Unbelievable Desserts with Splenda: Sweet Treats Low in Sugar, Fat and Calories

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M. Evans and Company, Inc.

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Now you can create great-tasting low-sugar versions of the favorite desserts you crave--cakes, cookies, cheesecakes, pies, muffins, creampuffs, smoothies, and more--with the revolutionary low-calorie sweetener that is made from sugar and tastes like sugar, Splenda. We're not talking pale imitations, but delectable desserts and beverages that look and taste so incredibly good that you simply won't believe they aren't full of sugar, fat or calories. What's more, Splenda contains no artificial chemicals and is safe for the entire family, including persons with diabetes.


Marlene Koch
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M. Evans and Company, Inc.
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M. Evans and Company, Inc.
M. Evans and Company, Inc.
Unbelievable Desserts with Splenda: Sweet Treats Low in Sugar, Fat and Calories

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When my mother, whom I take care of, was diagnosed with diabetes years ago, no one, including her, took the diagnosis too seriously.  Sure it meant she had to "watch her sugar," but to her and the rest of the family all that meant at the time was avoiding too much sugar and taking her meds as prescribed by the doctor. It took the diagnosis of chronic kidney disease to really make Mom and the rest of the family take serious notice of her diabetes.Thankfully, in her case, the kidney damage is small so far.  We are working hard now to keep her "sugar" under control. Books like Marlene Koch's Unbelievable Desserts with Splenda, make living with diabetes easier.

Sometimes, when you have someone in your life who is diabetic, it can be a daily battle with the food we eat. It isn't easy to find nutritious, tasty, healthy, diabetic- allowed foods when you're not used to it. Let me tell you, if you have never had to do this, it is tough  getting used to. As a care giver, making meals became a whole new experience. I had to not only think about what we were going to have but can Mom eat it too? If she can eat it, then how much can she have? Will there be enough carbs (she counts carbs to control diabetes) left over from her daily totals to have dessert, and if so what on earth can I make that she will enjoy and the rest of the family will eat too? Let me tell you there was more than one day I wanted to pull my hair out.

To make a long story short, I searched and searched for "good" diabetic recipes.  Desserts were a particular problem. Many of them I tried were tasteless, or dry, or involved so much artificial sweetener that they were sickly sweet and no one would eat them.The first "real" success we had was with another book by this author called Fantastic Food with Splenda. In this book, Unbelievable Desserts with Splenda, the author has done it again. 

Actually this book is an updated version of a book by the same title first published in 2002.The updates include new recipes and come with some truly wonderful color photos. There are 16 photographs in the center of this book, and I must tell you that rarely does a photograph make me want to prepare the dish.The vibrant photos not only make me want to make all 16 of these dishes, but my mother wants to try all 16 dishes too.   These photos are simple but really present the dishes in a flattering light.  They show the dish in a way that might actually resemble a finished product I might have prepared.

The first recipe we experimented with was Blueberry Muffins.This recipe was a delightful surprise.The recipe uses lemon yogurt and, as a result, has not only a light lemony taste to accompany the blueberry but a delicate cake-like, moist, rich flavor that caught my household quite off guard. My mother was thrilled with the flavor and ease of preparation of these muffins.In trying other diabetic muffin recipes, they always seem to make a muffin about the size of a quarter in order to get the recommended serving size and correct nutrition-per-serving proportions.The muffins derived from this recipe, on the other hand, were regular size.The recipe made 12 good sized muffins, so we thought we would put them to the test and try freezing some and see how they held up.  Impressive is the word that comes to mind.They are so moist and delicate that freezing them for future use didn't deter from their former glory.

All the recipes in the book have per serving nutritional information such as calories, carbohydrates, fats, sodium, and protein, and include both diabetic exchange and Weight Watchers point comparison. Each recipe also includes tips or hints either about the recipe itself or a diabetic fact.They are written in easy to follow simple terms and measures anyone can follow. 

The book  also includes a very informative section about what Splenda is and why sugar is not a good choice for everyone; some really good low fat, low sugar baking secrets; and a very nice "ingredients list" that gives the reader a bit more detail about quite a few of the ingredients used in a lot of the recipes. 

The print is quite small, however; especially in the nutritional information sections and in the notes on substitutions possibilities. Since a large potential audience for this book is elderly type 2 diabetics, I would think a larger type edition would be a welcome next upgrade to this book. If you're thinking of getting this book for someone with vision problems, you may want to include a magnifier page in the box too.

Over all, my household definitely benefited from this book.The recipes are tasty enough for the whole family and fit well into the lifestyle of a diabetic. I would say this book is a must have for the person who is, or who cooks for a diabetic.

Recipe: Blueberry Muffins
Serves 12

1 large egg
3 tablespoons canola oil
1/2 cup Splenda granulated sweetener
1  8-oz cup of low fat lemon yogurt
6 tablespoons 1 % milk
1 1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup blueberries (don't thaw if frozen)
1 teaspoon lemon zest
1 1/2 teaspoons sugar (optional for tops)

1.  Preheat oven to 375 F. Spray standard 12 cup muffin tin with nonstick cooking spray. 

2.  In a small bowl whisk egg until frothy.  Add oil, sweetener, yogurt, milk, and vanilla.  Whisk until smooth.

3.  In a large bowl, combine flour, baking powder, and baking soda.  Stir.  Add blueberries and lemon zest.  Make a well in the dry ingredients and pour in the yogurt mixture.  Using a large spoon or spatula, stir just until dry ingredients are moistened.

4.  Spoon batter into muffin tins, filling each cup 2/3 full. If desired, sprinkle sugar lightly over muffins.

5.  Bake for 18 - 20 min or until center springs back when touched lightly.  Cool for 5 min before removing to wire rack.

Recipe courtesy "Unbelievable Desserts with Splenda," written by Marlene Koch, published by The Towman Littlefield Publishing Group, 2009.


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