I've recently begun cooking from scratch and have been looking at cutting back on my sugar intake, so as to avoid future health issues (diabetes runs in my family, though my father and I have fortunately been able to avoid it thus far).
For many recipes, one can substitute Splenda Granulated one-for-one for sugar, but in other recipes (like brownies) one needs real sugar for the texture and other properties of the finished product.
The company that makes Splenda offers combinations of white sugar/ Splenda and brown sugar/Splenda in pre-mixed proportions to facilitate baking and substituting for brown sugar. This is nice, but expensive compared to relatively inexpensive sugar.
Does anyone know a good ratio to "cut" white or brown sugar with Splenda to get the same effect as the pre-mixed variety, but at lower cost?
The company that makes Splenda offers combinations of white sugar/ Splenda and brown sugar/Splenda in pre-mixed proportions to facilitate baking and substituting for brown sugar. This is nice, but expensive compared to relatively inexpensive sugar.
Quoted message said:
Does anyone know a good ratio to "cut" white or brown sugar with Splenda to get the same effect as the pre-mixed variety, but at lower cost?
It seems to me you could look at the calorie value from the nutritional label on the combination product, compare that to the calorie value for sugar, and compute the desired ratio.
It may not work as well though if the Splenda people have done something tricky with the mixture, like crystallizing the two ingrdients together.
Does anyone know a good ratio to "cut" white or brown sugar with Splenda to get the same effect as the pre-mixed variety, but at lower cost?
Read the calories per serving on the blend. Splenda claims to have the same measure as sugar, so if calories on the pre-mix are half of real sugar, then I'd use half sugar, half Splenda. You can also try a custom blend that suits your needs of baking and still gives the flavor you want from real sugar.
The original Splenda was horrid in the blandness it gave to baked good.
Does anyone know a good ratio to "cut" white or brown sugar with Splenda to get the same effect as the pre-mixed variety, but at lower cost?
Read the calories per serving on the blend. Splenda claims to have the same measure as sugar, so if calories on the pre-mix are half of real sugar, then I'd use half sugar, half Splenda. You can also try a custom blend that suits your needs of baking and still gives the flavor you want from real sugar.
Hmm. Why is it that the simple answers always seem to elude me? It looks to be about a 50/50 blend based on the information on their website, so that's good. I'll have to test a blend in home recipes to see how it works out.
Quoted message said:
The original Splenda was horrid in the blandness it gave to baked good.
Really? I've not really noticed a difference in my recipies, but I've just used it as a substitute for sugar that's used for sweetening. Maybe it differs for each person?
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Quoted message said:
I've recently begun cooking from scratch and have been looking at cutting back on my sugar intake, so as to avoid future health issues (diabetes runs in my family, though my father and I have fortunately been able to avoid it thus far).
For many recipes, one can substitute Splenda Granulated one-for-one for sugar, but in other recipes (like brownies) one needs real sugar for the texture and other properties of the finished product.
The company that makes Splenda offers combinations of white sugar/ Splenda and brown sugar/Splenda in pre-mixed proportions to facilitate baking and substituting for brown sugar. This is nice, but expensive compared to relatively inexpensive sugar.
Does anyone know a good ratio to "cut" white or brown sugar with Splenda to get the same effect as the pre-mixed variety, but at lower cost?
People who have tried this have used a mix of half and half. But keep in mind that when it comes to diabetes, it isn't sugar that's the culprit, it's carbs. And yes sugar is a carb, but so is flour. So taking some of the sugar out isn't going to help you much. You'd be better off not eating whatever it was to begin with.
People who have tried this have used a mix of half and half. But keep in mind that when it comes to diabetes, it isn't sugar that's the culprit, it's carbs. And yes sugar is a carb, but so is flour. So taking some of the sugar out isn't going to help you much. You'd be better off not eating whatever it was to begin with.
Indeed. I've been cutting back my carb consumption a bit, and am eating a reasonably balanced diet (though I do occasionally indulge my sweet tooth).
In addition to reducing sugar intake for preventing possible diabetes, I'm also interested in reducing the consumption of unnecessary calories; if I can duplicate the effects of sugar (sweet taste, browning, etc.) while greatly reducing the calories, that's something I'm interested in doing -- particularly in the context of cooking for Thanksgiving and other feasting-type holidays, which is when I generally eat sweet foods like pie.
I've recently begun cooking from scratch and have been looking at cutting back on my sugar intake, so as to avoid future health issues (diabetes runs in my family, though my father and I have fortunately been able to avoid it thus far).
For many recipes, one can substitute Splenda Granulated one-for-one for sugar, but in other recipes (like brownies) one needs real sugar for the texture and other properties of the finished product.
The company that makes Splenda offers combinations of white sugar/ Splenda and brown sugar/Splenda in pre-mixed proportions to facilitate baking and substituting for brown sugar. This is nice, but expensive compared to relatively inexpensive sugar.
Does anyone know a good ratio to "cut" white or brown sugar with Splenda to get the same effect as the pre-mixed variety, but at lower cost?
Does anyone know a good ratio to "cut" white or brown sugar with Splenda to get the same effect as the pre-mixed variety, but at lower cost?
I use 50/50 splenda to b.sugar
I purchased the Splenda brand brown sugar mixture and found it to be VERY sweet. It says to use "half" as much as the recipe requires, but it seems sweeter than that even?
then I'd use half sugar, half Splenda. You can also try a custom blend that suits your needs of baking and still gives the flavor you want from real sugar.
When I made the cheesecake, a few days ago, I used half Splenda and half sugar. It was a crustless cheesecake, so it was not high in carbs.
BTW, I noticed that Kroger has their own brand of Splenda, the kind that you measure. I bought it and it tastes the same to me.
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Quoted message said:
I've recently begun cooking from scratch and have been looking at cutting back on my sugar intake, so as to avoid future health issues (diabetes runs in my family, though my father and I have fortunately been able to avoid it thus far).
For many recipes, one can substitute Splenda Granulated one-for-one for sugar, but in other recipes (like brownies) one needs real sugar for the texture and other properties of the finished product.
The company that makes Splenda offers combinations of white sugar/ Splenda and brown sugar/Splenda in pre-mixed proportions to facilitate baking and substituting for brown sugar. This is nice, but expensive compared to relatively inexpensive sugar.
Does anyone know a good ratio to "cut" white or brown sugar with Splenda to get the same effect as the pre-mixed variety, but at lower cost?
I've had good luck going 50:50 with regular and brown alike. Give it a try and see how you fare. I made up a cookie with the Splenda brown that uses no regular sugar, but you could also make that with the 50:50 regular and Splenda. Experiment and see what you like, since mostly it will come down to what pleases your palate. -- http://one.revver.com/watch/324733/flv/affiliate/99865 "I think that's my bathing suit. Is that one of my bathing suits? That is totally my bathing suit"
