Sugar. . .

PennyGSD

I use Splenda in all my cooking now - as well as extra low fat spreads instead of butter or marg, and we can't tell the difference.

When I started doing this I was nervous so replaced half and half, but that came out really sweet so I just use half the volume of Splenda instead and it's plenty sweet enough. I agree with previous posters in that Splenda is much sweeter like for like.

The only time Splenda doesn't work is when you're using the sugar to feed something else, like yeast in the earlier bread making example as yeast needs the energy from sugar to work on - and Splenda simply doesn't contain enough, hence not having many calories.

Bitsy_Beans

Are you thinking of Xylitol by any chance? I think health food shops sell it. Not used it in baking mind.......

FatVonD

MrsCrafty wrote: »

I have a morbid fear of anything remotely connected with sorbitol or aspartame.

I read somewhere once that ants won't eat Aspartame as they don't even recognise it as a foodstuff :eek: