[Sca-cooks] Splenda RE: custards

[otsisto]

http://www.splenda.com/page.jhtml?id=splenda/recipes/library.inc#desserts

>From my understanding you just replace sugar with the baking splenda for the
baked goods and regular Splenda with stove top goods.

-----Original Message-----
Unfortunately, I now tend to stay away from those because of the
sugar. I wonder if Splenda would work for those, lemon custard /
chess pies?


Thanks,
   Stefan