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Using Splenda ?



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NEWMETODAY2012
Posts: 3,347
5/20/12 1:35 P

Thanks, I will try half and half in my next batch I make. I cut back on the amount of sugar. used 3/4 cup rather than what the recipe calls for. Any hints are welcome with many thanks....



1954MARG
Posts: 243
5/20/12 12:44 P

Hello, yes, you can substitute sugar, spoonful for spoonful. How about half and half, sugar and splenda? I have done this with a few recipes with good results. Muffins can be frozen too. I have made banana cake this way, sliced it and frozen individual slices that have been fine when defrosted. You could also wrap them individually in clingfilm, or put in a sealed container in the fridge. I find muffins keep up to 2 weeks this way.



NEWMETODAY2012
Posts: 3,347
5/19/12 9:39 A

Thanks, I am about to make the Morning Glory Muffins today.......they are sooooooooooo good.

Barbara

Sparks is a great program, I have belonged to many other diet program and this is by far the best !!!



SP_COACH_DENISE
Posts: 28,910
5/18/12 9:35 P

I would think you could do that (from what I have seen, Splenda says it is measured 1:1 for sugar), so that should work.

Coach Denise



NEWMETODAY2012
Posts: 3,347
5/18/12 3:47 P

I made some muffins with splenda as the recipe called for. However, they seemed to have spoiled quickly ( I didn't put them in the refrigerator ) Can I substitute sugar, same amount ?
I know this will add alot more calories. Please help......Thanks, Barbara



 
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