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Author: Jenn
Date: 05-23-04 18:28
ok i have a recipe i got from my richard simmons book sweetie pie (great book btw) i love the fact that all the recipies are reduced cals and everything... my only problem is that since the diabetes thing... i have to cut sugar... so i have tried splenda and found out that it dosent give me migranes (nutrasweet and the pink stuff do)
so anyways... i was wondering if someone more experienced with splenda could help me to let me know if this recipe needs any changes to sub splenda for the sugar :) its a apple streusel
dough
1/2 c old fashioned rolled outs
2/3 c flour
3 T granulated sugar
3 T 70% buttermilk/vegatible oil spread chilled
topping
2 sweet apples (12 oz) sliced thinly crosswise
2 T lemon juice
1/3 c flour
1/4 c granulated sugar
1/4 t. cinnamon
2 T 70% buttermilk/vegatible oil spread chilled
preheat oven to 350 line 8x8x2 baking pan with foil leaving an overhang coat with nonstick cooking spray
make dough spread oats in even layer on baking sheet
bake at 350 till toasted and crisp... leave oven on
combine oats and flour in food processor untill oats are coarsly ground transfer to bowl and add sugar mix in vegi oil spread with fingers till mixture resembles coarse crumbs press dough evenly into prepared pan
bake @ 350 till lightly colored about 10 mins
meanwhile make topping toss apples with lemon juice
in separeate bowl stir together flour sugar and cinnamon... with hands work in oil spread till mixture resembles coarse meal... spoon apples over top of baked dough .... scatter flour mix over apple mix...
bake @ 350 untill topping is lightly crisped and apples are tender about 30 min.... transfer pan ti wire rack and cool for 5 mins... using overhang lift entire square out of pan.... cool slightly cut into 16 bars....
according to the book each square has 98 cals 1 g protien, 3 g fat (31% fat; 1 g saturated fat) [i have no idea what that means... i copied it exactly from the book] 16 g carbs, 30 mg sodium and 0 mg cholesterol....
so if anyone knows about splenda could help me out i would greatly appreciate it!!!
TIA
Jenn
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Author: Tonya
Date: 05-23-04 19:39
My understanding of splenda is that it substitues cup for cup with sugar. However, I haven't actually used it to bake. I've avoided baking as sweets are my ultimate temptation.
Good luck with the streusel. Let us know how it tastes.
Tonya 154/136/130
Start date April 2003
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Author: Ken
Date: 05-23-04 21:26
Splenda is a 1=1 substitute. So 3 T of Splenda is 3T of sugar
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I was born an American; I will live an American; I shall die an American.
Daniel Webster (1782 - 1852)
working to do a little bit of good in this world.
Started May 1, 2003
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