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splenda vs sugar (Read 57024 times)
09/20/07 at 16:37:33
patti_S   Ex Member

 
Hi, 

Making cookies with Splenda definitely makes different cookies.  While with baking is doesn't seem so pronounced (at least as much.)  What is the science behind baking with Splenda?  And how can I make a good but relatively low fat & low sugar cookie (i.e. chocolate chip.)

Also why don't cooks use applesauce in place of fat when baking cakes more often?  I like the taste better, it is more moist and more dense (which I personally like.)

Thanks
 
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Reply #1 - 10/16/07 at 08:18:41
late bloomer cook   Ex Member

 
Cannot answer your question about Splenda but check out <www.splenda.com> for recipes.
 
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Reply #2 - 03/08/08 at 16:44:19
ChelseaForever   Ex Member

 
I personally can not tell the diff between um  Smiley
 
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Reply #3 - 11/17/08 at 11:42:05
sofia   Ex Member

 
Hello  have you ever tried Isomalt it has the same amount of calories than splenda with no after taste. You just substitute the same amount of isomalt for the sugar in your recipe and you add 10% of the wait of splenda. I hope you can understand me.  If your sugar weight is 150g of sugar, you use the same amount of isomalt and you would use 15g of splenda,instead of the sugar. I hope it can help you.
 
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Reply #4 - 11/10/09 at 00:49:24
vick   Ex Member

 
I personally can not tell the diff between um
 
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Reply #5 - 12/28/09 at 23:07:55
proofreaderjobs   Ex Member

 
Using splenda instead of sugar makes sense. It has the sweet taste you love, without all of the calories and carbohydrates of sugar.  Smiley
 
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Reply #6 - 12/29/09 at 17:58:36
yamada   Ex Member

 
I guess that splenda can give a more authentic texture, moisture, and mouth feel to baked goods made with sugar.  Roll Eyes
 
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Reply #7 - 12/31/09 at 01:37:49
freelancewriter101   Ex Member

 
i wonder why this is post is cool to read at.
 
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Reply #8 - 12/31/09 at 01:49:58
freelancewriter101   Ex Member

 
 
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Reply #9 - 12/31/09 at 07:52:27

david801   Offline
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Welcome to Cooking!

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use a spam rotection hhow this one
 
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Reply #10 - 01/01/10 at 20:50:37

blueman   Offline
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Welcome to Cooking!

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I prefer sugar over splenda or nutrasweet or any of the other artificial flavors... Sugar is great, but probably awful for your body...
 
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Reply #11 - 01/04/10 at 12:05:38

kathyk   Offline
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Welcome to Cooking!

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I like sugar over splenda and other artifical sweetners. I saw a new one out that uses another sweetner that is all natural i might try it instead.
 

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Reply #12 - 01/04/10 at 13:12:30
jkhong   Ex Member

 
How about stevia sweetener?
 
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Reply #13 - 01/06/10 at 03:16:51
jodevizes   Ex Member

 
If you have to use a substitute then stevia is the best. Splenda is a really bad thing to put in your body. The way it works is that it retains the sugary taste but is not absorbed by the body so you do not get the calories, except that some people do and that is a bad thing.

These sugar substitutes can be carcinogenic and also cause other health issues.   Kiss
 
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Reply #14 - 01/07/10 at 19:29:17
andrew09   Ex Member

 
Stevia is the probably the best sugar subsitute out there. I use it everyday in my tea. But using it for cookies? I don't know. I have a pretty big sweet tooth and cookies wouldn't seem the same without sugar but if you can't tell the difference why not.
 
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