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Home Cooking 7


BostonCookieMonster | Jun 6, 2008 08:14 AM

I'm visiting my father this weekend and he requested that I bake something with Splenda (he has a bit of type 2 diabetes). I don't really have experience with this and view it with some suspicion. What kind of baked goods is it best suited to? Like, would a fruit crisp work better than cake or cookies? Or is it best to stick to un-baked things like mousse or ice cream? Or is it all good?

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