More Splendid Desserts: Recipes with No Sugar Added

Arlene M. Gryfe is a Toronto-based professional nutritionist and home
economist.

More Splendid Desserts is a sequel to the author’s first book,
Splendid Desserts. Both books are based on the use of Splenda® Low
Calorie Sweetener as a replacement for sugar. Splenda® is a granular
substance made of maltodextrin and sucralose (a product created from
sugar). It can be measured like sugar and is stable to heat (unlike may
other sugar substitutes), but it is much lower in calories. Because
Splenda® is much less dense than sugar, it does not give the structure
and volume to baked items that sugar would—hence the need for this
specialty cookbook. Most of its recipes are lower in fat and calories
than regular desserts.

Categories include beverages, muffins and buns, cakes (including
cheesecakes), pies, puddings, cookies and squares, and frostings and
jams. All recipes are clearly written, give both imperial and metric
measurements, and include analysis of calorie, protein, fat,
carbohydrate and fibre content. The inclusion of Canadian Diabetic
Association food choice symbols allows diabetics to incorporate these
desserts into their meal plans. There are several pages of helpful
hints, an extensive index, and some colorful illustrations to whet the
appetite.

The author maintains that over the last four years her family has
consumed more than 5000 cups of Splenda® without incurring any ill
effects. However, she cautions that it is up to individuals to draw
their own conclusions about the safety of the product; contact telephone
numbers and addresses are provided to help them decide.