[Sca-cooks] OT&OOP-Cranberries

Martha Oser 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 
straight Splenda. 

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? 
> cailte

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