Splenda
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).
Comments
You might want to look at the following place: http://www.sweettalkplus.com/cgi-bin/jboard/jboard.pl. It is the Sweettalk web site and has a recipe resource.
A great dessert is a brownie made with splenda and black beans (sic). There is a great sweetener caled agave you can find too.
Posted by: Milt | March 24, 2004 09:48 AM
PS If you serve a low carb meal you can use butter, cream, etc without any adverse effect on glucose levels. The maple syrup is out though.
Posted by: Milt | March 24, 2004 09:51 AM
There's also Stevia, which is an herb that is just as sweet if not sweeter than sugar. For diabetics (my mom is one) it's said to be helpful because it nourishes the pancreas and helps restore pancreatic function. I'm not sure if that claim is backed up by the FDA, it's just something I've read about the herb. Anyway, good luck with dessert.
Posted by: Deb | March 24, 2004 10:36 AM
How about a really good fruit salad? They can stand alone or alongside another dessert.
Posted by: Alice | March 24, 2004 11:47 AM
My fiancee and I use Splenda all the time...from sprinkling on strawberries, to green tea to baking with it. It definitely works 1-to-1 and I've not had any problems with side effects.
Incidentally, my father is diabetic as well and we've made him several weight watcher desserts in the past that almost never call for added sugar.
Posted by: Lenn | March 24, 2004 02:55 PM
A brownie made of Spenda and black beans??!! You have GOT to be kidding me.
Posted by: Todd | March 24, 2004 02:56 PM
You all have good suggestions (except Todd, perhaps, who of course does not like the prospect of eating brownies made with black beans, as picky and unadventurous as he is - but I still love him).
I have a couple of Weight Watchers cookbooks that I'll have to take a look at; that's a good idea.
I'm now leaning toward a pannacotta made with whole milk or cream, since fat's not the issue. I'll try using one of the artifical sweeteners you suggested.
Posted by: Kim | March 25, 2004 10:03 AM