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Fruit butters with sugar substitute?
I would like to make a fruit butter for my type II diabetic mother for Christmas (and any other time she fancies it...) I'm wondering if anyone has a recipe for, say, a gingered pear butter using Splenda, or some other type of fruit butter? Can the Splenda just be substituted 1:1? I will want to BWB these, if possible. The only preserving I've done in the past is standard jams, nothing else. TammyM Clueless in Sacramento tdmcniff at ucdavis dot edu |
TammyM wrote:
> I would like to make a fruit butter for my type II diabetic mother for > Christmas (and any other time she fancies it...) I'm wondering if anyone > has a recipe for, say, a gingered pear butter using Splenda, or some other > type of fruit butter? Can the Splenda just be substituted 1:1? I will > want to BWB these, if possible. The only preserving I've done in the past > is standard jams, nothing else. > > TammyM > Clueless in Sacramento > > tdmcniff at ucdavis dot edu I make pear butter and pear sauce without any added sweetner. Check your pears to be sure they are sweet enough and just proceed per any standard recipe but don't add sugar. I use Splenda on some things but Splenda doesn't "protect" your product in a BWB like sugar does. If you're willing to keep it in the fridge go ahead. Splenda can be used like sugar up to two cups only and that's according to the box. Don't know what happens after that. Oh yeah, I'm a type II diabetic and have been one for ten years now. If your Mom takes the carbs in sweet things into consideration she can eat them in moderation, or at least I do and adjust my other carbs to balance it. Lots of good info on the web about this subject but my experiments with Splenda confirm what the company says about their product. George |
George Shirley wrote:
> TammyM wrote: > > I would like to make a fruit butter for my type II diabetic mother for > > Christmas (and any other time she fancies it...) I'm wondering if anyone > > has a recipe for, say, a gingered pear butter using Splenda, or some other > > type of fruit butter? Can the Splenda just be substituted 1:1? I will > > want to BWB these, if possible. The only preserving I've done in the past > > is standard jams, nothing else. > > I make pear butter and pear sauce without any added sweetner. Check your > pears to be sure they are sweet enough and just proceed per any standard > recipe but don't add sugar. I use Splenda on some things but Splenda > doesn't "protect" your product in a BWB like sugar does. If you're > willing to keep it in the fridge go ahead. > Splenda can be used like sugar up to two cups only and that's according > to the box. Don't know what happens after that. > Oh yeah, I'm a type II diabetic and have been one for ten years now. If > your Mom takes the carbs in sweet things into consideration she can eat > them in moderation, or at least I do and adjust my other carbs to > balance it. Lots of good info on the web about this subject but my > experiments with Splenda confirm what the company says about their product. > George I've found that the splenda butter doesn't keep as well after opening either. If your fruit is very ripe, you might want to consider raising the pH some with 1/4 c. lemon juice or a couple Vit C tablets, crushed & dissolved in a little water. I'd start with less splenda than sugar, and taste your way up. You could also do the pear things, put in jars and freeze? No sugar means the color may suffer too with all that simmering. It's that way with the strawberry jam anyway. I've passed up splenda strawberry jam and make the No Sugar Needed pectin with just a little sugar. Edrena |
George Shirley wrote:
> TammyM wrote: > > I would like to make a fruit butter for my type II diabetic mother for > > Christmas (and any other time she fancies it...) I'm wondering if anyone > > has a recipe for, say, a gingered pear butter using Splenda, or some other > > type of fruit butter? Can the Splenda just be substituted 1:1? I will > > want to BWB these, if possible. The only preserving I've done in the past > > is standard jams, nothing else. > > I make pear butter and pear sauce without any added sweetner. Check your > pears to be sure they are sweet enough and just proceed per any standard > recipe but don't add sugar. I use Splenda on some things but Splenda > doesn't "protect" your product in a BWB like sugar does. If you're > willing to keep it in the