Wed, Oct-02-02, 12:11
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Registered Member
Posts: 647
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Plan: Atkins-ish
Stats: 180/154/140
BF:
Progress: 65%
Location: Maryland
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Re: Splenda & more questions
Hey everyone! Thanks for your opinions. I'm feeling a little more brave about it now. Tried two packets of sweetnlow in a mock danish this AM to no avail  I like the sweet-n-low Donation idea!
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Originally posted by caverjen
I sometimes combine splenda with stevia. I think it gives my iced coffee a fuller flavor.
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Is stevia an herb? I think I remember a reference to in in ProteinPower? If so, did you grow it? Where'd you get it? Have you tried it in cooked foods? Tell me more!
Quote:
Originally psted by Angeline
I use Karen''s trick of mixing Splenda with Sugar Twins. You can dramatically reduce the quantity this way.
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Sugar Twins is another name for saccarin? Wonder how that combo would be in homemade icecream? Was lamenting the underuse of our new icecream maker the other day. I'll check the recipe board.
Thanks again for the opinions folks. Sounds like Spenda is the trick. |