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davinci vs splenda and extract

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#1 ^

Old

Fri, Apr-02-04, 22:09

peapod

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davinci vs splenda and extract

Demi has posted a recipe for a Lemon Loaf Cake in the breads/cakes section.. its amazing actually..

But I was wondering if there was a way to substitute Davinci Sugar free syrup for the 8 tbs of splenda and 2 tsp extract..

how much davinci syrup do you think i should use? Its a bread Recipe so maybe i could use some davinci and some splenda so that it wouldnt be too liquidy?

what do you think?

TIA

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#2 ^

Old

Thu, Apr-08-04, 18:42

LadyBelle

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The only way to find out is to try. For things like cheesecakes or mouses I've used DaVincci and stevia with no problem. A loaf cake, some cookies and other recipes may need the bulking agents in splenda for the texture.

Coconut may go well with lemon and help add a bulking agent to the mix. I'd say just experiment, then share with us what you learn

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#3 ^

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Fri, Apr-09-04, 10:57

peapod

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thanks for your reply

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