> wrote:

>The company that makes Splenda offers combinations of white sugar/
>Splenda and brown sugar/Splenda in pre-mixed proportions to facilitate
>baking and substituting for brown sugar. This is nice, but expensive
>compared to relatively inexpensive sugar.

>Does anyone know a good ratio to "cut" white or brown sugar with
>Splenda to get the same effect as the pre-mixed variety, but at lower
>cost?

It seems to me you could look at the calorie value from the
nutritional label on the combination product, compare that to
the calorie value for sugar, and compute the desired ratio.

It may not work as well though if the Splenda people have done
something tricky with the mixture, like crystallizing the two
ingrdients together.

S.