Healthy cakes/biscuits

[mollykins]

I don't want to try these incase they are discusting (and I make a lot of mess when baking) so it might not be worth doing. But does anyone know if these changes to cake and biscuit recipes are nice or even edible?

splenda instead of normal sugar (tastes alright when cooked in things like custard.)

skimmed milk (again tatstes alright when its in custard)

flora not margarine (would the amount of oil mean that it wouldn't cook right?)

wholegrain flour (wholegrain piza bases are alright)

But in cakes and biscuits would these changes not be nice?

[pastafreak]

I have used Splenda....the taste is fine, tho the texture seemed dry to me...you could check out the Splenda website for advice.
I always use skimmed milk-so no problems there
same with flora....you can even use oil if you want in a cake recipe.
I would not use 'wholegrain'flour...do you mean wholemeal?....it would be ok in biscuits, but not in cakes. I don't think the quality would be bad...but the taste would be all wrong.

[mollykins]

cheers