Measure and pours just like sugar and can be used almost anywhere sugar is used. Including cooking and baking.
In the last week my Daughter had been in hospital suffering from a viral infection which mixed with her chronic Eczema which obviously didn't go to well together. As part of our discharge summary from the hospital we were put on a food elimination diet which involved either eliminating or cutting back on various foods in her diet, a big one of these being SUGAR. My first initial thought was how on earth do I do this? Sugar is in a lot of things these days and I love to bake, just as much as Miss 2 loves to eat it.
After going home and researching I found that the supermarkets now sell Splenda in boxes down the baking isle, as a sugar replacement so I thought that this would be a great sugar alternative, though the price was not so nice at $19.99 for a box. But I thought oh well if it's going to help Miss 2's skin it's worth it. The box states that it is a great product to use in baking after all, and with 1 teaspoon of splenda equalling 1 teaspoon of sugar I thought it ought to work well as no need to try and recalculate your measurements.
So upon returning home I decided to get my bake on and starting baking a variety of different items for Miss 2's lunch box, muffins, biscuits, scones and pikelets. Replacing the sugar with splenda, the eggs with apple sauce and the milk with rice milk I was crossing my fingers that my usual recipes would turn out just fine. So placing them in the oven I could hardly take my eyes off the glass window, as I watched and waited anxiously to see if they were going to achieve the same results of those that I am used to. I was pleased to find that all of the products turned out absolutely brilliantly and other than a slightly less sugary taste than you would expect from normal sugar they tasted delicious and you'd hardly no that they contained no sugar.
I would definetely recommend Splenda as a great sugar alternative to those who need to cut back their sugar intake due to weight loss, allergies or just general well being.
I do a lot of baking and wanted to do a birthday cake for my diabetic mum so she could at least eat some of her cake and saw that the box said it is great to use in baking and that if the recipe calls for one teaspoon of sugar to put one teaspoon of splenda instead.
I have a recipe that never fails, I can almost do it with my eyes closed so I eagerly bought some and baked the cake. It smelt normal and nice but when it got out the oven it was flatter than a pancake and harder than a wooden board. I was totally disappointed in the results and didn't even bother to taste it as it looked about as appealing as eating boots.
I have since had a look at the splenda website and found some recipes that might tempt me to try again as I am finding that is really hard for a sweet tooth to totally avoid sugar and if I have a big piece of cake or more than one then occasionally I find that I'm feeling sick which is not what I want to be feeling after all the effort I put into the baking.
At this point in time I must say I wouldn't recommend it but then the result might have been different if I had used a recipe from the splenda website or recipe book.
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Joan Didion (1934 - ), 'Slouching Towards Bethlehem'