fridge go ahead. > Splenda can be used like sugar up to two cups only and that's according > to the box. Don't know what happens after that. > Oh yeah, I'm a type II diabetic and have been one for ten years now. If > your Mom takes the carbs in sweet things into consideration she can eat > them in moderation, or at least I do and adjust my other carbs to > balance it. Lots of good info on the web about this subject but my > experiments with Splenda confirm what the company says about their product. > George I've found that the splenda butter doesn't keep as well after opening either. If your fruit is very ripe, you might want to consider raising the pH some with 1/4 c. lemon juice or a couple Vit C tablets, crushed & dissolved in a little water. I'd start with less splenda than sugar, and taste your way up. You could also do the pear things, put in jars and freeze? No sugar means the color may suffer too with all that simmering. It's that way with the strawberry jam anyway. I've passed up splenda strawberry jam and make the No Sugar Needed pectin with just a little sugar. Edrena |
George Shirley wrote:
> TammyM wrote: > > I would like to make a fruit butter for my type II diabetic mother for > > Christmas (and any other time she fancies it...) I'm wondering if anyone > > has a recipe for, say, a gingered pear butter using Splenda, or some other > > type of fruit butter? Can the Splenda just be substituted 1:1? I will > > want to BWB these, if possible. The only preserving I've done in the past > > is standard jams, nothing else. > > I make pear butter and pear sauce without any added sweetner. Check your > pears to be sure they are sweet enough and just proceed per any standard > recipe but don't add sugar. I use Splenda on some things but Splenda > doesn't "protect" your product in a BWB like sugar does. If you're > willing to keep it in the fridge go ahead. > Splenda can be used like sugar up to two cups only and that's according > to the box. Don't know what happens after that. > Oh yeah, I'm a type II diabetic and have been one for ten years now. If > your Mom takes the carbs in sweet things into consideration she can eat > them in moderation, or at least I do and adjust my other carbs to > balance it. Lots of good info on the web about this subject but my > experiments with Splenda confirm what the company says about their product. > George I've found that the splenda butter doesn't keep as well after opening either. If your fruit is very ripe, you might want to consider raising the pH some with 1/4 c. lemon juice or a couple Vit C tablets, crushed & dissolved in a little water. I'd start with less splenda than sugar, and taste your way up. You could also do the pear things, put in jars and freeze? No sugar means the color may suffer too with all that simmering. It's that way with the strawberry jam anyway. I've passed up splenda strawberry jam and make the No Sugar Needed pectin with just a little sugar. Edrena |
In article >, George
Shirley > wrote: > TammyM wrote: > > I would like to make a fruit butter for my type II diabetic mother > > for Christmas (and any other time she fancies it...) I'm wondering > > if anyone has a recipe for, say, a gingered pear butter using > > Splenda, or some other type of fruit butter? Can the Splenda just > > be substituted 1:1? I will want to BWB these, if possible. The > > only preserving I've done in the past is standard jams, nothing > > else. > > > > TammyM > > Clueless in Sacramento > I make pear butter and pear sauce without any added sweetner. Check your > pears to be sure they are sweet enough and just proceed per any standard > recipe but don't add sugar. I use Splenda on some things but Splenda > doesn't "protect" your product in a BWB like sugar does. If you're > willing to keep it in the fridge go ahead. > > Splenda can be used like sugar up to two cups only and that's according > to the box. Don't know what happens after that. Hey, Jorge -- I just saw an ad for something Splenda -- a half/half mixture of sugar and Splenda, for baking. I think you should try that and report back to Tammy. (She's a nice lady, BTW.) > Oh yeah, I'm a type II diabetic and have been one for ten years now. If > your Mom takes the carbs in sweet things into consideration she can eat > them in moderation, or at least I do and adjust my other carbs to > balance it. Lots of good info on the web about this subject but my > experiments with Splenda confirm what the company says about their > product. > > George > -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
