Erythritol is the same way.

                      1. re: scott123

                        Scott, I've been developing recipes using erythritol for a few months now. I've used it in everything from fruit pies to pumpkin bread to cranberry sauce. Yesterday I made a cabbage and beet borscht using erythritol as the sole sweetener, and nobody in my family was the wiser.

                        No, it's not as sweet as sugar, but I've substituted it one-for-one with great results (admittedly, I tend to find most baked goods recipes too sweet).

                        As for the cooling effect, I don't find that it exists. It is more of the problem with xylitol than with erythritol.

                        I've never had a disaster using erythritol.

                        1. re: FlavoursGal

                          FlavoursGal, the applications you've used erythritol in aren't good barometers of it's ability to replace sugar. Fruit pies, with the naturally occuring sugar in the fruit, are especially poor at revealing it's faults. If, for instance, you try to make something chocolate or coffee based, I promise you, it will be inedible- even for someone with your lack of apparent sweet tooth.

                          Because of the slightly smaller molecule size, erythritol re-crystallizes easier than xylitol. In it's crystallized state, it has a stronger cooling effect as well. When it comes to cooling effect, xylitol is really bad, but erythritol is a tiny bit worse.

                          1. re: scott123

                            Scott, I am not a chemist, as you seem to be. I know what I like and I know what works well when I use it.

                            I am diabetic (are you, by the way?) and, when I decide to bake (which is not terribly frequently - I prefer to cook), I do so using ingredients that will enable me to eat desserts as if I had no blood sugar issues. So, I usually use whole spelt flour as my grain of choice, and erythritol as my sweetener of choice. I do not use xylitol because I have three dogs in the house (look it up). As I mentioned before, I do not notice the reported cooling effect but, then again, I do not use erythritol in its crystallized state.

                            Do you have shares in Splenda, scott? This professional recipe developer will continue to develop recipes using erythritol, for my own home use (for now, anyway) because I prefer the taste to that of Splenda. We won't get into other health issues.

                            Plain and simple.

                            1. re: FlavoursGal

                              FlavoursGal, I think you might be misconstruing my background. My relationship with erythritol is not a casual one. It's not like I baked with it once or twice and didn't like the way it tasted. I've been baking with erythritol just about every day for 5 years. In addition, during that time, I've been doing R&D with erythritol on a corporate and an individual level. At the moment, I'm writing a book on sugar free baking where erythritol is a primary player. It's my entire life. I'm completely consumed by it.

                              When I tell you that erythritol has limitations, believe me, I know of what I speak. When converting a traditional recipe to a sugar free version, you cannot replace all the sugar with erythritol and expect palatable results. The chemistries of sugar and erythritol are incongruent.

                              Now... I should note that when I say 'sugar free' I utilize a fairly narrow definition. I took a look at your pumpkin bread recipe and noticed that it isn't sugar free (bananas contain a ton of naturally occuring sugar). A sugar/erythritol blend such as this would probably lower the erythritol content and avoid major issues. For truly sugar free baking, though, erythritol is not a one-size-fits-all solution.

                              I have absolutely no allegiance to splenda. I LOVE erythritol! It makes me giddy. I want the whole world to buy it, to bake with it, and, most importantly... continue baking with it- not just bake with it once and then banish it to the far reaches of the cupboard because it 'didn't taste like sugar.' If you sell people on the concept that erythritol and sugar are interchangeable, that’s exactly what they’ll do.

                              1. re: scott123

                                Thanks for the clarification, scott. I became obsessed with erythritol a few months ago, and I'm aware of its limitations. But I think the potential is there for erythritol to hit the market big-time, providing it is accompanied by good recipe development and testing on the part of the makers and distributors.

                                I've been in contact with representatives at both Cargill and NOW Foods, questioning them about the relative under-representation of erythritol on store shelves, given (in my opinion) its superior flavour to the goliath that Splenda has become. I've been told by both that they're very excited with the product, and are working on its becoming a more mainstream commodity.

                                Other recent projects have prevented me from doing more thorough recipe development using erythritol. Now that things are a bit quieter, I'll resume my work with it. I'd welcome your advice when I hit the inevitable snag.

                                "I have absolutely no allegiance to splenda. I LOVE erythritol! It makes me giddy. I want the whole world to buy it, to bake with it, and, most importantly... continue baking with it-"

                                This is how I felt when I discovered erythritol, and it's probably the reason that I responded to you so negatively when you seemed to be putting it down. Your concerns about people banishing it to the back of the cupboard are valid. But I cannot tolerate the fact that Splenda is now appearing in everything (including juice boxes for kids), and hope that the makers and distributors of erythritol will work hard to get it to become a major contender in the marketplace.

