Proper conversion of liquid sucralose instead of sugar?
Hello, I have a low fat recipe for a strawberry pie in almond crust. The recipe calls for 2 Tablespoons of liquid Splenda (sucralose) in the crust and 3 Tablespoons of liquid sucralose in the filling. I know that the liqiud sucralose is very concentrated, so this seems like an awful lot of sucralose. Could this be right or do they mean the equivalent of 5 Tablespoons of liquid sucralose, which would be considerably less. I'm new to cooking and need some help. Thanks.