I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Wednesday, September 2, 2009

How to Substitute Splenda for Sugar


In recipes where the amount of sugar is quite high, sugar
often contributes significantly to structure and texture.

Frosting, candy, fudge, caramel, pecan pies, angel food
or pound cake:

For best results, only replace about 25% of the sugar required with SPLENDA® Granular instead of a full sugar replacement.

Volume / Height
You may notice a smaller yield when substituting SPLENDA®
Granular for sugar. In some cases, cakes and quick breads
will not rise as high as their full-sugar counterparts,
but they will still taste delicious!

To achieve a better rise:

Switch from 9" round pans to 8" round pans with 2" sides.
Also, try adding 1/2 cup nonfat dry milk powder and 1/2
teaspoon of baking soda for every 1 cup of SPLENDA® Granular.

When creaming butter or margarine with SPLENDA® Granular,
your mixture will appear less smooth than with sugar, and
may separate upon the addition of eggs. This is normal and
you should continue following the recipe instructions

Cookies often rely on brown sugar for their chewy, crunchy
texture. To retain the texture, replace only the white granulated
sugar in your cookie recipes. You can also try replacing a bit
less of the total sugar or by using SPLENDA ® Sugar Blend for
Baking. Don't forget -you need only half as much SPLENDA ® Sugar
Blend for Baking as the amount of sugar called for in your
recipe. Only 1/2 cup is needed to replace 1 cup of pure sugar.
You may need to flatten the cookies before baking to aid
spreading. Jams, jellies, puddings and custards, when made
with SPLENDA® No Calorie Sweetener, Granular, may be slightly
thinner or soft-set. See Storage.

For cookies, puddings and custards, use an additional teaspoon
of vanilla extract per one cup of SPLENDA® Granular to enhance
flavor. For quick breads and muffins, add one or two tablespoons
of honey or molasses to boost flavor and provide some moistness.

Yeast Activation
SPLENDA® Granular will not activate yeast. Maintain at least two
teaspoons of sugar in recipes calling for yeast and replace the
remaining sugar with SPLENDA® Granular.

In the baking process, sugar caramelizes to produce the familiar
golden brown color of baked goods.

Baked goods made with little or no sugar do not brown like recipes
made with sugar.

To help achieve a more golden brown color when baking with
SPLENDA® Granular, lightly spray the batter or dough with
cooking spray just before placing in the oven.

Bake times
Your baked goods made with SPLENDA® No Calorie Sweetener may
bake more quickly than those made with sugar.

Cakes: Check 7-10 minutes before the original recipe's
expected bake time.

Cookies, brownies and quick breads: : Check 3-5 minutes before
the original recipe's expected bake time.

Sugar acts as a preservative, helps retain moisture, and keeps
baked-goods fresher longer. All fresh baked goods are best
eaten within 24 hours. If you want to keep your baked goods
made with SPLENDA® No Calorie Sweetener, Granular longer,
wrap well and freeze.

For canning, SPLENDA® No Calorie Sweetener, Granular does not
provide preservative properties. However, it is heat stable
and can be used as a sweetener in canning.

SPLENDA® Brand Products are heat stable and can be used as a
sweetener in canning and in making jams and jellies. However,
SPLENDA® Brand Products do not provide the preserving properties
of sugar, so proper canning techniques are essential to avoid
spoilage and to achieve successful results. Once opened, these
homemade goodies must be stored in the refrigerator and used
within one month, to minimize any spoilage from natural
airborne bacteria.