Tuesday, March 11, 2014

SPLENDA® 365 SWEET SWAPS™ #sweetswaps #recipe


Disclosure: This post is part of the SPLENDA® 365 SWEET SWAPS ™ blogger program by McNeil Nutritionals, LLC. and The Motherhood, who sent me products and compensated me for my time. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.

 As hard as I try not to consume a massive amount of sugar I still do. The average woman should consume no more than 6 teaspoons of sugar a day but we average 22 teaspoons a day...YIKES! Everywhere you look there is sugar from cereal to yogurt to dressing and our favorite caffeinated drinks all contain sugar, those teaspoons add up quick.

One of the ways I'm trying to combat our intake of sugar is by using Splenda. Splenda is a no calorie sugar substitute that makes things taste just a good but without all the guilt. We've been making the switch over to Splenda and we've been very happy with it, my husband instead of dumping sugar on his oatmeal used a reasonable amount of Splenda and Splenda Brown Sugar and was very happy with the taste. There is no major flavor issues from what I've seen and I for one am happy we made the switch. 



I love to bake and when you bake a MAJOR ingredient in everything is sugar. For as bad as it is for you it can turn an awful tasting treat into a delicious one. I made a blueberry coffee cake and I replaced all the sugar (regular and brown) with Splenda, the only thing you might have to watch for is that when baking with Splenda it can bake quicker than traditional sugar, so your baking times might vary. How did it turn out? It didn't last 2 days, it was more than half gone the first night. So is flavor an issue? Hardly. Here is one of my favorite recipes, this was from a friend, who is a blueberry lover, I adapted her recipe and made the easy swap from sugar to Splenda.

Blueberry Coffee Cake with Splenda


Ingredients:
Cake:
1 cup Spenda Sugar Blend
2 cups Flour
1 teaspoon baking powder
1 teaspoon almond extract
1/3 stick butter 
1/4 tsp. salt
1/3 cup skim milk
3 egg whites
1.5 - 2 cups frozen or fresh blueberries (depending on how much you love blueberries)

Topping
1/3 cup Splenda Brown Sugar
1/4 cup graham cracker crumbs
1/2 Tablespoon of cinnamon
1/2 stick butter

Preheat the oven to 350°F.  To make the Topping: Mix the Spenda Brown Sugar, cinnamon and graham cracker crumbs in a small bowl. Melt butter add in and mix well. Mixture will be a crumbly topping.
To make the Batter:  First up blend the flour, baking powder together in a mixing bowl.  Then In a another bowel mix together the Splenda, butter, egg, salt and almond extract and milk. Then add the flour mixture to the Splenda mixture, stir the 2 mixtures together well. Fold in the blueberries gently. I used frozen blueberries, I found them easier to mix with and had less bursting blueberries.   To finish off your coffee cake, simply pour the batter into a greased, 8-9-inch cake pan. Crumble the topping over the batter and bake for 45 minutes.
 
Something else about Splenda is when you add it to coffee or iced tea it dissolves better than sugar and won't sink to the bottom ruining your drink by making unbalanced in flavor, it dissolves into your drink and makes the flavor even. We all love a sweet treat now and again so why not treat yourself to something a little easier on your waistline that doesn't sacrifice flavor? Make the switch to Splenda, you'll be glad you did.

Be sure to visit: http://www.365sweetswaps.com/ To find your 365 Sweet Swaps, easy changes to recipes, that can help you make the easy swap from sugar to Splenda. 
Do you have any favorite recipes that you can make the Splenda Sweet Swap?


Disclosure: This post is part of the SPLENDA® 365 SWEET SWAPS ™ blogger program by McNeil Nutritionals, LLC. and The Motherhood, who sent me products and compensated me for my time. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.


 





Disclosure: The reviews and or opinions on this blog are my own opinions . I was not required to write a positive review. Your experience may differ. The opinions I have expressed are my own I am disclosing this in accordance with the Federal Trade Commissions 16 CFR Part 255: Guides Concerning the Use of Endorsement and Testimonials in Advertising .



50 comments:

  1. It is great that you have found something that works for you. I have friends that use this and they like it too.

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  2. This looks so good! Thanks for sharing.. I will definitely be trying this!

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  3. Oh I have not had coffee cake in so long, this looks delicious!

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  4. I also use Splenda in my coffee cake. Great recipe! It looks delish.

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  5. We love Splenda! So easy to use instead of sugar!

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  6. I use Splenda every day in my coffee. It's the only alternative sweetener that I like.

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  7. We don't add sugar to just about anything. It's so surprising all the places you find it that you wouldn't necessarily think of. That cake looks moist and tasty, I'd eat it!

