Diabetic recipes or websites? Especially desserts.

tango14
Sun, 05 Dec 2010 16:59:01 +0000

I am not diabetic but I live by Splenda (sucralose) because I have a mighty sweet tooth and am trying to lose weight. You can use sucralose in just about any dessert recipe. I use about 2/3 the amount I would use of sugar because it is sweeter. In fact, I have a batch of oatmeal cookies in the oven now made with Splenda.

You should not whip Splenda (ie. creaming butter & sugar, meringue) because it gets gummy, and anything that gets its thickening from cooking down sugar will not work. You can make meringue, but you need to beat the egg whites with a little cream of tartar and then fold the Splenda in at the end to make it sweet.

I make all my favorite gelatin dishes by substituting the appropriate flavor of kool-aid made with Splenda and unflavored gelatin.

I also made pears poached in red wine for Thanksgiving, using Splenda. The “syrup” doesn’t thicken, but it tastes great.