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AustynSN

Fri, Dec-31-04, 13:50

Since some of you here seem to have used the liquid splenda quite a bit, I'm hoping maybe some of you have done some baking with it. In particular (And this is where I sound like an idiot for being on a low carb board), I'm wondering about cookies. I've found that (Probably because of all the maltodextrin) Cookies made with granular splenda tend to be over airy (more like a dry bread than a cookie), and have almost no flavor.

So, does the liquid work any better?