Baking with Splenda (Healthy Exchanges Cookbook) [Paperback]

JoAnna M. Lund (Author), Barbara Alpert (Author)

Book Description

Series: Healthy Exchanges Cookbook | Publication Date: December 27, 2005

Take the "Sin" out of Cinnamon Rolls!

From fresh-baked bread and biscuits hot from the oven, finger-licking pies and decadently sweet cobblers to heavenly coffeecakes, sinful cheesecakes, and gooey chocolate chip cookies, JoAnna Lund has accomplished the impossible using Splenda® No Calorie Sweetener. Whether it's her Peanut Butter Cup Cookies, Blueberry Crumble Pie or Cappuccino Cheesecake, JoAnna's more than 200 baked goods and desserts are as quick and easy to whip up as they are low in sugar, carbs, and fat.

This all-new collection also features:

• Baking Plus! Recipes for sauces, glazes and toppings
• Special section of recipes using Splenda® Sugar Blend for Baking
• Cooking and baking secrets and tips to get the best results with the least calories and fat
• Best bet recipes for your bread machine

Editorial Reviews

About the Author

JoAnna M. Lund, the author of several Healthy Exchanges cookbooks, has been profiled in national and local publications, including People, New York Times, and Forbes. She has been featured in hundreds of radio and television shows, and appears frequently on QVC. She is a popular speaker with health and weight-loss support groups.

Product Details

• Reading level: Ages 18 and up
  
• Paperback: 336 pages
• Publisher: Perigee Trade (December 27, 2005)
• Language: English
• ISBN-10: 0399532455
• ISBN-13: 978-0399532450
• Product Dimensions: 8.2 x 6.2 x 0.9 inches
• Shipping Weight: 13.6 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #443,573 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

14 of 15 people found the following review helpful:

5.0 out of 5 stars BAking with Splenda by JoAnna Lund, March 8, 2006

By 

Nancy Kitterman (Mesa, AZ) - See all my reviews
(REAL NAME)   

This review is from: Baking with Splenda (Healthy Exchanges Cookbook) (Paperback)

This book not only is filled with delicious recipes but it gives hints on use of Splenda and how to adapt it to your own recipes. I was delighted to find many of my old favorite tried and true recipes already adapted. Becky's Prize Winning Banana Bread recipe is a favorite that has replaced my own as it rates as good or better.
Being a borderline diabetic, I am happy to announce that I have yet to have one of the recipes in this book raise my sugar count over the accepted range.

12 of 13 people found the following review helpful:

5.0 out of 5 stars Great Cookbook, February 6, 2006

By 

Mary A. Murkle "Gemstate" (Idaho) - See all my reviews
(REAL NAME)   

This review is from: Baking with Splenda (Healthy Exchanges Cookbook) (Paperback)

I ordered this book and the Cooking Healthy with Splenda. I've used other Splenda books and while they have been OK the recipes in these books are easier to follow, use ingrediants you have on hand, and are make much less mess. I am hypoclacemic, low blood sugar, and don't use a lot of "processed foods". Also, I bring desserts for diabetics to the nursing home that my Mom is in. Before Splenda the diabetics had Jello or pudding while the others had cakes and pies. I've tried about ten recipes and they have all been good. So thanks to Ms Lund for creating the Splenda books.

15 of 17 people found the following review helpful:

3.0 out of 5 stars Disappointing but not a Total Waste, December 26, 2006

By 

R. West "eclectic reader" (Oregon) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Baking with Splenda (Healthy Exchanges Cookbook) (Paperback)

I am diabetic and my husband is borderline diabetic, so I had high hopes for this cookbook. I don't know what the people who gave these recipes good reviews are used to eating, but I have baked for a great many years and am used to the taste of traditional baked goods. I agree with the reviewer who wrote that the texture of some recipes is inedible, the gingerbread for instance and the brownie walnut pie is borderline. Most of the recipes need "fixing" to bring up the flavor. Lemon Crumb Bars--what a disaster! Two of the ingredients are 21 small fat-free saltine crackers made into crumbs, and reduced-fat biscuit baking mix. Can you imagine how salty this combination is? It was to be the cookie base for the bars and it just tasted like saltine crackers. You could barely taste the lemon flavor. What was the author thinking?! What was I thinking to even try such a recipe, for that matter?

I did have some successes. I really liked the Buttermilk Coffee Cake although it needed it's crumb topping spiced up. I also liked the coconut-rum-pineapple pie, but the texture was much better after it sat overnight. I will keep trying recipes off and on in hopes a few more of them will turn out well.

The hints about baking with Splenda are helpful, as is the nutrition breakdown at the end of each recipe.