or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › subing. sweetners for real sugar
New Posts  All Forums:Forum Nav:

subing. sweetners for real sugar

post #1 of 8
Thread Starter 
i need to make a dessert that is sugar free for a dinner party that my parents are going to. i was thinking of a rasberry mousse. my plan was to whip up some heavy cream with some "fake" sugar. then i was going to make a swiss meringue and instead of the sugar.. i was going to use fake sugar. then i pureed some rasberries and added some gelatin. HOWEVER... the meringue didnt work so after i tried it twice... and failed.. i said forget the meringue. so i folded in the rasberrie, gelatin and whipped cream. i tasted it and it just didnt taste like it should. i couldnt really find the sweetness like i usually can. i added some more fake sugar but i find that it leaves a little bit of bitterness taste to it.

the "fake" sugar i am using is Splenda and Equal. can anyone help me?

post #2 of 8
Can you add some fresh lemon juice? That might offset the bitterness of the "fake" stuff and brighten the flavor.
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 8
Thread Starter 
mmm, thats a good idea. i will try that!

i made the mousse..a test recipe... it was ok however i can really tell the diffrence using the artafical sweetner.
post #4 of 8
Chances are, if you are making the dessert for someone who's used to the fake stuff, they won't think it's as bitter as you do.

Meringue needs sugar for strength, so the fake stuff won't yeild the same results. But in the rest of your recipe, it should be fine.

Maybe in place of some of your puree, you can use an all-fruit raspberry jam for more intense flavor. Suzanne's idea of lemon juice is good too.:)
post #5 of 8
Thread Starter 
i remember while i was on school that my chef said that an acid brakes down gelatin. what do ya think??? u think the acid of the lemon would brake down the gelatin?
post #6 of 8
Maybe a little bit, but if it was substantial, then there'd be no such thing as lemon mousse. But do be careful of papaya and fresh pineapple, because they will make your gelatin mush.
post #7 of 8
Thread Starter 
i made the sugar free mousse today using splenda. it turned out nice. then i layered fresh fruit with some mousse to make a trifel (sp?)

i took some of the left over mousse and used flexi molds. i popped them in the freezer. i only had one hour for them to set up. i unmolded them and plattered them up. however, i noticed that while they were in the refirderator at the restaurant, some liquid somehow appeared. i wonder in the mousse molds "sweated" a little.

why does that happen?

anyone know?

maybe not enough gelatin??
post #8 of 8
Hi Isaac.

Dispense with the Equal. It does have a fakey taste.

What proportion Splenda are you using? I know it says to sub 1 to 1, but 2/3 to one or 3/4 to one works better. I have found that it does have an after taste in some things - not in others.

Do your deserts have to be absolutely sugar free?

Chocolate Meringue Kisses [from the Joslin Diabetes Center Cookbook]
4 large egg whites at room temperature
¼ teaspoon (1.25 ml) cream of tartar
2 tablespoons (30 ml) honey
1 teaspoon (5 ml) almond extract
¼ cut (43 g) semisweet chocolate pieces

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

In a large bowl, beat egg whites and cream of tartar until foamy. Beat in honey and almond extract until egg whites form stiff peaks. Drop by tablespoonfuls onto prepared baking sheets. Place 1 baking sheet on the middle shelf of the oven. Close oven door and immediately turn oven off. Leave baking sheet in the oven for 1 ½ hours. Transfer cookies to a wire rack.

Again, preheat oven to 375 degrees F (190 degreess C). Bake second sheet of cookies in the same manner. Transfer cookies to a wire rack.

Place chocolate pieces in a plastic bag. Microwave on HIGH for 1 to 1 ½ minutes, until chocolate is melted. Snip one corner of bag; drizzle chocolate over meringue kisses with zigzag motions.

Makes about 48 cookies.

Per 6-cookie serving: calories, 52; protein, 2g; carbohydrate, 8g; fat, 2 g (calories from fat, 34%); dietary fiber, trace; cholesterol, 0 mg; sodium, 35 mg; potassium, 48 mg.
Joslin Exchanges: ½ bread/starch

Note: Meringue can be tricky. Don't make on a rainy day - humidity prevents proper drying.


4 large egg whites -- room temperature
1/4 teaspoon cream of tartar
1 dash sea salt
3/4 cup Splenda
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup slivered almonds

Preheat oven to 300F-150C. Line a cookie sheet with parchment or baking paper. In medium bowl, combine egg whites with tartar and salt, beat with electric mixer till soft peaks form. In separate bowl, blend sweetener and cinnamon. Fold into egg whites the sweetener mix, extracts. Then gently fold in nuts. Drop in large spoonfuls (soup spoon size) onto prepared pan, about an inch apart. Bake for 20 minutes or so until dry. Can turn off oven and leave cookies in oven to dry fully (or not). Store in airtight containers to retain crispness (up to a week). Makes about 33 large cookies


4 egg whites
1 pinch cream of tartar
1 cup splenda
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
3/4 cup ground hazelnuts
250 grams strawberries -- 8oz
300 milliliters cream -- 8oz

Line the bottom of two 20 cm (8 inch) sandwich cake tins, brush bottom and sides with melted butter and coat with plain flour.
Place egg whites in a mixing bowl, add cream of tartar and whisk quickly until stiff. Add splenda slowly and continuously, whisking all the time at high speed. Whisk in vinegar and vanilla. Gently fold in ground hazelnuts. Divide mixture between two prepared tins and smooth tops. Bake in a moderate oven at 350°F-180°Cfor 40-45 minutes. Turn out on to wire trays to cool.

Hull and clean strawberries. Reserve 12 good strawberries, slice remainder. Whip cream until thick.

Sandwich meringue cakes together on a serving plate with half whipped cream and the sliced strawberries.

Spread remainder of cream on top and decorate with reserved strawberries. Chill for 2-3 hours before serving
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › subing. sweetners for real sugar