I bought a package of this today. The main ingredient is xylitol
followed by maltodextrin and sucralose.

by calculation, the carb count for one cup is 72 grams, which, for
desserts without a lot of flour carbs might work for small servings.
regular table sugar is 265 grams of carbs in a cup.

I am going to try this recipe (I added an extra egg to make up for the
lack of support from sugar) for pecan pie, subbing the Ideal and the
Splenda brown (yes, I know it's part real sugar) and using an almond
meal crust. I will also try to give him a smaller serving than 1/8 of a
pie.

I am keeping the carbs down on the traditional turkey dinner. No white
potato, but a bit of sweet potato with no added sugars and a small
amount of stuffing made with low carb, double fiber bread and lots and
lots of celery. Fake sweetened fresh cranberry sauce and roasted
Brussels sprouts and maybe a salad.

I think I should be able to keep DH's carb count for the meal within the
parameters of his insulin pump's ability to cover for them. A glass of
wine might help a bit, too.

What do y'all think about the Ideal sweetener? Will the xylitol work on
me like other sugar alcohols or is it different?

DH has been such a good boy and his last A1C was 5.9 so I thought I'd
let him have some treats for Thanksgiving Day.


* Exported from MasterCook *

Pecan Pie V

Recipe By :Elaine Helms
Serving Size : 8 Preparation Time :0:15
Categories : pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
3 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

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 an unbaked 9-in pie shell. 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.

Source:
"Allrecipes"
S(URL):
"http://allrecipes.com/Recipe/pecan-pie-v/detail.aspx"
Yield:


NOTES : "Unlike most pecan pies, this one does not require corn syrup."



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.