Hi,
Just tried one of my old pre diabetic days recipes...a simple banan bread. I
substitued the sugar with Canderel artificial sweetener. Result..........
What looked like an ancient Babylonian mud brick......and tasting like it
had come out of the end of a camel. It had both my wife and myself spitting
out in the sink.
I've never had such a disaster.

Ho hum.
Phil

i must confess to having a chuckle

how about using splenda instead, and reducing the wet volumes a touch to
account for the lack of bulk in the splenda?? make it a sticky dough, not
too wet a dough?

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"Phil" > wrote in message
...
> Hi,
> Just tried one of my old pre diabetic days recipes...a simple banan bread.
I
> substitued the sugar with Canderel artificial sweetener. Result..........
> What looked like an ancient Babylonian mud brick......and tasting like it
> had come out of the end of a camel. It had both my wife and myself
spitting
> out in the sink.
> I've never had such a disaster.
>
> Ho hum.
> Phil
>
>

In article >,
"Tiger Lily" > wrote:

> i must confess to having a chuckle
>
> how about using splenda instead, and reducing the wet volumes a touch to
> account for the lack of bulk in the splenda?? make it a sticky dough, not
> too wet a dough?

I don't think that would work. Sugar contributes texture as well as
taste. Artificial sweeteners can replace the taste, but not the texture.
I *once* tried a white cake (part of a fruit tart) with splenda. It
didn't rise, at all. Even the splenda web site recommends replacing no
more than half the sugar with splenda. When I've done that, with
chocolate chip cookies, the result has been OK; the texture was
noticeably different, but the cookies were still edible (OK, they were
good). On the other hand, I've had wonderful luck using splenda in
cheesecakes and fruit-pies, as well as in crumb topping for fruit crisps.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

found a recipe!

http://www.lifescan.com/care/recipes.../banana_bread/

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"Alice Faber" > wrote in message
...
> In article >,
> "Tiger Lily" > wrote:
>
> > i must confess to having a chuckle
> >
> > how about using splenda instead, and reducing the wet volumes a touch to
> > account for the lack of bulk in the splenda?? make it a sticky dough,
not
> > too wet a dough?
>
> I don't think that would work. Sugar contributes texture as well as
> taste. Artificial sweeteners can replace the taste, but not the texture.
> I *once* tried a white cake (part of a fruit tart) with splenda. It
> didn't rise, at all. Even the splenda web site recommends replacing no
> more than half the sugar with splenda. When I've done that, with
> chocolate chip cookies, the result has been OK; the texture was
> noticeably different, but the cookies were still edible (OK, they were
> good). On the other hand, I've had wonderful luck using splenda in
> cheesecakes and fruit-pies, as well as in crumb topping for fruit crisps.
>
> --
> AF
> "Non Sequitur U has a really, really lousy debate team."
> --artyw raises the bar on rec.sport.baseball

On Sun, 18 Apr 2004 20:40:09 +0000 (UTC), "Phil"
> wrote:

>Hi,
>Just tried one of my old pre diabetic days recipes...a simple banan bread. I
>substitued the sugar with Canderel artificial sweetener. Result..........
>What looked like an ancient Babylonian mud brick......and tasting like it
>had come out of the end of a camel. It had both my wife and myself spitting
>out in the sink.
>I've never had such a disaster.
>
>Ho hum.
>Phil
>

Serendipitous. Probably a good thing it tasted bad. Leaving the sugar
out would have made very little difference to the carb content or GL of
most banana breads and cakes.

Even if you left out either the flour or the bananas, what's left would
send my BGs sky high.

But keep having the occasional disaster. They are the price of
experimentation, which is the only way to find the odd brilliant recipe
that works.


Cheers, Alan, T2 d&e, Australia.
--
Everything in Moderation - Except Laughter.

Try it again but substitute the flour with Gram flour (Besan.)
Substitute the sugar with splenda.
Substitute the banana with Banana Extract Flavoring.

PJ

On Sun, 18 Apr 2004 15:14:21 -0600, "Tiger Lily" > wrote:

>found a recipe!
>
>http://www.lifescan.com/care/recipes.../banana_bread/


Yeah, but:

Nutritional Analysis Per Serving:
Carbohydrates (g) 21
Proteins (g) 3.5
Fats (g) 3.3
Calories 126

12 serves to the recipe, a serve is one slice.

I can think of lots of better ways to use up 21 gm of carbs from my
daily ration.

And I used to add butter or marg to the slice back in my pre-diagnosis
days, so that would also eat into my fat ration.

YMMV

Cheers, Alan, T2 d&e, Australia.
--
Everything in Moderation - Except Laughter.

oh but Alan.......
just ONCE in a blue moon...... ONE slice just for me where i don't have to
feel guilty!! with 1/2 the sugar content and what 2/3 the carb content of
the real thing???

i bet you get a good slice for that serving size :-0

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"Alan" > wrote in message
...
> On Sun, 18 Apr 2004 15:14:21 -0600, "Tiger Lily" > wrote:
>
> >found a recipe!
> >
> >http://www.lifescan.com/care/recipes.../banana_bread/
>
>
> Yeah, but:
>
> Nutritional Analysis Per Serving:
> Carbohydrates (g) 21
> Proteins (g) 3.5
> Fats (g) 3.3
> Calories 126
>
> 12 serves to the recipe, a serve is one slice.
>
> I can think of lots of better ways to use up 21 gm of carbs from my
> daily ration.
>
> And I used to add butter or marg to the slice back in my pre-diagnosis
> days, so that would also eat into my fat ration.
>
> YMMV
>
> Cheers, Alan, T2 d&e, Australia.
> --
> Everything in Moderation - Except Laughter.

On Sun, 18 Apr 2004 18:56:22 -0600, "Tiger Lily" > wrote:

>oh but Alan.......
>just ONCE in a blue moon...... ONE slice just for me where i don't have to
>feel guilty!! with 1/2 the sugar content and what 2/3 the carb content of
>the real thing???
>
>i bet you get a good slice for that serving size :-0

My "once in a blue moon" is reserved for my Mississippi mud cake.

I'll hunt up the recipe. Instant heart attack. I think it was about 2000
carbs and a kg of oil to the slice. Just a slight exaggeration, although
if I post the recipe you may not think so.

I suspect a teaspoon of it would fix most hypos.


Cheers, Alan, T2 d&e, Australia.
--
Everything in Moderation - Except Laughter.

oh nice..... a recipe i can drool over but only have one tiny piece of!!!!
i see something that hubby gets to cook with me avoiding the kitchen, but
*I* get the first bite off the end of the pie cut! :-)

"Alan" > wrote in message
...
> On Sun, 18 Apr 2004 18:56:22 -0600, "Tiger Lily" > wrote:
>
> >oh but Alan.......
> >just ONCE in a blue moon...... ONE slice just for me where i don't have
to
> >feel guilty!! with 1/2 the sugar content and what 2/3 the carb content of
> >the real thing???
> >
> >i bet you get a good slice for that serving size :-0
>
> My "once in a blue moon" is reserved for my Mississippi mud cake.
>
> I'll hunt up the recipe. Instant heart attack. I think it was about 2000
> carbs and a kg of oil to the slice. Just a slight exaggeration, although
> if I post the recipe you may not think so.
>
> I suspect a teaspoon of it would fix most hypos.
>
>
> Cheers, Alan, T2 d&e, Australia.
> --
> Everything in Moderation - Except Laughter.