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Your best recipes that use Splenda

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nissenpa Mar 2, 2008 01:42 PM

Never used splenda in baking or cooking. I use stevia on my oatmeal. My father in law watches his blood sugar and will be visiting in a few months. I know that splenda can used like sugar but I'd prefer to hear what you all like to use it in. What are your tried and trues?

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  1. r
    RJJR RE: nissenpa Mar 2, 2008 03:48 PM

    I substitute Splenda for sugar in a blueberry muffin recipe, and no one ever knows the difference.

    1. stellamystar RE: nissenpa Mar 2, 2008 04:22 PM

      Does he watch is carb intake as well?

      I have a love - hate relationship with Splenda. Great in cookies, muffins, etc. I use it in coffee daily.

      Do NOT use Splenda for things requiring temperature based sugar melting - the chemistry
      isn't quite there. Brownies, blondies, and sweet sauces aren't so good w/ splenda.

      1. sweet100s RE: nissenpa Mar 2, 2008 09:57 PM

        I've been looking for good sauce recipes that use Splenda...

        1. The Dairy Queen RE: nissenpa Mar 3, 2008 03:07 AM

          I don't know if I can call it a tried and true recipe, because I've only tried it once, but I used splenda in an adaptation of Mark Bittman's cornstarch ice cream recipe (I made cornstarch banana ice cream) and really liked it. I posted about that here. http://www.chowhound.com/topics/47339...

          ~TDQ

          1. g
            GenieinTX RE: nissenpa Mar 3, 2008 06:19 AM

            I use Splenda in the Toll House choc chip cookie recipe. They have a brown sugar blend and so I use that and the plain splenda to sub for the white sugar. The brown blend has real brown sugar in it, so it's not completely sugar free, but I like it. It makes the cookies a bit cakier than sugar.

            1 Reply
            1. re: GenieinTX
              sweet100s RE: GenieinTX Apr 1, 2008 04:04 PM

              GenieInTX,

              Do you change the amount of flour in your Splenda-based choc chip cookie recipe?

              as described here:
              http://www.chowhound.com/topics/497905

            2. m
              morwen RE: nissenpa Mar 3, 2008 12:13 PM

              Here's my carrot cake recipe. I'm diabetic and this cake is almost guilt free. It's moist and good without icing but if you make a cream cheese icing for it substitute the sugar with splenda and only use half the amount. It's a fairly large cake, the original recipe is restaurant sized. It also freezes well.

              Preheat oven to 350 degrees

              1 1/2 c flour
              2 c sugar or 1 C splenda
              2 tsp cinnamon
              2 tsp baking soda
              ¼ tsp salt
              3 generous c grated carrots (or substitute zucchini when it overruns the garden)
              1 ½ c vegetable oil
              nuts and/or raisins, dried cranberries or other dried fruit (optional)
              4 eggs

              Mix all ingredients except eggs. Add eggs one at a time, beating well after each addition.
              Bake in ungreased pan at 350 degrees for 45-50 minutes.

              1. Jennalynn RE: nissenpa Mar 3, 2008 12:20 PM

                My favorite Low Carb Splenda Cheesecake

                NEW YORK-STYLE CHEESECAKE

                Crust:
                1 1/4 cups finely ground almonds OR other nuts
                1 tablespoon Splenda (must use the box, not the packet kind)
                2 tablespoons butter, melted

                Topping:
                2 cups sour cream (16 oz. container)
                1 teaspoon vanilla
                1 tablespoon Splenda

                Filling:
                3 packages (8 oz. each) cream cheese, softened
                1 cup Splenda
                4 eggs
                1 teaspoon vanilla

                In a bowl, combine the almonds, 1 tablespoon splenda and melted butter
                until combined. Press into bottom of a 9-inch springform pan. Chill in
                the refrigerator at least 15 minutes.

                In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon
                splenda until well combined. Cover with plastic wrap and refrigerate.

                In a large bowl, beat the cream cheese and 1 cup splenda until fluffy.
                Add the eggs, one at a time, blending well after each addition. Blend in
                the remaining 1 teaspoon vanilla.

                Pour the cream cheese mixture into the springform pan, and bake at 350
                degree for 50 minutes, or until a knife inserted halfway between the edge
                and center comes clean. With a spatula, spread the sour cream mixture
                over the top, making sure you reach to the edges of the pan. Return cake
                to oven and bake an additional 5 minutes.

                Remove cake from oven, allow to cool to room temperature (cake will
                settle in the pan). Slide a knife around the edge of the cake to loosen
                it, then remove the springform ring. Keep chilled in the refrigerator.

                1 Reply
                1. re: Jennalynn
                  Boccone Dolce RE: Jennalynn Mar 3, 2008 02:09 PM

                  Splenda Cheesecake is a favorite for my husband. I follow my favorite cheesecake recipe and just sub the Splenda in place of the sugar. I don't make them anymore (I have decided to just do real sugar in moderation, since we would tend to over-eat because it was sugar-less........) Anyway- Jennalynn's recipe is close to mine but I use 4 pkgs cream cheese, and the juice of a lemon, 1 cup sourcream in with the cream cheese, and of course bring everything to room temp before mixing. I don't screw with a water bath and often bake it 1 hour then leave it in the oven for another hour before chilling.

                2. c
                  CookforFun RE: nissenpa Mar 3, 2008 02:23 PM

                  My mom used splenda in lieu of sugar her cranberry salad (which uses jello) and it turned out great! No one noticed.

                  1 Reply
                  1. re: CookforFun
                    m
                    morwen RE: CookforFun Mar 4, 2008 04:53 AM

                    I replace sugar with splenda in the recipe for cranberry relish on the back of the fresh cranberries bag. I do put in about a tablespoon of sugar to make the juice from the berries draw out. Splenda doesn't seem to do that.

                  2. Patrincia RE: nissenpa Apr 1, 2008 04:23 PM

                    I only use splenda for one recipe - asian chicken salad (the one with cabbage, almonds. and ramen noodles). The splenda keeps the cabbage from releasing all of its water. I suppose this would work for cole slaw too.

                    1. m
                      mimish RE: nissenpa Apr 1, 2008 07:11 PM

                      Can he have Xylitol? I get it from this place: http://www.globalsweet.com/?gclid=CIa... I've tried other brands and they were not as good. I don't know if 's because it's made from birch and the others weren't.
                      I think it's great in coffee and once made the Clementine cake with it and nobody noticed. I wonder if anyone else has any opinions or experience on Xylitol vs. Splenda.

                      1. Patrincia RE: nissenpa Mar 23, 2009 03:03 PM

                        Here's an Asian inspired cabbage salad that I am constantly asked for the recipe:

                        2 bags shredded cabbage (can use cole slaw mix - or 1 head shredded)
                        2 pkg chicken flavored ramen noodles (reserve seasoning packets)
                        1/4 c Splenda
                        1/2 c canola oil
                        1/4 c slivered or sliced almonds (cashews are great too)
                        4-8 scallions, sliced
                        1 tbsp. soy sauce
                        1 tbsp. rice wine vinegar
                        1 tbsp. white or cider vinegar
                        reserved seasoning packets from noodles

                        Start by breaking up the noodles into small bits and toast on a baking sheet in a 350F oven for 10 minutes (can be toasted in a bit of butter on the stove top too). Cool. In a very large bowl, combine cabbage, scallions, nuts, and cooled noodles. In a small bowl or jar, combine the Splenda, seasoning packets, oil, soy sauce, and vinegars. Stir or shake to combine. Pour over cabbage mix and serve immediately.

                        This recipe is great for church lunches, and the splenda keeps the cabbage from "watering out", unlike sugar.

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