osermart at msu.edu
Wed Nov 26 14:17:53 PST 2008
The Splenda blend will probably work better for you than straight Splenda
for this sort of thing. I think it says in the "tips" on the Splenda
website that things like puddings and jellies won't set as firmly with
You could also try adding a little unflavored (or a complementary flavor) of
gelatin for consistency.
> Message: 2
> Date: Wed, 26 Nov 2008 10:42:28 -0700
> From: "Kathleen A Roberts" <karobert at unm.edu>
> i tried splenda last year, and the consistency just wasn't
> there. i am going to experiment with splenda blend this
> year. anyone tried this before?
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