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Question about substitutions

15 years ago

I'm having friends for lunch later this week and I want to make bread pudding for dessert. The recipe calls for 2 cups of sugar, but I'd like to substitute Splenda, as one lady is diabetic. Would you use the full 2 cups of granulated Splenda or cut back on the amount? Also, do you think it would affect the whiskey sauce if I substituted?

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Comments (7)

lindac
15 years ago
No matter what you use, bread pudding is not very diabetic friendly, so don't be surprised if she says "no thank you"...
I would use less splenda than sugar, to me it tastes overly sweet.
But without seeing the rest of the recipea s to amount I couldn't say to use the whole 2 cups or not.
I use 1 cup of sugar in a 8 1/2 by 11 pan of bread pudding. With the sauce it's plenty sweet.
Linda
patti43
Original Author
15 years ago
Thanks, Linda. You are right--my first dessert choice was Pavlova so I think I'll stick with that. I know it's pretty diabetic friendly (for a dessert).
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annie1992
15 years ago
I use about half as much Splenda as I do sugar, I find it to be intensely sweet. I do have a box of "Splenda for baking" that instructs me to use half as much.

As LindaC pointed out, though, bread pudding is very diabetic unfriendly. There are all those carbohydrates in the bread, something that most, if not all, diabetics need to watch carefully.

a plate of spaghetti could bring Dad's blood sugar up faster and higher than a piece of blueberry pie, because of the refined carbohydrates in the white pasta. At least there was some fruit and fiber in the pie, I suppose.

Anyway, if you have your heart set on bread pudding, I'd use half as much splenda as I would normally use sugar. If I really wanted to make it diabetic friendly, I'd see if I could find some low carb bread too. I think Sara Lee might make it.

affect the whiskey sauce? HoI think the consistency would still be fine, but it's going to taste like artificial sweetener. Then again, if you add enough whiskey...(grin)

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annie1992
15 years ago
Sorry, patti, I think we were posting at the same time!

Annie
grainlady_ks
15 years ago
"Diabetic friendly" depends on the diabetic. Bread to a carb-sensitive diabetic isn't a good choice because bread is a high-glycemic food - even a wholegrain bread - and loaded with carbohydrates. Another less carb-sensitive diabetic might eat a very small portion and count it as part of their total carbs for the day. Diabetics aren't all the same...nor can, or will they, eat the same things.

Another thing to consider is using Splenda. Check first with the people you are serving it to. Many people (myself included), not just diabetics, can be very sensitive to this chemical sweetener and have mild to violent reactions. I have a friend who has been hospitalized twice after unknowingly eating Splenda-sweetened food. When I've eaten it my tongue swells and my lips go numb.

-Grainlady
noinwi
15 years ago
Maybe a high fat/low carb mousse or cheesecake? Even some fresh berries topped with homemade whipped cream with a little vanilla and splenda added would be a nice dessert. I went to an employee pancake breakfast one time where everyone brought their own stuff for their favorites. I was low carbing at the time and brought strawberries and cream(to whip there). One co-worker was diabetic and the only thing he could eat was the berries and whipped cream. He just brought carby things for the other employees and was very happy there was something he could have.
mamabear_on
15 years ago
My husband has been a diabetic since the age of 2. The dietitian told me to bake as usual for him but only use 1/2 cup of regular sugar and substitute the rest with sweetner. I only do this for the stuff he really likes...like banana bread and banana cream pie. When making custards, add the sweetner after the custard is cooked....cuts down on the aftertaste.

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