Wow.  Thanks for posting these. This is awesome!!

You can make it yourself.  I have and it works just a well as the store bought ones.  Save your money

 

Power Sugar Replacement

Ingredients:

• 1 cup granulated Splenda (not the coffee packets or the brown sugar varieties)
• 1 tsp cornstarch

Procedure:

Place the Splenda and the cornstarch in a mixer or food processor. Blend on high speed for approximately 1 minute, until the texture is similar to powdered sugar. You may need to scrape down the mixer or processor bowl several times in the process. Sugar can be stored in an airtight container for up to a month. Try dusting it on candies, tarts, or lemon bars.

Like with any sugar replacer, this is best used when you need the flavor of sugar but not necessarily the baking properties. Don't try to use Splenda-based granulated or powdered sugar in recipes where sugar is the main ingredient, or where the recipe depends on sugar to give it structure or caramelizing properties.

 

or you can go to the Splenda web site 

http://splenda.tastebook.com/recipes/1397534-Powdered-Sugar

 I love the 2 following sites:

www.eatingwell.com
www.cookinglight.com

The other night I had cooked a spaghetti squash for dinner and had some left over.....

I put a tablespoon full of the squash in each one of my muffin cups...then I added a teaspoon of skim ricotta and then I put a teaspoon of tomato soup over the ricotta..I sprinkled a lil parmesan cheese and garlic salt over the top and then started my layers again...baked it for 35 mins at 400 and it made the perfect portion sizes and it freezes beautifully!

It might be b/c of the cream cheese. I never have problems with it being too wet when I use PB. Sorry its not coming out for you