Sugar-free desserts

     I will be the first to admit that up until this weekend, I have taken the ability to consume sugar for granted.  I’ve spent the last two days trying to make sugar-free cupcakes WITH sugar-free icing that taste delicious.  Sugar substitutes, Splenda included, produce an aftertaste…similar to a dark green stalk of celery eaten raw…especially when used in baked goods.
     To produce a dessert that rivals its’ sugar-filled counterparts in both taste design is a challenge I’m looking forward to taking on!

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