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whole wheat flour
artificial sweeteners
egg whites
baking soda
apple juice
Splenda Tips Instead Of Sugar
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why using splenda instead of sugar

Whether you are diabetic, or you are using splenda on your own or just started to use splenda we all need some tips or tricks about everything we want to try. That’s how I feel when I want to try something new. I’ve been using splenda for quite some time now, I don’t know everything, I mean I’m not an expert but I think I know a thing or two. This is why I decided to write this article.

The way I see it we used sugar every single day in almost everything for example coffee, cookie, cereal. Why not use something more healthy like splenda. Splenda is great for cooking, baking and sweetening beverages. It measures, sweetens and pours cup for cup like sugar. It combines the great taste of sugar with incredible heat stability so that it can used in cooking and baking. It is appropriate for people on calorie-reduced or sugar free diets and is free of the unpleasant after taste that is often associated with some other artificial sweeteners.

Each splenda no calorie sweetener pack sweetens like 2 teaspoons (10ml) of sugar. It is more like sugar than any other low calorie sweetener. It can be used everywhere sugar is used, and anytime. They are perfect to take with you while traveling.

Difference between sugar and Splenda Sugar splenda pack 2 tsp 1 packet � cup 6 packets 1/3 cup 8 packets 1 cup 24 packets

I going to leave you with my favorite snack I made using splenda it’s called: Cinnamon Apple Pancakes.

Prep Time: 20 minutes


Cook Time: 22 to 25 minutes 
Makes: 20 pancakes (3-inch / 7.5 cm)

Ingredients

Pancake:

1 cup (250 mL) SPLENDA� No Calorie Sweetener, Granulated

1 1/4 cup (310 mL) unsweetened apple juice

1/3 cup (80 mL) canola oil

2 egg whites or 1 large egg

1/2 tsp (2 mL) pure vanilla extract

2/3 cup(160 mL) whole wheat flour

2/3 cup (160 mL) all-purpose flour

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) baking powder

1/2 tsp (2 mL) ground cinnamon

1/4 tsp (1 mL) salt

2 cups (500 mL) apples, peeled, cored and grated

Cinnamon Applesauce:

8 medium apples, peeled, cored and cut into 1-inch chunks

1/3 cup (80 mL) water or apple juice

1/4 cup (60 mL) SPLENDA� Brand Brown Sugar Blend

1 tsp (5 mL) ground cinnamon Directions Pancake: Whisk together the flours, SPLENDA� Granulated, baking soda, baking powder, cinnamon and salt in a large mixing bowl. Add the apple juice, oil, vanilla and egg whites. Whisk together just until smooth and blended. Don’t overmix. Gently stir in the grated apples with a rubber spatula.

Spray a large nonstick skillet or griddle with cooking spray. Heat over medium heat for 2 minutes or until a drop of water skips on its surface.

Drop the batter, using a scant 1/4 cup (60 mL) for each pancake, into the skillet. Cook the pancakes on medium heat for 2 to 3 minutes or until bubbles appear on top. Turn the pancakes over with a spatula and lightly brown the other side for about 2 minutes. Transfer pancakes to a plate and keep warm. Repeat with the remaining batter, spraying the skillet between batches. Serve warm.

Tip: These keep for 2 days in the refrigerator. They reheat and/or freeze well.

Cinnamon Applesauce:

Combine apples, water, SPLENDA� Brown Sugar Blend and cinnamon in a large saucepan.

Bring to boil

Reduce heat to simmer partially covered for 20 – 25 minutes, until tender, stirring occasionally.

To microwave, cook covered on HIGH power for 6 – 8 minutes, or until tender. Stir once or twice during cooking.

Break up applesauce with a spoon or serve it chunky

Tip: freezes well


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