Originally Posted by cnmLisa

Is this the same as the pourable Splenda or something different.

If it's something different, I can see why they manufactured it.

When baking, with pourable, there are some noticable differences in the end product. Unfortunately those differences rely on sugar for that mouth feel and texture and browning ability. A half and half ratio of Splenda and sugar may improve those qualities missing when just using plain pourable Splenda. I guess that would be a start for most Americans--cutting half the sugar down. But for us LCrs not even acceptable.

Just my thoughts.