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11-26-2014 08:04 AM
I was recently diagnosed with diabetes. I'm not having too much trouble not eating candy, cakes, cookies, etc. But, on those special occasions when I would ordinarily bake for my family, I do look forward to indulging in some homemade treats. It's sad thinking I'll never be able to eat them again.
I was wondering if Splenda can be substituted for the granulated sugar in those recipes?
Also, is there something that can be substituted for the brown sugar?
Thank you
11-26-2014 08:24 AM
Yes, I have some books on using it. Marlene Koch has books out on using it. George S does too. I can never remember his last name. He has recipes in Food Network (he's someone along with his family that lost a lot of weight going low carb.) Marlene Koch has 3 books I know of. Check amazon.com and read. Go to Splenda web site and read there for answers too.
There's so much out in the stores now for you to choose from. My dad was Diabetic, so I've seen a lot of stuff I had to use for him.
Good luck, it can be done, and tastefully.
11-26-2014 08:43 AM
On 11/26/2014 qualitygal said:Yes, I have some books on using it. Marlene Koch has books out on using it. George S does too. I can never remember his last name. He has recipes in Food Network (he's someone along with his family that lost a lot of weight going low carb.) Marlene Koch has 3 books I know of. Check amazon.com and read. Go to Splenda web site and read there for answers too.
There's so much out in the stores now for you to choose from. My dad was Diabetic, so I've seen a lot of stuff I had to use for him.
Good luck, it can be done, and tastefully.
His name is George Stella can you look on Pintrest he posts there often
11-26-2014 09:24 AM
I have with good results - good luck!
11-26-2014 09:25 AM
11-26-2014 10:01 AM
Splenda makes a brown sugar substitute but it is not a one for one substitution.
I have tried using regular Splenda to bake a small cheesecake for my diabetic mother. A lot of the flavor in sweets comes from sugar. Without sugar and using only Splenda, there was no real taste even with vanilla. Also, not using sugar affects the volume of the dessert that you are making.
I worked with the Splenda people. In the end, I had to add 3X's the amount of vanilla in the cheesecake to give it some flavor. Also, I had to add some flour to increase the volume of the cheesecake.
The Splenda website has recipes for desserts such as chocolate chip cookies.
11-26-2014 10:06 AM
Look in to WheyLow their "sugar" is very good and according to their website
Whey Low is extremely easy to use since it is an exact One-for-One Replacement for table sugar in Volume, Weight and Sweetness. So, if a recipe calls for one cup of sugar, just use one cup of Whey Low.
11-26-2014 10:09 AM
Yes ! I've been using it as a sugar replacement for years in everything I used to use sugar in.
11-26-2014 10:52 AM
Truvia might be a healthier choice.
11-26-2014 10:59 AM
yes, it has the same volume as sugar in recipes and is equal in measurement. I use it all the time.
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