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splenda - splenda blend question

17 years ago

I'm making a cake recipe that calls for 1 c. of Splenda Blend but I only have granulated splenda (the kind in the big bag that says it measures cup for cup). Can I use 1/2 cup granulated Splenda and 1/2 cup sugar? Or are there other things in Splenda Blend?

I think I read somewhere you could substitute 1/2 c. splenda blend in place of 1 c. sugar so I'm confused. help lol

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Comments (6)

User
17 years ago
Here's the conversion table from their website. There's some useful information about using it in different kids of recipes, too, in terms of what real sugar will do that Splenda may not.

Looks like you'll need only 1/4 cup Splenda to 1/2 cup sugar.

Happy cooking.
shannonplus2
17 years ago
I can't answer your question, but I have to say that Splenda disagrees with me in an embarrassing way (use your imagination!), especially if the item has really a lot of Splenda. Several people I know have the same reaction. Before you serve something that has a lot of Splenda in it to a bunch of your guests, you may want to warn them it has Splenda in it.

I'm just trying to save you from perhaps reenacting the scene from the movie, Blazing Saddles, dinner around the campfire....
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pkramer60
17 years ago
Yes, you can mix sugar and Splenda. Splenda with brown sugar is very diffant, so check your bag if you are using that.

I have a cheesecake in the oven right now that is made with Splenda only. I use the same measurements as my regular recipe and so far, after 5 years, no one can tell the differance or nor has anyone had any side effects from it.
ovenbird
17 years ago
pkramer, would you please post your cheesecake recipe when you have time? I've used Splenda Granular (cup for cup equivalent) and Splenda Quick Packs (premeasured 1 cup equivalent without the bulking agent - 24 fewer carbs) in a no-bake cheesecake, but have not yet tried these in one that is baked. Thanks!
christie_sw_mo
Original Author
17 years ago
Thanks
I ended using a regular carrot cake recipe that called for 2 cups of sugar. I used 1 c sugar and 1 c splenda (actually a little less than a cup). It tasted ok but I would've liked it better if it had less pineapple in it. It's by no stretch of the imagination a low calorie food so I wonder why I even bothered, but at least I could say it had less sugar in it. lol
Shannonplus - Thanks for the laugh. I remember that scene.
pkramer60
17 years ago
Ovenbird, here you go. I took this to a Christmas dinner yesterday, never told them it was Splenda, and nothing was left, not even a slice for me at midnight!
This is by far the best cheesecake I have ever had.

CHEESECAKE
Ruth Streit from niece, Carol Lutjens

CRUST:

1 Â¼ c. graham cracker crumbs (I use 2 cups, either thicker bottom/go up sides)
Â¼ c. sugar or Splenda
Â¼ c. softened butter (1/2 stick) - unsalted

FILLING:

4 large eggs, room temp.
1 Â½ pints sour cream (3 cups)
3 8 oz. bricks cream cheese, room temp.
1 tsp. vanilla
1 Â½ c. sugar or Splenda
1 tsp. grated lemon peel, pith removed.

Preheat oven to 350F. Wrap bottom of spring form in foil.

Blend graham crumbs with butter until mixed and resembles coarse corn meal. Press into the bottom of a spring form pan.

Cream together the cream cheese, sour cream and sugar. Mix in one egg at a time. Add vanilla, and beat until smooth. Pour into spring form pan. Bake at 350 for 40 miniutes.

IMPORTANT! After 40 minutes, turn off oven and leave cake in for 1 hour with a potholder cracking the door open for a slow cooling. DO NOT OPEN OVEN DOOR WHILE CAKE IS IN IT COOLING!!!

Top with any pie filling if you like, but do not use all the syrup.

For best results, make this one day ahead and refrigerate.

I wrap the springform in foil, just in case. It does not go into a waterbath, I just want to keep the oven clean.

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