[Sca-cooks] ot//splenda

[Philip & Susan Troy]

Also sprach Randy Goldberg MD:
>  > If the cooking process calls for sugar as a sweetener and texturizer you
>are
>>  sh*t out of luck, although Barbara Pollok's expertfoods.com sells a
>>  wonderful line of  goodies that she has formulated for low carbers
>including
>>  a product called not/Sugar that uses dietary fiber to do some of the
>>  texturizing that sugar is used for [like cooked sweets like jam or fruit
>>  syrups, though it doesn't crystallize or brown, so you cant use it in
>fudge,
>>  for example.]
>
>So you can't use Splenda in a cake or cookies?
>
>Av

Sure you can, and it will also withstand reasonably high levels of
heat without getting funkified, provided you don't forget it is not
sugar and A) try to caramelize it or B) try to cook it to the various
candying heights. The liquid, which is completely without
carbohydrates, just sweetens, while the powdered stuff, which is
Splenda in a base of malto-dextrin, contains some small amount of
carbohydrates. To some extent the malto-dextrin can supply [some of]
the dough conditioning/tenderizing effect of sucrose, so you can bake
with it, although the results aren't always identical.

I make a pretty fair cheesecake with the liquid Splenda, occasionally.

Adamantius