Made Charlie's Cranberry Scones yesterday, using only Splenda. At least as good as with sugar. !!

HA! Now if we can just take the fat out of the clotted cream and lemon curd, we're in business smileys/smile.gif

 
1/2 c. for 1/2 c. ................ and no sugar on top. There you go, sugar free.

And by the way, I always put more cranberries in.

 
Generally, it's volume for volume. As in 1/2 c. sugar = 1/2 c. Splenda. I've

never used Splenda as the only sweetener and have always combined it with sugar. So this was a first for me.

I have the Lemon Poppyseed Cake in the oven right now with 1 1/4 c. Splenda and 1 c. sugar. We'll see.

 
No diff in texture inside. The outside was oddly crystallized when it was warm but that

disappeared when it all cooled. I really don't notice any difference.

I'm going to go adjust the proportions though. I think this cake is too dry.

 
The little packets are stronger, but the pourable Splenda is measured the same as sugar.

 
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