What ever your reason for low sugar cooking it's a challenge. From forgetting to check the measurements on the Splenda brown sugar mix, which I've done and it's inedible, to the way foods settle when substituting Splenda for sugar.
The easiest way to lower the sugar is to just put less in.
The Splenda baking blends also work good but are not sugar free.
If using just Splenda keep in mind that you need to lower the amounts by at least a 1/3 other wise fluff baked goods will settle heavy on the bottom leading to a bad consistency.
I once tried to use Splenda when mixing up a glass of absinthe. The Splenda turned into a jelly like goo and it never did mix up into the water. Conclusion here is that if you are drinking absinthe use real sugar. With other alcoholic beverages don't mix Splenda directly with the liquor. Mix it with the other ingredients first.
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