                                1. re: FlavoursGal

                                  Consider that Splenda has been around for many years now (at least in Canada), yet virtually all sugar free pop is still made with aspartame, sometimes combined with. Ace-K. I don't think Cott uses Splenda in anything. Yet Splenda tastes much better in most pop flavours. I've also had the experience of buying aspartame sweetened drinks - not geriatric at the time of purchase - that have lost their sweetness. Splenda is just becoming common in juices.

                                  While Cargill certainly has massive resources, I'll be very surprised to see erythritol making major inroads into the grocery trade any time soon. If it does start to gain market share, watch for reports of its "many dangers" to flow from both makers of other sweeteners and people with health concerns.

                                  1. re: embee

                                    As one of those people who dislikes the taste of Splenda, it irks me that most of the ice cream and yogourt manufacturers are using it in their products. I just use plain yogourt and make my own sugar-free concoctions.

                                    Hey, just had an idea - it's probably time to head down to the basement to pull out the ice cream maker that's been collecting dust for years. It'll be interesting to see how erythritol works in a custard and in ice cream.

                                    1. re: FlavoursGal

                                      I agree that Splenda sweetened ice cream is pretty lame (though I found Chapmans chocolate to be edible when I was last on a low carb diet).

                                      Xylitol sweetened cheesecake is delicious. Based on this experience, I suspect erythritol sweetened cheesecake should be good as well. I've made xylitol sweetened cheesecakes myself and was a happy camper. Although Carol's Cheesecakes makes them, and sells them to Starbucks, very few Starbucks locations offer them. I've never seen the Carols product in another mainstream store and I've never seen another brand using xylitol. Since xylitol has been around for many years, and has long been widely used in gum, chalk another reason why I don't see a coming erythritol boom. It's too bad it missed the Atkins fad.

                                      I await more recipes. Unfortunately, bananas are not a favourite food. My only erythritol experience so far has been the expensive, awful chocolate I tried at the Low Carb Grocery. (I find some of the Ross chocolates - are they made with maltitol?? - pretty tasty.)

                                      1. re: embee

                                        embee, I made the switch from xylitol to erythritol immediately upon hearing (from my breeder) and reading that xylitol is toxic to dogs, and can be fatal. Having three dogs in the house, I did not want to take the chance that one or all of them would do some counter surfing, demolish some baked goods I'd made using xylitol, and suffer the possible consequences. Not something I'd want on my conscience.

                                        1. re: FlavoursGal

                                          I just looked it up and it wasn't pretty. We have a dog and two cats. But is erythritol proven to be safer or simply not written up yet?

                                          If this bothers you, have you looked into the effects of Tylenol and ibuprofen on dogs and cats? We were warned that one ibuprofen tablet can kill a cat and that Tylenol is toxic to both dogs and cats. (Actually, Tylenol is toxic to people too, though it takes a larger dose.)

                                          1. re: embee

                                            Here are the results of a Scottish study:
                                            http://www.ingentaconnect.com/content...

                                            Regarding the toxicity of pills, I'm not worried. Our medications (and I'm on some pretty heavy stuff) are kept behind latched doors. It's the gums, candies, and baked goods that I worry about - the things that dogs, especially, love to get their paws and jaws on. We've also got four cats who have taken nibbles of breads (especially challah) and cakes through the plastic wrappings when given the chance.

                                2. re: scott123

                                  Scott: I'm planning to try erythritol in homemade ice cream. Any idea of how it'll do going from a cooked state, through chilling and freezing?

                                  1. re: scott123

                                    Scott 123

                                    This is MaMa Yak, crazy name I know. Raised bottle fed yak babies a few times.

                                    Have you developed a cookbook using Erythritol recipes? Would it be possible to purchase from you?

                                    Kathy

                        2. FlavoursGal, that sounds interesting. I have never heard of erythitol, is there a brand name this goes by? Can you buy it in the regular supermarket or do you have to go to a health food or other type store. Please reply.

                          10 Replies
                          1. re: Diane in Bexley

                            Diane, I buy it in my local natural foods stores and a low carb store. One of the major distributors is NowFoods. Here's a link to their website:

                            http://www.nowfoods.com/?action=itemd...

