You've heard the saying: If it's too good to be true, it probably is...

Well, I received my Whey Low products and made some mini vanilla cupcakes (a low-fat recipe using shredded zucchini) topped chocolate butter cream icing. I used the Whey Low D (for diabetics) in the cupcakes and Whey Low powder for the icing. Both products certainly performed better than Splenda (and even the Splenda for Baking sugar/splenda blend). It looks and tastes like sugar in the cupcake recipe. It baked up beautifully and browned nicely. I was somewhat pleased with the Whey Low D's performance in the cupcake, even though the texture was slightly grainy (as if the sugar crystals didn't quite melt completely), the taste was nice and sweet with no aftertaste.

The Whey Low Powder at first looked like it was going to make great butter cream icing, but after spreading it on the cupcakes, it began to loosen up and turned into a thick glaze after a short while. The taste is sweet, but the icing was grainy in texture. Within a few hours, the icing had begun to run a bit down the sides of the cupcakes and by morning it was a wet puddle at the bottom of each cupcake. So, it did not perform like ordinary powdered sugar in this recipe. I think it would work fine for making a glaze or for dusting the top of a cake, but not for a real cake frosting. Also, I would suggest eating it within a few hours of application, otherwise it will break down and be a mess. The results were quite disappointing and only slightly better than Splenda in this type of recipe.

The unfortunate news is that the mini cupcakes did raise my blood sugar to some degree, so you can't expect your blood sugar to not be affected. I ate three mini cupcakes for my test, then I checked my blood every 30 minutes for about 1½ hours and it went steadily up from 150 to 202. Whey Low declares that it's 70% lower in calories than regular sugar, which may still make it a good choice for cakes and cookies over using regular sugar if you want to make a special dessert, such as a birthday cake once a year. But I don't plan to replace Splenda in most of my cooking because of my blood sugar results. NOTE: Ordinarily, I wouldn't have eaten three mini cupcakes in one sitting, but I did this time because I wanted to see how my blood sugar would react to a larger dose of the Whey Low in what might be a normal serving of cake (and one mini cupcake wouldn't have been large enough).

Whey Low is not the miracle I hoped it would be, but I'm glad to know of an alternative to Splenda for baking cakes and other baked pastry sweets. I very rarely make them, but on my birthday or at Christmas I do like to have a piece of cake and have it taste "normal." I will reserve Whey Low for these rare, special occasions.

Sorry folks! I guess we still can't have our cake, eat it and not feel the effect on our hips and in our blood sugar readings. Darn.....

Thanks for sharing your experience with this. I had to look it up because I wasn't familiar with this one.

There is a little discussion of it here - Whey Low

Looks like they use fructose, lactose and sucrose - fruit sugar, milk sugar, and regular sugar. Not surprised it raised your blood sugar levels, although probably not as bad as the straight stuff because of the glycemic index stuff.

Incidently, if you're using granular splenda in baking, you may want to check out liquid variations that don't need the filler products are therefore have many fewer carbs. Some of us use Fiberfit and/or Sweetzfree instead.

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