The rigors of modern life can make healthy living difficult at times. It seems that almost every food item available consists of sugar, calories, and carbohydrates. Eating too much of these may lead to weight gain and other health problems. The majority of low-sugar or no-sugar options tend to be bitter or have an aftertaste that makes them less desirable. Even when cooking at home, it can be difficult to avoid using sugar in almost everything that you might make. There are alternatives available though. A sugar substitute such as Splenda has the taste that you want without the health concerns caused by eating too much sugar.

Unlike the majority of artificial sweeteners, Splenda originates from real sugar. It is stripped of much of its calories and carbohydrates that can cause an increase in blood sugar, leaving behind the taste of real sugar without the negative effects. This means that you can use Splenda in the same way that you would normally use sugar, but with a significant reduction in calories. You should not have to worry about weight gain or an excessive rise in your overall blood sugar. A special blend of Splenda that combines it with real sugar is even available to allow for reduced-calorie baking without the poor consistency or bitterness that can come from attempting to bake with most artificial sweeteners.

Using Splenda as a sugar substitute in your daily diet can be a major step towards improving your overall health by taking control of what goes into your body. You can cut down on empty calories and excess sugars that your body does not need without having to sacrifice the taste of the foods that you love. Even though it is made from real sugar, it is safe for use by diabetics or those on reduced-sugar diets because it does not cause an increase in blood sugar. Best of all, it is easy to use; Splenda can be used in the same amounts as regular table sugar, just replace sugar with Splenda.

Splenda is also becoming a popular ingredient in foods and drinks that you can buy ready-made at the store. This allows you to make better choices when shopping for food items that you are not making from scratch. In many cases, the shift to Splenda in low-calorie and low-sugar foods, drinks, and snacks is because foods can retain their original taste. These items should have the Splenda logo visible. Foods such as these enjoy the snacks and other foods that you love without having to worry about the negative impact that too much sugar or excessive calories can have on your health. No longer do you have to wrestle with the guilt of buying the occasional soda or snack, since you can have the taste that you enjoy without all of the sugar.

Once you have decided to try to improve the quality of your diet by using sugar substitutes, all that you should need in order to successfully reduce the sugar content of your foods is a watchful eye. Make the conscious decision to purchase low-calorie foods that use Splenda instead of sugar when at the grocery store, and remember to reach for the yellow bag of Splenda when cooking instead of the bag of sugar. Since you do not have to make any major changes to your recipes, cooking time should remain much the same.

In many cases, you can even make sugar-conscious food decisions when you decide to treat yourself and eat out. An ever-increasing number of restaurants have begun offering low-calorie and low-sugar food options that use Splenda, and mark the difference on their menus.  This is especially evident on dessert menus, giving you the option to have a sweet treat at the end of an otherwise healthy meal without the worry that you are throwing away the healthy benefit of your previous food selections.

If you are looking to improve you overall health or if you have been diagnosed with diabetes, the switch to Splenda is an excellent first step. Splenda provides the taste of natural sugar with reduced amounts of calories and carbohydrates. By choosing sugar substitutes such as Splenda, you can enjoy all the foods that you love. Restaurants are also helping people live healthier lives by incorporating Splenda into their recipes. This makes living life as a diabetic much more enjoyable and they no longer have to worry as much about their health while shopping at the supermarket or going out to dine at their favorite restaurant.

There are many good reasons to consider using a sugar substitute rather than sugar.  Some of them may deal with achieving fitness goals while others deal with managing your general health.  Fortunately, the options for sugar substitutes have never been better and more varied than they are today.

Many people find that using sugar substitutes is a great way to cut back on their use of sugar for a variety of reasons.  While it is true that the bodies of young children have a positive use for the carbohydrates found in table sugar, the rest of us can really do without those extra, unnecessary calories. Unfortunately, this can pose as somewhat of a problem since many of our favorite foods and desserts are laden with loads of sugar, allowing them to appeal to our taste buds while bypassing our need for a healthier diet.