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  8. Wow! This recipe sounds amazing! I like to use Splenda when baking cookies.

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  9. Oh my word that looks soooooooo good. My dad uses splenda for everything. I will have to send him this recipe. Thanks for sharing.

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  10. I love Splenda and your recipe looks awesome! I can't wait to make it!

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  11. I use splenda on my cereal too and in my coffee

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  12. this is what my father needs to be eating..at least we got him to use splenda,but he still goes for the heavy stuff

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  13. I will have to try splenda some day

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  14. OMG this looks SOOOO good! I have a huge sweet tooth, but should use less sugar. I should really try Splenda!

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  15. blueberry anything is good to me, this recipe looks a+! I would also make cinnamon rolls!

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  16. I have never tried Splenda and after seeing this recipe, I have to try it. I too love blueberries and this would make the perfect dessert without all that sugar.

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  17. I've heard of Splenda before, I just didn't realize that it now comes in all these different choices (granulated, brown sugar, Splenda for Baking). That's great. The Blueberry Coffee Cake looks delicious.

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  18. Love Splenda use is daily in my coffee with silk coffee cream

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  19. This looks so good!I have never baked with Splenda before, after seeing this recipe I'm going to try it.Thanks for sharing.

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  20. What a wonderful recipe. I have never heard of using Splenda in baking before. Thank you for sharing.

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  21. Thank you for posting this Wonderful Recipe!! I adore Blueberries, and I love making cakes like this to enjoy anytime, not just as a coffee cake!! Thanks again for this great post!!

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  22. Thanks for posting this yummy recipe. I love to bake cakes but didn't know that using Splenda would work! I'm going to try it.

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  23. This Blueberry Coffee Cake looks wonderful and I am sure tastes delicious. I have never baked with Splenda before though. I will have to give it a shot.
    twinkle at optonline dot net

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  24. This recipe looks amazing and one that I have to try we love blueberries and I am curious how it would taste with Splenda.
    heather hgtempaddy@hotmail.com

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  25. I really have to watch my sugar intake, so this is perfect for me!

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  26. we use splenda for everything because i have a deep obsession with sugar !!! it really does take the weight off

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  27. This is a great recipe to make in the summer, especially now that blueberries are so cheap, we always have a ton in the house, and now I have a new recipe to use them in. And I would use a ton cause I love blurberries, this would be awesome with a cup of coffee. YUM!

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  28. I dont have any recipes that I use splenda in for cooking. Love the ideas that you have and have given me inspiration in the kitchen now. - sandyhills x

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  29. (SPLENDA® 365 SWEET SWAPS™ #sweetswaps #recipe) I am going to have to make this one for my daughter, she is always watching her sugar intake.

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  30. "The average woman should consume no more than 6 teaspoons of sugar a day but we average 22 teaspoons a day...YIKES! " Wow! I did not know that! Glad I love Splenda! I also love Coffee Cake and this healthy Blueberry Coffee cake looks and sounds yummy Thanks for the recipe and informative post!

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  31. Splenda is defianetly the better choice. This recipe looks awesome!

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  32. There are so many recipes you can use with Splenda!

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  33. I love Splenda and even ordered their cookbook that has great recipes. This is one I will have to try!

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  34. looks good ,ive never cooked with splenda before

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  35. I have never bought this before and your recipe looks incredible. This would be much better than all that sugar for my kids.

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  36. This sounds fabulous! I love to cook and am always looking for new recipes. Thank you for sharing!

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  37. I absolutely love Splenda! I have made the swap in almost all of my baking recipes and even some of my mixed drinks! The only baking recipe that I don't use it in, is pecan pie. I attempted it once, and dear hubby swore up and down it was not the same, so to appease him since it is his favorite, lol, I left that one recipe alone ;)

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  38. love it & can't wait to try it! --AM

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  39. Wow, that really looks good and so easy too! My kind of recipe! Thanks for sharing.

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  40. love this! and what a yummy recipe too! we ONLY use splenda in our house!!

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  41. This recipe looks and sounds great and splenda is for me

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  42. I didn't really know that Splenda would go good in something like this, but I am going to try it.

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  43. I like to use Splenda in my recipes.

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  44. This recipe looks so good will have to make it for my family we have not used Splenda but will try it out.

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  45. This Blueberry Coffee Cake with Splenda looks delicious! Thanks for the recipe. Will have to try it.

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Disclosure: The reviews and or opinions on this blog are my own opinions, . No compensation was received. All opinions are my own. This is a unofficial fan site that is not affiliated with the Walt Disney Company or Disney theme parks.

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