Sounds great, we don't get brown sugar sweeteners here, sadly.

"Janet Wilder" > wrote in message
eb.com...
> I made the pecan pie with the Ideal sweetener and the almond meal and
> butter crust. It was wonderful! DH really loved it. Of course we had
> small portions and he checked his BG one and two hours after dinner
> and no spikes!
>
> This one is a keeper:
>
>
> * Exported from MasterCook *
>
> Pecan Pie - Lower Carb
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 cup Splenda brown sugar blend
> 1/4 cup Ideal brand sweetener
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk (skim is fine)
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 400 degrees F
>
> 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 a 9-in almond meal and butter pie shell that has been
> pre-baked for 10 minutes. 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.
>
>
>
>
>
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.