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Old 05-31-2007, 04:29 PM   #1
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Join Date: Mar 2007
Location: Dayton, Ohio
Posts: 57
ISO Baking Experience with Splenda

Has anyone had any experience baking with Splenda? I have always been a proponent of pure cane sugar in my baked goods and sweets but as I find a need to reduce sugar level intake I now use Splenda in many applications where I used to use sugar. I have not attempted to use it for cooking or baking because Im not sure of the texture issues.

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