Plain Cup Cake Recipe

Summer Recipes Using Splenda

The much-anticipated arrival of the summer tends to bring out the inner child in everyone, and that child has one big sweet tooth! Ice cream, strawberry shortcake, sherbet and homemade barbecue sauce are usually loaded with unhealthy amounts of sugar. Diabetics and other people practicing sugar free diets should not despair. Almost every summer recipe that calls for sugar can be made using Splenda instead.

Splenda is a no-calorie sweetener made with Sucralose, a heat-stable ingredient. Most people have seen Splenda in smaller packets perfect for adding to coffee and other drinks, but Splenda also comes in a granulated form that is designed to be used in baking and other recipes. The granulated form of Splenda measures just like sugar, making it very easy to create delicious summer recipes using Splenda instead of sugar. You will no longer need to miss out on the mouth-watering treats that summer brings due to being healthier.

How to Use Splenda in Summer Recipes

There are a few things to remember when using Splenda to sweeten your favorite summer recipes.

-         Splenda works best in recipes where sugar is used mainly to sweeten. It is ideal for use in gelatin desserts, cheesecake, sorbets, ice creams, and other delicious summer desserts.

-         Cakes may need a little extra help to rise when substituting Splenda for sugar. For shortcake and other cake recipes, try adding a half of a cup of nonfat dry milk and a half of a teaspoon of baking soda for every cup of Splenda.

-         Splenda can be used in jams and jellies as long as all proper canning techniques are followed to avoid any spoilage or contamination. Once jams, sauces or jellies made with Splenda are opened, they should be refrigerated.

Favorite Summer Recipes Using Splenda

If you love those coffee slushy-smoothies from a national coffee chain, try the recipes listed below for a refreshing, decadent, and healthier coffee smoothie in its place.

Iced Coffee Smoothie with Splenda

Coffee ice cubes

1 cup strong coffee, cooled in refrigerator

Splenda granulated sugar substitute to taste

Skim milk, whole milk or cream

In a blender, combine eight to ten coffee flavored ice cubes, one cup of strong, cooled coffee, and Splenda to taste. Pulse several times on high, then switch to high speed to blend until texture is smooth. Pour into a tall glass, add skim milk or cream if desired and enjoy this wonderful summer treat.

Breakfast smoothies are a great way to start your day with a full serving of fresh, sweet fruit. Splenda brings out the already delicious taste in summer-sweet strawberries, blueberries and raspberries.

Very Berry Breakfast Smoothie

2 cups frozen whole strawberries

½ cup frozen blueberries

½ cup frozen raspberries

1 cup plain yogurt

¼ cup Splenda granulated sugar substitute

In a blender, combine two cups of frozen, unsweetened strawberries, a half of a cup frozen whole blueberries, a half of a cup of frozen raspberries, one cup plain yogurt, and a quarter of a cup of Splenda granulated sugar substitute. Whirl on high until smooth, scraping down sides of the blender if necessary. Serve in tall glasses and top with a few fresh blueberries.

Some of the most delicious summertime treats revolve around the barbecue grill. There are dozens of recipes that require delicious barbecue sauce. Try this healthy Eastern-influenced ginger-sesame sauce for tuna, chicken, beef or pork.

Splend-Oriental Marinade for Grilling

½ cup soy sauce

1 clove garlic, minced

¼ cup green scallion, sliced

1 teaspoon minced ginger root

2 tablespoons sesame oil

6 tablespoons Splenda granulated sugar

In a small bowl, combine six tablespoons of Splenda granulated sugar substitute, a half of a cup of soy sauce, one minced clove of garlic, a quarter of a cup of sliced scallion tops, one teaspoon of minced fresh ginger root, and two tablespoons of sesame oil. Stir to mix and pour over meat or fish. Cover with plastic wrap and refrigerate for at least two hours before grilling.

Finish off a special summer dinner with this very sophisticated gelatin dessert that is low on calories and long on flavor.

Espresso Velvet Gelatin Dessert

1 envelope Knox unflavored gelatin

½  cup cold water

1 ½ cups cold water

2 tablespoons finely ground coffee

3 teaspoons Splenda granulated sugar substitute

Whipped cream for topping if desired

Sprinkle one envelope of Knox unflavored gelatin on a half of a cup of cold water in a small bowl. In a small saucepan, sprinkle 3 tablespoons of finely ground coffee over one and a half cups of cold water. Bring water to a simmer without stirring. When water starts to bubble at the edges, stir coffee into the water and add three teaspoons of Splenda granulated sugar substitute. Stir over heat until coffee foams. Remove from heat and let steep for five minutes. Strain coffee through cheesecloth lined sieve and stir into gelatin mixture. Pour gelatin coffee mixture into blender and whirl on high for one minute, then pour into an eight by eight inch square-baking pan. Refrigerate until firm. To serve, cut coffee gelatin into cubes and pile in serving dishes. Top with fresh, unsweetened whipped cream about five minutes before serving.

About the Author

Jeremy Foster is a freelance writer who writes about losing weight and keeping it off by exercising and eating low calories means with items like Splenda

Plain Cup Cake Recipe Questions

can i substitute yogurt instead of sour cream in a coffee cake recipe?

i always make a sour cream coffee cake when i have some extra sour cream (the recipe calls for 1 cup of sour cream). i have some plain yogurt which is getting ready to expire. can i substitute the yogurt for the sour cream. i use 1 tsp of baking soda in the recipe for leavening and i know that the soda reacts with the sour cream to make the cake rise. if yogurt is an acceptable substitute, would i have to adjust the soda, or would i use another type of leavening instead (exp. baking powder). thanks to any who answer. p.s. if you would like the original recipe, just send me an answer and i will email you the recipe. suki

I think the leavening should be fine, I wouldn’t adjust it. However, I would only use the yogurt if it is full-fat (whole milk) yogurt and not low fat. It still won’t come close to the fat content of regular sour cream, however a super low fat or fat free yogurt will give you a chalky or rubbery cake.

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