Anyone who wants to lose weight, or just want to maintain their desired weight, should think about looking into the usage of sugar substitutes.  Due to the fact that most sugar substitutes contain few or even no calories per teaspoon, they can be used with ease in beverages as well as many types of food products.  It is important to remember that not all sweetening products work equally well in both hot and cold recipes.  While it is possible to use just about any sugar substitute to sweeten a glass of tea, only a few work well with baking and creating hot drinks.

Splenda is one great example of a sugar substitute that works very well in both hot and cold recipes.  A combination of maltodextrin and sucralose, Splenda is actually a derivative of sugar.  This allows the product to be an ideal substitute in any baked good, where sugar is mainly included as a sweetener and not necessary for the texture.  Splenda can also be combined with table sugar or honey in a recipe, making it possible to reduce the calories in your treat without giving up any of the taste or the texture.  Not all sweeteners can manage the type of partnership that Splenda can offer.

Another key benefit to using a sugar substitute has to do with dental health.  While sugar does not directly cause tooth decay, the product can leave a thin residue on our teeth.  Bacteria can then develop and proliferate, eventually damaging enamel and causing cavities.  This is true even when the teeth are brushed on a regular basis. Sugar substitutes such as Splenda, do not leave behind the bacteria causing residue found in other sugars.  As a result, there is less potential for tooth decay if the individual does practice good oral hygiene habits that include regular brushing and flossing.  For people who are concerned about the condition of their teeth, but still want to enjoy something sweet now and then, using a sugar substitute can have amazing positive perks.

People who are living with Type I or II diabetes know how important it is to limit the daily intake of carbohydrates.  This means that the regular use of sugar is often discouraged except when necessary to lift low blood sugar levels. Sugar substitutes can make it possible to still enjoy a wide range of packaged foods such as gum, candy, sodas, and frozen treats, such as ice cream, without running the risk of spiking blood glucose levels and hastening the ill effects of diabetes on the body.

Along with packaged foods, sugar substitutes such as Splenda can also be used to prepare treats at home. Splenda is especially important to diabetics, in that the product has all of the low carbohydrate benefits of most sugar substitutes, but can also be used in baked goods.  This makes it possible to alter favorite recipes to limit or even eliminate sugar, and still enjoy a homemade treat every now and then.  Splenda can also work well in cold recipes, making it ideal for sweetening anything from hot coffee to cold iced tea.

There is no doubt that many adults can benefit a great deal from cutting back on their daily sugar intake by making use of the various sugar substitutes available.  Thanks to modern options such as Splenda, it is now possible to manage blood sugar levels, maintain good oral hygiene, and count calories without having to give up taste or texture in many of your favorite foods.  Try some of the latest options, such as Splenda’s Brown Sugar Blend, for use in baking your beloved treats.  You may find the results are just what you need to satisfy your sweet tooth as well as responsibly manage your health.

These days, choosing to substitute Splenda for other types of table sugar can make a huge difference for many people.  From cutting calories to making it possible to enjoy foods that would otherwise be off hazardous to our health, Splenda is well worth the consideration to include in your daily diet.  There are many benefits associated with Splenda that make it the ideal choice over other sugars.

Without a doubt, one of the most appealing benefits of using Splenda over other sugars is the taste factor.  Compared to other artificial sweetening options, Splenda is easily considered the better option.  Because the taste is almost identical to that of granulated sugar, many people are hard pressed to tell the difference. In fact, there are plenty of people that tend to report less of an aftertaste with Splenda, an effect that is often experienced by anyone who tries to use an artificial sweetener instead of table sugar.

Splenda is capable of providing health benefits for you that other sugars simply could not adhere to.  While there are a number of sweeteners that work well in cold substances, finding something that will retain a pleasant taste when used for baking is very difficult.  Splenda can function equally well in both cold and hot recipes.  While the applications vary, the sweetener does make living without sugar a lot easier to manage.

