"Thomas Muffaletto" wrote in message

>I have never used them before and while I can have sugar
> I would much rather get my simple carbs from fruits.
> So I am willing to start experimenting with Sugar Substitutes.
> I would be very grateful on any info you can share on this subject
> for mostly baking but in other types of cooking as well.
> Thank You
> Tom

I've run the gamut, from Sweet and Low to Equal to Splenda and I'll take
Splenda hands down. I don't bake with it, though - I splurge and use
sugar.

Dora