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[IP] Re: Splenda and baking

From: Pat Tennies <email @ redacted>
Subject: [IP] Re: Splenda and baking 

> How do you bake with Splena, because the volume is so
> much less than real sugar?  Also I would think the
> moisture content of the food would be affected?  Do
> you still have to use some sugar?  I would really be
> interested in baking with it.

Go to the following website for tips on using Splenda in baking.

It's a neat website and tells you all you need to know about Splenda.

Denise Guerin
Type 1 47 years
Minimed 507 3+years
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