i bought this book since last time i tried baking with Splenda it failed and figured i could find some information on how to fix recipes. The book reads well and the author understands the problems Splenda has in baking and how she adjusted for it. I do have some questions that maybe some of you can answer. Like the reviews on Amazon said Splenda works fine in Cheese cake which I'm guessing is because Cheese Cake isn't really cake but custard and doesn't need any rising that regular cake does. Splenda simple doesn't do this as i found out. In her Cheese cake recipes it always calls for 8 oz. Cottage Cheese, 8 oz. tube style cream cheese and 8 oz. regular bar cheese. What I'm wondering is why the tube style and not the bar cheese? Second cookie & cake recipes some call for 2 tbs prune Puree, can you even buy this and why?
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9/22/06 at 9:08am