Kitchen

[SharkE]

If a recipe calls for 1 cup of sugar and one cup of water and some lemon juice to make a lemon sorbet.

What kind of fake sugar could I use to make up for the cup of sugar ?

Trying to cut back on sugar and fats, remember.

How many sweet and low packets or liquid non sugar could equal and I wonder if that would prevent it from thickening up when you boil the  fake sugar and water on the stove.

[software]

Whatever substitute you are using, there should be information how it translates.

Some substitutes require more, some are 1-for-1.

[SharkE]

Have to check on the bottle and see how much liquid sugar would equal one cup of granular sugar I guess.

[SXMGirl]

@SharkE, I have never made sorbet so cannot offer any advice on a substitute for sugar.  I do find that most recipes call for way too much sugar and one cup seems like a too much to me.  If you can have sugar but usually choose not to, could you just cut the sugar to 1/4 cup to 1/3 cup?  I would think that would be more than enough and not make it sickening sweet.

[SharkE]

yeah, does sound to much doesn't it ? I'll have to see how it goes little at a time and see how much less I can get by with.  When I go to making homemade ice cream in the summer I really can't enjoy much of it hubbo will eat most of it he is on cholesterol pill. I'm not and don't want to be  a pill popper. So, I'm looking around for sorbet recipes and less fatty substitutes for the good stuff

LOL

Need to check out diabetic books, also. Might be a help.  Not a diabetic just got my blood work back and I'm at 90. Normal is 90-99 I think the sheet said.

My sister is one, though, and it's no wonder woman can sock back the sweets. I want to prove I can have good numbers by self sacrifice.

Dang ol' cholesterol only dropped 7 points since my last blood test in Oct

Better then going up I guess. 216 is higher then I want that, too. Should be 200 or less.

[Tigriss]

I would check to make sure what you do use is safe to cook with.  Not all sugar substitutes are ok for baking/cooking especially boiling.  I know Splenda is ok to bake with.

[x Hedge]

@SharkE,

I mix weekly gallons of lemonade and big daily mugs of tea using Sweet Additions from Aldi. It's main ingredient is Maltodextrin & sucrolose, the same thing as in (the more expensive) Splenda.

I think Sam's & Wall Mart brand of maltodextrin & sucrolose is labeled Equal.  These all measure cup for cup, the same as granulated sugar.  

I dislike sweetners made with Stevia. I know they're popular, but I always tasted an unpleasant note when I tried it in my tea. I ended up pouring out the whole gallon of lemonade I made using a sweetner containing stevia . Even addition of extra lemon juice couldn't disguise the 'off' taste.

I'm sure neither sucrolose nor stevia are good to take in large amounts. But used in moderation they can help those who need to reduce sugar intake.

[SharkE]

Thanks for all the ideas. will look for all of them this week when I go out grocery shopping.

My sister takes her Metformin pill and eats what she wants. Hubbo takes his cholesterol pill and eats burgers, steaks, dairy doesn't worry about it.

I don't want to depend on pills just because I'm lazy LOL All depends on your outlook I guess. They want to eat and just take a pill to compensate, but, I'd rather take a more natural approach. On weekends I eat pie, cake, candy whatever, but, the other 5 I'm strict as the military. LOL

[Toppers3]

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@SharkE wrote:

If a recipe calls for 1 cup of sugar and one cup of water and some lemon juice to make a lemon sorbet.

What kind of fake sugar could I use to make up for the cup of sugar ?

Trying to cut back on sugar and fats, remember.

How many sweet and low packets or liquid non sugar could equal and I wonder if that would prevent it from thickening up when you boil the  fake sugar and water on the stove.

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Hi Sharke,

I know that with Splenda, you can do equal measures with white sugar or brown sugar. Splenda also makes a brown sugar product, too. 

So for example, if you need 1 cup of white sugar in a recipe, you can use one cup of Splenda, instead.

I would suggest going to the websites for whatever sweetener you are interested in, and looking there for cooking and baking suggestions and recipes. 

The product Equal contains different sweeteners, including aspartame and dextrose and maltodextrin. Splenda contains sucralose and maltodextrin. 

[Kachina624]

@SharkE   Is there anything else in your sorbet recipe beside what you mention?  May recipes depend on actual sugar for its crystalline properties.  I don't think a substitute would work.  I have made ice cream in my little ice cream maker by using a pint of yogurt, fresh fruit and Splenda.  It's excellent.  I've also baked with Splenda, it's not reactive with heat.  Since sugar causes foods to brown (cookies, cakes, etc), sometimes I use 1/2 sugar, 1/2 Splenda.