I wanted to review something simple. Something that I use on an everyday basis and ended up loving it more than I thought I would. Ever since I started this whole diet deal where I wanted to cut artificial foods, fried foods and refined sugers. I changed over what type of sugar I used in my meals.Wether it be drinks and or foods that required sugar.
I think the obvious is what always made me not like Splenda all that much. If I knew it wasn’t real sugar then it was automatically disgusting. My first impression of Splenda was utterly gross to the point where I didn’t understand how my grandmother used it all that time. Even though she had no choice due to her diabeties. But come to find out I was drinking Splenda in most of the beverages I drank on a daily basis. Like Ocean Spray, Swiss Miss and SoBe. The crazy part about that is I drink at least three SoBes’ a day. SoBe is one of my all time favorite drinks and they use Splenda as a sweetner.
Wow, Once I learned this mistified discovery I decided to make a change over to Splenda as an everyday sweetner for my coffee. I wanted to take my time and dive into Splenda slowly. I still wasn’t all that keen too it. But once I started using it in my foods and drinks, I didn’t even notice the tangy after taste I use to notice when I first using it. That alone turned me off to Splenda at the beginning.
The one thing I did learn from using Splenda though is that even though it tasted like sugar it didn’t as sugar when using it as a baking product. If you are a true baker like myself then you will know that regular (real) sugar causes cookie and other baked items to gain a browning color and sugar also gives depth and volume to foods. Splenda by far does this. Since it’s an artificial sugar, Splenda does not act as a regular sugar. So using Splenda in your baked goods may not give you the same results as if you used regular granulated sugar. But Doesn’t mean that your bakings won’t taste good because every Sunday I make home made cookies and I use Splenda and they turn out just fine. They aren’t as plump as I would like them to be or brown but they taste just as good. I will say this though. I wouldn’t recommend using Splenda in muffin batter, pancake batter or any type of batter because for some odd reason Splenda makes batters rubbery, kind of hard like. . I called myself using Splenda in my Christman muffin batter and ended up having to thrown them away because the batter was ready for a basketball game.
I’m not sure what it is about Splenda and baking but those two aren’t really all that compatible. As for as drinks I would rate Splenda as the number one sweetner to use for any beverage especially if you hate the nagging after taste of artificial sweetners.