TBD on Ning
Cooking with Splenda
Like several (I'm guessing) here, I have to watch my caloric intake. That does NOT mean I'm quite willing to give up jam and toast for breakfast! What it DOES mean is that I need to find a way to make those 7 cups of sugar mean less.
This year, for my cherry jam, I switched cup for cup....sugar and Splenda. I had to add just a TOUCH more margarine to the batch as Splenda tends to foam a bit more.
For the Raspberry jam, I added 1 cup sugar to 2 cups Splenda.....and cannot tell you the difference in taste.
Just finished a batch of blueberry jam. I used all Splenda here. From the raw "Cook's Taste" it's still just superb!
Peaches and Pears are coming...and I want to make my packing syrup using all Splenda.
Anyone else use Splenda to can with?
This year, for my cherry jam, I switched cup for cup....sugar and Splenda. I had to add just a TOUCH more margarine to the batch as Splenda tends to foam a bit more.
For the Raspberry jam, I added 1 cup sugar to 2 cups Splenda.....and cannot tell you the difference in taste.
Just finished a batch of blueberry jam. I used all Splenda here. From the raw "Cook's Taste" it's still just superb!
Peaches and Pears are coming...and I want to make my packing syrup using all Splenda.
Anyone else use Splenda to can with?
Views: 14
Replies to This Discussion
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Permalink Reply by Mark on
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Post pictures of it Sara. I'm hungry. And I know of a few other folks that would not turn down a slice of apple pie.
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Permalink Reply by james wilkinson on
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There is a splenda cook book out(maybe more than one?) we bought a copy of it and haven;t really used it much. But i plan to bust it out and start.
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