Protien is many differnt things and amounts. It add a a nearlyt pure form of protein to a jelly is not something a home canner would want to do if the jars are stored on shelves. I never have seen any commercially makde jellies, jams or other fruit spreads that contain any gelatine. Many times the USDA may not comment, but that isn't to be a way to say that is ok to use it, only that they offer no factual data. If my great grandma used it and never got sick an dthe USDA recommends it use today, an dnoone can get sick, then maybe its fine. But with home canning being as less a test in homes today, and with all the risk takers out there handed down from ancestors, I just don't feel its a justified as a defence to just post recipes that a are hand-me-downs and generations old. Who knows how many people make have been sick or died from these things as many never get reported ever. Please, just play it safe, stick to TODAYS recipes and the ones that are most recently published, researched well, and are virtually foolproof and safe for everyone. Admittedly, I am a risk taker too, but with this kind of component originating from an animal based bypoduct, we can't assume its always going to be safe for use everywhere. Gelatin was also used in surgery, lighting, and photo work. Originally Eastman was the biggest producer an user. I don't know if Eastman, or Eastman Kodak would be making jelly using gelatin?? A reduce or no sugar sprread can be MUCH easier, and MUCH SAFER to make if the proper and far safer ingredients are used. Pomona (ALSO LOW METHOXYL!! with the seperate calcium packet included) has been around a long time and is the most commonly used pectin for use in the low, no sugar jellies, jams and other thickened spreads . After that comes, modified food starches, which are now also offered to home canners by National Starch, and is commonly known as Clear Jel, and also many other more specific commercially used starches.. Its use today, as far outweighed the very negative use of flour, tapioca, regular cornstarch, or other less table thickeners.

No bake cheesecake with splenda....... 4 8 oz boxs of room temp cream cheese..... 1/2 cup of splenda mix above ing. then add 1-8oz tub sug free coolwhip ....1 or 2 tsp vanilla to taste Pour all into a 10 inch sug free graham cracker pie crust. Let set in fridge for about4 hours then top any way you like and enjoy. I use this a basic recipe and add change it depending on the mood I am in this time of year I like to add 1/2 cup of puried friut like strawberrys to the mix right after I add the cool whip but blackberrys and rassberrys are also a big hit. I add splenda to taste to the berrys before I add them to the mix. This recipe is also good if yoiu substatue sugar for the splenda and extra creamy coolwhip for the sugarfree stuff . You can also half the recipe and use a 8 inch pie crust instead if you don,t want the large really full 10 inch one.

sushi, the yogurt was very, very good, non-diabetic family members fought over it. The only problem was that when storing in the freezer, it frozen really, REALLY hard and had to sit out for a little while so it could be scooped. another thread mentioned that a couple of tablespoons of vodka would help keep it from freezing so hard, but I didn't try it. Yes, I just swapped the sugar called for in the recipe with Splenda. Whatever the box said equaled the right amount, that's what I used. I actually thought it was a bit too sweet, but all the eggs and cream kept it smooth and nicely creamy. All I did for the frozen yogurt was puree fresh fruit in the food processor, stir in yogurt and Splenda to taste, and put it in the ice cream freezer, it was kind of like a frozen smoothie, but I think I'd experiment with that a bit to see if I could keep it from freezing so hard. Hugs to your friend and good luck. Annie

