SPLENDA LOVERS - COOKS/BAKERS!

With the holidays fast approach and all of the num-yummy recipes being passed around on OH these days, I felt it important to note that Splenda and Splenda for Baking are two totally different products.  Splenda for Baking CONTAINS SUGAR.  Regular Splenda does not.  A lot of people don't realize that.  Also, Splenda Brown Sugar Blend is just that - a blend, containing Splenda and real brown sugar.

If you use Splenda in place of Splenda for Baking, you MAY find your baked goods not living up to your standards.  Generally, if a recipe calls for the baking variety, it's for a specific reason.  It's been my experience that cakes made with the regular granulated Splenda don't rise as high as those with the baking variety.  And you sometimes have to tweak the measurement, too, as taste can be affected.

Just something I've learned in my many years of cooking and baking.  A lot of it's been trial and error and since I started cooking/baking with Splenda and Splenda for Baking, there've been some costly errors that I'm not anxious to repeat.

So, be sure to use what the recipe calls for.  The Splenda website is a great source for s/f and low sugar dishes!!

Bon appetit!!!

Tia

Watcha making me?

Whatcha want, big boy?

Thanks Tia,

I baked a pound cake with regular splenda and my pound cake came out deflated. but it tasted good anyway and we still ate it.  I didn't know this until i made that mistake.

Thanks for sharing.

Hugs,

Well, we know we can't have deflated things happening over there, right?!!!  LOL!!

That's exactly what happened - you're right, the taste is still good, but it lacks something in presentation.

And YES, I AM talking about pound cake!!

Ha.

I kill me!

Okay well make sure when you make the cake save me a piece so I can come and pick it up.:o)

Thanks for the tip. I do a lot of baking for friends and family during the holidays. Some receipes I'm going to use Spendid. Some of my family and friends can do without the sugar.

Again thanks for the tip!


Robin

Well thanks Tia that explains why when I have baked with the Splenda stuff has not turned out right and looked like it had fallen.

                                                                                                              Julie