Baking with Splenda:
Sugar Free Desserts and Wild Blueberries

Blueberry Recipes Go Sugar-Free!

Baking with Splenda means you can enjoy wild blueberries in tasty sugar free desserts. Your waistline and blood sugar count will thank you!

Splenda Granular (the white one) can be substituted for sugar on a like-for-like basis. If you normally would add 1 cup of sugar to the recipe, you can replace it with 1 cup of Splenda.

I like baking with Splenda because it doesn’t have a weird aftertaste like some artificial sweeteners. And when you’re making sugar free desserts (or sugar free recipes in general), you don’t want a nasty aftertaste. If it doesn’t taste good, your willpower tends to fade away to nothing!

Wild blueberries are really good for us, but the desserts they’re used in can be quite high in calories and sugar. So baking with Splenda means you can enjoy the desserts with a clean(ish) conscience!

The Splenda website does note however, that this should only be for recipes where the original sugar was only adding sweetness to the dish. If the sugar, honey, molasses, etc that you’re substituting for adds to the texture or consistency of the dessert, then white Granulated Splenda may not be the best choice. Sometimes the sweetening agent you use adds carmelization (colour), or moistness to the end result.

So for fruit pies, cheese cakes, sauces, etc, Granulated Splenda is a good choice.

For other sugar free desserts, Splenda’s Brown Sugar Blend may be a better choice.

Photo Jade Gordon

One half cup of Splenda Brown Sugar Blend will replace a full cup of “real” sugar.

It’s a mixture of Splenda and real brown sugar, so will add colour and texture to a dish, if that’s what is required.

Although the Granulated Splenda can be used on a like-for-like basis, you may want to experiment with using slightly less to start, as I find it's better to be less sweet that too sweet when you first start experimenting with Splenda.

For more information, see the Splenda website. It’s full of hints and tips for cooking with Splenda.

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