[acb-diabetics] Splenda Tips

[Nancy Matulis]

I have never used the brown sugar blend, thanks for the information.

Nancy Matulis
ACB Maine Secretary
Sent from my iPad

On Feb 14, 2013, at 5:24 PM, "Sugar" <sugarsyl71 at sbcglobal.net> wrote:

> 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
> 
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