This looks delicious. Does the sugar have any structural/mechanical effect on the recipe besides sweetening - could one substitute splenda? The reason I ask is I'm a type 1 diabetic and DH is a type 2, so I don't usually serve desserts other than plain fresh fruit, but I'd love to make my husband a little treat now and then that wouldn't be a total carbo bomb. He loves ice cream and we occasionally get the sugar free stuff.
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