SPLENDA Reduced Calorie Sweetened Condensed Milk, No Sugar Added, 14 Ounce Can

Made Easter dessert with this instead of Eagle brand to accommodate my diabetic limitations and no one knew the difference. Has the same thickness and taste. Can arrived a bit dented and the price is higher but my sugar did not spike from it. Win win. Wish it was available locally.

So delicious! Just like the real thing, but no sugar! Wonderful consistency, thickness, and a nice color - like caramelized sugar, but no sugar! It does have maltodextrin...but so far, until I can find one without the maltodextrin, I will be getting this occasionally for flavoring the Robusto coffee!

This worked out great for the koolaide pie I made for my husband who is a diabetic. Couldn't tell the difference between regular sweetened condensed vs. this. I only wish it was cheaper, but its worth it.

My husband loves flan, a Mexican dessert so somebody told me about the Splenda condense milk everybody that tried it didn’t believe it has Splenda instead of the regular condense milk. My husband is diabetic and loves desserts.

I am so happy to have found sugar free sweetened condensed milk. However, it was delivered to me on a no US mail Federal holiday, so I did not realize it was baking in my mailbox for about 12 hours. It’s still usable- but my lemon cheese icebox pie is brown. Don’t get me wrong, I love it, but I think I might order a couple cases after it cools off if I will have it mailed.

I made a lemon icebox pie with this and one with the other name brand sweetened condensed milk and had my family do a taste test. Noone could guess the "less sugar" or full sugar dessert. I did notice a slight difference in thickness. The cost per can is quite a bit more pricey. But all in all very impressed and would purchase again.

Great

I made two pies last night -- a regular pumpkin pie with full-sugar sweetened condensed milk and a key lime pie with this Splenda sweetened condensed milk. They're very similar to work with and I'm not sure I'd notice the difference if I hadn't just used the regular. But... With key lime pie, there's an acid "cooking" reaction as soon as you mix the lime juice into the sweetened condensed milk. This reaction plus the egg yolks as it bakes briefly in the oven is what sets the filling. I literally used the recipe on the bottle of key lime juice that I've used with regular s.c.m. for years, and this time it didn't set up. There was no thickening at all as I added and mixed the line juice. My only guess is that the protein in the milk is already denatured, so the acid reaction doesn't happen. It made quite a tasty key lime pie soup, though.A note about the carbs. Some people have noted that the carb count seems pretty similar between this and regular s.c.m. That's because the labeling regs are wonky with things like allulose. It absolutely is a carb, chemically almost identical to regular sugar. But while it pings the taste buds as sweet, it's not in a configuration your body can break down and turn into glucose, so it has almost no impact on blood sugar.