[Sca-cooks] Re: splenda

[Laura C. Minnick]

At 09:23 AM 2/9/2004, you wrote:
>another good substitute for baking is
>"diabetasweet"
>it is
>Acesulfame Potasium, or Ace k
>NOT a nutrasweet  double
>
>it can be baked one to one like sugar and has the same texture.  some people
>see the long name and freak because they think it is Aspartame.  it is NOT.

Ace-K has been discussed here before- it tends to break down in baking, and 
it is NASTY tasting to boot. But it appears that Splenda may be the answer 
to low-sugar/sugarless cookery.

'Lainie
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