In article >, George
Shirley > wrote: > TammyM wrote: > > I would like to make a fruit butter for my type II diabetic mother > > for Christmas (and any other time she fancies it...) I'm wondering > > if anyone has a recipe for, say, a gingered pear butter using > > Splenda, or some other type of fruit butter? Can the Splenda just > > be substituted 1:1? I will want to BWB these, if possible. The > > only preserving I've done in the past is standard jams, nothing > > else. > > > > TammyM > > Clueless in Sacramento > I make pear butter and pear sauce without any added sweetner. Check your > pears to be sure they are sweet enough and just proceed per any standard > recipe but don't add sugar. I use Splenda on some things but Splenda > doesn't "protect" your product in a BWB like sugar does. If you're > willing to keep it in the fridge go ahead. > > Splenda can be used like sugar up to two cups only and that's according > to the box. Don't know what happens after that. Hey, Jorge -- I just saw an ad for something Splenda -- a half/half mixture of sugar and Splenda, for baking. I think you should try that and report back to Tammy. (She's a nice lady, BTW.) > Oh yeah, I'm a type II diabetic and have been one for ten years now. If > your Mom takes the carbs in sweet things into consideration she can eat > them in moderation, or at least I do and adjust my other carbs to > balance it. Lots of good info on the web about this subject but my > experiments with Splenda confirm what the company says about their > product. > > George > -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
Melba's Jammin' wrote:
> Hey, Jorge -- I just saw an ad for something Splenda -- a half/half > mixture of sugar and Splenda, for baking. I've been seing those ads too. I imagine it costs more than buying sugar and splenda separately and mixing them... B/ |
Melba's Jammin' wrote:
> Hey, Jorge -- I just saw an ad for something Splenda -- a half/half > mixture of sugar and Splenda, for baking. I've been seing those ads too. I imagine it costs more than buying sugar and splenda separately and mixing them... B/ |
Melba's Jammin' wrote:
> Hey, Jorge -- I just saw an ad for something Splenda -- a half/half > mixture of sugar and Splenda, for baking. I've been seing those ads too. I imagine it costs more than buying sugar and splenda separately and mixing them... B/ |
In article >,
Melba's Jammin' > wrote: > Hey, Jorge -- I just saw an ad for something Splenda -- a half/half > mixture of sugar and Splenda, for baking. Hi, Barb. I saw that too. I wonder if it has some additional ingredients beyond the sugar/Splenda combination, to improve baking? Otherwise, it seems that you're paying for someone else to cut your Splenda with sugar. -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
In article >,
Melba's Jammin' > wrote: > Hey, Jorge -- I just saw an ad for something Splenda -- a half/half > mixture of sugar and Splenda, for baking. Hi, Barb. I saw that too. I wonder if it has some additional ingredients beyond the sugar/Splenda combination, to improve baking? Otherwise, it seems that you're paying for someone else to cut your Splenda with sugar. -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
In article >,
Melba's Jammin' > wrote: > Hey, Jorge -- I just saw an ad for something Splenda -- a half/half > mixture of sugar and Splenda, for baking. Hi, Barb. I saw that too. I wonder if it has some additional ingredients beyond the sugar/Splenda combination, to improve baking? Otherwise, it seems that you're paying for someone else to cut your Splenda with sugar. -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
Melba's Jammin' wrote:
> In article >, George > Shirley > wrote: > > >>TammyM wrote: >> >>>I would like to make a fruit butter for my type II diabetic mother >>>for Christmas (and any other time she fancies it...) I'm wondering >>>if anyone has a recipe for, say, a gingered pear butter using >>>Splenda, or some other type of fruit butter? Can the Splenda just >>>be substituted 1:1? I will want to BWB these, if possible. The >>>only preserving I've done in the past is standard jams, nothing >>>else. > > >>>TammyM >>>Clueless in Sacramento > > >>I make pear butter and pear sauce without any added sweetner. Check your >>pears to be sure they are sweet enough and just proceed per any standard >>recipe but don't add sugar. I use Splenda on some things but