[Sca-cooks] Re: splenda

[The Hamburgs]

On Thursday, January 29, 2004, at 07:16  PM, 
sca-cooks-request at ansteorra.org wrote:

>
>
> 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?


Splenda works terrifically! Tastes good. Better than other sweetners.  
Sugar twin and the like tend to have more of a tinny aftertaste, and to 
be a bit wonky on the measurements.

Splenda is a godsend. I have had it in several items, as our local 
feastcrat is more than willing to experiment for those of us sugar 
impaired.

-Dame Aleska