Blackberry Crumble ?? splenda and all

[Guest guest]

this looks good... and it reminds me that I wanted to ask you all about

sweeteners!

 

what exactly is Splenda/??

 

I stay clear of fake sugars (the pink stuff, equal, et cetera... )

what is Splenda ??

why use it in place of plain sugar?

 

in that recipe I'd probably use maple syrup in stead of any of the

sugar in that crumble ... or date sugar

or more likely raw turbinado sugar, cuz i like it..

 

okay, so I guess what I'm saying is let's talk sugar, sugar!

 

hee hee.

=)

jenni

On Thursday, August 4, 2005, at 10:15 AM, artichoke72x wrote:

 

> 1 - 2 tablspoons sugar (I used 1 packet of Splenda)

 

 

 

[Guest guest]

> what exactly is Splenda/??

 

 

Splenda is another artificial sweetener - basically, it's chlorinated

sugar.

[Guest guest]

> so what would be the reasoning in switching from regular sugar to

> splenda??? It sounds like sugar would be more wholesome.

 

It's non-caloric, like other artificial sweeteners. Personally, I

stick with sugar/honey/maple syrup type things, and just try to limit

it. I can't tolerate the taste or the side effects (all the

artificial ones give me nasty headaches), and I wouldn't suggest to

others that they use them, but I don't begrudge people their own choices.

[Guest guest]

Yes, I get the chemical sugar head aches too.

I have a pretty good book called " Sweet and Natural " by Meredith

McCarty... it has a great break down of sugars in it..... it'; 120

sugar free & dairy free desserts... I tend to alter every recipe in

there, but that's just my own problem! lol

 

=)