There are very few shows on television that I consider ‘must-see’ TV but I do enjoy those that involve food preparation (i.e., the ‘cooking’ shows). Of those, it has been truly refreshing to see young people participating competitively in the culinary arts. I guess I am showing my age but it’s my belief that even the simplest of cooking and baking tasks have become a lost skill. With home economics programs no longer offered in many schools, and with a lack of community programs like 4-H, I’m not really sure where the art of quality at-home cooking is headed.
As in the previous blog where I looked back at my college culinary classes, I cannot help but feel blessed to have the knowledge of food I currently have, thanks in most part to my stay-at-home mother. So many others will never, ever have these skills unless they are self-taught (and like so many things, practice makes perfect!) or actively seek out culinary skills classes.
But I digress from a key message of this blog: You and only you control what goes into your recipes! If you are trying to make more healthful foods, having the ability to cook and bake with less sugar can be extremely helpful, whether you are making a dessert or salad with less added sugar.
The importance of reducing added sugar intake has become a critical public health message, as outlined in the latest Dietary Guidelines for Americans (2015-2020).
If you will allow me, I’d like to share – for the first time – a family favorite recipe that I have modified to replace the sugar with SPLENDA® No Calorie Sweetener, Granulated. My mother used to make this otherwise-healthy recipe a lot during the spring and summer months, but her version was always heavy on the sugar (an ingredient that was widely used when I was growing up). The one substitution alone of SPLENDA® No Calorie Sweetener saves 678 calories, or 85-113 calories per serving; just from replacing the sugar in the recipe!
Mom’s Kraut Veggie Salad (now made with no added sugar)
Makes 6-8 servings
- 1 large can (27 oz.) sauerkraut, lightly drained
- 1 cup celery, chopped
- 1/2 cup onion, finely chopped
- 1 cup green pepper, chopped
- 1/2 cup carrots, grated
- 4 oz. chopped pimento
- 1 cup SPLENDA® No Calorie Sweetener, Granulated (replaces 1 cup of sugar)
- 1/2 cup vegetable oil
- 1/2 cup white vinegar
- Salt and pepper to taste
Toss all ingredients together. Cover. Let marinate in the refrigerator at least 24 hours. Serve chilled.
As one of the SPLENDA LIVING® bloggers noted in a past blog about baking with low-calorie sweeteners, she reminds us there are many ways to sweeten a recipe, ranging from granulated white sugar to brown sugar to low-calorie sweeteners. Blogger Robyn Flipse pointed out, “An important difference between caloric and low calorie sweeteners is how much is needed to reach a desired level of sweetness. Due to the intense sweetening power of low calorie sweeteners over that of sugar, only a very small amount of them is needed to match the sweetness of sugar.”
To underscore the importance of the info in her blog for my purposes here, I will add that the sweetness added to my sauerkraut recipe (above) is critical to the success of this recipe.
Do you have family recipes that you would like to be lower in added sugar? Splenda.com provides a number of guidelines on how to use SPLENDA® Sweetener, Granulated and other SPLENDA® Sweetener Products in cooking and baking.
If you want to give it a try, you’ll want to review these guidelines. When you have a smashing success – and I know you will – be sure to share your lower sugar recipes at Sweetswaps.com or on the SPLENDA® Facebook page!
In my opinion, there still is nothing like ‘home cooked’ food! Believe me, cooking and baking is not rocket science. If you can operate a computer, chances are you can become a fantastic cook!
I have been compensated for my time by Heartland Food Products Group, the maker of SPLENDA® Sweetener Products. All statements and opinions are my own. I have pledged to Blog with Integrity, asserting that the trust of my readers and the blogging community is vitally important to me.
Sue Taylor is a consulting nutritionist with more than 35 years of experience. She is passionate about sharing her nutrition knowledge and fondness for good, healthy food. Sue will put relevant information in consumer terms and provide valuable perspective to clear up misinformation and confusion about nutrition and food safety.