I just got 2.5 lbs of xylitol in the mail.

I tried making a cheesecake with Splenda at Thanksgiving, and found it WAY
too sweet. (If you want to call Splenda sweet....) The recipe called for 1
1/2 cups. If making it with Splenda, I would cut that in half.

What do people usually do with xylitol quantities, in comparison to sugar or
splenda?

I generally mix and match depending on the item I'm making..it is all
experimentation.

some sweeteners have a odd mouth feel or cooling effect in certain dishes so
I use a different sub.

for Chinese dishes I generally just use splenda with fiber...for cakes a
erythritol/xylitol/splenda blend.

KROM


"Janet" wrote in message ...

I just got 2.5 lbs of xylitol in the mail.

I tried making a cheesecake with Splenda at Thanksgiving, and found it WAY
too sweet. (If you want to call Splenda sweet....) The recipe called for 1
1/2 cups. If making it with Splenda, I would cut that in half.

What do people usually do with xylitol quantities, in comparison to sugar or
splenda?