Cooking with artificial sweeteners

[Guest guest]

Hi All! I'm fairly new to the list and, unfortunately, do not have time for a

proper introduction right this

minute. My name is Lynnette and I've lost 25 pounds on Atkins in about 9 weeks.

Considering that encompasses

Thanksgiving and Christmas, I am very pleased. My question concerns Splenda. I

have used it to make an lc

cheesecake as well as the flan in the Atkins book and both were delicious at

first taste but left a very distinct

chemical aftertaste. Is this the Splenda? If so is there a better a.s. to use?

Thanks,

Lynnette Lackey

Start 205

Now 180

Goal 145

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[Guest guest]

I find that all artificial sweetners leave some after taste. I don't like

Splenda as much with cocoa powder because I find it quite bitter. You may

want to experiment with mixing sweetners - when I make a chocolate mousse, I

usually combine splenda with cyclamates and aspartame. I think it's just a

matter of personal preference.

Kirstie

[Guest guest]

I find that all artificial sweetners leave some after taste. I don't like

Splenda as much with cocoa powder because I find it quite bitter. You may

want to experiment with mixing sweetners - when I make a chocolate mousse, I

usually combine splenda with cyclamates and aspartame. I think it's just a

matter of personal preference.

Kirstie

[Guest guest]

I find that all artificial sweetners leave some after taste. I don't like

Splenda as much with cocoa powder because I find it quite bitter. You may

want to experiment with mixing sweetners - when I make a chocolate mousse, I

usually combine splenda with cyclamates and aspartame. I think it's just a

matter of personal preference.

Kirstie