I understand. I have heard of people doing that. The deal is that I have a few friends that are diabetic...and won't eat anything sweet unless it contains splenda. I have also heard of Stevia, but that will be my last option. I don't even know if Stevia is good for a diabetic. Jael
On 10/19/10, lisa filroy <[email protected]> wrote: > hi jael, > most of the time when i use splenda in baking, i will put some sugar > in there. in other words if a recipe calls for 1 cup sugar i will > use 3/4 cup splenda and 1/4 cup sugar. hope this makes sense. some > recipes if you use all splenda it tends to not taste right. > lisa > At 11:08 PM 10/19/2010, you wrote: >>Hi everyone, >>I know we had this discussion a few weeks ago...I just didn't pay >>attention to it. My apologies in advance. I plan to make some cookies >>tomorrow, and was wondering if I could replace the granulated sugar >>with splenda instead...in equal measurements. If not, what would be >>the equation? Thanks! >>Jael >> >>-- >>2 Cor. 12:10 >>_______________________________________________ >>Cookinginthedark mailing list >>[email protected] >>http://acbradio.org/mailman/listinfo/cookinginthedark >> >>__________ Information from ESET Smart Security, version of virus >>signature database 5546 (20101019) __________ >> >>The message was checked by ESET Smart Security. >> >>http://www.eset.com > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- 2 Cor. 12:10 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
