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Need some help???

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I just found out I am diabetic and am watching my sugar intake. I've used Splenda for baking, but find the food dries out quickly. Does anyone use any other type of sweetener for cooking and baking? Thanks.

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You can still use the Splenda but add something to take up the lost volume such as applesauce or mashed bananas or stewed prunes. You could even use a sugar free syrup which are readily available in the stores these days.


I think that for every 1/2 cup of Splenda, you could try 1/3 cup of the fruit or 1/4 cup of syrup added with the Splenda.


Good luck and check some links on the web for diabetic recipes. There are a ton of them out there.




original starting weight 270

returned to WW Oct. 12, 2005


Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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