[Sca-cooks] Sugar Free Sakanjabin

[LadyAngustias at aol.com]

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In a message dated 6/24/2002 2:27:40 PM Alaskan Daylight Time,
goldberg at bestweb.net writes:


> I made it with Splenda. It had a faint, odd aftertaste, and wasn't quite as
> thick as regular sekanjabin, but was quite acceptable.
>
> Avraham
>
Could you please forward me the receipe that you used.  We have a Laurel that
just discovered she is diabetic and I would love to surprise her with some at
Coronet.
Angustias