The Splenda World of Sweetness: Recipes for Homemade Desserts and Delicious Drinks
Splenda & Alison Miksch
Chronicle, 2006 (2006)
Read an Excerpt
Reviewed by Martina Bexte
ost people are familiar with the little yellow
sweetener packets that have been available in restaurant condiment bowls for many years. As North Americans continue fighting the battle of the expanding waistline, we're being urged to cut back on processed foods and sugars. The makers of
are now offering both a sugar and a brown sugar blend that completely negates having to use regular sugar and gives cooks a new range of choices and possibilities for creating sweet-tasting desserts for family and friends.
he authors explain that '
there are two forms of Spenda ... the familiar packets, pre-measured for sweetening beverages and sprinkling on food. Each packet provides the sweetness of two teaspoons of sugar. Splenda Granulated Sweetener measures cup for cup just like sugar, and works well to replace sugar's sweetness in cheesecakes, pie fillings, quick breads, muffins, and cookies. However, the cooking properties are different from sugar ... when adapting your own recipes from sugar to Splenda some adjustments should be made.
' To help you make those adjustments there's a helpful section at the beginning of this book that shows you how to make those alterations to your favorite recipes as well as a substitution chart.
ow on to the actual recipes: you might want to start out slowly by whipping up beverages like
Iced Mocha Latte
Cantaloupe Agua Fresca
Mexican Spiced Coffee
. If you'd rather forge right to the section that offers dozens of recipes for
Special Occasion Cakes
then you're in for treats like
Lemon Velvet Layer Cake
. If you'd prefer leaping ahead to
Quick Breads, Muffins & Coffee Cakes
you'll have choices like:
Caramel Sticky Buns
Dried Cherry & Almost Scones
Zucchini Walnut Bread
. Are you more in the mood for
Pies and Tarts
? Then try these luscious creations -
Banana Cream Tart
Mango Mojito Pie
Cranberry Walnut Tartlets
dditional sections cover
Fruit Desserts and Custards
Puddings & Other Spoon Desserts
. There's a final section where some of the Food Network's celebrity chefs offer up a selection of their own more complicated
creations like Kevin Rathbun's
and Hans Rockenwagner's
Macaroons With Lemon Creme
he makers of
have put together a complete and tempting cookbook filled with dozens of recipes, from the simple to the more complex. Plenty of eye-pleasing color photographs enhance this volume and keep your taste buds salivating. Even so, using
may not be for everyone. If you're a stickler for the consistency and taste that good old-fashioned sugar gives baked goods, desserts and beverages, there's no getting around the fact that cooking with
will take some getting used to. I also discovered that
is rather pricey, so this is another consideration for anyone who does a lot of baking. On the other hand, if you and your family are making a serious effort to watch your sugar and calorie intake, then
The Splenda World of Sweetness
might be just what the doctor - and your waistline - ordered.
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