The scoop on sucralose

Jill K. Fulk, R.D., L.D.
Registered and Licensed Dietitian

You may have already used it. Chances are you have had it without even knowing. Sucralose is the newest no-calorie sweetener that was approved by the Food and Drug Administration on April 1, 1998. It is marketed under the brand name "Splenda," and is used in some products that you might buy at the grocery store. It has a sweetening power that is 400-800 times that of sugar and has been determined safe for everyone. Though Splenda has been out on the market for a few years now, many people are unaware of its beneficial characteristics:

It is made from sugar
It has no calories
It has no unpleasant aftertaste like some artificial sweeteners
It is heat stable, and water and fat soluble
It stays sweet during cooking and baking
It measures, pours and sweetens like sugar (cup for cup/spoon for spoon)
It can be used in any beverage or food
It is available in granular or packet form
It is suitable for anyone, diabetic or not

The granular form is intended for use in baking and cooking, while the packet form can be used for sweetening beverages, fruit or cereal. There are some things you must keep in mind when you use Splenda in recipes:

It works best in recipes where sugar is the primary sweetener, like in sauces, puddings or fruit fillings.
Because sugar contributes volume, the recipe yield might be smaller, especially in cakes and meringues.
Baked goods will last longer in the refrigerator and products can be frozen.
Splenda lacks browning properties, therefore, some recipes might need honey, molasses or cocoa for color. Use one tablespoon of molasses for every cup of Splenda used.
Recipes may bake more quickly.

You may need to experiment with recipes and make your own adjustments to produce the appropriate appearance and texture; however, the advantages this sweetener provides over other nonnutritive sweeteners are quite appealing. For more tips and recipes, go to http://www.splenda.com/, or look for the cookbook, "Unbelievable Desserts with Splenda," by Marlene Koch.

Citrus Salsa

Preparation Time: 15 minutes. Serves: 5

4 red, ripe Roma tomatoes,
2 large, peeled oranges
1 large, chopped Vidalia onion
2 large, seeded and minced jalapeno peppers
2 tbs. fresh lime juice
¼ cup fresh orange juice
3 Splenda packets
1 tbs. fresh, chopped cilantro
1 tsp. salt

Bring small saucepan of water to a boil. Blanch tomatoes for 30 seconds, then rinse with cold water. Peel and chop tomatoes. Place all ingredients in a large bowl and stir until mixed thoroughly. Allow to stand at room temperature for one hour. Mix and serve with baked tortilla chips or on top of grilled chicken or fish. Refrigerate any unused salsa.

Nutrients per serving:
Calories 50
Carbohydrates 12 g
Protein 1 g
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 410 mg