Baked goods and Splenda Help

Jon, I feel the same way about splenda in baking. I don't like the texture it gives cakes and can't stand it in frosting. I have come up with a recipe for chocolate cake using sugar free pudding instead of splenda and a frosting made with the pudding also. I have wrote them out and will bring them to work with me tomorrow and post it for you. I tested it this weekend and it was a hit. Take care, Fran

Hi Jon, I use what Linda uses for baking. It is called Nature's Sweet, and I use the white and brown sugar substitutes. I get it from Bariatriceating.com, and yes, it is expensive. It is a sugar alcohol, however, and those who are sensitive to those should be aware of that. I find that it tastes much, much better in cookie recipes than Splenda. The fact that it acts as a laxative for me when ingested in moderate quantities keeps me from eating too much of the cookies. Baked goods are my achilles tendon, so to speak, and I would overeat them if there wasn't something in them to make me stop, ie. sugar:dumping, sugar alcohols:the runs. I just haven't had much success in using Splenda, if it is a baked item. Debra M.

Yeah, you suck. Ooops. Sorry. I feel your pain. Let me start that not everyone has success with baking let alone something as tricky as a one to one substitute. I applaud you for taking the initiative and stepping into the kitchen. I wish I was there to give you a hug. Just remember that we are her for you and that you are loved,,,you jackass. ((((hugs))))) kp