Hi Jaycee - yes I used Splenda in one recipe and it was very good. yes, the ratio to sugar is 1:1. However, it was a pumpkin “pudding” (no crust), and my son is not a fan. The other pumpkin dish I made was for diabetics, and was icky. No Splenda used.
MyDIL made a sugarfree applie pie, but was so loaded with carbs, it was pathetic.
We’ll do better next year.
Carbohydrates are everywhere, aren’t they? I love all pastas, especially spaghetti with meat sauce. You positively can’t do without some carbohydrates. Since your son has had diabetes for a while, you probably have become used to cooking a new way! I’m sure it isn’t easy! Maybe they will find a cure someday! We can hope and pray!