On to the next sugar substitute... Has anyone used Whey Low before? It's a "blend of natural sugars that replaces sugar 1-for-1 and provides about 1/4 of the calories, available carbs and glycemic index of table sugar." We've tested it so far in oatmeal cookies (really good) and I'm going to churn out some vanilla ice cream as soon as my custard cools. The nice thing about it is that it doesn't have the nasty aftertaste some of the other stuff that we've been experimenting with does. If you're interested, check out www.wheylow.com for more info or to test some for yourself. They have granulated, powder, brown (gold), ice cream sugar and one more called Type D which I can't remember what it's for. I'll keep anyone interseted up to date on my trials. I'll be testing cakes and frostings in the next week or so.