"Terry Pulliam Burd" > wrote in message
...
>I knew when I was making it that the recipe wouldn't work right with
> Splenda, but I am so desperate for desserts that Bill can tolerate
> (low fat, low sugar, non-dairy, and he's not too fond of chocolate)
> that I tried making the Classic Lemon Bars recipe I got from Koko with
> Splenda. The Splenda was okay in the crust, and it actually doesn't
> taste wrong, but it *looks* wrong, as the Splenda doesn't dissolve the
> way sugar does. The nice, shiny, translucent lemon filling was dull
> and opaque. In fact, when it came out of the oven, my granddaughter
> said it looked like cornbread :-) Anyone have any luck with this sort
> of thing using half Splenda and half sugar? I felt like I was making
> fake food: fake sugar and fake butter. And desserts only get worse
> when whatever I'm making also calls for milk and I have to substitute
> soy milk. I used fake milk, fake butter and fake sugar in a rum cake
> last week and, although it tasted okay, I felt like I had presented
> the man with a chemistry experiment. <sigh>
>
> Terry "Squeaks" Pulliam Burd

Off the top of my head - Italian Ices are fairly low in sugar (lemon or home
made) - top with berries.

How about the sorbets?

Cantaloupe is in season - how about your own ices? I'll bet you have an ice
cream freezer.

Look in Weight Watchers for recipes they WORK using Fake stuff.

BTW take a look at the numbers on their (WW) Orange & Raspberry creamy bars

I would suspect fruit cobblers would thicken nicely with the cornstarch &
splenda. Come to think of it a crisp might be better then a cobbler - the
oatmeal is a fiber offset.

Fruit sauteed & thickened with a little arrowroot or cornstarch serve in a
crepe - the batter keeps a long time & 1 or 2 crepes will give the "mouth
feel" of a dessert.

I'll think more

Dimitri