If you are new to the world of baking with Splenda, however, it can be a bit difficult to work with this sugar substitute. Splenda is definitely a great substitute for real sugar in baking, but since it has slightly different textural and chemical properties, it won’t always give you exactly the same results. With that in mind, here are some quick tips for using Splenda in desserts and baked goods, so you can enjoy the sweet taste any time!

Splenda Tip #1: Follow Splenda Cooking Instructions

For the most part, Splenda measures cup for cup just the same as sugar, but there are several different Splenda formulations so this might not always be the case. When you use Splenda Sugar Blend, for example, you should use only half the amount of the blend as you would use real sugar. So make sure you read the label on your Splenda packaging carefully and follow the instructions.

Splenda Tip #2: Sometimes you can’t fully replace Sugar with Splenda

If you are following a recipe which calls for a large amount of sugar, such as fudge, angel food cake, or meringue, it is typically not a good idea to replace the entire amount of sugar with Splenda. This is because in these recipes, the sugar does not just add sweetness; it also adds texture and structure to the food. In these recipes, it is better to replace only half the amount of sugar with Splenda, and then make up the balance with real sugar.

Splenda Tip: 3: Remember that Yeast Needs Sugar

When you are baking with Splenda and are using a recipe that calls for yeast, it is essential to remember that yeast needs sugar to activate properly. If you are making sweet rolls, dessert breads, or any other item that calls for yeast, you must add a couple of teaspoons of sugar to help the yeast activate, or your dessert will fall flat! You can generally replace the rest of the sugar with Splenda with excellent results, but do not forget to add a small amount of sugar needed by the yeast.

Splenda Tip #4: Give your Baked Goods a Little Helping Hand

Because sugar and Splenda differ in chemical composition and texture, the results of your recipes will often turn out differently. Your baked creations might taste great, but look a little different. For this reason, cakes, brownies, cookies, and other baked goods and desserts may, at times, need a bit of a helping hand when you are using Splenda to replace sugar in the recipe. Here are some tips you can use to help make sure your desserts and baked goods turn out just as perfectly when you use Splenda as they do when using table sugar.

Keep an eye on baking times: Using Splenda instead of sugar might change the baking times of some recipes, so it’s a good idea to check your baked goods a few minutes early, especially when you replace all the sugar in a recipe with Splenda. Check cakes and breads around ten to fifteen minutes early, and check muffins, cupcakes, and cookies three to five minutes earlier. Don’t forget to make a note on the recipe card once you’ve determined the new cooking time. Flatten cookies before baking: When you use Splenda, cookies won’t naturally spread as much as when you use sugar, so give cookies a helping hand by flattening with a fork before baking. Use smaller pans for cakes and breads: Sugar helps baked goods rise, so using Splenda in a recipe may mean your baked goods won’t rise quite as much. One way of achieving height is to cook using smaller pans. For example, use two smaller cake pans instead of one large one (and make a layer cake!).

Splenda Tip #5: Test your Recipes!

If you are making a dessert using Splenda and you are planning to serve the food to guests, you may benefit from doing a trial run first. Splenda does not always cook and bake exactly the same way as sugar does, so by testing the recipe out first, you can adjust cooking times or ingredients without having to use your guests as guinea pigs!

TOMATO BAKED CHICKEN

4 (3 to 4-oz each) skinless, boneless chicken breast halves

Vegetable oil cooking spray

1 can (12-oz) whole tomatoes, undrained and chopped

1/2 cup chopped green bell pepper

1/2 cup onion

1/2 tsp garlic powder

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp black pepper

Arrange chicken breast halves in a 10 x 2 x 6-inch baking dish that has been sprayed with the vegetable oil cooking spray.  Combine the tomatoes with the bell pepper, onion, garlic powder, basil, oregano, and pepper.  Stir mixture to combine well.  Spoon the tomato mixture over the chicken in the baking dish.  Cover and bake in 400 degrees for 1 hour or until the chicken is done.

FROZEN ANGEL TOFFEE DESSERT

1 sugar-free Angel Food Cake

6-8 oz sugar-free chocolate covered English toffee

8-oz carton frozen  sugar-free whipped topping, thawed

unsweetened cocoa powder for garnish

Crush or finely chop the candy and reserve 1/3 cup.  Fold remaing crushed candy into the whipped topping.  Tear cake into pieces about 1-inch in size.  In a large mixing bowl, fold the cake pieces into the whipped topping.  Press mixture into a 9 x 13-inch ungreased pan or dish.  Lightly press down on the mixture.  Sprinkle the reserved candy over the top of the cake mixture.  Cover and freeze about 1 and 1/2 hours until firm.  Cut into squares and place on dessert dishes.  Dust with cocoa powder.

Enjoy!

I try to feed bananas to my family almost on a daily basis because they are healthy for us. They are high in potassium and low in sodium, making them the ideal healthy fruit. They are great for reducing depression, achieving bone and intestinal health, and for regulating high blood pressure.

Bananas can be used in a variety of ways. You can eat them plain as a snack, make some bread, pudding, cakes or even a pie.

The following 2 recipes are great tasting and easy to make.

No-Bake Banana Split Dessert

4 large bananas
2 cups graham cracker crumbs
2 1/2 sticks of margarine, melted
3 cups crushed pineapple, drained
2 cups confectioners sugar
2 eggs
1 small package chopped nuts
1 large tub of Cool Whip
1 jar maraschino cherries
*optional* Chocolate Sauce

In a medium-sized bowl, combine the 1/2 stick of melted margarine and graham cracker crumbs. Spread mixture evenly into the bottom of a 9 x 13″ baking pan and place in the freezer for 15 minutes. In a large bowl, combine the eggs, 2 cups of melted margarine and confectioners sugar. Mix those 3 ingredients together using a mixer for 10-15 minutes. Remove baking pan from freezer and spread this mixture over top of the graham cracker crumbs. Slice bananas on top and then add the drained crushed pineapple. Cover pineapple with Cool Whip and sprinkle chopped nuts and cherries on top. Cover pie and refrigerate for 6 hours before serving. If desired, you can serve chocolate sauce over top of the pie but don’t add it until 15 minutes before serving the pie to your guests.

No-Bake Banana Pudding Dessert

1 (12 ounce) box vanilla wafers
4-5 bananas
2 (4-ounce) boxes vanilla or banana cream instant pudding mix
3 cups of cold milk
1 (14-ounce) can sweetened condensed milk
1 (14-ounce) tub Cool Whip, thawed

Line a 13 x 9″ baking dish with a single or double layer of vanilla wafers, then add banana slices. In a large bowl, prepare instant pudding mixes according to box directions and using the 3 cups of cold milk; mix in the sweetened condensed milk and then fold in the thawed Cool Whip. Pour this mixture immediately over the sliced bananas and vanilla wafers. Refrigerate dessert for 4-6 hours before serving.

The following recipes are really easy to make and require no baking time. You should prepare them several hours before you want to serve them.

Key Lime Pie

1 graham cracker crumb crust
2 cups cold milk
1 box instant vanilla pudding mix
2 tablespoons lime peel, grated
1 (8 ounce) tub Cool Whip, thawed
fresh lime slices

Pour milk into a large bowl. Add pudding mix and grated lime peel. Beat with an electric mixer for 2 minutes. (mixture will be thick). Add half of the whipped topping to the bowl and stir until all ingredients are combined. Pour mixture into prepared graham cracker crust. Refrigerate for 4 hours or until set. Right before serving, garnish with remaining Cool Whip and fresh lime slices.

Peanut Butter Pie

1 graham cracker crumb crust
3/4 cup smooth peanut butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) Cool Whip
1 cup confectioners’ sugar
1/2 cup cold milk

In a large bowl combine peanut butter and cream cheese together. Add sugar and milk until smooth. Fold in Cool Whip until blended. Pour mixture into graham cracker crust. Refrigerate for 4 hours or until firm. Garnish with a few dollops of Cool Whip before serving if desired.

Lemon Cheese Pie

1 graham cracker crumb crust
1 box instant lemon pudding mix
1 (8 ounce) package cream cheese, softened
2 cups cold milk

In a large bowl, prepare instant pudding mix according to package directions. Mix in softened cream cheese until ingredients are blended. Pour into prepared graham cracker crust and refrigerate for 2 hours or until set.

BAKED APPLES & CRANBERRIES WITH CRUNCHY STREUSEL TOPPING

 
Fruit mixture:
5 medium Granny Smith apples
1 can (16-oz) whole berry cranberry sauce
3/4 cup sugar
2 tbsp all-purpose flour

Topping mixture:
1/4 cup chopped pecans
1 cup rolled oats
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/3 cup all-purpose flour
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the filling: Peel, core, and slice the apples. Place the slices on the bottom of a 9 x 13-inch baking dish. In a medium bowl, combine the cranberry sauce, sugar, and flour; mix until well blended. Pour the cranberry mixture over the apples. Be sure all apples are covered with the cranberry mixture.

For the topping: In a small bowl, combine the chopped pecans, oats, brown sugar, cinnamon and flour. Pour the melted butter over the mixture and stir to blend together well. Using your fingers, sprinkle the topping mixture over the fruit mixture in the pan. Bake at 375 degrees for 35 to 40 minutes or until the apples are tender and the topping is golden brown.

Note: This is delicious served warm with vanilla ice cream!

Enjoy!

This cake will take some time to make, but your time will be well spent. I guarantee you that you will get a lot of compliments from your family and friends once they taste it. If you have any left-overs, you will want to store them in an airtight container inside your refrigerator.

Pumpkin Cake Recipe

Cake Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 1/2 cups granulated sugar
3/4 cup butter, softened
3 eggs
3/4 cup solid packed pumpkin puree
1/2 cup cold milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a deep dish cake pan with nonstick vegetable cooking spray. In a large bowl, combine the flour, baking powder, cinnamon, baking soda and salt, until they are well combined; set aside. In another large bowl, cream together the granulated sugar and softened butter, until they are creamy. Add in the eggs, pumpkin puree, milk and vanilla extract, beating well after each addition. Slowly add the flour mixture into the wet ingredient mixture, mixing well until all ingredients are combined.

Cream Cheese Filling Ingredients:

1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar

In a medium-sized bowl, whip together the softened cream cheese with the granulated sugar until smooth. Spread 2 1/2 cups of cake batter evenly over bottom of your cake pan. Spoon cream cheese filling evenly over the cake batter. Carefully spread it across the cake batter using a silicone or rubber spatula. Spoon remaining cake batter over cream cheese filling, spread evenly using a silicone spatula. Bake in your preheated oven for 45 minutes or until the cake tester comes out clean. (test the center of the cake.) Cool completely before adding the topping.

Topping Ingredients:

confectioner’s sugar
frozen whipped topping, thawed

A few minutes before serving the pumpkin cake, sprinkle your desired amount of confectioner’s sugar on top. Cut cake into desired serving pieces and top with a dollop of whipped topping.