Does anyone have much experience? I use it a lot for sweetening things like berries, whipped cream, cereal, etc., because I try to watch carbs. However, I haven't done much cooking with it.

Anyway, I decided on an experiment. I LOVE pumpkin pie and usually only eat it during the holidays, however, upon examining a can of pumpkin, I found it is very low in carbs. The recipe I use calls for evaporated milk, which is also very low in carbs. Then, there are spices and eggs (negligible carbs) and then the evil sugar and, of course, the crust. Anyway, I decided to make a pie and substitute Spenda for the sugar. I know there are blends of sugar and Splenda, but I decided to just do Spenda, since the measurements, are one-for-one to substitute.

Anyway, the pie turned out much lighter in color than regular pie since Splenda doesn't brown like sugar and the texture was very fluffy - almost like a chiffon, but not quite. It also didn't rise as much. I thought the flavor was not great, but pretty good. I fed it to a couple of people, while it was still warm, who agreed my assessment.

Anyway, I refrigerated it overnight and today it seemed more like regular pie in texture and taste. I'm pretty pleased. The good news is that I calculated that a 10 inch pie cut into eight slices is a little less than 8 net carbs, minus the crust, which I didn't eat all of. And whipped cream with it, sweetened with Splenda is pretty low in carbs too.

Anyway, any other success stories or disasters to share?