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Sugar vs Splenda in recipies

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Hi,

 

Does anyone know the ratio of real sugar to artifical sweetner when baking?

 

Thanks,

Tanya


re-commited Oct 10/07

 

SW- 179.4 lbs

CW - 165.4 lbs

GW - 130.0 lbs

down - 14 lbs

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It depends on what kind of splenda you are using.

 

Pourable splenda measures cup for cup.

Splenda also has a baking blend that is half sugar and half splenda. I don't konw the conversion for that but I'm sure it's on the box.

The packets don't have as much filler and some buddies prefer them for recipes.Here is a link to a conversion chart for packets.


Joanne

SW 252.6/WWG 157/2013 Restart 192.6:bcb_huh:/CW189

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Just remember that Splenda does not give the batter of baked goods the same consistency as sugar does. Sugar lends "body" while Splenda just dissolves. You will definately notice a difference. You may need to add more flour or some cornstarch to make up for this difference.

 

ginnyb


"The only one who can stop me is me---and I can take her!"

 

ginnyb (aka loves2cook!) "It's not the falling down, it's the staying down!!"

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I've been using Splenda Brown Sugar Blend for a topping on my meatloaf and it's wonderful. The Brown Sugar measurements are 1/2 that of regular sugar.


Grainne

 

3/16/02- Made WW Lifetime

4'11"...SW 176lbs CW 154 lbs WGW 115

Rejoining weight 11/17 154 lbs

 

 

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When I bake muffins I use 1/2 sugar and 1/2 Splenda for the amount that the recipe calls for.

 

Today the Parade magazine in the paper had an ad for Splenda Brown. I have been to 5 grocery stores and can not find it.

 

Ann


ann p

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