Guest guest Posted November 14, 2004 Report Share Posted November 14, 2004 Don't know about Equal, but Splenda is for baking... ================================================================= In Serious-Weight-Watchers , " Diane Loupe " <dloupe@m...> wrote: > My brother-in-law asked me for some sugar-free pecan pie recipes, and I found some on the internet. > He mentioned that he would try some but might use " Splenda " rather than " EQUAL. " I can't remember...doesn't one of those two have a tendency to lose its sweetness when heated? Anybody know if there IS any difference when cooking with these sugar-free sweetners? > > And if YOU have a sugar-free pecan pie recipe that's tried and true, will you share it? Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2004 Report Share Posted November 14, 2004 Equal (nutrasweet or aspartame) breaks down when cooked and loses its sweeteness. Same thing seems to happen in diet sodas if they've been stored somewhere too hot. Splenda does not. I't s fine for cooking with. Splenda VS Equal My brother-in-law asked me for some sugar-free pecan pie recipes, and I found some on the internet. He mentioned that he would try some but might use " Splenda " rather than " EQUAL. " I can't remember...doesn't one of those two have a tendency to lose its sweetness when heated? Anybody know if there IS any difference when cooking with these sugar-free sweetners? And if YOU have a sugar-free pecan pie recipe that's tried and true, will you share it? Thanks. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.