Sugar Blends: Costs Higher Than Calorie Savings

Take a stroll in the baking aisle of your grocery store and you are likely to see two new sugar blends, Sugar Lite from Equal and Splenda Sugar Blend for Baking.While our very favorite fudgy brownies are made with less fat, they still weigh in at 220 calories each when made with sugar. The new version of brownies, made with 100% of the sugar replaced with Equal Sugar Lite or Splenda Sugar Blend for Baking came up to 178 calories per serving, or only a 20% calorie reduction.This is because the brownie recipe still contains flour, margarine and cocoa – all calorie-dense ingredients.The sugar blends are more expensive than sugar. Equal Sugar Lite costs $3.99 for a 17-ounce bag that is equal to 2 pounds of sugar. Splenda costs $6.29 for a 2-pound bag equal to 4 pounds of sugar. See the chart above to realize cost and calorie differences.So, the question remains, how do you enjoy your favorite cookies and brownies AND?watch your calorie intake?Here are tips to help reduce the calories you consume from baked goods:• Cut the recipe in half or make 2 small pans instead of one large pan and freeze half for later.• Cut baked goods into smaller pieces and eat as a garnish for fresh fruit. Look what smaller servings do to calories per serving:– Brownies per 9"-by-12" pan (made with sugar):18 servings = 220 calories21 servings = 188 calories24 servings = 165 calories– Brownies per 9"-by-12" pan (with Sugar Lite from Equal or Splenda Sugar Blend for Baking in place of sugar):18 servings = 178 calories21 servings = 152 calories24 servings = 133 calories• Use these new sugar blends in place of sugar, but don’t eat more of the baked goods thinking they are now calorie free! They are still calorie-dense at 1550 calories per pound.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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