For anyone interested in low-carb goodies, here's a recipe I tweaked so that it's only 3.13 carbs a serving(!):
http://www.cookingwithpam.com/sugarfree/low-carb-lemon-poundcake.html
Oh MY -- that looks delicious. What are the properties of Whey Low. By that I mean -- does it act like sugar -- browning and such? Would I be able to replace it with Splenda in the recipe?? (I don't have Whey Low -- I know where to get it, just don't have it)