Here's a previous thread from this forum using Splenda. Here is a link that might be useful: Desserts

Check the link below (scroll down - almost to the bottom of the page) for Reduced-Sugar spreads and jelly. -Grainlady Here is a link that might be useful: National Center for Home Food Preservation/making jams & jellies

I use this one for my 5 year old (candida problems). We originally used the rice syrup. My whole family has grown quite accustomed to the taste which has vague familiarity to HP Sauce (also made with dates) 8 ounces tomatoe sauce 1/4 c +3 tbsps brown rice syrup (I now use date sauce) 2 1/2 tbsps apple cider vinegar (or rice vinegar) 1/8 tsp garlic powder 1 tbsp water 1 tsp arrowroot starch 3 ounces tomato paste In sauce pan, mix the tomato sauce, rice syrup vinegar, garlic. Mix water and starch together until dissolved and pour into saucepan. Stir until thickened slightly. Add paste and cook on low for about 20 minutes. Cool, bottle, and refrigerate. ** Recipie I first used indicated on low for only 5 minutes we found the longer the better. Original recipie also called for 2tsps raw suger which we omit.

This is a sugar-free version of a 'Wacky Cake' that I like. Without sugar, it doesn't rise quite as high, but it is moist and flavorful. 1 1/2 cups flour 1/4 cup cocoa 1/4 cup Splenda 1 1/2 tsp baking soda 1/2 tsp salt 1 cup water 1 1/2 Tbs white vinegar 1/4 cup vegetable oil 1 t vanilla extract 1 egg Combine flour, cocoa, Splenda, baking soda and salt in sifter. Sift into large bowl. Add remaining ingredients and beat to mix. pour into 9 in square baking dish. (Grease and flour dish as for any cake.) Bake at 375 degrees F for 25 to 40 mintues, or until done. Yield: 9 servings Exchange: 1 serving; 1 bread, 1 fat Calories: 1 serving; 89