Product Description

Splendid recipes with Splenda, the no-calorie sugar alternative for the healthiest baked goods.

Grandma's scrumptious baked goods-with all the sweetness you remember.

From fresh-baked bread and biscuits to hot, finger-licking pies and sweet cobblers to heavenly coffeecakes, cheesecakes, and 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:

-Recipes for sauces, glazes, and toppings
- Special section of recipes using Splenda(r) Sugar Blend for Baking
- Cooking and baking secrets and tips to get the most delicious results with the fewest calories and the least fat
-The best recipes for your bread machine

Product Details

• Amazon Sales Rank: #128127 in Books
• Published on: 2005-12-27
• Original language: English
• Number of items: 1
• Binding: Paperback
• 336 pages

Features

• ISBN13: 9780399532450
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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.

Customer Reviews

BAking with Splenda by JoAnna Lund
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.

Great Cookbook
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.

Disappointing but not a Total Waste
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.