For most people, eating sweet dishes goes hand in hand with feelings of guilt and worry. Antony Worrall Thompson has come up with a brilliant way to keep an eye on your sugar intake without cutting out the sweetness - by replacing sugar with Splenda, the leading sweetener brand. His new book offers the sweet-toothed a selection of delicious recipes that will satisfy sugar cravings, but without the calories, from brownies and muffins to lemon meringue pie. Whilst other sweeteners may react differently, Splenda has special properties geared towards baking. All of Antony's indulgent recipes have been tested using the Spenda product.
Publishers Weekly
As any baker who's worked with the sugar substitute Splenda knows, it doesn't perform exactly like the real thing. In his latest, UK author Thompson (The G.I. Diet Cookbook, Fast Family Food, The Diabetes Weight Loss Diet) corrects all that, offering proper ratios for the popular sweetener in homemade granola bars, tiramisu and other treats. Home-baked comfort food like brownies, apple pie and blueberry muffins dominate, a godsend for those on sugar-restricted diets. That said, diabetics or those looking for guilt-free indulgence won't find their free pass here-flour is (of course) quite prevalent, and those counting carbs will find lots of practice here. Moreover, corn syrup, liqueurs and other sugary ingredients sneak their way into a good number of recipes. Thompson realizes this, offering nutritional information (calories, protein, fat, carbs, and sugar) for every recipe-unfortunately, that information is broken down by serving, with no elaboration on how much constitutes a serving. Those interested in decreasing their sugar consumption will find this book quite useful.
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