Who knew going sugar free was going to be such a PITA when it comes to desserts? I finally found a decent brownie recipe, but even that has three grams of sugar per 8x8 pan.
Now I'm looking for a peanut butter cookie recipe and one of the "sugar free" recipes I found called for regular peanut butter, Splenda half/half white, Splenda half/half brown, and semi-sweet choc chips. Following that recipe, all I would save on is the 1/4 cup Splenda white and 1/4 cup Splenda brown sugar. So the trade-off is a half cup of sugar for a half cup of chemicals. I might as well just make damn regular PB cookies, if that's the case.