[Sca-cooks] Splenda

[Pixel, Goddess and Queen]

> 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

I've used Splenda for making custards, and like Kiri find it to be sweeter
than sugar, but chemically it works just fine.

Margaret