Hey WereBear, I'm just curious. With just .083 ounces of Splenda in each one, what does that do for you? Would the food be so flat without it? or what would happen if you used, like, a raisin?

It seems so small.

I noticed my Kwasniewski cookbook has "Viennese style cheesecake" and its only sweetener is currants so that's why I ask.

I started with a recipe that had 1 1/2 cups of sweetener, and made it with 1/2 cup and 2 tbl sweetener. To make my point, I divided the amount of Splenda among 4 dozen cookies.

Cranberry Walnut Cookies

It's still a work in progress. Sugar and sugar substitutes do more than sweeten; they have chemical actions in baked goods, too. I'm trying to have as little sweetener as needed; since the rest of the ingredients are so good for me, it's a net win.