I pulled this off the web the other day...thought I'd share:

McNeil Nutritionals has announced Splenda Brown Sugar Blend, a proprietary blend of brown sugar and Splenda Brand Sweetener (sucralose) that has half the calories, half the sugar, and half the carbohydrates of brown sugar.

It can be used anywhere brown sugar is used, and allows consumers more of the browning, rising, texture, moistness and molasses-like flavor characteristic of baked goods made with brown sugar. Consumers will only need to use one-half cup of Splenda Brown Sugar Blend to replace the sweetness of a full cup of brown sugar.

Splenda Brown Sugar Blend will be available at all grocery, supermarket and club stores nationwide beginning in September 2005. It will come in a 1/2 lb. bag ($2.69) that provides the sweetness of 1 lb. of brown sugar, and a 1 lb. bag ($4.69) that provides the sweetness of 2 lbs. of brown sugar.

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Catahoulagirl
220/214/175

nice concept.. but if I MYSELF ate even THAT much sugar.. i'd be sorry...
i am SURE the ol' cravings would get to me..

but for people who arent DOING low carb... its a START..*wink*

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kims SECOND journal is HERE
kims new blog
KIMS BLOG !!
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At least this will be an option for the Christmas Cookies I give as gifts! Thanks for sharing, Cat.

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

This would be a good addition to cookies. DS doesn't actually like cookies right now but in the future he might and then I can make them with both types of spelnda for baking.

Cool!

Also brown sugar in oatmeal (for him not me). I plan on never having "real" sugar in the house again.

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Noël


Worry doesn't empty tomorrow of its sorrows, it empties today of its strengths.

I have been using Sugar twin, (brown sugar replacement) in everything, and it works well for me. It is made with saccharin tho, which some folks are allergic to.

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In the cookies of life, we are the chocolate chips.

i also use the brown sugar twin, but i don't like how it tastes when it cooks.
so brown sugar splenda should be great-- i know the white splenda cooks really well. hopefully they'll manufacture the brown sugar splenda to cook just as nicely.

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When I want the taste of brown sugar, I used Davinci's Pancake syrup. If you prefer not to have a bit of the maple taste, try the Davinci's Cookie Dough syrup or the Toasted Marshmallow syrup. Imparts that something extra taste!

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Ozzie's Place

I have found that Nature's Flavor brown sugar flavored Splenda syrup works real well in providing a brown sugar flavor. However, the flavor is very strong so I use it like an extract, just a little for flavoring, and use another artifical sweetener to provide sweeetness.

If you can stomach isomalt, the Brown Sugar Diabetisweet is very good stuff. I use it a lot, I just don't EAT a lot of it at one sitting.

It caramelizes like sugar and otherwise adds to the recipe the same qualities that sugar does.

I personally don't like the things that real sugar does to my body so I won't be trying the Splenda blended stuff, but I'm sure it will be useful to a lot of people who are trying to just reduce the amount of sugars they eat!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Char, would diabetisweet work on top of creme brulee?

I haven't tried it yet, Henry, but I'm thinking about it - DH doesn't like creme brulee so if I make it - I'll have to eat it ALL BY MYSELF - pooooor me!!

I'll let you know if it works....

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!