Edwin Pawlowski wrote:

> then I'd use half sugar, half Splenda. You can also try a custom
> blend that suits your needs of baking and still gives the flavor you
> want from real sugar.

When I made the cheesecake, a few days ago, I used half Splenda and half
sugar. It was a crustless cheesecake, so it was not high in carbs.

BTW, I noticed that Kroger has their own brand of Splenda, the kind that
you measure. I bought it and it tastes the same to me.

Becca