Because Splenda measures exactly like granulated sugar, it is easy to substitute the product in many different recipes.  Along with sweetening drinks, it is also possible to substitute the sweetener in any recipe, where the sugar does not add to the texture.  For example, preparing meringues and whipped toppings for desserts are simple, requiring nothing more than minor alterations to the original recipes.  Baked goods such as cakes and muffins can be prepared by using Splenda with a decreased amount of sugar or honey, effectively cutting the caloric intake by half or more.  Pies, custards, and even homemade ice cream can remain delicious while still keeping the calories within reason.

Calories are one of the main concerns of people who desire to slim down.  With zero calories per teaspoon, Splenda can help cut daily caloric intake in a variety ways.  For example, this sweetener can be used instead of sugar in your morning coffee and perform the same function in iced tea later in the day.  People who love soda but want to avoid the extra calories found in most soft drinks can easily choose a diet drink that is sweetened with Splenda.  Dry, soft drink mixes can also be prepared using this artificial sweetener instead of table sugar.

With the approved endorsement from The American Diabetes Association, Splenda is also ideal for use in puddings, cheesecakes and different types of custard.  It is even possible to bake a cake using Splenda by adding in a half cup of dry milk and a half teaspoon for every cup of Splenda used in the recipe.  This approach eliminates more carbohydrates from the final result, making it possible for anyone with diabetes to enjoy a slice of their favorite cake from time to time.

There is one other area where Splenda has an advantage over other sugars.  Unlike table sugar and similar options, Splenda does not leave behind a residue on your teeth that can help promote tooth decay.  As a result, the specific bacterium that actually causes the decay never has a chance to develop.  People who want to enjoy sweets, but are trying to watch out for their dental health, would highly benefit from using Splenda instead of other options.

As the popularity of Splenda has grown, cookbooks containing recipes using the beneficial sweetener have become very common.  The manufacturer of Splenda, McNeil Nutritionals, has also offered many recipes to interested customers. Other recipes have been developed by the consumers, people who know and work with this amazing product daily.  If you need to cut calories, or watch your intake of carbohydrates, learning to cook with Splenda can greatly benefit you in many ways.

If you have banished table sugar from your cupboards for health reasons but still want to churn out baked goods and pastries in your kitchen, replacing it with fruit juice, honey, or other sweeteners may not do your blood sugar any special favors. If you are a diabetic or having a diabetic over for dinner and dessert, don’t be misled by the popular misconception that fruit juice and honey are good substitutes for sugar.

A much better, and genuinely sugar-free, solution is to replace table sugar with artificial sweeteners. You can experiment with different kinds. For example, one brand may truly sweeten your pastry, but may not taste so good when exposed to 350-degree heat. Another brand may do just as well, but once refrigerated it does not retain its original taste. Some foods with sweeteners require refrigeration while others does not. These are the things you have to think about when using sweeteners. It is important to try different kinds and see which ones work with certain recipes. For example, some bakers say that saccharine is ideal for baking, but has a bitter aftertaste. Aspartame has no aftertaste but it no longer tastes sweet when heated. You’ll need to adjust your recipes when using it as a replacement for table sugar.

Recipe Adjustments

One way to adjust your recipes when using sweeteners is to visit the web site of the product’s manufacturer. Some of them post the equivalents you need to know. Another way is to look at some recipe books written specifically for diabetic and heart patients. The recipes provide how much sweetener you should use if the recipe, for example, calls for 1-1/3 cups sugar. Still another way is to ask friends or family who use sweeteners how they adjust the recipes. And then of course, there’s the old and reliable way of trial and error.

Necessity is the mother of invention, so the saying goes, and there is plenty of experimenting to do with artificial sweeteners! Since there are many different varieties, each with different effects, it’s a good idea to jot down the adjustments you’ve made and see which ones make the recipes a 100% success. The problem with replacing table sugar with sweeteners is that granulated sugar can brown easily, tenderize and retain moisture wheras sweeteners cannot.

If you are using granular sucralose, which is also known as Splenda, you are in luck because it is one sweetener where you do not need to adjust your recipes that call for sugar. If the recipe calls for 2 cups sugar, you also use 2 cups sucralose! Sucralose tends to bake faster, so if the recipe says “bake for 40 minutes”, you may want to check for doneness after 25-30 minutes. Do not leave your cake in the oven and go off somewhere else. You need to be vigilant, at least for the first time.

Saccharine is different. It is about 300-600 times sweeter than sugar (others say it is much sweeter than that) so the manufacturer recommends using less. For example, if the recipe calls for ¼ cup sugar, use 6 packets of saccharine (1 gram each). Saccharine by the way is known as Sweet and Low®.

One distinct advantage of using sweeteners is you can reduce the number of calories of any given recipe. However, do not let the calorie count be your priority because you want your cake or pastry to come out well while tasting delicious. Since not all sweeteners do the same job, you will want to do the replacement gradually. For example, you can replace half of the sugar with the sweetener of your choice, but if your cake or pastry does not turn brown or is too heavy, you can increase the amount of sugar vis-a-vis the amount of the sweetener.

Sugar, much as we like to avoid it for health reasons, is a versatile ingredient. It not only sweetens our pastries and baked goods, it does other things as well such as provides a nice brown color, retains moisture and produces fluffier cakes and pastries. For the sake of taste and practicality, you cannot completely replace sugar. A good method – and most people do this – is to reduce the amount of table or granulated sugar to half and then use sweetener for the remaining half.

The above are just guidelines. You can always experiment until you hit the right blend. If this is the first time you are using artificial sweeteners, you should try as many brands as possible and see which ones are appropriate for different recipe types. You may find that one sweetener is perfect for cookies with chocolate, or another is perfect for pies that go into the oven, and another is ideal for brownies or muffins.

Be prepared to have a few failed recipes in the beginning. This is normal. Using sweeteners is a tricky exercise but as with most things, practice makes perfect!

For individuals living with metabolic syndrome, diabetes, or other conditions which cause them to reduce the amount of sugar they eat, it can be somewhat difficult to find an acceptable substitute. It can be a bit depressing to realize you can no longer enjoy the sweet treats that liven up a healthy diet. Thank goodness there is Splenda, a sugar substitute that tastes, cooks, and bakes in a manner so similar to table sugar that you can now enjoy the luscious desserts and baked goods that were previously banned in the sugar-free diet.

If you are new to the world of baking with Splenda, however, it can be a bit difficult to work with this sugar substitute. Splenda is definitely a great substitute for real sugar in baking, but since it has slightly different textural and chemical properties, it won’t always give you exactly the same results. With that in mind, here are some quick tips for using Splenda in desserts and baked goods, so you can enjoy the sweet taste any time!

Splenda Tip #1: Follow Splenda Cooking Instructions

For the most part, Splenda measures cup for cup just the same as sugar, but there are several different Splenda formulations so this might not always be the case. When you use Splenda Sugar Blend, for example, you should use only half the amount of the blend as you would use real sugar. So make sure you read the label on your Splenda packaging carefully and follow the instructions.

Splenda Tip #2: Sometimes you can’t fully replace Sugar with Splenda

If you are following a recipe which calls for a large amount of sugar, such as fudge, angel food cake, or meringue, it is typically not a good idea to replace the entire amount of sugar with Splenda. This is because in these recipes, the sugar does not just add sweetness; it also adds texture and structure to the food. In these recipes, it is better to replace only half the amount of sugar with Splenda, and then make up the balance with real sugar.

Splenda Tip: 3: Remember that Yeast Needs Sugar

When you are baking with Splenda and are using a recipe that calls for yeast, it is essential to remember that yeast needs sugar to activate properly. If you are making sweet rolls, dessert breads, or any other item that calls for yeast, you must add a couple of teaspoons of sugar to help the yeast activate, or your dessert will fall flat! You can generally replace the rest of the sugar with Splenda with excellent results, but do not forget to add a small amount of sugar needed by the yeast.

Splenda Tip #4: Give your Baked Goods a Little Helping Hand

Because sugar and Splenda differ in chemical composition and texture, the results of your recipes will often turn out differently. Your baked creations might taste great, but look a little different. For this reason, cakes, brownies, cookies, and other baked goods and desserts may, at times, need a bit of a helping hand when you are using Splenda to replace sugar in the recipe. Here are some tips you can use to help make sure your desserts and baked goods turn out just as perfectly when you use Splenda as they do when using table sugar.

Splenda Tip #5: Test your Recipes!

If you are making a dessert using Splenda and you are planning to serve the food to guests, you may benefit from doing a trial run first. Splenda does not always cook and bake exactly the same way as sugar does, so by testing the recipe out first, you can adjust cooking times or ingredients without having to use your guests as guinea pigs!

Cooking without sugar can be a challenge despite the fact that there are literally hundreds of recipes for cooking with sugar substitutes online. There are also dozens of cookbooks out there that focus on sugar-free cooking, and every month at least one women’s magazine features sugar-free recipes for dieters and diabetics.

However, none of these sugar substitute resources will do you any good if you have a favorite recipe that calls for sugar.. Should you find yourself in this predicament, you’re mostly on your own to figure out just how to remove the sugar from your recipe without destroying the recipe itself. Understanding the role of sugar and how it works in your recipes can help you make better decisions on how to modify your favorite desserts, glazes and baked goods.

What exactly does sugar do in your recipes?

Sugar adds more than just sweetness to your recipes. This is especially true with recipes that are baked, boiled, fried, or cooked by some other means. The way that sugar reacts to heat and interacts with other ingredients in the mixture is very much essential to the success of the recipe. If you don’t understand exactly what role sugar plays in your recipes, you’ll most likely end up doing hit-or-miss modifications to your favorites. And while you may get lucky from time to time, chances are that your food will turn out wrong more often than not. The following are some of the roles that sugar plays in your recipes and ways you can reduce or remove the sugar from the recipe entirely.

Sugar as a sweetener

Most people think of sugar as a sweetener with good reason – that is the substance’s most familiar role in food. Sugar’s most important role in foods such as custards, drinks, ice cream and candy is to sweeten them. In recipes where sugar is there mainly present to sweeten the pot, you can easily replace the sugar with a sugar substitute. There are many choices of artificial sugar substitutes, but the one most commonly recommended to replace sugar is Splenda Granulated. Splenda Granulated is created to pour and measure exactly like sugar, so using it is as simple as substituting it on a one for one ratio in your recipes. Besides a slight difference in taste, the only difference you’ll notice when substituting with Splenda in deserts like custard and pudding is that they won’t set up quite as thick.

Sugar as a rising agent

Texture and moisture

Sugar also contributes to the texture and the moisture of your finished baked goods. This will definitely be the case when you’re baking fruit breads, carrot cakes and other moist baked goods that use brown sugar. If you don’t need to remove ALL the sugar from the recipe, you can try replacing the white sugar with an artificial substitute and leaving the brown sugar intact. If you are looking for more precision, Splenda also makes two sugar blends – Splenda Blend and Splenda Brown Sugar blend – which replaces half the sugar content with sugar substitute and bakes just as well as 100% sugar.

Though recipes like angel food cake and pound cake need sugar for their texture you can still cut out about 25% of the sugar and replace it with a sugar substitute without substantially changing the texture of the finished product.

If you prefer to get rid of all the sugar, you can also try one of these tricks:

-         Substitute applesauce or a fruit puree for the sugar, and add vanilla to intensify the sweet flavor.

