Sounds great, we don't get brown sugar sweeteners here, sadly.

"Janet Wilder" > wrote in message
eb.com...
> I made the pecan pie with the Ideal sweetener and the almond meal and
> butter crust. It was wonderful! DH really loved it. Of course we had
> small portions and he checked his BG one and two hours after dinner
> and no spikes!
>
> This one is a keeper:
>
>
> * Exported from MasterCook *
>
> Pecan Pie - Lower Carb
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 cup Splenda brown sugar blend
> 1/4 cup Ideal brand sweetener
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk (skim is fine)
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 400 degrees F
>
> 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 a 9-in almond meal and butter pie shell that has been
> pre-baked for 10 minutes. 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.
>
>
>
>
>
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

its just half brown sugar and half splenda..you can make it yourself

or you can also use splenda with a bit of molasses but it wont Caramelize
like the real sugar will

KROM


"Ozgirl" wrote in message ...

Sounds great, we don't get brown sugar sweeteners here, sadly.

"Janet Wilder" > wrote in message
eb.com...
> I made the pecan pie with the Ideal sweetener and the almond meal and
> butter crust. It was wonderful! DH really loved it. Of course we had
> small portions and he checked his BG one and two hours after dinner and no
> spikes!
>
> This one is a keeper:
>
>
> * Exported from MasterCook *
>
> Pecan Pie - Lower Carb
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 cup Splenda brown sugar blend
> 1/4 cup Ideal brand sweetener
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk (skim is fine)
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 400 degrees F
>
> 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 a 9-in almond meal and butter pie shell that has been pre-baked
> for 10 minutes. 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.
>
>
>
>
>
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

"KROM" > wrote in message
...
> its just half brown sugar and half splenda..you can make it yourself
>
> or you can also use splenda with a bit of molasses but it wont
> Caramelize like the real sugar will
>
> KROM

Ah thanks. I thought it was a brown sugar tasting sweetener.

> "Ozgirl" wrote in message ...
>
> Sounds great, we don't get brown sugar sweeteners here, sadly.

Ozgirl > wrote:


: "KROM" > wrote in message
: ...
: > its just half brown sugar and half splenda..you can make it yourself
: >
: > or you can also use splenda with a bit of molasses but it wont
: > Caramelize like the real sugar will
: >
: > KROM

: Ah thanks. I thought it was a brown sugar tasting sweetener.

: > "Ozgirl" wrote in message ...
: >
: > Sounds great, we don't get brown sugar sweeteners here, sadly.
:

The Canadian cyclamate one is a brown sugar tasing artificial one, no
real sugar at all and I believe the Diabetasweet is also all artificial.

Wendy

On 11/25/2011 8:06 PM, W. Baker wrote:
> > wrote:
>
>
> : > wrote in message
> : ...
> :> its just half brown sugar and half splenda..you can make it yourself
> :>
> :> or you can also use splenda with a bit of molasses but it wont
> :> Caramelize like the real sugar will
> :>
> :> KROM
>
> : Ah thanks. I thought it was a brown sugar tasting sweetener.
>
> :> "Ozgirl" wrote in message ...
> :>
> :> Sounds great, we don't get brown sugar sweeteners here, sadly.
> :
>
> The Canadian cyclamate one is a brown sugar tasing artificial one, no
> real sugar at all and I believe the Diabetasweet is also all artificial.
>


Sugar Twin brand used to make a brown sugar sub that didn't have any
regular sugar in it. Is that still available?


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

"Janet Wilder" > wrote in message
eb.com...
> On 11/25/2011 8:06 PM, W. Baker wrote:
>> > wrote:
>>
>>
>> : > wrote in message
>> : ...
>> :> its just half brown sugar and half splenda..you can make it yourself
>> :>
>> :> or you can also use splenda with a bit of molasses but it wont
>> :> Caramelize like the real sugar will
>> :>
>> :> KROM
>>
>> : Ah thanks. I thought it was a brown sugar tasting sweetener.
>>
>> :> "Ozgirl" wrote in message ...
>> :>
>> :> Sounds great, we don't get brown sugar sweeteners here, sadly.
>> :
>>
>> The Canadian cyclamate one is a brown sugar tasing artificial one, no
>> real sugar at all and I believe the Diabetasweet is also all artificial.
>>
>
>
> Sugar Twin brand used to make a brown sugar sub that didn't have any
> regular sugar in it. Is that still available?

I haven't seen it in the stores for a long time.

Cheri

Janet Wilder > wrote:
: >
: > The Canadian cyclamate one is a brown sugar tasing artificial one, no
: > real sugar at all and I believe the Diabetasweet is also all artificial.
: >


: Sugar Twin brand used to make a brown sugar sub that didn't have any
: regular sugar in it. Is that still available?


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

The Canadian one I had was Sugar Twin, but they can't have it in the US.
Perhaps they made a saccharine one here, but i have not seen it for years.

Wendy