Cooking with Splenda?

[tlgoblue]

Has anyone used splenda in a cake or anything of that nature?

I tried it in a pound cake and it was disgusting! It had the appeal of a brick that had not yet dried all the way through. (though it was mighty sweet.) I think next time I want a "Cheat food", I'll just go ahead and cheat!


Keep the faith!
Tracy

 

[teachingmykids]

I tried making protein bars with it. They turned out okay, but awfully expensive! I don't think I'll bake with it. 9 oz. cost $7.

~N~

 

[disnygoof]

Personally, I've only used it for making cheesecake (as far as baking goes.) I've heard nothing but rave reviews though, from friends that have used it in place of sugar. Maybe you used too much which can cause things to dry out? I'm not sure...I know that it's kind of trial and error with me as far as how much I add/how sweet it turns out, etc. It measures cup for cup like sugar, but I think that's a little false b/c it seems a little sweeter if you use the same amount. My cheesecakes turn out great with Splenda.

Also, you might want to try to find the liquid Splenda which is better for baking b/c it's not granulated.

Hope that helps! Keep trying -- anything is better than nasty aspertame!

Christiana

 

[tw1nsmom]

I use the Splenda that's for baking. I don't know if it's called granular or not. Mine came in a big yellow bag and is supposed to measure the same as five pounds of regular sugar (it weighs practically nothing). It has a snowy texture. I made whole wheat banana bread and pumpkin muffins for my children and they loved them (my DH said it was good too). I've made the Atkins cheesecake, which takes the sugar packets (12?). It was really good. In fact I went to Ruby Tuesday's this weekend and had their low carb cheesecake and I thought it was just OK. I much prefer the one I make at home with Splenda. I don't know how it would effect the texture of certain foods (cookies, pies...), but so far I've had good luck using it.

 

[Baileymouse]

I made butter cookies with them. They seemed a little drier than usual, but the taste was about the same.

It truly is a different texture.

 

[wiskband]

i too make cheese cake with slenda.........tastes outragous! Id like to make some cookies with it! Anyhow.....try the cheesecake,9 thats if yo like CC).
No one here knew te difference.
renee

 

[DavidandDenise]

This is a SITE that I found helpful to answer my questions about baking with Splenda! Enjoy!

 

[AprilN]

The Splenda website also has some advice and minor recipe adjustments for better baking success with Splenda:

http://www.splenda.com/page.jhtml;j...MCQPCB3SUZYKB2IIWNSC?id=splenda/tips/main.inc

 

[tlgoblue]

Thanks everybody!

Keep the Faith!
Tracy

 

[nativetxn]

I've only used Splenda to make cheesecake. We don't use flour at our house anymore, so no cake.