-         Use apple juice or white grape juice in place of some of the liquids called for in your recipe.

-         Mix fruits in recipes to accent flavors. For instance, adding berries or cherries to apples makes apple pie filling much sweeter.

-         When baking cookies without sugar, use a fork to press the dough down lightly before baking as the presence of sugar helps cookies to spread out during the baking process.

For people dealing with diabetes or other sugar-related problems, it can sometimes be difficult to watch others enjoy great meals, especially desserts. There are sugar substitutes available that allow you to enjoy these same great meals and desserts. One sugar substitute you can cook with is Splenda. However, many people find that replicating recipes using this alternative sweetener product is difficult. Here are some top tips to help you cook with Splenda:Tip #1: Only fully replace Splenda in recipes that have low to medium amounts of sugarWhen a recipe calls a large amount of sugar, such as with angel food cake or fudge, the sugar has a greater purpose than just making the food sweeter. It is also used to create the texture and structure of the food. Splenda is not the same as sugar in that regard, even though it is just as sweet. So, look for recipes that treat sugar as a sweetening agent. If your recipe calls for a lot of sugar, you can replace 25% to 50% of it with Splenda.Tip #2: Bring out the flavor with vanilla or honeyWhen you are baking cookies and other treats that call for both sugar and vanilla, adding an extra teaspoon or half teaspoon can bring out the sweet flavor of the Splenda and the vanilla flavor of the extract. You should not use more than one extra teaspoon per cup of Splenda. For breads and other recipes that do not call for vanilla but are still sweet, you can use a tablespoon of honey instead. Tip #3: Consider the yeast in your recipeIn order for yeast to work, it needs to be activated with sugar. Splenda does not provide yeast with the proper food it needs to make your bread rise. When you are replacing the sugar with Splenda, make sure that you keep a couple teaspoons as sugar, and for larger recipes, you should use more sugar than Splenda. Yeast recipes are more difficult when you use Splenda, so you may want to do some practice runs to ensure that you have the right sugar-to-Splenda ratio for the yeast to work. Tip #4: Watch your baking timesWhen you use Splenda in your recipes, the baking time is going to be different from using sucrose. Until you know how your recipe reacts to the sweetener change, check your baked goods early to see if they are done. Cakes and breads are sometimes done up to 10 minutes earlier if you replace all of the sugar with Splenda. Cookies, muffins, brownies, and other baked goods might be done up to five minutes before their normal time. When you figure out the correct Splenda baking time, write it on your recipe card so that you know for next time. Tip #5: Flatten your cookies a bit to help them spreadSplenda changes the chemical make up of your cookies, and sugar is one of the ingredients that help a cookie spread as it bakes. Splenda does not do that job as well, so before you put your cookies in the over, press them down a bit to help them flatten. When a cookie spreads, it bakes more evenly. Tip #6: Help your baked goods rise with smaller pansSugar is an ingredient that helps breads, cakes, brownies, and other baked goods rise when baking. If you replace all of the sugar with Splenda, you will not achieve that same fluffy height for the most part. You can help the process by using two smaller pans instead of one larger pan and then following the recipe as normal. If you are still not getting the height you want, try adding an addition teaspoon of baking powder and a cup of nonfat dry milk powder per every two cups of Splenda in your recipe.Tip #7: Follow the Splenda directions carefullyThere are a number of different kinds of Splenda, and before you begin using it to replace sugar in your recipes, read the label to find out exactly how much Splenda to add. For some recipes such as those with regular sugar, you replace the sugar on a one to one ratio. However, other Splenda products, like the Splenda sugar blend, tell you to use only half the amount of blend that you would use with regular sugar. If you do not read the label carefully, your final product could be too sweet or it may not cook correctly. Tip #8: Test everything firstFinally, if you are going to cook with Splenda, test your recipes before making them for a party or event. Splenda does not always react in recipes the way you would expect. By doing a test run, you can see what needs to be adjusted without having to serve less than perfect baked goods to your guests.

