Guest guest Posted November 14, 2004 Report Share Posted November 14, 2004 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...
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