So…here comes the festive season. In the offing of Christmas and New Year, folks are busy planning various dessert treats to entertain guests and family members. Festivals mean celebrations and celebrations mean food, lots of food, especially desserts. Desserts are loved by everyone, and each one of us would love to enjoy the delectable taste of mesmerizing, cakes, cookies, and pies during festivals. The rich flavor of desserts is due to the high sugar content, harmful for diabetics. So, why not try something which is equally sweet like sugar but not linked to increase in the blood sugar level and healthy enough that even a fitness freak can indulge on the treats made from it. Well…now you must be wondering what is that magical ingredient that tastes like normal refined sugar but is not associated with any health problems. So, here comes the answer: Splenda.
Splenda is a substitute of sugar and is actually sucralose. Splenda obtained popularity in the year of 1998 when the United States FDA authorized it for use in commercially baked goodies. 60 other nations have actually followed the campaign of the American FDA.
Rose Reisman, the writer of Secrets for Permanent Weight-loss (Whitecap Books, 2005) describes Splenda a healthier alternative for sugar. It contains sucralose. Though sucralose is a sweetner derived from sugar only but is not associated with any health-related problems. It is not absorbed like a carbohydrate, so diabetics don’t require to be worried about experiencing a rise of blood glucose levels.
The most interesting fact about Splenda is that it maintains its sweet taste even after heating, hence ideal to be used in baking. Splenda is easily available in any grocery or wellness store and comes in small yellow pouches.
Christmas Desserts with Splenda as a Sugar Substitute
Serves: 12 muffins
Slightly grease your muffin sheet with olive oil. Preheat the oven to 350 degrees F. Sieve together 2 cups self-rising flour, 2 tsp baking powder, and 3/4 cup sucralose in a big bowl. Whisk together 2/3 cup of skimmed milk, 2 eggs, and 2 tbsp of canola oil until well combined. Fold in the dry flour mixture into the wet mixture and mix lightly with the help of a spatula. Add mashed apples. Mix everything well, but avoid overmixing. Pour the batter into the muffin holes and bake for 15 to 20 minutes.
Simple Chocolate Cake
Serves: 6 persons
Grease an 8-inch round baking tin. Preheat the oven 350 degrees F. Sieve 1-1/2 cups of flour, 2/3 cup sucralose, pinch of salt, 1 tsp baking soda, and 3 tbsp unsweetened cocoa powder together. Take 8 tbsp canola oil, 1 tbsp vinegar, 1 tsp vanilla extract, and 1 cup of low-fat milk in a bowl. Add wet ingredients to dry ingredients slowly incorporating the flour and making a batter of runny consistency. Pour the batter in the prepared cake tin and bake in the oven for about 30 minutes. Allow it to cool before applying any frosting.
Instead of using heavy and rich chocolate ganache or chocolate butter cream icing, apply a thin layer of homemade chocolate sauce and decorate with fresh strawberries and some dry nuts including almonds and walnuts.