Can you...question about sucralose

Janice at talked on ....

Of course... it needs to be "de-carbohydrated"

How would you go about that? Use splenda instead of brown sugar, or one of
those syrups

.. (and stop laughing .. LOL)

250/238.5/140
November Goal: 233.5

Congrats BTW .. Saw that you lost the 1/2 lb that I keep finding LOL

WTG LADY!!!

**kittyhappydance**

--
Kitty =^..^=
1 oz nuts MAX .. NO MORE KITTY!!!!!
168/160/130
September 17 2003

revek wrote:

"Jean B." wrote in message
...
Chakolate wrote:

Bob M wrote in
news
That's a good question. I don't know all of the flavors of
DaVinci's.
The flavors I've had probably wouldn't be suitable, but I don't
know
what flavors would. We need liquid splenda!


We have it:

http://www.locarber.com/store/index.php?&prodID=zcs-001

they call it 'syrup base', but it's liquid Splenda.

Chakolate

That could be useful, but I wonder what one can use for the
necessary bulk?

?

revek

Well, especially in baking, you usually can't just subtract some
substantial amount of sugar and replace that with a much smaller
amount of liquid without making some other adjustments. And even
in something that is not baked, that could be a problem couldn't
it?

--
Jean B.

Chakolate wrote:

"Jean B." wrote in :
(Speaking of liquid splenda)
That could be useful, but I wonder what one can use for the
necessary bulk?


You mean in recipes? I've mostly been using it in drinks and yogurt and
such, so I haven't tried much. Surely this calls for experimentation?

Chakolate


Yes, recipes. I can see using this for experiments, where what
you create is "to taste".

--
Jean B.

Remember the wine has carbs too. That said, I'd use Da Vinci Cinnamon
Syrup, which you can get from lowcarbmegastore. Or their Spice Blend.

--
Jane Lumley