Splenda Recipes

Since I have been working at cutting down on sugar and carbs, I thought I'd give the Splenda sugar substitute a go.

Now, I'm NOT imagining this, on their package it says .. "Measures cup for cup like sugar. Great for Cooking and Baking."

So am I crazy or what, but doesn't that IMPLY you can use it in your regular baking recipes? That's what I understood so I blithely started making the Fudgey, gooey brownie recipe I've made hundreds of times over the years.

My first inkling that something was wrong, was when I dumped in the cup of Splenda. The consistency and texture was very different than usual. But, you know I am still believing the advertising, so I keep on going. I mixed in the rest of the ingredients.

My second inkling that something was wrong, happened when I went to pour the batter into the baking dish. Sheesh, it didn't even cover the bottom of the pan - the same pan I have used for the past FIVE years. HMMMMMMM I said to myself. This is weird.

As the "concoction," which I now was quite skeptical about, baked. I took my "prize" of the raw batter. YES, I am still a kid. I will admit out here in public that I lick the bowl, and not only do I lick the bowl, but I make sure there is lots to lick! Third inkling that something was wrong, it tasted different and WAY too sweet.

Finally the timer went off and I hauled the MESS out of the oven. Much of the oil in the recipe was now floating on top of a very unappetizing HARD lump of something that didn't even come near the ooooy gooey incredibly wonderful brownies I was looking forward to.

BOOOOOOOOO ON YOU SPLENDA!

PS The photo above? This is how my brownies SHOULD HAVE looked!

UPDATE: After much experimentation and a few almosts ... I finally got my favorite
Oooey Gooey Brownie Recipe to work. Be sure to check it out!

I partially recovered from my baking disaster (I'm still craving something chocolate and sweet) and decided to look up the Splenda site.

Because I am in Canada, I went to the Canadian Splenda Site, the American Site is actually a bit different, similar content though.

I find the baking section and BEHOLD ... there are a PILE of differences in baking with Splenda. So I'm annoyed all over again. Why don't they put this information on their package instead of "implying" it is virtually the same.

NOW when I read the fine print, I see that they didn't actually lie, they just don't come out and say, "HEY dude, make sure you check out the website before you use this in your regular recipes."

To give them credit, the Canadian Splenda Website is great. There are loads of tips and hints about cooking and baking with Splenda and there are loads of recipes.

This one I'm going to try, maybe even tonight. Molten Centre Chocolate Raspberry Cake. I'll let you know how it turns out.

And in the days/weeks/months to come I'll be compiling a great list of places to get Great Splenda Recipes.

This is a creamy mouth watering dessert that is easy and fast to make. It does not require cooking and can be made with dozens of flavorings and variations.

It is IMPORTANT to note that this is not low-calorie, nor is it low fat. It would be a good fit for someone on a high protein eating plan. It is VERY low carb.

8 ounces cream cheese (use low fat if you'd like)
1 1/4 to l 1/2 cups whipping cream
8 packets of Splenda sugar substitute
** flavoring to taste

I like fairly strong flavors but the amount used depends on the brand and the type of flavorings. So far I've tried this with orange extract, lemon extract, Mexican vanilla, strawberry extract. I've also tried it with a mint flavoring, but will admit that it was my least liked of the bunch.

Another great combo is an ounce of dark chocolate melted with vanilla extract or with orange extract. Yummy and is really satisfying if you have a big time chocolate craving.

Put the cream cheese in a bowl and mix until smooth and creamy. I actually zap the cream cheese for less than a minute in the microwave. This makes it way easier to mix. Warning: IF you go the microwave route, really watch closely and heat for only 15 seconds at a time. It is very easy to go from soft to totally fried!

Add the flavoring extract (and melted chocolate) and the Splenda and mix thoroughly.

Beat the whipping cream until quite stiff.

Take about a 1/2 cup of the whipped cream and mix it into the cream cheese mix.

FOLD the rest of the whipped cream into the cream cheese mix. Taste and add more flavoring if you'd like.

Pour into pretty serving dishes and put into the refrigerator to cool until you can't stand it any longer and just have to take one out and eat it (just one?) .

IF YOU REALLY WANT TO GET FANCY:

Decorate with grated chocolate or grated orange or lemon rind, or sliced strawberries.

Pour or pipe into a chocolate shell instead of a serving dish

Pour or pipe into an already baked tart shell.

Won't last long!

NUMBER OF SERVINGS? Hmmm should I tell you the truth or not? Oh well ... you'll probably figure it out anyway! In my household, there is evidence that this will only make two servings. If you have a lot of restraint it can probably be portioned into 8 to 10 servings. If you serve it to your girlfriends and tell them it is very high fat, you might get lucky and have some left over! BUT ... don't hold your breath, the girls have been known to ask for seconds!

You can save a bundle of money by buying Splenda Packets ... in any of the recipes I've tested it works just the same as Splenda Granular ... and is less than 1/2 the price.

Here is a handy conversion chart:

1T = 3 tsp = 1.5 packet

1/8 C 3 packets
1/4 C 6 packets
1/3 C 8 packets
1/2 C 12 packets
3/4 C 18 packets
1 C 24 packets

I find that the Splenda packets are slightly sweeter than the granular substitute. So I always start with less and bump it up if I need to.

For example, if the recipe calls for a cup of sugar (or granular) I start with 18 or 20 and then add if I want it sweeter. It is easy to add ... and very difficult to take away!

I must admit to being fairly lazy. I like quick and fast and ultra easy.

This is one of my favorite snacks. It is low carbohydrate and low fat ... and adds a nice bit of fiber to the day's fiber count. It helps keep my blood sugar even and did I mention that it is healthy?

About cup of fruit. I alternate this according to the fruit in season. Two of my favorites are a mix of berries, or an apple. I buy packages of frozen mixed berries at Costco. In my area Costco also sells a peach/mango fruit combo that is excellent.

For the apple: I peel and core the apple and then cut it up into chunks.
For the berries: If fresh, I rinse them and shake off the excess water. If I am using frozen berries, I just dump a cup into a bowl ... and let them thaw for 5 to 10 minutes. If I am in a big hurry, I just continue with the frozen fruit, straight out of the freezer.

Add 1/2 to 1 cup PLAIN yogurt. Low fat or not ... that's up to you and the rest of your eating plan.

Add 1/2 packet to 1 packet (depending on the amount of yogurt used, and the sourness of the yogurt. I make my own yogurt, which is very mild ... so I usually just use 1/2 a packet.

Stir everything up, so that all the fruit is coated with the yogurt, and the Splenda is mixed in evenly.

** Experiment with adding a drop or two of vanilla into the bowl. I like the vanilla with the apple, or the mango/peach mixture, but not with the berries.

Sprinkle some cinnamon or nutmeg on the top ... and you are done.

Your total prep time? 1 to 2 minutes.

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