seans_potato_business
Senior Cook
I'm looking at making low-calorie desserts and I'm wondering what artificial sweeteners taste most appealing? I know that some recipes are chemically-dependent on sugar so obviously those are all out.
(I'm not interested in anyone's misconceptions about food safety so please don't share yours here if you have any! If it's good enough for the FDA/FSA/EFSA, it's good enough for me.)
(I'm not interested in anyone's misconceptions about food safety so please don't share yours here if you have any! If it's good enough for the FDA/FSA/EFSA, it's good enough for me.)