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Old 07-27-2007, 12:24 PM   #1
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Cooking wth Splenda

I've been exercising like a fiend lately...and eating a diet low in fat and sugar and high in vegetables, fruits and lean proteins. Since July 9th, I've dropped close to 15 pounds. Great for me.

I don't feel deprived since I'm seeing such nice results, but I want a sweet treat from time to time. Sure, I do the sugar free/fat free jello, and the 100 calorie pack cookies...but, I'm a chef. I like to bake. I miss that.

Anyone have any input on actually baking with spenda? I made a lemon angel food cake this morning with 10 egg whites, a cup of cake flour, lemon zest and while the recipe called for a cup and a half of sugar, I used a cup and a half of splenda. The cake didn't rise. It seems soft enough, but not as airy as your typical angel food cake, which rises to the top and over.

Had I used sugar, 1/14 of the cake would have had 130 cals, no fat, 3 grams of protein and I think 22 grams of sugar. If it tastes fine (and how could it not?) I may be willing to overlook height for diminished calories and sugar grams.

Now, if this was a muffin, I'd have been disappointed. I like a muffin that has a bit of height.

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Old 07-27-2007, 12:41 PM   #2
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Send a message via Yahoo to Barb L.
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No experience here - have you tried googling -baking with Spenda ? Love my Google !
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Old 07-27-2007, 01:15 PM   #3
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Quote:
Originally Posted by Barb L
No experience here - have you tried googling -baking with Spenda ? Love my Google !
Yes, splenda has a whole website for that sort of thing. There were quite a bit of recipes, but not all that many were low fat. They seem more geared to diabetes than low fat.
Unfortunately, the low fat websites let you use sugar!

Cannot these people understand that I want to consume air and be fine! hehe.

By the way, my plan is to have my slice of cake (and eat it, too!) with fresh blueberries and fat free/sugar free cool whip (a couple of tablespoons). I'll be getting a fat free dessert, no refined sugars,(while splenda may not be a refined sugar, I'm not pleased that it's natural sugar that's been altered) fresh berries and a bit of protein. That makes me very happy.
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Old 07-27-2007, 02:54 PM   #4
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Hey Miss (Thin) VeraBlue...

We've tried baking with splenda with not very good results! So I treat myself at least once a week to what ever I want. You have done great since July 9th. So go ahead and have that decadnent chocolate whatcha-my-call-it!!!!
You deserve it!! Caution!!! Only 1 smalll piece however. Then back to the grind!!

Have some Fun and.........

Enjoy!!
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Old 07-27-2007, 03:41 PM   #5
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Old 07-27-2007, 03:54 PM   #6
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Old 07-27-2007, 04:19 PM   #7
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Some of the recipes I've seen using Splenda uses half splenda and half sugar. I saw one just this week that I want to make when I find the recipe again. That may make a difference in whether or not something rises properly (and also the taste). The pears on the tree at the farm are ripe enough to make pies and cobblers so I plan to experiment with splenda this week while we are there.
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Old 07-27-2007, 05:17 PM   #8
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I think splenda makes a special one (splenda) to use for baking..Look into it as it is supposed to make the recipe behave as reg. sugar
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Old 07-27-2007, 05:23 PM   #9
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I have the Splenda that comes in a box and tried it in a cheesecake last weekend. It turned out great!! I have heard that Splenda does not do so well at high temperatures. For the cheesecake the oven was never higher than 300. Not sure if thats what made the differnce?
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Old 07-28-2007, 10:53 AM   #10
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I have used Splenda for cheesecakes and they turned
out fine also. When I tried it for quick breads, it was
passable. It doesn't brown like sugar and even though
you used the same amount as sugar, is not as sweet.
The overall flavor is affected. I made lemon curd with
it once and it tasted ok the day I made it but seemed
to loose its sweetness over the next couple of days.
The color was different also, not as opaque as you get
with sugar, it didn't "melt" as well as the sugar one.
When I do cookies, I will substitute Splenda for the
white sugar and continue to use the real brown sugar.
It seems to help with browning and flavor.
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