On Sat, 8 Jan 2005 23:35:02 -0500, Thomas Muffaletto wrote:

>>
>> 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.

Yes, some people like it.

In my experience, it tastes okay if you add enough sugar.


--
Dan Goodman
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John Arbuthnot (1667-1735), Scottish writer, physician.