Splenda's Powdered Sugar Glaze
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
0.333 cups
ingredients
- 354.88 ml Splenda sugar substitute
- 59.14 ml cornstarch
- 24.64-29.57 ml water
- 2.46 4.92 ml lemons, zest of or 4.92 ml orange zest
directions
- Place SPLENDA and cornstarch in blender jar.
- Cover and blend until SPLENDA is a very fine powder.
- Pour into a small bowl.
- Add water and stir well.
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Reviews
-
I tried this recipe out to top a Diabetic Lemon Chiffon Cake. I followed the directions exactly, but it had a very gritty, yet pasty taste and was not sweet at all in spite of the 1 1/2 cups Splenda. I think the problem with the result was the cornstarch. I'm wondering if arrowroot might have given a better taste/outcome? In any case, I was so glad I tested the icing before putting it on the cake, as I had to throw it out. I ended up making a powdered sugar frosting for those who could have the sugar. I'm sorry this didn't work for us, I really wanted it too.
RECIPE SUBMITTED BY
nomnom
Wilmington, Delaware
I graduated from the University of Delaware's HRIM program in '06.
Been several years since I was last active and experimenting, but I'm coming back into it.
I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.