Warning - long post! I make the following recipes with Splenda on a regular basis. If a recipe calls for 1 cup, I'll use a Splenda Quick Pack which has 24g fewer carbs than 1 cup of the spoon for spoon Splenda. I'm diabetic so I have to watch my carbs. Enjoy! The Fantabulous Whole Wheat Carrot Cake (original recipe from Recipezaar) 16 servings in 9"x13" pan or 24 mini-muffins 2 cups white whole wheat flour, sifted 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 1 cup Splenda or 1 Splenda Quick Pack 1/2 cup chopped walnuts 4 eggs 1 cup canola oil (or substitute with some apple sauce) 2 cups grated carrots 1 cup unsweetened crushed canned pineapple, drained Combine dry ingredients. Beat oil and eggs until frothy; stir in carrots and pineapple. Mix wet ingredients with dry until just mixed - do not over mix. Put into greased baking pans of your choice. Bake at 350° - 15 min for mini-muffins; 25-30 min for 8"x8" pan; 30-40 min for 9"x13" pan. Cool in pan several minutes, then remove from pans and cool completely on wire rack. -------------- Sweet Potato Mini Muffins (I think this originally was lindac's recipe) 24 mini-muffins 1 1/2 cups white whole wheat flour, sifted 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1 cup Splenda or 1 Splenda Quick Pack 1 cup chopped pecans 2 large eggs, lightly beaten 1/4 cup buttermilk 1/4 cup melted butter 1 cup cooked and mashed/pureed sweet potatoes (I use more) Preheat oven to 350° convection bake. Mix together dry ingredients, including nuts. Mix butter, sweet potato, eggs and milk in a large bowl. Stir in the dry ingredients until just moistened and spoon into greased muffin tin. Do not over mix as too much gluten will develop and make the muffins tough. Bake at 350° for about 15 minutes. Let cool in pan a few minutes, then remove and let cool on a rack. ------------ Chocolate Cake Brownies (Nechama Cohen) 12 servings Note: I use all white whole wheat flour and add a little more oil and coffee. I also double the recipe and use a 9"x13" pan. 2 eggs plus 1 egg white (I use 2 jumbo eggs) 1/3 cup walnut oil 3/4 cup Splenda granular 1/4 cup all-purpose flour 1/4 cup whole wheat flour 1 tsp baking powder 1/2 tsp baking soda dash of salt 1/4 cup chopped nuts 1/4 cup almond flour or finely ground almonds 1/2 cup strong coffee 1/2 cup unsweetened dark cocoa 1 tsp vanilla extract Preheat oven to 350 F. Line an 8" square pan with parchment paper. With an electric mixer on a high setting, beat the eggs, slowly adding the oil and Splenda until the mixture gets thick. Sift the flours with the baking powder, baking soda and salt. Add the chopped nuts and nut flour. Mix the coffee, cocoa and vanilla extract. Mixing by hand with a wooden spoon or spatula, add the flour and coffee mixtures to the eggs mixture, alternating between the two. Pour into the pan and bake for 25-30 minutes. When the top is just firm to the touch, remove from the oven. Do not use the toothpick test for doneness. This cake should come out very moist. Place on a grate to cool. Cover and refrigerate. When cold, using a serrated knife, cut into 12 equal squares. Store in an airtight container or freeze. ------------ Thai Cucumber Salad (Sue Levin) Makes about 3 cups 1 cup white vinegar 1 Splenda quick pack (1 cup sugar equivalent) 1 chopped serrano chili 1/2 cup chopped cilantro 3 large cucumbers, peeled, seeded and sliced 1/2 cup chopped peanuts Heat the vinegar and Splenda over medium heat till the Splenda is dissolved. Let cool. When ready to serve, mix vinegar mixture together with cucumbers, cilantro and chopped peppers to taste. Serve with chopped peanuts on top. ------------------- Curd Cheese and Apple Soufflé (nami-nami food blog) 2 cups curd cheese or ricotta (I use 1% small curd cottage cheese) 4 large eggs 5 Tbs dry cream of wheat, uncooked 1/2 cup plus a little more sour cream or plain yogurt (I use reduced fat sour cream) 6-1/2 Tbs sugar (I use 10 packets of Splenda) a pinch of salt 4-1/2 cups or 2-1/2 large apples (I used three 4" Braeburns, peeled) lemon juice Topping: cinnamon sliced almonds butter Wash the apples, peel (optional), core and slice thinly. Sprinkle with lemon juice to avoid turning dark. In a large bowl, mix cheese until smooth. Add eggs, one by one, mixing thoroughly between each addition. If you prefer a fluffier soufflé, whisk the egg whites separately and fold in gently at the end. Add cream of wheat, sour cream/yogurt, sugar/Splenda and salt; stir until combined. Fold in sliced apples. Pour the mixture into a large buttered oven dish or a non-stick spring form pan with parchment paper on the bottom. Sprinkle top with cinnamon and sliced almonds, and dot with butter. Bake at 350° for about 45 minutes (mine took 70 min) or until the soufflé has risen and turned a light golden color. Serve either hot or cold. A warm curd soufflé is good served with cold milk; a cold one goes well with crème anglais. (FYI - I eat it with no topping.)