I'm taking a Psychology of Eating course, and we just finished a section on Splenda and other artificial studies. The professor told us that in most clinical studies, the calories that a person saves by eating a baked good made with splenda instead of sugar are compensated for later in the day. In other words, most people tend to eat the calories elsewhere. I'd be very interested to know if this is also true in "non-laboratory" settings! Just thought you'd be interested :)

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They are great roasted and used for Chili Rellenos. Home Cookin Chapter: Recipes From Thibeault's Table =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monteray jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chiles chicken broth . Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not overbeat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chiles, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. ============================================================ I made Pork Chili Verde recently and served it over homemade flour tortillas filled with cheese and onions. Home Cookin Chapter: Recipes From Thibeault's Table ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

I agree with gardeng>.... about using artificials. One day I accidentally made bread pudding without the sugar and was almost half way through my serving before I realized it. Maybe you can adjust your recipe to use minimal sugar or honey or fruit. Fruit, of course, has carbs but contribute good fiber and nutrients your body needs. Splenda isn't bad but I can still taste it.