On Mon, 7 May 2007 10:54:47 -0700, "Frank103" >
wrote:

Being a hypogloceimic I must watch my sugar intake. So I use Splenda
instead of sugar except in special instances. I have made some peanut
brittle using splenda and it was sooooooooooo good. Have have used
splenda when making bread but I go half sugar half splenda. The sugar
being used to make yeast work.

I have made a bread pudding, apple pie, pumkin pie, fruit cobblers,
rice pudding and all turned out great. When substatuting splenda for
sugar do not use a 1 to 1 ratio. Cut back on the splenda by a
tablespoon per cup, as splenda is much sweether.

I own two Splenda cooking books. One titled "Fantastic Food with
Splenda' and "Splenda No Calorie Sweetener". Both have great recipes



>Does anyone have any personal experience using Splenda as a sugar substitute
>when baking cookies, muffins, etc. ?
>