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My lemonade taste test generated a flurry of responses. It seems that quite a few people have opinions about the sugar derived substitute and even though Splenda has been around for a while now, I don't think I'm the only one who never really used it at home. The lemonade worked out pretty well, with the Splenda tasting very good, even when compared to the sugar-sweetened version. One comment on my previous post suggested that sweetening plain yogurt might be a more interesting way to use the sweetener.
Did you know that Splenda is 600 times sweeter than sugar? I didn't and probably put a bit too much Splenda into that batch of yogurt. At least, I think I put too much Splenda in. Though the artificially sweetened yogurt wasn't unpleasant, the taste of sweetness overwhelmed the actual flavor of the yogurt, reminding me almost exactly of commercially sweetened products. The yogurt sweetened with sugar was sweet, but the sweetness enhanced the tang and flavor of my yogurt, rather than masking it. I would use Splenda again, but would be very conservative in how much I used so the flavor wouldn't compete with the yogurt. In this round of Splenda vs. sugar, though, sugar definitely comes out ahead.
[Photo by Nicole Weston]
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1-10-2006 @11:18AM kevin said... I tried using Splenda to sweeten yogurt and found it gave the yogurt a very unpleasant metallic flavor. Perhaps this reflects a difference in taste buds.
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1-10-2006 @4:06PM Huffy said... Our taste bud patterns are, I believe, as uniquely individual as our fingerprints. One woman's cilantro is another's nasty dreck; I enjoy all bitter greens, including dandelion, but my two sisters won't go near them; some folks can't tell Splenda from shinola, while others are super-sensative to the aforementioned metallic aftertaste/mouthfeel.
I eat yogurt because I *like* the tang, so I won't be trying this experiment at any point in the near future.
Huffy
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