Marlene Koch - 50 Splenda Recipes

50 Splenda Recipes

Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and CaloriesUnbelievable Desserts with Splenda: Sweet Treats Low in Sugar, Fat, and CaloriesLow-Carb Cocktails : All the Fun and Taste without the Carbs (with Chuck Koch)Favorites from Fantastic Food with Splenda,
and Unbelievable Desserts with SplendaMarlene KochIllustrations by Christopher Dollbaum Copyright 2001, 2003, and 2004 by Marlene Koch The recipes in this book were previously published in Fantastic Foods with Splenda and Unbelievable Desserts with Splenda. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without prior permission in writing from the publisher. M. Evans and Company, Inc.
216 East 49th Street
New York, NY 10017 ISBN 978-1-59077-053-5 This book offers food that should be enjoyed as part of an overall healthy diet and is not intended as a dietary prescription. Persons with health concerns should seek the advice of a qualified professional, such as a physician or registered dietitian, for a personalized diet plan.

Even though the FDA has determined sucralose to be safe for everyone, persons consuming Splenda do so at their own risk. Neither the author nor the publisher is liable for the product and neither is in any way affiliated with the manufacturer, McNeil Specialty Products. Splenda is a registered trademark of McNeil Specialty Products Company, a Division of McNeil-PPC Inc. Weight Waters and Winning Points are registered trademarks or Weight Watchers International, Inc. WW point comparisons have been calculated based on published Weight Watchers International, Inc.

About four years ago I discovered Splenda. About four years ago I discovered Splenda.

I was searching for a sugar substitute to include in recipes I was developing for a low-sugar baking class at a culinary academy. The truth is that up until then I had been unable to find an effective no-calorie sweetener for low-sugar baking that would look and taste terrific. Just as I was about to throw in the towel, Splenda came on the market. At first, I thought it was too good to be truebut it wasnt. Not only did Splenda taste like sugar and measure like sugar, it could withstand the heat required for cooking and baking. Whats more, it was safe for the entire family (including kids and adults with diabetes).

Splenda made it possible to produce great recipes I could be proud of without the calories or added carbs of sugar. In 2001, my first book, Unbelievable Desserts with Splenda was published. I am happy to say this book, with its sweet treats low in calories, sugar, and fat was a great success. Yet people also asked, Why just dessert? So three years later, my second book of Splenda recipes, Fantastic Foods with Splenda, was published, proving just how versatile Splenda really is. Ive used Splenda in recipes ranging from barbecue sauces to salad dressings to meat and fish entrees, and even vegetable side dishes. It is the purpose of this selection of 50 of my favorite Splenda recipes from my two bestselling cookbooks to introduce you to the numerous ways that you can enjoy this wonderful sweetener regardless of taste, occasion, or diet.

Try a few of my recipes, and then experiment on your own. I think you will be pleasantly surprised at the quality and taste of the food you prepare using Splenda. Before you begin though, take a few minutes and read the following pages to learn a few tricks of the trade for successfully substituting Splenda for sugar. When you cook with Splenda, it doesnt matter if you are watching your carbs, simply cutting the sugar, or both, you can enjoy satisfying portions of your favorite sweet foods and desserts againguilt-free!

Splenda is the brand name for sucralose, the only no-calorie sweetener made from sugar. Sucralose is made through a process that substitutes three chlorine atoms for three hydrogen-oxygen groups on the sugar molecule, producing a substance which the body does not metabolize as sugar but yet retains all of sugars sweetness. Splenda is perfect for all diet plans, including low-carb diets like Atkins and South Beach, Weight Watchers (the points are included), low calorie plans, and health related diets for diabetes or heart disease.

Splenda does not affect insulin or blood sugar levels, so its safe for adults and children with diabetes. Splenda tastes like sugar, has no bitter aftertaste, and retains its sweetness even when heated. Splenda is safe for people of all ages. Today its being added to hundreds of products, ranging from foods and beverages to specialty nutritional products and medicines. You wont find any warning labels on Splenda packages. Splenda has no calories per teaspoon (as rounded down on the label.) However, low-density carbohydrate is used to bulk Splenda Granular for measuring provides 5 calories and 1 gram of carbohydrate per tablespoon, (compared to sugars 48 calories and 12 grams of carb per tablespoon)

While Splenda sweetens like sugar, its important to remember that it is not sugar.

When you cook or bake, sugar does more than just sweeten a recipe; it also contributes to the texture and appearance of many dishes, giving sugary foods their amazing look and consistency. This is why you cannot blindly replace sugar in a recipe with a sugar substitute. The recipes in this book have been created to look and taste as good as their full sugar counterpartsby using a bit of kitchen chemistry. Heres how: 1. Use only Splenda Granular (in the box or bag) because it measures cup for cup like sugar whereas one Splenda packet is equal in sweetness to two teaspoons of sugar 2. 3. 3.

A touch of additional leavening, like baking soda or powder gives cakes and muffins the rise they require. 4. Replacing sugar with Splenda may reduce the yield of a recipe. Other ingredients can be adjusted to make up the difference if desired. When baking simply use a smaller pan size if needed. 5.

Drop cookies should be flattened with a glass or spatula before baking. 6. Food will bake faster. Check cakes up to 10 minutes sooner, muffins up to 8 minutes sooner, and cookies 3-5 minutes sooner. 7. Syrups and sauces may require additional thickeners.

Flour, cornstarch or a low-carb product like Thicken/Thin may be used. 8. Sugar enhances flavor, so you may need to increase amounts of spice (cinnamon, etc) or vanilla to compensate for reducing the in sugar in a recipe. 9. Wrap baked goods tightly in plastic wrap when cooled to keep them fresh. 10. 10.

Often just a touch of natural sugar goes a long way in providing the best results in taste and appearance. A few carefully selected teaspoons or tablespoons of sugar add only minimal calories or carbohydrates. Compare that to the usual cups of sugar in many recipes (especially baked goods).

All of the recipes in this book were created using Splenda, so be sure to follow them as they are written to insure the best possible taste and appearance. Before you begin to cook, read through this so you understand why certain ingredients must be used: Use Splenda Granular (available in the box or bag), not the packets, except where noted. Non-fat yogurt can be substituted for low-fat, but do not use light or artificially sweetened varieties.Next page