Splenda

[Grace]

Yes, sugar does supply a lot to baked goods in the way of moisture and consistency. I have heard good things about Splenda, as far as being not harmful (you could check out what CSPI - Center for Science in the Public Interest - has to say - they're fanatical and won't touch anything that's even remotely dangerous - I think they gave it a thumbs up). But anyhow, you might want to see if Splenda itself has a website, and see what they suggest for baking. Is the package specific about using it cup for cup in baking? Or just in sweetening things like drinks (stuff that would never get heated)? Wish I had a better answer for you, but I'm jealous as I have been in search of that stuff for a long time, and no one here in Chicago carries it yet. It is in a few things like Ocean Spray LightStyle cranberry juices, which I buy and drink all the time, but I was hoping to find some to use in other things myself. Let me know what you find out, or if there is a website. Thanks and good luck!!

Grace

[Joyce]

The website is www.splenda.com, (http://www.splenda.com,) and there is a section on cooking and baking, but the navigation of the website is difficult and I have not yet been able to get it to scroll properly on my computer to read it!!

[Karen from VA]

Splenda has long been a topic of discussion on a Somersizing board I belong to. I understand from there that it is to be used measure for measure like sugar and that it can be used in baking. Previously it was available in Canada, but in the U.S. had to be ordered over the Internet. It has, however, just in the past month become available in packet or pourable form in grocery stores and Walmart here in the U.S. I'm not yet convinced, prefer to keep my intake of sugar to a minimum, and use regular sugar when I do use it.
Karen

[cookrrr]

Yes, we have had Splenda here in Canada for a long time and I have seen lots of promo materials for it, including recipes. But it is fairly expensive. The real reason I don't use it though is that I simply don't care for the idea of using it instead of sugar in recipes. Sugar in moderation is not THAT terrible, in my opinion. Once a year I might have a diet soda that has Splenda, but that's it. Just my 2 Canadian pennies' worth http://www.cookinglight.com/bbs/biggrin.gif


[This message has been edited by cookrrr (edited 10-12-2000).]

[Grace]

Here is the link for the tips on baking with Splenda. It was long, or I would have copied the whole section here.
http://www.splenda.com/recipe/index_tips1.html

Anyhow, I agree that sugar in moderation is fine, but I have also read that Splenda is completely safe (as safe as regular sugar because it's a natural substance and not a chemical made in a laboratory somewhere). The CSPI is a watchdog group that is BIG TIME anti Olestra, Nutrasweet, Saccharin and a host of other things. They have found no problems with it whatsoever. So I see no reason to "waste" calories on real sugar in a few things when Splenda can be replaced without any taste difference. I like to eat, and I gain weight quickly, so if I don't stick with my 1800 or so calories a day, I gain. Being able to use this here and there will save a little bit here and there, and allow me to eat a little bit bigger portions sometimes. Eating healthy is not a problem in our house, but portion control can be - we have big appetites and LOVE to eat!! So I'm all for saving calories every where I can (assuming it wouldn't be at the expense of my health, which the research has shown it wouldn't be). Anyhow, also my 2 cents - for what it's worth!

[This message has been edited by Grace (edited 10-12-2000).]

[cookrrr]

I hope nobody was offended by my comments about not using Splenda myself. All it is is my opinion. Whether someone chooses to use a sweetener other than sugar or to stick with sugar is of course an entirely personal decision. I did not mean to infer that there was a right or wrong choice. Whatever works for each person! Our differences are what make us interesting. Okay, preaching time over!!! http://www.cookinglight.com/bbs/biggrin.gif


[This message has been edited by cookrrr (edited 10-12-2000).]

[Grace]

Don't be silly, Cookrrr - I too was just expressing my opinion. As I stated, I agree that sugar in moderation is no problem at all - I was just clarifying why I think what I think (not saying it's right or wrong, just why). Anyhow, this is a nice board with friendly people, and I don't think any of us are that easily offended (I certainly am not). So keep on saying what you think! It's what makes this board great.

