Thomas Muffaletto wrote:

> 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.

My mother uses Splenda for baking and I have tried some of the things
she used it in. If she had not told me I would not have known. It
really surprised me because my wife uses it in her coffee and I never
could appreciate it.