[acb-diabetics] Splenda Tips

[Sugar]

Splenda Tips

Splenda no-calorie sweetener in granular form measures and sweetens cup for
cup and spoon for spoon like sugar and can be used to replace sugar in most
of your favorite recipes. Splenda can be used whenever you use sugar in
cooking and baking.

24 Splenda packets equals 1 cup of sugar.
1 cup brown sugar equals 1/2 cup Splenda brown sugar blend

Sugar contributes volume to many recipes. Whenever you use Splenda instead
of sugar, you may notice a smaller yield. In most recipes you can adjust
the proportions of ingredients other than sugar to make up for this.

It works best in recipes where sugar is used primarily for sweetening, like
fruit filling, custards, sauces, and marinades.

If a recipe calls for sifting the dry ingredients, measure the amount of
Splenda you need in advance. Remember, one cup of Splenda granular equals
the sweetness of one cup of sugar; but Splenda does not sift like sugar
because the granules are different sizes.

When the recipe calls for beating ingredients together, such as butter,
sugar, and eggs, you may need to beat the ingredients a bit longer to get
enough air into the mixture to result in a fluffy and even texture.

When using Splenda to replace sugar in your baked goods, they will last
longer if stored in the refrigerator.

Baked goods made with little or no sugar do not brown like recipes made
with sugar. The addition of molasses, cocoa, or other dark ingredients can
help brown recipes like cookies and cakes. For browning, add one teaspoon
of molasses for every cup of Splenda used.

Check your baked goods for doneness a bit earlier than the recipe calls
for, -- generally 7 to 10 minutes. This is because the recipes made with
Splenda may bake more quickly than those with sugar.

For longer storage, baked goods made with Splenda can be frozen with
excellent results.

Splenda is not recommended for use in recipes where sugar mainly provides
structure to the final product, such as meringues, carmel, candy, pound
cake, pecan pie, brownies, and angel food cake.

Here are some adjustments that may be helpful when baking or preparing
foods with Splenda.

Cakes:
For every 1 cup of Splenda, add 1/2 cup non-fat dry milk powder, sifted,
and 1/2 tsp baking soda.
Add Splenda granular to butter and cream mixture. Mix well. Will not
cream like sugar and butter might not look the same.
Add eggs and beat well into volume.
Add sifted non-fat dry milk and baking soda to the remaining dry 
ingredients.
Check for doneness 7 to 10 minutes earlier than the recipe states.

Bar Cookies, Brownies, Muffins, and Quick Breads:
For every cup of Splenda, add 1/2 tsp baking soda.
Add Splenda to butter and cream.
Add dry ingredients.
Add 1 to 2 tsp honey or molasses to add flavor, moistness, and color.
Check for doneness 3 to 5 minutes earlier than the recipe states.

Cookies:
Substitute white sugar only and you will retain the chewy and crunchy
texture of cookies.
Add 1 Tbsp molasses for every cup of Splenda to achieve desired browning
and flavor.
Use cinnamon, vanilla, or almond extract to add more flavor.
Reduce the liquid by 1/2 tsp
Cookies will not spread the same, so try flattening the cookies before
baking them.
Check for doneness 1 or 2 minutes earlier than the recipe states.

Canning:
Splenda is heat stable and can be used in canning. Consult with a
reputable canning book, like Ball, for instructions on sugarless
canning. Use Splenda to sweeten.

Jams and jellies:
Splenda can be used to make jams and jellies. The end product may be
thinner because the sugar adds structure to the product. Consult with a
reputable canning book for sugarless jams and jelly recipes.
Some pectins are especially made for sugarless canning and may be available
in local supermarkets. Refer to recipes as guidelines for use of pectins.

For complete information on baking and cooking with splenda in your
favorite recipes, please visit:
www.splenda.com

What is Splenda?
Splenda is a no-calorie sweetener that is made from sugar so it
tastes like sugar. It does not have an unpleasant after taste. It can be
used virtually everywhere sugar is used, including cooking and baking.

How is Splenda made?
Splenda is the brand name for the ingredient sucralose. Sucralose is
made from sugar through a multi-step patented process that selectively
substitutes 3 chlorine atoms for 3 hydroxal groups on the sugar molacule.

What role does the chlorine in Splenda play?
In the case of Splenda, the addition of chlorine to the sugar
molacule renders the Splenda molacules inert so that it is not metabolized
by the body. This is what makes splenda free of calories. The addition of
chlorine to the sugar molacules also makes Splenda stable, which allows it
to be used in cooking and baking without losing its sweetnness like some
other sweeteners.
Chlorine is a natural element present in many of the foods and
beverages that we eat and drink every day. It is in most water supplies
and is also found in foods such as lettuce, tomatoes, mushrooms, melons,
peanut butter, and table salt.

How was the safety of Splenda determined?
More than 100 scientific studies conducted over a 20-year period have
demonstrated the safety of Splenda. The data from these studies were
independently evaluated by the FDA and international experts in a variety
of scientific disciplines.
Most importantly, toxology studies designed to meet the highest
scientific standards have clearly demonstrated that sucralose is not
carsenegenic.

Do products sweetened with Splenda carry any warning labels or information
statements?
No. The regulatory agencies and scientific review bodies that have
proved the safety of Splenda have not required any warning information to
be placed on the labels of products sweetened with Splenda.

How is Splenda handled by the body?
Although Splenda or sucralose is made from sugar, the body does not
recognize it as sugar or a carbohydrate. The Splenda molacule is very
stable, so it is not metabolized by the body.

Can pregnant or breast feeding women consume Splenda?
Splenda is ideal for everyone, including pregnant and nursing
mothers. Although Splenda may be used as part of a healthy pre- and
post-natal diet, women who are pregnant or breast feeding should consult
their health care professional for advice on an individual dietary plan.

Can my children use Splenda?
Yes. Splenda can be a great addition to healthy meal plans for children.

Can children with diabetes use Splenda?
Numerous studies have shown that splenda is suitable for people with
people with diabetes. Splenda or sucralose is not recognized by the body
as sugar or carbohydrate. It is not metabolized by the body and does not
effect the blood glucose levels. Splenda or sucralose has no effect on
carbohydrate metabolism or insulin secretion.
Foods or beverages sweetened with Splenda provide good tasting, lower
calorie alternatives for people with diabetes and who are interested in
reducingh their caloric or sugar intake.
As with any nutritional concern, people with diabetes should consult
with their health care professional for advice on an individual dietary 
plan.




' People are like stained glass windows:  They sparkle and shine when the 
sun
is out,
 But when the darkness sets in, their true beauty is revealed only if there
is a light shining from within.'
Be Blessed, Sugar