                            1. re: FlavoursGal

                              The store this link sent me to had only one sugar sub. product made by NOW. It was called "Stevia extract" (and very pricey at $14 for an ounce or two). Is that the same thing as erythitol?

                              1. re: broncosaurus

                                Totally different. Since the store is already carrying NOW Products, I'd give them a call and ask them if they'd get some erythritol for you. I did this with my local natural foods store, and the owner ordered it and has it on her shelves now permanently. I pay about $10 (Canadian) for a 1-pound bag.

                                1. re: broncosaurus

                                  Stevia has been around forever. It is staggeringly sweet, which makes it problematic to use in a recipe (though it should be OK for sweetening a drink). It also has a distinctive taste which you may or may not (probably will not) like.

                                  1. re: embee

                                    I was at the Big Carrot the other day, and noticed that they are now baking stevia-sweetened muffins. Have you tried them?

                                    1. re: FlavoursGal

                                      No, I haven't seen them yet. I suppose I'll try one next time I'm there (assuming no banana, of course...). Did you try one?

                                      I tried using stevia at home a few years ago and didn't like it very much.

                                2. re: FlavoursGal

                                  I've used Xylitol in many desserts and in cheesecakes and found it really good. While I was warned that sugar alcohols could cause major stomach problems, there haven't been any to date. However, the sugar alcohols seem to benefit mainly diabetics and low carb dieters. I gather xylitol is good for teeth, but it doesn't seem useful for simply keeping calories down.

                                  I tried a chocolate made with erythitol at the suggestion of the Low Carb Grocery at Yonge and Lawrence. I did not like that chocolate, and never looked at erythritol again. I note that Now claims a calorie count of near zero, which sounds too good to be true. Can you really get sugar-like results with "near zero" resulting calories?

                                  Can you post some baking recipes that worked well? (i.e., recipes in which sugar has more functions than just adding sweetness.)

                                  1. re: embee

                                    Hi, embee. From what I know about erythritol, it does not have the laxative effect that sweeteners such as maltitol and xylitol do. I've done some extensive reading up on erythritol, including product information from Cargill, the main producer of erythritol in North America. It is definitely almost free of calories, and, like xylitol, is good for the teeth (cariogenic).

                                    The Low Carb Grocery on Yonge is the store where I first came across erythritol. I actually started out using xylitol, but stopped on the advice of my dogs' breeder. I buy erythritol now at Qi Natural Foods, on Eglinton a couple of blocks east of the Allen, where it is priced lower than at Low Carb Grocery.

                                    I'll post my pumpkin spice banana bread using erythritol in a few minutes.

                                    1. re: embee

                                      Here's a recipe for pumpkin spice banana bread, embee.

                                      Pumpkin Spice Banana Bread

                                      Recipe By : FlavoursGal

                                      -------- ------------ --------------------------------
                                      3 over-ripe bananas -- mashed
                                      1 cup canned pure pumpkin puree (unsweetened)
                                      1/4 cup canola oil
                                      2 eggs
                                      1 teaspoon pure vanilla extract
                                      2 cups whole spelt flour
                                      2/3 cup erythritol (or granulated sugar)
                                      1 teaspoon baking powder
                                      1/2 teaspoon baking soda
                                      1 teaspoon ground cinnamon
                                      1/2 teaspoon ground ginger
                                      1/2 teaspoon ground allspice
                                      1/2 teaspoon kosher salt

                                      Preheat oven to 350F. Grease a large loaf pan (approx. 8 1/2 x 2 1/2 x 2 1/2).

                                      In a large bowl, whisk together mashed bananas, pumpkin puree, oil, eggs and vanilla until combined well.

                                      In a medium bowl, whisk together flour, erythritol (or sugar), baking powder, baking soda, cinnamon, ginger, allspice and salt.

                                      Add flour mixture to wet ingredients in large bowl and stir until just combined.

                                      Pour batter into prepared loaf pan. Bake until top is deeply browned and is firm when touched gently, about 70 to 85 minutes.

                                      Note: Do not underbake, as centre will be underdone.

                                      1. re: FlavoursGal

                                        Flavoursgal, I can see that you are in the Toronto area, as am I...where do you find erythitol? There are a couple of places out here in the west suburb that might carry it, but I'm not in a position to be haring all over the countryside for something that doesn't exist in some store. Maybe bulk barn carries it?