You don’t have to give up dessert just because your doctor told you to cut back on your sugar intake. There are dozens of delicious, refreshing and downright delectable desserts that you can make with absolutely no sugar at all. Next time you’re looking for something a little sweet to end your meal that won’t triple your calorie count try one of these great sugar free suggestions to satisfy your sweet tooth.

Root-toot-fruity and frosty desserts

Fruit is naturally sweet and delicious and summertime fruit is especially refreshing. Take full advantage of fruit that is in season with one of these tasty dessert ideas using fresh fruit.

Nutty Frozen Bananas

Peel ripe bananas and cut each banana into 3 inch long pieces. Insert either a bamboo skewer or Popsicle stick into the end of each piece. Dip the pieces into sugar-free melted chocolate, and then roll them into either chopped walnuts or crushed peanuts. Freeze the bananas on a cookie sheet covered with waxed paper and enjoy as a mid-afternoon snack.

Pineapple-Strawberry Skewers

To make pineapple-strawberry skewers first rinse and hull a fresh pack of strawberries. Next slide two or three strawberries onto a bamboo skewer, alternating each one with a chunk of pineapple. Then soak the skewers in unsweetened pineapple juice or apple juice for half an hour and after that freeze for 1-2 hours. You’ll have a delicious, frosty treat that’s the perfect end to a barbecue meal or a family picnic.

Berry-Blast Sorbet

Puree two cups of mixed fresh berries with the juice and zest of one lemon. Strain the berry puree through a metal strainer to remove the seeds and pulp. Add Splenda or another sugar substitute to taste. Freeze the mixture in an ice cream maker and store in a covered container in the freezer. Try mixing proportions of strawberries, raspberries, blackberries and blueberries until you get the flavor that you like.

Variation: Add ½ teaspoon of grated ginger or a dash of cayenne for an added zing.

Sugar-Free Strawberry Shortcake

No need to give up that quintessential summertime treat just because you have to cut sugar out from your diet. Here are some ways to make your strawberry shortcake guilt and sugar free.

-         Slice fresh berries and sweeten with Splenda Granulated instead of using sweetened frozen berries or sweetening with sugar.

-         Instead of high-calorie shortcake or biscuits, bake a sugar-free cake to serve as the base.

-         Barring that, use sugar-free graham crackers or vanilla wafers instead of shortcake for your base. Just let the berries sit on them for an extra minute or two to let the juices sink in.

-         Top with a tablespoon of homemade fresh whipped cream, either unsweetened, or sweetened with a packet of sugar substitute.

-         OR chill two cups of skim or low-fat milk to just above freezing. Whip to a thick, bubbly froth with an electric beater, sweetening with sugar substitute.

Sugar-free Ice Cream Ideas

Do you love ice cream? You can certainly buy low-fat and sugar-free ice cream at the grocery store, but you don’t have to be stuck with the few flavors that you can find sugar free. Instead, invest in an inexpensive ice cream maker and play with your own flavors. Not only will you get ice cream made with healthy, fresh ingredients, but you and your family can have a lot of fun creating your very own signature flavors. Start with this basic recipe for sugar free ice cream and then try your own variations to create a special and deliciously guilt-free ice cream.

Ingredients

3 c. nonfat milk

¼ c. nonfat powdered milk

1 c. Splenda Granulated

8 egg yolks

1 tsp vanilla extract

3 c. fruit

Ice cream maker

Start by mixing 2 cups of nonfat milk, powdered milk and Splenda in a heavy saucepan. Heat to a simmer, but don’t allow it to boil. Then set aside the warm milk.

Whip egg yolks until they’re thick and creamy. They’ll be a light, creamy color and you’ll be able to draw a spatula through the yolks and leave a ribbon.

Add one cup of the hot milk to the eggs while constantly whisking the mixture. This “tempers” the yolks so that the hot milk doesn’t cook them.

Pour the egg-and-milk mixture back into the pot and turn the heat up to medium. Cook over medium heat, stirring constantly, until the mixture is about the thickness of thick gravy.

Stir in the cold milk (you can use half and half or light cream instead for creamier ice cream) and vanilla, then refrigerate till chilled – at least eight hours or overnight.

Add pureed or chopped fruit to the custard mixture, and then pour it into your ice cream freezer bowl. From here on out, follow the directions on your ice cream freezer.

Sugar Free Ice Cream Add-ins

2 cups of pureed mangoes

2 cups hulled, pureed strawberries

1 cup of raisins macerated in ¼ cup brandy or rum

2 cups mixed berries, pureed and strained to remove seeds

½ cup very finely chopped mint leaves with 1 c. pureed peaches

Just because you have decided to cut out on sugar doesn’t mean that your sweet tooth has to suffer as well. There are so many delicious ways to get around a sugar restriction that you’ll never even miss having sugar in your diet. If you’re a baked goods fan like I am then you’ll find all sorts of recipes which you can use sugar substitutes and other types of sweeteners. You’ll also find that there’s a plethora of sweeteners on the market, including a few made specifically for baking. These tips will help you to create sugar-free baked goods that are as sweet and delicious as those made with regular sugar.

Get to know your sugar substitutes.

Use Splenda Granulated for desserts and baked goods that rely on sugar mainly for taste and sweetness. It’s ideal for use in puddings, custards, ice cream and even cheesecake. Splenda Granulated is also the sugar-free sweetener of choice for quick breads, muffins, cookies and pies.

Things to Know About Baking with Splenda

Splenda Granulated is designed to measure and pour like sugar. One cup of Splenda has the same sweetening power of one cup of sugar.

Splenda can be used in microwave cooking and baking without losing its sweetness, as well as in high altitude baking.

Splenda Blend is the ideal sugar substitute in baked goods like brownies, candies and layer cakes. Because it contains only a small amount of sugar, it gives the volume, browning, moisture and texture that you expect in those recipes. To substitute Splenda Blend for sugar in your recipes, use ½ cup of Blend for every cup of sugar.

Other Sugar Free Baking Tips

Baking with sugar substitutes isn’t exactly like baking with regular sugar. Because sugar does more than just sweeten your baked goods, you may need to make a few other changes in your recipes in order to get the best results.

-         To get the height you expect in layer cakes and quick breads, try baking in 8” cake pans instead of 9” cake pans.

-         For a better rise, try adding ½ cup nonfat dry milk powder and ½ teaspoon of baking soda for every cup of sugar substitute when baking layer cakes.

-         If you’re making custard sauce, pudding or cookies, add an extra teaspoon of vanilla to the recipe to intensify the sweetness.

-         Keep in mind that yeast recipes need real sugar in order to activate the yeast. If you’re making yeast-raised breads or other goodies that rely on yeast, keep at least two tablespoons of sugar in your recipe to activate the yeast.

-         If a pale cake won’t do the trick for you, try spraying the surface of your cake with cooking spray just before baking. Sugar substitutes don’t caramelize like sugar, so you won’t get browning unless you take other steps to get that lovely baked look to your breads, cakes and cookies.

-         Recipes made with sugar substitutes tend to bake faster than those made with sugar. If you’re baking with a sugar substitute, check on your baked goods a few minutes before the recipe calls for to make sure that they don’t overcook. Your cakes may be done up to ten minutes sooner than you expect, and cookies or brownies could be finished up to seven minutes early.

-         Try adding some additional sweetness by using fruit puree to replace some of the shortening or moisture in fruit breads and muffins.

Baking with sugar substitutes does take a little bit of practice to get consistent and reliable results. However, the same could be said about baking with regular sugar. Once you start baking without sugar on a regular basis you may actually find that you like the flavor and the results of your food much better than sweet baked goods made with sugar.