Baking with sweetner?

chem_j

Hi,
Has anyone tried baking with sweetner instead of sugar? Does it make a difference to the texture of the finished product? Are there any sort of things that are good or bad - e.g. cakes that involve creaming?
I'm keen to make my baking a little healthier if possible!

Money_maker

Interesting question but surely sugar is more healthy than an artificial sweetner?

dreamywings1

I used sweetner once in a lemon meringue pie (SW recipe) and gotta say it was blooming awfull, real yukkie after taste so i now stick to using real sugar x

p00

Depends on the sweetner you use.

I use Canderel and its fine or look at the Splenda site for recipes

http://www.canderel.uk.com/recipes/sweettreats/
http://splenda.allrecipes.com/Index/Index.aspx?nodeid=7

xxp00

Money_saving_Diva_2

I use canderel too as I am diabetic but I don't tend to make sponges much, I stick to bread puddings and cakes etc. And sometimes I use half and half and just have a smaller amount.

Diva.x

Bongedone

Aspartame cannot be used as its breaks down when heated up.