View single post by Vargr
 Posted: Wed Jul 23rd, 2014 12:00 am
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Vargr



Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5214
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Mana: 
 Well, after doing some online research, it appears that folks can use the granulated form of Sucralose (the yellow stuff), frequently found as "Splenda" directly in exchange for the sugar. Or at some ration, if desired (2/3 sucralose mixed with 1/3 sugar, for example).

Note, this is NOT saccharin! Sucralose does not break down under heat, nor a very wide variety of acid or base (vinegar - baking soda). And the granulated form can be used "one for one" in place of sugar for just about all baking and this sort of boiled-gel stuff.

Vargr found many recipes for no-sugar, lo-cal glazes for strawberries which were VERY close to the directions for this pie above. So wuff is going to try this again with the sucralose and see how it plays out.

With luck, we'll have a very low cal, and VERY healthy (blueberries have LOTS of anti-oxidants & and other good stuffs in them) dessert!

Last edited on Wed Jul 23rd, 2014 12:04 am by Vargr



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