Hi Tootie,

I'm not talking about the saccarin tablets but the Splenda tablets. I actually found a site that gives you a recipe for a cake where crushed Splenda tablets are used, so I suppose they should be ok for cooking then??

http://forum.lowcarber.org/archive/...p/t-196545.html

I'll give it a try over the weekend and see what happens ;-)

Gagalina