headache and gas: Splenda fail! :::: 
I’ll get to the crux of my problem right away: Splenda and I do NOT agree. Basically, any kind of artificial sweetener and I don’t agree. In the throes of my gestational diabetes, I relented, ignoring that solid history. Tired of drinking water everyday without nary a cup of juice, and my usual lack of interest in soda in general, I thought I could start a temporary regimen of artificial sweetener to satisfy some of my sugar cravings.
I had high hopes for this peanut butter-banana frozen yogurt recipe. I’ve been thinking about something like this for a long time, thinking now would be perfect to try it, with high protein Greek yogurt and peanut butter (no increase in blood sugar there!), a little banana to brighten the nutty taste, and frozen up like ice cream to boot. My Splenda experiment began.
While the overall nut-banana taste was just what I was looking for, the Splenda aftertaste was noted promptly by Eat and by me. The thick yogurt made for a nice consistency of fro-yo right after churning, but it was so HARD after freezing for a few hours. And even sooner than a few hours, GI distress and/or headaches commenced in the both of us, making the rest of the fro-yo destined for the garbage bin, not even a single spoonful for the kids to try.
If you are a Splenda lover, good on you. This recipe may work wonderfully, taste great, and you may not have the aftermath that we had. Otherwise, I’ve included the measurements for using sugar also, for readers who can accept that ingredient in their diets. Without extensive research in the details, I’m sure that the properties and chemical nature of Splenda (chlorinated sucrose) are different than sugar (sucrose) play a substantial role in how one’s body reacts to each. I’ll just have to give my hormones a little more time, and hopefully the arrival of Baby Girl will jump start my reprise of intermittent sweets without the physical repercussions of blood sugar spikes.
One year ago: cherry clafoutis and elderflower mojito
Two years ago: bulgogi-style tofu and homemade vanilla extract
- 2 cups 2% Greek yogurt (Fage is the thickest, better tasting, in my opinion)
- scant ½ cup (100g) milk
- 1 cup (200g) unsalted, unsweetened peanut butter (I like a mix of chunky and smooth)
- 1 small banana (mine was 100g)
- 1½ teaspoon vanilla
- ¼ teaspoon salt (if using salted peanut butter, omit this salt)
- ½ cup (14g) granulated Splenda [or ½ cup (103g = 3.65 ounces) sugar]
- SPECIAL EQUIPMENT: ice cream maker
- Using a food processor or blender, mix all ingredients very well. Chill in refrigerator overnight or for at least 4 hours.
- Following ice cream maker directions, churn in pre-chilled ice cream maker bowl until thickened and cold. It took my machine 8 minutes to do this.
- Eat right away if you want soft-serve style fro-yo, or chill for at least another hour in the freezer for a thicker consistency. If you freeze for a few hours, this fro-yo will become quite hard. Allow to sit at room temperature for a bit before scooping, if so.
- Garnish with sliced banana and roasted peanuts.
- Prep time about 10 minutes, plus overnight chilling time and churn time.
