In article >,
Janet Wilder > wrote:

> Priscilla H. Ballou wrote:
>
> > I made some wonderful strawberry/rhubarb "something" (pie without any
> > crust, so sort of baked filling) this past week with Xylitol for
> > sweetening (and rhubarb from my own garden). Totally yummy, with no
> > aftertaste or GI effects.
> >
> > I don't often bake desserts with a lot of sweetener in them, but rhubarb
> > really needs it.
> >
>
> My friend, Jane, makes it with Splenda. It's delicious.

She's lucky. If I put Splenda in anything that isn't primarily dairy,
it tastes to me like I'm sucking pennies.

Priscilla