No Splenda is not a reducing sugar.
No Splenda is not a reducing sugar.
You can replace the sugar in the recipe for Splenda, which is a sugar substitute.
You could use sugar substitutes like splenda etc. Be sure to check if the measurements are the same.
BY USING A SUGAR REPLACEMENT SUCH AS SPLENDA. ITS SWEET LIKE SUGAR, BUT WITHOUT THE GUILT.
One would use the product Splenda for sweetening one's tea or coffee without having the negative side effects of normal sugar. Splenda is a sweetener without calories.
You basically just get sugar water. splenda is basically an artificial sugar and it reacts the same.
Personally I would not. Powdered sugar and Splenda have two unique and different textures and tastes, meaning that you should follow the recipe; if it calls for using powdered sugar to make something and not to dust or to top it with. However instead of topping something in powdered sugar I would use Splenda, even though I believe it is not the best thing for you, instead of powdered sugar since it has no calories-I mean why should you make something that is weighed down in saturated fat and calories even worse for you by adding more sugar that is just finer? I would always add Splenda since it has 0 calories and fat.EDIT: There are easons other than calories to use Splenda-- ever hear of diabetes?You can make your own powdered Splenda-- For every 3/4 cup of Splenda, add 2 TBSP corn starch. Put into a blender and pulse until you have the correct consistency.
A small amount of sugar is necessary in bread, not for flavoring but to give the yeast something to eat and thus excrete carbon dioxide to leaven the dough. Two to three tablespoons of real sugar (not aspartame, stevia, or Splenda) are enough for a loaf calling for three cups of flour and one packet (2 1/4 teaspoons) of active dry yeast.
at a grocery store but....it may say no sugar but be sweatend with something worse than sugar...splenda etc. Um chocolate would taste bad without sugar, because cocoa tastes really bad natural.
Yes, you can use Splenda in a graham cracker crust as a sugar substitute. Simply replace the sugar in the recipe with an equivalent amount of Splenda, keeping in mind that it may alter the texture slightly. Splenda can provide the sweetness without the calories, making it a suitable option for low-sugar desserts. Just ensure to mix it well with the graham cracker crumbs and any other ingredients for even distribution.
1/2 cup of spenda