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Quote:
Originally posted by Jana@Dec 16 2004, 05:34 PM
I tried using Splenda for baking as a sugar substitute in my holiday pies to lighten them up a little bit, and it works great. I have tried pumpkin, apple, and mincemeat, and I can tell no difference in flavor. Splenda for baking is actually a blend of half Splenda and half sugar. Next, I'm going to try straight Splenda, and I'll let you know how that goes. One caveat...even with the sugar substitutes, the pies can pack quite punch calorie-wise. One-eighth of a 9-inch pumpkin has about 273 calories and mincemeat has over 600--so you still have to eat sparingly.
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Do you need to reduce the amount you use? Or is it the same measurement as you would use for sugar?
I think I might try this........baked goods are one of my sins. I've always been a bit leary of substitutes for things, and as a norm I hate sweeteners!
Thanks for the tip! |