[T'wit]

>> To cut down on the calories or lower their sugar intake because of diabetes, Splenda is an excellent replacement.

Have you tested Splenda in a recipe like this? I do use Splenda and would be pleased to save the calories, but in some recipes, there is no substitute for sugar.

[processing please hold]

Yes I have. Your recipe sounds just like mine. I use it in all my cookie recipes not just that one. My pumpkin chocolate chip bars use a cup and a half of sugar plus I mix two tb of sugar with cinnamon to sprinkle on top. There is no difference in the cooking or the taste.

[gondramB]

>> To cut down on the calories or lower their sugar intake because of diabetes, Splenda is an excellent replacement.
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Have you tested Splenda in a recipe like this? I do use Splenda and would be pleased to save the calories, but in some recipes, there is no substitute for sugar.<<

I have type 2 diabetes. I've lost 90 pounds at 2 pounds a month. Its a slow process lacking the glamor of a grapefruit diet or eating all protein. I just eat a little less, exercise a little more. I try to never sit for more than 20 minutes without walking around a bit and I take Decembers off, just trying to stay even for the holidays. This is important since it means I get Christmas cookies.

Splenda is great but I can't get the same texture. I've found by using half Splenda I get a much healthier cookie that is company worthy. Splenda a premix just for such occasions.