Splenda is:

Ideal for the whole family and for people with diabetes.

Free of the unpleasant aftertaste often associated with some other artificial sweeteners.

Made by McNeil Specialty Products Company, a division of McNeil-PPC.

Sugar and other sweeteners that have calories, such as honey, brown sugar, and maple syrup, play different roles in cooking and baking in addition to adding a sweetness;

They give structure, texture, and volume to recipes.

Sweeteners cause caramelization and browning.

They provide moistness and tenderness to baked goods.

They provide a preservative quality and help keep foods fresh for a longer time.

SPLENDA® No-Calorie Sweetener works best in recipes where the main role for sweeteners is to provide a sweet taste. For example, SPLENDA works well in pie filling, cheesecake, sweet sauces, marinades and glazes. It also works well in quick breads, muffins, cookies, and pies. In recipes where sugar provides structure to the product, such as plain yellow or chocolate cakes, you may need to make a few slight changes in your recipe for best results. In recipes where the amount of sugar is quite high and sugar plays many other roles in the product's structure and texture, such as meringues, caramel, pecan pie, and angel food or pound cakes, complete substitution of SPLENDA for all the sweeteners may not yield the best results.

Here are some general tips for using SPLENDA as well as specific guidelines for certain types of recipes.

TOP 10 TIPS FOR COOKING & BAKING WITH SPLENDA NO - CALORIE SWEETENER:

The granular form of Splenda can be used in cooking and baking. It measures and pours, cup for cup - spoon for spoon, like sugar.

Sugar contributes volume to many recipes. Whenever you use Splenda instead of sugar, you may notice a smaller yield. In most recipes, you can easily adjust the proportions of ingredients other than sugar to make up for this.

SPLENDA can be used wherever you use sugar in cooking and baking. However, it works best in recipes where sugar is used primarily for sweetening, like fruit fillings, custards, sauces and marinades.

There are three ways to successfully incorporate Splenda into a recipe:

Combine thoroughly with the other dry ingredients

Dissolve in the liquid

Cream with butter or other fat

If the recipe calls for sifting the dry ingredients, measure the amount of SPLENDA you need in advance. Remember, one cup of SPLENDA equals the sweetness of one cup of sugar - but SPLENDA does not sift like sugar because the sugar granules are larger.

When the recipe calls for beating ingredients together, such as butter, sugar and eggs, you may need to beat the ingredients a bit longer to get enough air into the mixture to result in a fluffy and even texture.

When using SPLENDA to replace sugar in your baked goods, they will last longer if stored in a refrigerator.

Baked goods made with little or no sugar do not brown like recipes made with sugar. The addition of molasses, cocoa or other dark ingredients can help brown recipes like cookies and cakes. For browning, add 1 tablespoon of molasses for every cup of SPLENDA used.

Check your baked goods for doneness a bit earlier than the recipe calls for, generally 7-10 minutes for cakes and 1-2 minutes for cookies. This is because recipes made with SPLENDA may bake more quickly than those made with sugar.

For longer storage, baked goods made with SPLENDA can be frozen with excellent results.