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    You are in: Home / Community Forums / Diabetic Cooking / Assistance required with sugar replacement please
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    Assistance required with sugar replacement please

    MrsSPheonix
    Mon May 21, 2012 3:33 pm
    Food.com Groupie
    Hi everyone,
    I have been a member here for almost 10 years (as of May 29 this year) but I've never posted in this forum. I was diagnosed with Type 2 diabetes almost a year ago. I am controlling with diet & a daily tablet. It is a learning curve & I have introduced lots of new & healthy things to my diet, & as a foodie it is fun at times. Funniest/most ironic thing is that I rarely had a sweet tooth &now that the doctor says avoid sugar, I want it. I'll work it out icon_smile.gif I am compiling recipes to make & review as I am no longer working & have the time. I came across Deep Dark Chocolate Cake Deep Dark Chocolate Cake. I would love to make it for friends & family. My question: How would you sweeten this without using 2 whole cups of sugar? I think that's a lot of sugar anyway, for anyone! Sorry I waffled on a bit, but I would love to hear your thoughts & suggestions icon_smile.gif
    Andi of Longmeadow Farm
    Wed May 23, 2012 4:18 pm
    Food.com Groupie
    MrsSPheonix wrote:
    Hi everyone,
    I have been a member here for almost 10 years (as of May 29 this year) but I've never posted in this forum. I was diagnosed with Type 2 diabetes almost a year ago. I am controlling with diet & a daily tablet. It is a learning curve & I have introduced lots of new & healthy things to my diet, & as a foodie it is fun at times. Funniest/most ironic thing is that I rarely had a sweet tooth &now that the doctor says avoid sugar, I want it. I'll work it out icon_smile.gif I am compiling recipes to make & review as I am no longer working & have the time. I came across Deep Dark Chocolate Cake Deep Dark Chocolate Cake. I would love to make it for friends & family. My question: How would you sweeten this without using 2 whole cups of sugar? I think that's a lot of sugar anyway, for anyone! Sorry I waffled on a bit, but I would love to hear your thoughts & suggestions icon_smile.gif


    Hello, Mrs Phenoix! Gosh, it's great to remeet a friend from years ago....I am so sorry you have diabetes, but as you know by now, things calm down a bit, and you learn to cope with this disease. It's great you are doing so well, and I commend you for all the hard work you had no doubt done to get where you are today.

    As far as your cake, (oh boy - it sounds lovely!! cake.gif ) I would suggest that you try Splenda the granulated baking kind...I have posted the detail that Splenda states about replacement with sugar. For high volumes of sugar in a recipe, it's usually for texture as well as sweetness, and this will fulfill that for your recipe. Here is the Spenda link: http://www.splenda.com/cooking-baking/granulated

    There are other alternatives as well, and I would suggest you look at an article I found from Diabetic Living regarding a "taste-test" of each kind of sugar replacement .......it's very informative...http://www.diabeticlivingonline.com/diabetic-recipes/sugar-substitute/baking-with-sugar-substitutes/?page=1

    After you get through those page icon_smile.gif there are other alternatives as well, but wanted to give you a little start and not to overwhelm you! Please let me know what you think.....


    Hugs! Andi
    PaulaG
    Tue May 29, 2012 7:00 pm
    Forum Host
    A little late but nonetheless thought I would through it my 2 cents. I have baked with Splenda for baking and it does a good job. Sometimes the volume can be affected. I think Splenda even suggests that if a recipe calls for 9 inch pans that an 8 inch be used. Sugar is also a preservative and things made with Splenda will have a shorter shelf life.
    lauralie41
    Fri Jun 01, 2012 9:15 am
    Food.com Groupie
    My mom also uses Splenda for my dad's baked goods and likes it best. I think I remember her saying if a recipe called for a cup of sugar she used a little less Splenda because it was sweeter then sugar for their taste.

    Another sugar substitute we tried was Truvia. My husband enjoyed it a lot in his iced tea and I used it when cooking with no problem. Might be another option for you when baking. icon_smile.gif
    MrsSPheonix
    Tue Jul 03, 2012 7:23 am
    Food.com Groupie
    Thanks guys for your tips! I had my settings wrong & never received notification of this, so sorry for slow response. I appreciate you all making the effort to give me suggestions, but do any of you have concerns about artificial sweeteners? I only ask because I have been reading SO much conflicting information!!! In any case I will let you know how I go with the cake eventually & look forward to hanging about on this forum icon_smile.gif
    MrsSPheonix
    Tue Jul 03, 2012 8:32 am
    Food.com Groupie
    Meant to say Andi, thanks for the links... Nice to see you too! icon_smile.gif
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