Splenda granulated sweetener
Low calorie. Saves on sugar, not taste. Also suitable for diabetics and vegetarians. Sucralose-based table-top sweetener. Splenda®Granulated Sugar Alternative makes it easy to enjoy life's little treats and cut down on sugar. It's made from sugar* it tastes like sugar, but it's not sugar! *Refers to sucralose, the sweetening ingredient in Splenda®Granulated Sugar Alternative. If you're looking for a simple, everyday solution to cutting down on sugar, Splenda®Granulated can help you get there, one spoonful at a time. Splenda®Granulated Sugar Alternative is also suitable if you're following a low carbohydrate diet or you have diabetes, as part of a healthy diet and lifestyle. If you like Splenda®Granulated why not try our Sweet Minis tablets - perfect sweetness wherever you are. See what we've cooked up at www.splenda.co.uk (UK) or www.splenda.ie (IRL). Join our online Recipe Club and we'll keep you up to date with everything that's new.
Maltodextrin, Sweetener (Sucralose 1%)
Preparation & Storage
- Great for cooking and baking, you can use it in drinks, desserts and dressings, sauces and smoothies, puddings and pies.10 delicious ways to enjoy: Stir it, Sprinkle it, Bake it, Shake it, Whisk it, Drink it, Mix it, Cook it, Chill it, Enjoy it!Contents may have settled a little on its way to you - simply shake before using to restore to normal.How to use Splenda®Splenda®Granulated measures and sweetens spoon-for-spoon just like sugar:1 level teaspoon of Splenda®(0.5g) = 1 level teaspoon of sugar (5g)Only 2 Calories per teaspoon!Easy Carrot CakeMakes 10Prep Time 10 MinutesBake time 45-60 MinutesFor the cake150g wholemeal self-raising flour1 tsp baking powder1 1/2 tsp ground mixed spice7 tbsp Splenda®Granulated2 medium eggs100g reduced fat spread1 tsp vanilla extract225g coarsely grated carrots30g chopped walnutsFor the icing (optional)100g very low fat soft cheese1 tbsp Splenda®GranulatedFinely grated rind of 1 lemon1 tsp lemon juiceMethod1. Preheat the oven to 180°C/350°F (160°C fan oven)2. Line a 2lb loaf tin or two 15cm (6") sandwich tins with baking parchment3. Place all the cake ingredients into a large bowl and mix together4. Place the mixture into the tin/s and cook for 45 minutes to 1 hour (depending on tin size)Icing the cake5. Mix all the icing ingredients together. Cover and place in the fridge until needed6. When the carrot cake is done remove from tin/s and place on a wire rack until cooled7. Spread the icing over the cake, or if using sandwich tins, use icing to sandwich cakes together, and serveNutrition Info Per ServingEnergy Value 606 kJ/145 kcal, Protein 5.1, Carbohydrates 13.2g (of which sugars are 2.7g), Fat 8.0gDo not use the product if the internal seal is broken or removed when you open the pack.
For the perfect spoonful every time, keep in a cool dry place with the lid closed.