                                        AnnieG

                                3. Just tonight made this excellent cookie with Splenda: It's called "Crunchewey Cran-Nutty Carrot Cookies". It has oatmeal, cranberries, walnuts, shredded carrots, coconut and crushed pineapple - they're awesome.

                                  http://cathy.pbwiki.com/Crunchewey%20...

                                  4 Replies
                                  1. re: lexpatti

                                    Please y'all do yourselves a huge favor and type in "is splenda bad for you" on Google and kick back for a couple hours of horror stories.I used it ritually for a couple years until I came to my senses.Stevia comes from a plant not a chemical factory and it is delicious.

                                    1. re: scrumptiouschef

                                      I can't dispute your comments about Splenda. But I really think stevia is an acquired taste. It isn't just sweet -- it has a flavour. It is also difficult to manage in recipes, being several hundred times sweeter than sugar.

                                      1. re: scrumptiouschef

                                        The question was about the best recipes to use with Splenda.

                                        I agree about Stevia. It has a licorice taste and is difficult to control.

                                        Mixed with Splenda, it works very well.

                                        1. re: scrumptiouschef

                                          Here is a posting from PubMed - National Institutes of Health - about adverse effects. URL is long, sorry
                                          http://www.ncbi.nlm.nih.gov/sites/ent...

                                      2. As a friendly public service-- I read something recently about Stevia and low sperm count-- you should prolly do yourself a favor and google that too.

                                        1. erythritol -- any brand names yet? why isn't this more well-known? i have never used it, but it seems like it should be a revolution!

                                          splenda recipe:
                                          mix with low-fat cream cheese, use juice or something like milk or cream to loosen up a bit, add chopped pecans or walnuts and green seedless grapes sliced in half. surprisingly good (i was not ready to like this dish!) and very light and refreshing!

                                          1 Reply
                                          1. re: alkapal

                                            Erythritol is the most novel food ingredient to be introduced in many years. The leading producing of the ingredient is has recently undertaken efforts to give it a brand name and make it more well known. Hopefully this will make it more readily available to us.
                                            www.zerosesweetener.com

                                          2. Thanks for starting this topic hungryabbey, I am dieting and want to try splenda in a few dessert items that help with cravings. I have recently bought some chocolate cookies that I purchased in the dietetic section of my local grocery store. The texture is hard, almost like a biscotti, but not quite. It super dark chocolate, and we really find it takes care of that chocolate craving with minimum point damage (WW). I'll be trying this cookie as a an experiment and as soon as I get it down, I'll share it with others.

                                            I'm going to try with regular splenda, since I know that I can have that....
                                            Splenda works well with berries for making a jam like spread, just melt the berries down. and add to your taste. It works very well for dessert crepes.

                                            Is molasses, honey or maple syrup out for you as well?
                                            If I missed this point, and you've already said, my apologies to you and all...

                                            1. I've been baking with Splenda for quite awhile.

                                              My best recipe is for a lemon tart as I blogged about here:
                                              http://myso-calledjapaneselife.blogsp...

                                              I also make a faux vanilla shake:
                                              http://myso-calledjapaneselife.blogsp...

                                              Cocoa frappucino:
                                              http://myso-calledjapaneselife.blogsp...

                                              Coconut muffins (there are 2 tbsp. of sugar but it can be omitted):
                                              http://myso-calledjapaneselife.blogsp...

                                              Generally speaking, you can use Splenda in anything which includes fruit for moisture and density (banana bread) or which is a form of pudding or cheesecake. For baked goods which don't have a lot of fruit in them, you'll need to do something to add in moisture (like add unsweetened applesauce).

                                              I also have a recipe for German cookies (Rout biscuits) made with nuts which works well:
                                              10 oz./300 grams of ground pecans-food process them until relatively fine, but not into a paste
                                              1-2 oz. of finely-chopped dried fruit (I used apricots)
                                              1 cup granular Splenda
                                              1 egg white
                                              2 tbsp. of a sugar-free syrup (I used Sugar-free Da Vinci caramel syrup)-optional

                                              Preheat oven to 200 degrees C/400 degrees F.

                                              Mix nuts, fruit and Splenda until evenly mixed. Add egg whites and flavored syrup. Mix well with a fork or your hands. Pinch off small bits of the dough and roll into a ball. Flatten a bit into discs and place on an ungreased cookie sheet. Bake for 12-15 minutes. The cookies should not be brown all over (only a bit on the bottoms). Be careful not to overbake them.