Splenda - the sugar substitute

[Getfitn2001]

Have you ever used Splenda instead of sugar? How did your recipe come out? Just wondering.

[Joyce]

I started a thread on this som time ago: http://www.cookinglight.com/bbs/Forum1/HTML/001595.html

After the thread, I decided not to make anything with it where it might cause texture problems

[Melman]

My mom was just put on a diet in December and was told to use Splenda instead of sugar. Since I hosted the dessert portion of my family's annual progressive dinner, I decided I'd better figure out a dessert where I could substitute Splenda. I was a little nervous with anything that was baked like a cake or cookies. I decided on an apple cobbler. It turned out tastier than it actually looked. Even though they say you substitute it for the same amount of sugar, I just don't think it's the same look or feel of sugar. I think the cobbler would have had a little more "volume" than it did if I'd used regular sugar. Plus...instead of using Cool Whip or something similar, I used whipping cream and a couple of tablespoons of Splenda to top it. I actually thought that turned out better than the cobbler! :-)

My mom substituted Splenda for sugar in a chocolate pound cake. That little project had mixed results. Personally, I didn't taste more than one teeny biteful. I thought it was pretty dry....my mom thought it was ok. Her "real" pound cake is awesome. I just couldn't get beyond the fact that the Splenda cake and the real cake didn't look like they came from the same recipe!!! The Splenda cake was small and sort of flat and had some strange less-then-normal chocolate color!

Oh yeah....my sister tried to make peanut butter fudge substituting Splenda. Her hubby could only find the box of 100 packets when he stopped at the grocery store!! She opened 100 packets trying to get whatever amount she needed!!! (She still hasn't lived that down!!) The fudge was much thinner than the original recipe. My mom had to keep it in the fridge in order to cut a piece that could be picked up to eat.

So....tastes equivalent to sugar? I think someone could get used to it. Looks/feel? In my family's various attempts at using it, desserts made with Splenda turned out much differently than when made with sugar.