xylitol gives the right 'texture' to the food sweetened with it

HOWEVER it is highly TOXIC to DOGS

please consider this if you have dogs in your house

kate (a dog lover who knows just HOW FAR dogs will go to steal food!)


On 11/19/2011 9:47 PM, 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.
>
>
> * Exported from MasterCook *
>
> Pecan Pie V
>
> Recipe By :Elaine Helms
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup light brown sugar
> 1/4 cup white sugar
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 350 degrees F (175 degrees C).
>
> In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
> in the brown sugar, white sugar and the flour; mix well. Last add the
> milk, vanilla and nuts.
>
> Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10
> minutes at 400 degrees, then reduce temperature to 350 degrees and bake
> for 30 to 40 minutes, or until done.
>
> Source:
> "Allrecipes"
> S(URL):
> "http://allrecipes.com/Recipe/pecan-pie-v/detail.aspx"
> Yield:
>
>
> NOTES : "Unlike most pecan pies, this one does not require corn syrup."
>
>
>