| Stacy, I also have cholesterol problems and try to use canola oil or Smart Balance margerine in my baking. There are two kinds of Smart Balance, regular and light. The regular is an adequate substitute for margerine in most recipes. I've had the most success with quick breads and muffins, substituting a mixture of 1/3 sugar and 2/3 splenda (or store brand sucralose). I've also made a good applesauce spice cake topped with sugar free coolwhip. I use the white whole wheat flour in my bread machine with pretty good results. It doesn't fool my husband, tho, who is a white bread junkie! I tried adapting some of my Mom's cookie recipes but the only one with acceptable results was Oatmeal cookies. I've used recipes from the Splenda cookbook and websites but haven't found any yet that had the right texture and taste, I'll let you know if I find any I'm happy with. | 
