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)
I only sampled Splenda and haven't really worked with it. (Tried it; hated the taste.)
Whey Low acts just like sugar. I've used it to make toffee (the crunchy Health-bar style stuff), a quickie skillet-fried custard (that looks too ugly to picture online but tastes wonderful), etc. etc. I have several "soft drink" recipes I'll be putting online that are sweetened with a simple syrup made with Whey Low (1.something carb per tablespoon of simple syrup versus 12 carbs per T for sugar).
Whey Low has 1 effective carb per teaspoon. Very low glycemic index number (that I don't recall offhand).
That what you wanted to know? (I have an article about it at http://www.cookingwithpam.com/sugarfree/ and Whey Low has a pretty good FAQ page on their site.)