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Using Splenda in pie.

14 years ago

I am going to make a blueberry pie and I want to use Splenda. Some recipes say to use half Splenda and half real sugar and others just use all Splenda. I would prefer to use all Splenda to lower the calories, but I don't want to riun the pie. Does anyone have experience with half vs. all?

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Comments (7)

sheilajoyce_gw
14 years ago
DD says using half sugar and half Splenda tastes better when she makes cookies.
ntt_hou
14 years ago
I once made 2 carrot cakes, using the same recipe except for the sugar. One was used with real sugar and 1 with all Splenda (for the diabetes colleagues). I tasted both and didn't taste that much different to me. I even had non-diabetes colleagues eaten the Splenda cake and they loved it too.

I didn't use any cream cheese topping, just sprinkle with Splenda on top.
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Protien is many differnt things and amounts. It add a a nearlyt pure form of protein to a jelly is not something a home canner would want to do if the jars are stored on shelves. I never have seen any commercially makde jellies, jams or other fruit spreads that contain any gelatine. Many times the USDA may not comment, but that isn't to be a way to say that is ok to use it, only that they offer no factual data. If my great grandma used it and never got sick an dthe USDA recommends it use today, an dnoone can get sick, then maybe its fine. But with home canning being as less a test in homes today, and with all the risk takers out there handed down from ancestors, I just don't feel its a justified as a defence to just post recipes that a are hand-me-downs and generations old. Who knows how many people make have been sick or died from these things as many never get reported ever. Please, just play it safe, stick to TODAYS recipes and the ones that are most recently published, researched well, and are virtually foolproof and safe for everyone. Admittedly, I am a risk taker too, but with this kind of component originating from an animal based bypoduct, we can't assume its always going to be safe for use everywhere. Gelatin was also used in surgery, lighting, and photo work. Originally Eastman was the biggest producer an user. I don't know if Eastman, or Eastman Kodak would be making jelly using gelatin?? A reduce or no sugar sprread can be MUCH easier, and MUCH SAFER to make if the proper and far safer ingredients are used. Pomona (ALSO LOW METHOXYL!! with the seperate calcium packet included) has been around a long time and is the most commonly used pectin for use in the low, no sugar jellies, jams and other thickened spreads . After that comes, modified food starches, which are now also offered to home canners by National Starch, and is commonly known as Clear Jel, and also many other more specific commercially used starches.. Its use today, as far outweighed the very negative use of flour, tapioca, regular cornstarch, or other less table thickeners.
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Lisa, you CAN "fudge" on the amount of sugar and use more or less or none. You can also use an artificial sweetener, the sugar is not a preservation issue. However, the acidity is. This is from Michigan State University's Preserving Food Safely website: "The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings." As for Ken's acid blend, there's no way to give you an alternative amount. The acidity in such a blend is not the same as the acidity in lemon juice or citric acid, and it was meant for use by wine makers. It's a blend of malic acid, citric acid and tartaric acid and is not meant to be used in place of citric acid in canning, so no alternative measurements are available. You could guess, if you really wanted to, but it's not an ingredient used in or tested for canning pie fillings. Ascorbic acid is only used to prevent discoloration of food, so your apples or peaches, etc. won't turn dark. It's not a preservative and can't be used in place of lemon juice or citric acid. It's most commonly available in a commercial product called "Fruit Fresh", although I just crack open a couple of Vitamin C capsules and use the contents of those. It is just ascorbic acid and food grade to boot. You can nearly always cut a recipe in half although you can't always double it. You can also use smaller jars, although not necessarily larger ones. Good luck and happy canning. Annie
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annie1992
14 years ago
mudlady, in something like blueberry pie filling, I think you would be fine using all Splenda, it's not going to affect texture like other baked goods such as cake or cookies. I routinely used Splenda or Equal in jam for Dad and it always came out fine, whereas I sometimes got weird results when I baked with it.

Annie
mudlady_gw
Original Author
14 years ago
I made the pie this morning and by now, have eaten two pieces. I don't think anyone would guess that Splenda was substituted for sugar. In the future, I plan to make all pies with Splenda. The blueberry pie is good, but even with lemon zest and juice and a little cinnamon it is still bland. I think I'll try another pie with half blueberry and half rsapberry mixed, and use a little less Splenda.
sooz
14 years ago
I can't speak for Splenda and the pie, but when a friend makes cookies, sweet rolls, etc, she always uses Splenda--not sure if it's half Splenda and half sugar or all Splenda.

Anyway, I can always "taste" that they are not made with sugar--it just tastes a bit...different... to me, and not pleasantly so! I always give away her baked goods. Splenda is certainly not my favorite in her recipes.

I'm glad to read of your success with Splenda in the pie!!!
cotehele
14 years ago
Some things sweetened with Splenda taste fine to me and some things either don't taste right or don't taste as good. Pie is one that tastes off. It may be the recipe my step-mom uses. (Did you use a recipe specifically for Splenda or sub for sugar?) But my diabetic dad loves it, so I don't complain. It works well in iced tea, but tastes awful in hot tea. Go figure!
mudlady_gw
Original Author
14 years ago
I have used sugar substitutes for years in my coffee and tea, and I drink Diet Coke or diet gingerale. Regular Coke does tase "off" to me, so I guess I am very used to sugar subs. I have two friends, one diabetic and one not. The next time I make a pie to share I will use Splenda and ask the non-diabetic how it tastes. She is willing to eat food cooked with Splenda when we get together, but she never uses it under any otjer circumstances.

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