Thanks all!
I found the info on adding sweeteners to Splenda or Splenda Blend (which just has some sugar added) interesting but my problem lies in reducing glucose levels so I can create an occasional treat for those who usually shouldn't have any. I.E. every little bit less (sugar/carbs or fat) helps. I must emphsize occasional-like a birthday or some extra special event. The proof's on the glucometer window and ac1 tests don't lie!
My way of looking at it is to try and do as much as I can to reduce the sugar, and fat for that matter, in recipes and still taste great.
It's about carbs, but I'm not going to go into the Atkin's thing. They interpret carbs in a way that won't work when doing diabetic meal planning. I've had more than one diabetic educator or nutritionist roll their eyes when I bring the topic up. Besides, I'm more into the Weight Watchers way of thinking anyway.
I totally agree about the syrup problem. Splenda won't cut it. I've used a sort of wash made from regular splenda and water as a moistener for cakes-possibly using the blend would work a little better but that sort of defeats the purpose. By the time you get something acting like a syrup it would be inedible AND loaded with sugar.
I figure a product such as "Thick it", Quick Gel or cornstarch would be too gelatinous, but may work in some cases. Haven't tried but it may be worth a shot.
Stevia is one I'm interested in but hear there has been some bad press regarding aftertaste, never mind cost. Too expensive to experiment with. Splenda's bad enough.
I pretty much refuse to use saccharine or aspertame because I don't really have any use for the disappointing results. I will check out Sugar Twin-or was it Sugar One? Someone mentioned it.I'll go back and check. I may be out of luck though. Nearest Kroger is about 6 hours south (I'm in northern lower Michigan-north of Traverse City)
I'm pretty happy with Splenda and Splenda Baking Blend with the results I've had but hope one day there is a way to fake a decent buttercream without giving someone the runs or...?
Incidently, my FIL turned 90 the week he was diagnosed so I went a little overboard and made 3 cakes for his party-we were also entertaining one borderline and one insulin dependent diabetic, so it was important to me to go the extra mile. I also did an applesauce bundt cake last night that was pretty awesome-just subbed Egg beaters, changed the ratio of oil and applesauce, a little whole wheat pastry flour for white and my fil's eyes popped!! Only thing missing was a glaze, but I don't think HE missed it, that's what counts, right?!
Allison