>
> Tom,
> I've tried alot of sweeteners...from Stevia to Sweet n Low and beyond. I'd
> never found one I liked because they all had a nasty aftertaste, a
> chemical
> taste or metallic taste. And if the aftertaste was tolerable, they
> couldn't
> be used to bake.
> However, I do like Splenda, and it has none of the problems I've
> encountered
> with other sweeteners. And since you can have sugar I recommend the
> Splenda
> baking sugar, which is a combination of sugar and Splenda. The benefit is,
> you use half the amount as you would regular sugar, and it still gives you
> the benefits that you can only get from sugar, such as browning.
> I use Splenda for drinks, baking, desserts, etc... and I've yet to find a
> reason not to like it. And no, I don't work for them, nor am I affiliated
> with them in any way I just enjoy having the option of dessert without
> sending my BG through the roof!
>
> kimberly

I picked up some splenda and sugar tonight.
sometimes I may not use the sugar and replace it with fruit.
about Sweet N Low - does anyone actually like that stuff?
I tried it once - only once.
Tom