My parents are coming for a visit this weekend, and I've invited some friends over for dessert one night to meet them. The problem I'm facing is that my dad is diabetic, and I want to make something he can enjoy with the rest of us. I've read some positive information on Splenda, the sweetener made from a modified sugar molecule that can be substituted at a 1:1 ratio for sugar in recipes where the sugar isn't the basis of texture or browning.
But I've also read a few negative things about Splenda, a few side effects and complaints that there haven't been enough studies. But on one of these sites, the person claims suclarose (Splenda) is about 600 times as sweet as sugar (which is not what the Splenda web site says). There are other seeming discrepancies between the negative Splenda sites and the official Splenda site.
Am I being too careful? I wouldn't consider using something like Splenda if it weren't for my father's diabetes (I'm a firm believer in real butter, full-fat cream, real maple syrup, in moderation). If it were summer I'd serve fresh berries topped with whipped cream or balsamic vinegar. Are there any options like that for very early spring?
I'm considering making a rustic apple tart by tossing the apples with a little Splenda (that's probably what I'll do).