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SUgar substitutes for ice cream
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<blockquote data-quote="Cliff2" data-source="post: 156488" data-attributes="member: 22849"><p>I use Splenda with no problems at all in low carb ice cream recipes discovered through Google. However, I found that I did not need the quantity of Splenda specified; using half the recipe amount was just fine. Remember vanilla extract rather than essence if you're going down the vanilla route - the taste is far superior.</p></blockquote><p></p>
[QUOTE="Cliff2, post: 156488, member: 22849"] I use Splenda with no problems at all in low carb ice cream recipes discovered through Google. However, I found that I did not need the quantity of Splenda specified; using half the recipe amount was just fine. Remember vanilla extract rather than essence if you're going down the vanilla route - the taste is far superior. [/QUOTE]
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