[Joyce]

Being a dieter, I have just purchased some of the new non-calorie sweetener called Splenda that is supposed to be made from sugar. It tastes just the same. The directions say to substitute in anything cup for cup to sugar, however since the consistency is like nutrasweet, I am wondering if sugar supplies any quality other than sweetening to cooked things (liquid weight, bulk, anything). Does anyone happen to have any ideas??

[Joyce]

Grace, thanks so much, it sounds like you are my twin!! Our problem too is portion control, and when you are 55 years old and 5 feet tall, calorie intake becomes a distinct problem!! Have you used Splenda in cakes cup for cup?? Is the consistency still the same? By the way, if you like healthy and large portions, we loved the "Easy Greek Chicken Casserole". I didn't even use boned thighs. I just got leg quarters on sale for 30 cents a lb., took the skin off and seperated at the joint. One of the best recipes we've ever had at next to no cost.

[This message has been edited by Joyce (edited 10-13-2000).]

[Grace]

Hi Joyce!!

Thanks for the recommendation for the Easy Greek Chicken Casserole. I will definitely try that one, as we really do like to eat around here (I didn't even respond to that thread about how much do you spend on groceries per week - it's disgusting how much we spend, and there are only 2 of us - but I cook and bake a LOT!! Fortunately, thanks to Cooking Light, a little bit of self control, and a lot of excercise, I've managed to stay pretty thin, but you'd think that there were 4 or 5 people living in our house if you judged by our grocery cart each week!!).

Anyhow, regarding the Splenda, as I mentioned a little further up this thread, I have never been able to find it in any grocery store yet. When I've asked about it, no one really even knew what I was talking about. I have read about it a lot, and as I mentioned, I can find it already in a few things, like Ocean Spray Lightstyle Cranberry juices, but not all by itself, so I've never used it at all in baking (the juice is fantastic, though). But check out the link to the website that shows all the baking tips, and I'd say try and experiment with something simple and with low-cost ingredients - say a muffin recipe or something, and maybe only a half a recipe - so if they don't turn out, you won't have wasted good expensive ingredients. When you do try it, I'd love if you'd let me know how it turned out!! Thanks Joyce, and good luck!!!

Grace

[This message has been edited by Grace (edited 10-13-2000).]

[This message has been edited by Grace (edited 10-13-2000).]

[derla]

I have been using Splenda for about a year. I find that it works well with fruit dishes. I don't have as much luck with it for things like cakes and breads. However, since I've taken the time to read the suggestions for substituting Splenda for sugar on the Splenda site, the results have been much better. My husband is not a brittle diabetic, so I can use 1/2 sugar and 1/2 Splenda in some things and that seems to be much better. I also find that food made with Splenda is better the second day.

[IWhound]

I have been using Splenda for the last 2 years. I find it a great way to add a little sweetness without adding the additional calories. I cannot stand the taste of Nutrasweet, and find that Splenda tastes just like sugar.

Splenda is heat stable, so you can use it in any recipe. I use it in oatmeal cookies. The only noticable change is that the cookies are less "soft," more crisp. I counteract that by using bread flour instead of all purpose flour.

Hope this helps.

[Grace]

I just wanted to let everyone know that I checked the website for the Center for Science in the Public Interest - that fanatical watchdog group - and if you'd like to see their report on food additives go to:
http://www.cspinet.org/

Click on the report on food additives, and scroll down to "Sucralose" (that's what "Splenda" is). They rank it as completely 100% safe like regular sugar is, since it's not a chemical like NutraSweet or Saccharin are. So anyhow, just thought I'd pass on the info for those of you who are interested. I also ordered some Splenda directly from the Splenda website, since I still can't find it here. It should be here soon, and I'll be using it for things like cheesecakes and fruit pies, etc. Probably not so much for cookies and cakes.

[Mamasue]

Grace...thank you for your research and time in looking this up and sharing with us! http://www.cookinglight.com/bbs/smile.gif