Can someone provide the conversion of malitol to splenda. Thank you!
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Yikes, that's a toughie. I'd say experiment and taste - frequently during the mixing of a recipe - and see what you come up with.
I tend to make recipes with much less sweetener than normal as I dislike overly sweet desserts. My favorite homemade dessert is a hazelnut chocolate goat cheese torte, and it is barely sweet at all. I use only a small amount of Splenda or Diabetisweet and let most of the flavor come from the richness of the high quality ingredients - fresh ground hazelnuts, high quality unsweetened chocolate and fresh sweet creamy goat cheese. Cream cheese can be used as if you cannot get very good fresh goat cheese.
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