I used to work with a woman whose husband would obsess over those health articles and plan their diet around them. Oatmeal, tofu, and blueberries are healthy? Well then, have oatmeal multiple times a week (for dinner mind you) and blueberries, tofu and yogurt every day as a snack! I tried to subtly remind her that variety in the diet is important, but that never happened. Glad I didn’t live in their house! They weren’t Southern, BTW! Can you guess??

Merrie Hey! You were right, you have to get the kind that measures out like sugar. I use the individual packets for my coffee and sometimes tea if it is served unsweetened. I also like the pink stuff in my tea since I am so used to using that (pre splenda and equal days!).

Stephanie oh wow! I have never heard of that but now am trying to imagine tasting things that are sweet to everyone but yourself! Yeah, that guy deserves the sugar!

Hey Cindy! I forgot to include the fruit salad! ~slaps self~ It is wonderful, isn’t it? I could just live on it every single day! I am so glad you and your family agreed!

oh wow, that coconut cake… I hope you got to try just a wee bit of the icing! I usually take one bite of that cake and then sit and savor it for a few minutes! lol I’m so glad you liked the cranberry bread, too!!! Wow, you’re an SP Superstar!! thankyou!!

Ginger Yes, I know just what you mean. You can’t “bake” with splenda as it does not have the same properties as sugar does. Sugar melts and actually becomes part of the liquid of the recipe, making things moister and sweeter at the same time. Splenda doesn’t do that so in order to “splenderize” a recipe you have to really tinker with it by adding liquids which will help to keep your baked goods moist and tender. It is tricky. You can use splenda though in “liquid” recipes such as puddings, custards, icings, and sweet potatoes (which are very moist).
Hope you get a chance to try out some of these! let us know!

Sonya Another one I left out, Lemon Chess Pie! I don’t know where my head is today. Oh yes, its on the two little critters who have been glued to my hip since school let out several weeks ago! lol

With regards to the health articles, we touched on them while I was studying Therapeutic Dietetics in College. You know, for everything that comes out, there will be a slew of opinions both for and against it. I’ve seen reports that Sweet N Low turned into formaldehyde in your body. Then, when Equal came out the sweetener in the same report was suddenly equal.
These days its Splenda more often than not.

I think you just have to use your own common sense, best judgment, and do what is right for you. The sky will always be falling for someone. Some of them may be right, some of them may be wrong. I know what sugar does to me and I know that Splenda doesn’t do that so that’s how I make my decision .
Oh yeah, I use tons of nutrasweet too! I just need to eat some twinkies and all of that formaldehyde in my blood combined with those preservatives will keep me young and preserved for thousands of years to come!

lol
Isn’t it fun to laugh?
A sense of humor makes life so much more enjoyable!

Love y’all
Christy

Thanks for this post. I’ve been looking at the WalMart Splenda alternative. I’ll get some now and give it a try. I see where you are going with the items you choose to use it with. I’ve tried Splenda with shortbread cookies. They came out OK but a bit delicate. I’ve not tried it in cakes. I’m thinking that the chemical reaction during baking would not be the same but I haven’t done the research.

Thanks again.

Ginger

For New Years, I made your coconut cake and it was a hit. Everyone raved over how moist it was! No, I didn’t eat any of that but loved how quick and easy it was to make. I also made your cranberry banana bread for Christmas in mini loaves to give out as little gifts. They were enjoyed by everyone!

Thanks for having down to earth good tasting recipes!