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*Note: Not all artificial sweeteners keep their sweetness when baked at high temps. Acesulfame-K, Splenda and Sweet-n-Low would work OK in this recipe; Equal or aspartame probably would not.
Source: "The Art of Cooking for the Diabetic" by Mary Abbott Hess, RD, MS, and Katharine Middleton
Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD
In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.
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