Now you can indulge your sweet cravings. This collection brings you great tasting recipes with fewer calories than full-sugar counterparts.

So when you yearn for something sweet, go ahead-—indulge yourself.

You can have sweetness without all the calories and carbohydrates of sugar.

SPLENDA® No Calorie Sweetener is made from sugar, so it tastes like sugar. It is available in two forms:

Granular, which measures and pours like sugar, and Packets, individual portions to add to beverages or food SPLENDA® No Calorie Sweetener contains the ingredient sucralose.

Sucralose is made from sugar; however, the body does not process it as a sugar or a carbohydrate so it doesn't affect blood glucose levels, making it suitable for people with diabetes. Like most other no calorie sweeteners, a serving of SPLENDA®

No Calorie Sweetener contains a small amount of the common food ingredients, dextrose and/or maltodextrin, for volume. These contribute less than 1g carbohydrate and less than 5 calories per serving to SPLENDA® No Calorie Sweetener, and meet the FDA definition of no-calorie foods.

SPLENDA® Granular is formulated specifically so it measures, pours and sweetens like sugar. SPLENDA® Granular also stays sweet with h so it can also be used in cooking and baking!

COOKING AND BAKING WITH SPLENDA® GRANULAR SPLENDA® Granular can be used almost anywhere you use sugar in cooking and baking.

Replacing sugar for sweetness

SPLENDA® Granular works best in recipes to replace sugar's sweetness, such as in pie fillings, cheesecakes, sweet sauces, marinades and glazes.

SPLENDA® Granular also works well in quick breads, muffins and cookies.

Replacing sugar when sugar does more than sweeten

In some recipes, sugar and other caloric sweeteners, such as honey, brown sugar, molasses and maple syrup, provide not just sweetness, but other important characteristics:

• Sugars can give structure, texture and volume.

• Sugars may enhance

caramelization and browning.

• Sugars can help retain moistness and tenderness in baked goods.
• Sugars can act as preservatives, keeping baked goods fresh.

In recipes where sugar is providing more than sweetness, it is helpful to understand a few tips for cooking and baking with SPLENDA® Granular.

PROPORTIONS AND VOLUME

Baked goods: Since sugar contributes volume to many recipes, you may notice a smaller yield in your recipe when substituting SPLENDA®

Granular for sugar. Some cakes and cookies will not rise as high as their full-sugar counterparts. However, they will still taste delicious. The recipes in this cookbook have been developed to achieve volume. When adapting your own recipes, try adding

½ cup nonfat dry milk powder and ½ teaspoon of baking soda for every 1 cup of SPLENDA® Granular to maintain volume.

Confections: Should you desire to adapt your own confection recipes, you may wish to replace only a portion of the sugar. In recipes where the amount of sugar is quite high, such as caramel, pecan pies, and angel food or pound cakes, complete substitution of SPLENDA® Granular for all the sweeteners may not yield the best results. 

BROWNING

There are several ways you can obtain that familiar golden brown color when baking with SPLENDA®

Granular. Try one of the following:

• Add 1 to 2 tablespoons molasses to your recipe.
• Remove your baked goods 4 to 5 minutes before the the baking time, brush i or tops with 1 to 2 tab beaten egg white, mi maple syrup. Or, spray tops lightly with nonst spray. Return to the hot sven 4 to 5 minutes or until the top browns lightly.

STORAGE

Sugar acts as a preservative, helps retain moisture and keeps baked goods fresher longer.

Baked goods made with

SPLENDA® Granular will stay fresh for 24 hours when stored in an airtight container at room temperature. For longer storage, freeze them in an airtight container.

In canning jams and jellies,

SPLENDA® Granular does not provide preserving properties.

Consult a sugarless canning cookbook or www.splenda.com

for best directions for incorporating

SPLENDA® Granular in jams and jellies.

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