SPLENDA Reduced Calorie Sweetened Condensed Milk, 14 Ounce Can

Buy it, its great if you have to watch your sugar! Keylime pie, coconut pie, mixed it with sugar free coolwhip and lemon juice and it is ready for just about any kinda fruit that goes lemon. with

This stuff is amazing. It tastes almost exactly like regular sweetened condensed milk! I was completely shocked and I couldn't be happier. It's thick, and acts just like the real thing. It is very rich and very delicious! I used it to make seven layer bars, and it baked up golden and sticky and delightful. My diabetic husband is asking when I can make them again. I am so looking forward to finally making my mother's banana pudding for him! I've never been able to because there's never been a good diabetic friendly version of the necessary sweetened condensed milk. It is certainly a bit expensive, but it is so incredibly worth it. Definitely going to buy more, much more!

This is good. A little thinner than regular but less sugar

This is amazing. It taste like real sugar condensed milk. It has no fake sugar after taste. I wish they sold this everywhere. It's more sweet then regular condensed milk so a little goes a long way.

I ordered 4 cans and each one was dented and a couple were bulging on the bottom. But the product itself is great and really love being able to bake again without all the added sugar.

It was perfect for my needs-the darker caramel color was a plus for the coconut pecan frosting I made for a German chocolate cake. The main sweetener in this is Allulose, which browns at a lower temperature than sugar. I assume that's why the color is darker. Speaking of the frosting, it was unbelievably delicious (but not low calorie). If anyone happens to need the recipe: Combine one teaspoon of cornstarch with a tablespoon of the condensed milk. Melt 1 stick (4 oz) of butter in a medium saucepan. Add the rest of the can of condensed milk, the cornstarch mixture, and three lightly beaten egg yolks. Heat, stirring frequently, until mixture is steaming. Continue to heat, stirring constantly, until it reaches a gentle boil and thickens. Remove from heat and add 1/2 teaspoon vanilla extract, 1 cup of chopped pecans, and 1 cup of unsweetened flaked coconut. Cool to room temperature before frosting cake. This made plenty of frosting for one layer and 12 cupcakes. If you want to completely fill and cover an 8 or 9-inch layer cake, I'd double the recipe.

Like it but expensive

Excellent quality. I could not detect any difference in taste from full sugar product.