Janet Wilder > wrote:
: On 11/20/2011 8:11 AM, W. Baker wrote:
: > Janet > wrote:
: > : I bought a package of this today. The main ingredient is xylitol
: > : followed by maltodextrin and sucralose.
: >
: > : by calculation, the carb count for one cup is 72 grams, which, for
: > : desserts without a lot of flour carbs might work for small servings.
: > : regular table sugar is 265 grams of carbs in a cup.
: >
: > : I am going to try this recipe (I added an extra egg to make up for the
: > : lack of support from sugar) for pecan pie, subbing the Ideal and the
: > : Splenda brown (yes, I know it's part real sugar) and using an almond
: > : meal crust. I will also try to give him a smaller serving than 1/8 of a
: > : pie.
: >
: > : I am keeping the carbs down on the traditional turkey dinner. No white
: > : potato, but a bit of sweet potato with no added sugars and a small
: > : amount of stuffing made with low carb, double fiber bread and lots and
: > : lots of celery. Fake sweetened fresh cranberry sauce and roasted
: > : Brussels sprouts and maybe a salad.
: >
: > : I think I should be able to keep DH's carb count for the meal within the
: > : parameters of his insulin pump's ability to cover for them. A glass of
: > : wine might help a bit, too.
: >
: > : What do y'all think about the Ideal sweetener? Will the xylitol work on
: > : me like other sugar alcohols or is it different?
: >
: > : DH has been such a good boy and his last A1C was 5.9 so I thought I'd
: > : let him have some treats for Thanksgiving Day.
: > Snippped delicious looking recipe
: >
: > I can't advise you on hesweetener, but just some suggestions on your
: > stuffing. I use an assortment of vegetables along with the low carb
: > bread. Not only clelery and onions, but green pepper, chinked portobelo
: > mushrooms, leeks-if not too crazy expensive and tons of herbs and some
: > curry powder. I bake this outside the bird with a little oil (so my
: > vegetarians can eat it) otherwise use either a bit of chicken fat or the
: > fatty drippings from the turkey(just a little of this sin:-). This works
: > well for a yummy dressing and those mushroom chunks really add. You
: > can also always add some chestnuts or other stuff like that .
: >
: > Wendy


: Thanks, Wendy. I was going to put mushrooms in it, too. There will only
: be 3 of us for dinner so I'll make the stuffing outside the bird.

: Onions *and* leeks?

: --
: Janet Wilder
: Way-the-heck-south Texas
: Spelling doesn't count. Cooking does.

Yup, different texture and somewhat taste. For some reason I never use
garlic with either rosted whole trkey or chicken, although I may use it
for baked quarters or braised dishes. In additin, I have never found
that you can have too many onion things. the more the better:-)=alsom
chopped parsley(flat leaf) anad thyme and/o rosemary stalks at the top so
you can remove them after cooking add nice flavo along with teh mildish
curry powder I use, as I use with all my roast poultry. Started doing
this when someone was on a satl resricted diet. the pick up fromt he
slightly spiciy mildish curry made up partially for the flatness of the
no-salt meat(I used to soak my kashered poultry in a few changes of cool
water(inthe fridge) to remove salt. No longer have to do that!

Wendy