[Sca-cooks] Splenda

[ekoogler1 at comcast.net]

I've used in to make a lovely chocolate mousse...I actually used it for half of the sweetening.  I also cut back on the sweetening as it seems to be a tad sweeter than sugar...or so it seem to me.  I also made a berry deep dish pie with equal one time...and that worked just fine.

Kiri
> I'm giving a party and would like to provide dessert options for the diabetics 
> there by using Splenda to replace sugar in some of the sweets.  But I've never 
> baked with it before and am curious about how it reacts in baked goods.   Anyone 
> experienced with this?
> 
> 
> 
> Ninon
> 
> 
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