Baking with Splenda. A sugar substitute that diabetics can use.

Right before the fourth of July our loganberries start to ripen. Just in time to be used for loganberry cobbler. MMM.

This year when I proudly laid the cobblers on the table and pronounced, “These are the best ones that I have ever made” I saw the sad look in our friend’s eyes.  Just days before he had been diagnosed with diabetes. And I had forgotten. Needless to say he did not get to enjoy any of the yummy loganberry cobblers that I had baked. I felt terrible.  If I had remembered I would have used SPLENDA® instead of Sugar.

SPLENDA® is a non-caloric alternative to sugar; it is manufactured through a patented multi-step process that starts with cane sugar and ends with sucralose.

Sucralose is suitable for people with diabetes because it:
• Is not recognized by the body as sugar or as a carbohydrate.
• Is not metabolized by the body for energy so it does not affect blood glucose levels.
• Has no effect on carbohydrate metabolism or insulin secretion.
• Passes through the body without being broken down for energy, so it has no calories, and the body does not recognize it as a carbohydrate.

The granulated form of SPLENDA® measures and pours just like sugar so it can also be used in cooking and baking.  SPLENDA® ‘s website contains a variety of recipes (with yummy looking pictures) that are easy to follow and even easier to enjoy.

You can bet that next year I won’t forget. Next year 1 of the cobblers will be baked with SPLENDA®. Next year our friend will be able to enjoy the “yummiest loganberry cobbler I have ever baked.”

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