On Wed, 06 Oct 2004 01:53:10 GMT, "Julie Bove"
> wrote:

>> perhaps real cream instead of the evap milk?
>
>I've never tried guar gum, but the lady at the health food store keeps
>mentioning it. Thanks! I'll try that. And then there's the sugar. Not
>sure if Splenda would work for that or not.

Just as a rule of thumb, splenda can replace sugar one for one in any
recipe that isn't depending on some quality of sugar that splenda doesn't
have. Sauces, beverages... they're all fine. With baking or ice cream you
need to make adjustments because the sugar does more than just sweeten.
When you bake with splenda it can come out dry and heavy if you don't
adjust. Ice cream hardens too much because there's something about sugar
that helps keep the ice cream soft enough to eat.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar