[Sca-cooks] Toast RE: Cardamon

[Judith Epstein]

On Aug 13, 2009, at 3:21 AM, Stefan li Rous wrote:

> Someone mentioned substituting Splenda for the sugar. I don't know  
> if the Splenda will melt like the sugar, as I mentioned above.  
> Perhaps it would be worth trying just to see how this cardamon toast  
> would compare.

I mentioned it. You toast the bread first, then butter it, then  
sprinkle on cinnamon, and Splenda last. The Splenda will melt.  
Advantages: No diabetic coma (at least not from sugar; the bread is  
your own lookout, but this can also be done with sliced apples or  
whatnot); tastes about the same; and no butter, sugar, and spice  
residue in your toaster.