Susan wrote:
>
> Before I got granulated and powdered erythritol, I used to bake with
> xylitol, which is 40% less caloric and carby than sucrose. It bulks just
> like sugar in baking. So does granulated erythritol, which is zero
> calorie and carb, but it stayed gritty in a cheesecake recipe. It's
> been fine for me in other baked goods, though. Both of these sugar
> alchohols taste like sugar, not like artificial sweetener.
>
> Susan

I appreciate the suggestion, but sugar alcohols aren't a good substitute
for us.

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Janet Wilder
The Road Princess
http://janetwilder.blogspot.com