Splenda >>doesn't "protect" your product in a BWB like sugar does. If you're >>willing to keep it in the fridge go ahead. >> >>Splenda can be used like sugar up to two cups only and that's according >>to the box. Don't know what happens after that. > > > Hey, Jorge -- I just saw an ad for something Splenda -- a half/half > mixture of sugar and Splenda, for baking. I think you should try that > and report back to Tammy. (She's a nice lady, BTW.) > > >>Oh yeah, I'm a type II diabetic and have been one for ten years now. If >>your Mom takes the carbs in sweet things into consideration she can eat >>them in moderation, or at least I do and adjust my other carbs to >>balance it. Lots of good info on the web about this subject but my >>experiments with Splenda confirm what the company says about their >>product. >> >>George >> I saw an ad in the paper this morning. Might have to give it a try. Tammy does sound like a nice lady. I wasn't rude was I? Didn't mean to be. George |
In article >, George
Shirley > wrote: > > > > Hey, Jorge -- I just saw an ad for something Splenda -- a half/half > > mixture of sugar and Splenda, for baking. I think you should try that > > and report back to Tammy. (She's a nice lady, BTW.) (snippage) > I saw an ad in the paper this morning. Might have to give it a try. > Tammy does sound like a nice lady. I wasn't rude was I? Didn't mean to > be. > > George > Not a bit!! I was just putting in a good word for her. She's an old friend from rfc who posts here occasionally. -Barb -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
In article >, George
Shirley > wrote: > > > > Hey, Jorge -- I just saw an ad for something Splenda -- a half/half > > mixture of sugar and Splenda, for baking. I think you should try that > > and report back to Tammy. (She's a nice lady, BTW.) (snippage) > I saw an ad in the paper this morning. Might have to give it a try. > Tammy does sound like a nice lady. I wasn't rude was I? Didn't mean to > be. > > George > Not a bit!! I was just putting in a good word for her. She's an old friend from rfc who posts here occasionally. -Barb -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
Melba's Jammin' wrote:
> In article >, George > Shirley > wrote: > > > >>>Hey, Jorge -- I just saw an ad for something Splenda -- a half/half >>>mixture of sugar and Splenda, for baking. I think you should try that >>>and report back to Tammy. (She's a nice lady, BTW.) > > (snippage) > >>I saw an ad in the paper this morning. Might have to give it a try. >>Tammy does sound like a nice lady. I wasn't rude was I? Didn't mean to >>be. >> >>George >> > > > Not a bit!! I was just putting in a good word for her. She's an old > friend from rfc who posts here occasionally. > -Barb Oh good, I've been having micro strokes for the last month and was worried I had maybe said something out of line. George |
Melba's Jammin' wrote:
> In article >, George > Shirley > wrote: > > > >>>Hey, Jorge -- I just saw an ad for something Splenda -- a half/half >>>mixture of sugar and Splenda, for baking. I think you should try that >>>and report back to Tammy. (She's a nice lady, BTW.) > > (snippage) > >>I saw an ad in the paper this morning. Might have to give it a try. >>Tammy does sound like a nice lady. I wasn't rude was I? Didn't mean to >>be. >> >>George >> > > > Not a bit!! I was just putting in a good word for her. She's an old > friend from rfc who posts here occasionally. > -Barb Oh good, I've been having micro strokes for the last month and was worried I had maybe said something out of line. George |
George Shirley > wrote:
: Melba's Jammin' wrote: :> In article >, George :> Shirley > wrote: :> :> :> :>>>Hey, Jorge -- I just saw an ad for something Splenda -- a half/half :>>>mixture of sugar and Splenda, for baking. I think you should try that :>>>and report back to Tammy. (She's a nice lady, BTW.) :> :> (snippage) :> :>>I saw an ad in the paper this morning. Might have to give it a try. :>>Tammy does sound like a nice lady. I wasn't rude was I? Didn't mean to :>>be. :>> :>>George :>> :> :> :> Not a bit!! I was just putting in a good word for her. She's an old :> friend from rfc who posts here occasionally. :> -Barb : Oh good, I've been having micro strokes for the last month and was : worried I had maybe said something out of line. Not a'tall, Mr. Shirley, not a'tall. You were most helpful, and I'm grateful to benefit from your expertise! Tammy |
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