I'd like to hear comments. Although I think Splenda is better than the others, I still find an aftertaste and neither I nor anyone in my family likes it in baked goods. I've thought of ordering whey low but it is SO expensive. I'd hate to spend the money to find the same results.
I have switched over to Whey Low from Splenda for my baked goods. No aftertaste and it works wonderful with chocolate (I always hated the taste of Splenda and chocolate together - too bitter). I believe it is worth the cost. They also have a Whey Low Gold - their version of brown sugar.
Do you measure it just like the sugar in a recipe? I tried a recipe for black bean brownies using Splenda and just could not stand it! Even my 2 year old spit it out.
Anyone tried "whey low" sweetener?
), check out this thread: 