I read that cooking with Splenda will dry out cake/cookie recipes because real sugar helps retain moisture. Does anyone know (from experience) a good way to adjust the recipe to keep it from drying out when I substitute Splenda for sugar?
2007-08-12 18:10:37 · 2 answers · asked by sleepy_grrl 3 in Health ➔ Diseases & Conditions ➔ Diabetes
dont use the regular splenda with no calories try SPLENDA Sugar Blend for Baking it retains moistness more like those made with sugar – with half the calories and carbohydrates.
u should pay the price of moistness!!
anyway i dont think it is very dry with regular splenda ..... try it u may like it because i do
2007-08-15 09:10:08 · answer #1 · answered by Dr. SAT.2 4 · 1⤊ 0⤋
i use equal its better. the other one has side of sugar in it i think. yes some of them do dry out the stuff you have to find receipts and on line i would do something like use receipts diabetics and see if it will search. there are some good ones but you can eat if you dont' eat too much and watch ho wmuch that is more of what you have to do quality
2007-08-15 23:37:26 · answer #2 · answered by Tsunami 7 · 0⤊ 0⤋