Does anyone have any personal experience using Splenda as a sugar substitute
when baking cookies, muffins, etc. ? What do you find works best? I went to
Splenda.com and read that some modification is needed when baking certain
things such a layer cake, which needs the addition of baking soda and
powered milk for increased volumn. I was in a supermarket this morining and
compared sugar-free Jello with the regular Jello. Sugar-free weighed point 3
oz. Regular weighed 3 oz. So I can see where sugar does add bulk. Any
feedback is appreciated. Thanks in advance.
Frank