Yep limited use is the ticket. When I was still using sugar back in the bad old days, I always cut the amount the recipe called for by half. I still do that when using splenda....after I've made it with the amount called for so I have a feel for the recipe. I also dilute it with the xylitol (no stomach cramps from that) and/or with stevia. Splenda is just so much cheaper compared to the others that my frugal side dictates that I still will use some splenda because of that. I suppose that I control carbs in other foods to the point that even when I have something with splenda in it, my count is still reasonable. I really need to get out and about to see if I can find liquid splenda. So far I've had no luck but we can buy liquid sugar twin here (cyclamate) and that's supposed to be zero carbs....I think......

Margaret

I was curious about the Splenda "brown sugar substitute blend" - seems that this "blend" contains brown sugar (in small amounts). I don't know about some of you, but after I used this product in/on some of my low-carb foods, I found out that I was not losing weight like I was before.

If anyone has had any other similar experiences, please let me know.

BTW - I love the cereal! Add a few blueberries and some zero-carb maple syrup - mmmmmm, yummy!

I try to avoid "real" sugar in any amounts myself, Skinny. For me, it really amps up my appetite after I have some, so I am better off without it.

Henry uses some kind of syrup for brown sugar flavor. Maybe he'll chime in here or I'll see if I can find someplace he talked about it...

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Fat Baggage- Is Yours Packed?

here we go... can you help me LC this??

and quickly found it online here - Nature's Flavors : Low-Carb Brown Sugar Syrup -Safe for Diabetics, Kosher, Gluten Free, Vegan Sweetened with SPLENDA®

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Fat Baggage- Is Yours Packed?

Skinny, I too stay away from the Splenda brown sugar blend as well as the Splenda for baking because both have sugar in them. I tried the Sugar Twin Brown Sugar, but was disappointed in it. Dixie, thanks for posting the link to Nature's Flavor. That is the brown sugar syrup I use. I enjoy it with my morning bowl of Maggie's cereal I simply add 2 Tbls to the pot before cooking. Because of the frequency with which I have Maggie's cereal, I found it more convenient and economical to order a case of the gallon jugs. I also use it in a lot of other recipes. I simply refill the original quart bottle I bought to try it out.

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Henry