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MY_AGREEMENT's Photo MY_AGREEMENT SparkPoints: (43,498)
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2/12/09 8:22 P

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Yes, I run into that occasionally, since I don't like using artificial sweeteners (I tend to use honey, maple syrup, and agave nectar). I recently searched online and found out that the Splenda in a bag that you buy for baking, you substitute 1 for 1 with sugar. So that was good news, an easy "reverse substitution."

They say that 2 egg whites is equivalent to 1 egg in cooking, but I haven't tried a reverse substitution there.

I think some of it is trial and error, since some ingredients (especially sugar and eggs) often have more than one function in cooking.

SparkPeople has a handy little substitution list, although it doesn't include artificial sweeteners:
www.sparkpeople.com/resource/
nutrition
_articles.asp?id=338


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ADLINS's Photo ADLINS SparkPoints: (54,896)
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2/12/09 8:12 P

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Hi all. I've noticed a lot of recipes call for egg whites, Splenda, etc. Not a problem, except I don't keep egg substitutes on hand and I don't normally bake with Splenda (sometimes a blend). On Splenda, mostly due to cost.

So, when the recipe calls for a modification that you don't normally do or can't do, what do you do.

I know I can look up sugar for splenda and do the reverse, but wondered if anyone else ran into this.

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-Jean Jacques Rousseau-
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