hello everyone! i am pretty new to this site and also a little technology challenged...I just found this calorie counting fourm today. I was wondering if it is ok to substitute all sugar in recipes for splenda without a difference in taste. I thought I heard that you can only go 50/50 with spelenda and sugar, but some sites I have found say you can totally substitute with splenda. I have a serious sweet tooth and need to come up with good, chocolaty ideas that low in calories. Know any special ones?
Well, this doesn't address the splenda thing, but a No Pudge brownie always gives me the chocolate fix I need. It's a mix you can find with the others in the grocery store. For a single serving, you just mix it with yogurt and pop it in the microwave - 110 cals!
It depends on the recipe. There are two kinds of Splenda and other artificial sweeteners-the regular kind, and then there is a special kind that usually says "for baking". Sometimes in baked goods, regular sugar helps with the texture and the browning of the dish. If in doubt for a baked recipe, use the kind for baking.
I have found that in things you want to caramelize splenda doesn't work well. Like if you were going to make creme' burlee (as all dieters should j/k) it wouldn't do that cool hardening thing on top. Or it wouldn't be good for caramel corn, which I love to make. I pretty much use it in all other sauces, cakes, and stuff and I've had no problems. I just use the regular kind.
I've also found that splenda is much sweeter than regular sugar. If you substitute splenda for sugar 1:1, your food tends to taste a bit sweet and a bit chemical-ly. I've stopped using splenda altogether, but you might want to experiment with different ratios to see what works for you taste-wise.
When I use splenda for baking - it tends to make things like cookies more puffy and cakelike. 1/2 sugar and 1/2 splenda for baking works better in this case. Splenda does work really well for sweetening things like puddings and drinks.
It makes a really nice pumpkin pudding - I use the pie recipe on the pumpkin can but leave out the crust and substitute splenda for the sugar, fat free canned milk and egg beaters for the eggs.
Splenda Question
