my stuffing has no bread last couple years and is as good..but in the past I
used low carb bread I toasted in oven cubed with olive oil and sage and s
and p.

like Wendy I use a ton of leek and mushrooms and fresh herbs and a good
spicy sausage and a small bit of wild rice for texture.

as far as xylitol id use it sparingly as it can give the runs or extreme
gas.

I use a blend of splenda with fiber/erythritol and xylitol

KROM

"W. Baker" wrote in message ...

Janet Wilder > 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