I'm seeking help in how to use Splenda sugar substitute in large cooked recipes. need help with own recipes.

Question

I am diabetic and want to substitute Splenda for Equal when cooking. I've never use it before, and would like to get some feedback on it . How do I use it while cooking?

Answer 1

Substitutions: 1 cup Splenda Granular = 1 cup granulated sugar
1/2 cup Splenda Sugar Blend = 1 cup granulated sugar
1/2 cup Splenda Sugar Blend = 1 cup brown sugar

Answer 2

I am not a diabetic, but I switched my family over to using Splenda. I do NOT use the light flaky Splenda, it has a funny after taste & we don't like it for use in anything. I now use the SPLENDA FOR BAKING only. It is granulated just like sugar & I use it for cooking & baking. I also use the Splenda Brown Sugar. Seems to go over well with everyone.



OOOPPPSS!! forgot....
read the use directions, you only need to use 1/2 the amount of Splenda. Example: If the recipe calls for 3 tsp. of sugar, you only use 1 1/2 tsp. of Splenda, etc.

Answer 3

Splenda work okay for baking recipes - it works well for basic coffee and tea to sweeten, but for basic is basically falls short.

When baking with actual sugar, sugar acts as two different items - both as a sweetener and actually as a liquid of sorts.

The white stuff you see with Splenda is actually an empty filler which has no taste but gives the appearance of sugar. The comparable amount of splenda versus sugar is miniscule - the sweetness factor of splenda is so high that it's in the thousands as compared to sugar.

The baking splenda is a mixture of actual sugar and splenda in filler which is suitable for baking.

See if you can find the product called Sugar Twin - especially the Canadian type - looking at low carb cookbooks may be a good way to understand how to bake and cook with artificial sweetners.

Answer 4

we use splenda everyday
we have used equal to in cooking with it
try something like muffins and see what
you think
we like splenda better
here is a recipe for you to try with the equal

GINGERBREAD MUFFINS WITH EQUAL

32% calorie reduction from traditional recipe.
1 1/2 cups all-purpose flour
2 cups Kellogg’s® Special K® cereal, crushed to 1 cup
3/4 cup Equal® Spoonful*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 egg whites
2 tablespoons vegetable oil
3 tablespoons light molasses

Combine flour, crushed cereal, Equal®, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.
Stir in buttermilk, egg whites, vegetable oil and molasses only until all ingredients are moistened. Fill paper lined 2 1/2 inch muffin cups 2/3 full.

Bake in preheated 400°F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 2 to 3 minutes. Remove muffins from pan and serve warm or at room temperature.

Makes 12 muffins.

* May substitute 18 packets Equal® sweetener.

Answer 5

being a diabetic myself i use splenda its one cup splenda for cup of sugar,i use the brown splenda its like brown sugar,try adding things like raisins an coconut to some cookies makes them sweeter.

Answer 6

don't use it in cookies it makes them flat. According to the bag you use it like regular sugar-same measurements