The bulk/health food department of my supermarket had xylitol on special
today so I decided to try a small package.

We count half of the sugar alcohols as carbs per our Diabetes educators.
I'm hoping it doesn't do the usual sugar alcohol number on my guts,
though the label cautions it might.

Okay, let's have some recipes or advice on how to use this stuff. Is it
measure for measure like sugar and Splenda? How well does it bake?
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Susan wrote:

>
> I tend to blend it with erythritol and sucralose liquid and Diabetisweet
> because xylitol has only 40% fewer carbs/calories than sugar does.


Can't do erythritol.

I used Diabetisweet a few years ago in a cheesecake and liked it a whole
lot.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Priscilla Ballou" > wrote in message
...

> When I pile it on a piece of turkey breast it looks pinkish anyway, so
> it didn't put me off *too* much.
>
> Pink color, eh. Being able to pile it on, priceless!

I can't imagine eating it ON turkey. I never really liked cranberry sauce
all that well, so I don't miss it. I'm going to make a cranberry salad with
sugar free Jell-O. I might eat a little of that for dessert. I can't get
into Thanksgiving food all that much. My favorite part of the meal is the
raw veggies and I can't eat much of those now anyway.