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Cooking with something other than Splenda???

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Old 11-11-2010, 03:58 PM   #1
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Smile Cooking with something other than Splenda???

Ok, I feel like I have totally picked the wrong season for SouthBeach! I looove gingerbread cookies and egg nog, etc. All have a lot of sugar, of course. I have found some recipes I'd like to try...but they all call for Splenda. And, I know I'm a minority on this one, but I super hate Splenda, lol! I have tried it in coffee and diet cokes and it's just got the grossest aftertaste, leading me to believe the cooking with it is an even worse idea. I'm totally fine with aspertaine, but I have heard it doesn't bake well.

So what do you guys think? Does baking with Splenda get rid of that aftertaste? Or does anyone have any idea of something else to try?

Thanks!
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Old 11-11-2010, 04:23 PM   #2
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Have you tried the Splenda that is made especially for baking?
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Old 11-11-2010, 05:33 PM   #3
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You could use, Stevia or Agave syrup ...
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Old 11-11-2010, 05:35 PM   #4
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How about this:
http://www.truvia.com/recipes/baked-goods/default.aspx


I haven't tried making any of this, but one of these days I will cause I think TRUVIA is so close to sugar (in some things) that you might not be able to tell the difference!
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Old 11-11-2010, 05:59 PM   #5
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You also might consider trying liquid Splenda. Sometimes it's not the Splenda causing the aftertaste, it's the filler that's added (usually dextrose & maltodextrin).

I haven't tried the liquid Splenda yet, but I'm anxious to. This summer I learned that for me it's the filler causing the aftertaste that I don't like. I don't mind Splenda in strongly flavored foods, but in very lightly flavored foods I do notice a mild aftertaste. It's not terrible to me, but not that great either. When I was using Spenda to dip raw rhubarb sticks in (sort of a healthy version of pixie stix), I noticed that the Splenda stuck to the rhubarb, but the filler didn't. So the powder I was dipping the rhubarb in would gradually lose sweetness, until I was left with a the powder that had no sweetness and a more pronounced aftertaste. I had noticed that the rhubarb sticks didn't have as much aftertaste, but I initially thought it was just the fact that the rhubarb flavor overpowered the Splenda flavor.

I haven't tried liquid Splenda yet, but next payday I'm ordering some online (EZ-Sweetz). I haven't seen it in our local grocery stores.
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Old 11-11-2010, 06:42 PM   #6
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Quote:
Originally Posted by kaplods View Post
I haven't tried liquid Splenda yet, but next payday I'm ordering some online (EZ-Sweetz). I haven't seen it in our local grocery stores.
I would be very interested in what you determine should you care to share.
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Old 11-11-2010, 06:47 PM   #7
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why not try stivia or purevia?
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Old 11-11-2010, 09:09 PM   #8
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Quote:
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I would be very interested in what you determine should you care to share.
I definitely will.
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Old 11-12-2010, 01:29 AM   #9
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I bake w/ Splenda all the time and never noticed an aftertaste...but I also don't notice one w/ it regularly. I absolutely DETEST aspertame and can't tolerate it in any amount (it gives me migraines) so it could just be a different strokes for different folks kinda thing. I guess you could try Xylitol or Erithrytol (sp?)...might get expensive, though.
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Old 11-12-2010, 10:34 AM   #10
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I've seen a lot of low carb baking recipes that use the sugar alcohols xylitol and erythritol. I'm not 100% certain if these are allowed on SB so correct me if they aren't, but a lot of people say that a combo of the two makes the best artificial sweetener for baking.
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