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#11
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cheesecake idea
x-no-archive: ye
On 9/20/2012 8:50 PM, Bill O'Meally wrote: I'm not saying you have to. I'm just saying that in most baking situations it is important to maintain the right proportion of wet to dry ingredients. If you substitute powdered Splenda cup-for-cup for sugar, Splenda does not act like a dry ingredient. It loses its bulk when moistened and that volume has to be made up with another bulking agent. Sometimes I use polydextrose, sometimes more almond flour, etc. But I'm glad your technique works well for you. Xylitol bulks and moisturizes just like sugar does, and it's one of the reasons it's my favorite sweetener. I cut it with liquid sucralose (I would never use bulk Splenda) in most recipes to lower the carbs. I also tend not to make cakes or cookies as much as I do boule de neige or cheesecake or other desserts that really don't require anything but liquid sucralose (if you like the taste) or a mixture. But I have made brownies and cakes successfully in the past, and have done just fine with moisture and leavening adjustments. Susan |
#12
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cheesecake idea
On 2012-09-20 08:38:49 -0500, Susan said:
I used almond flour mixed with brown Diabetisweet, ground ginger, erythritol and melted butter because ginger snaps were always my favorite crust. Sounds great! You can get 72% dark chips from Ghirardelli or chop up some 85% instead. Yup, done that. Moser Roth 85% chocolate. $1.89 for 4.4 oz at Aldi. -- Bill "Wise Fool" -- Gandalf, _The Two Towers_ (The Wise will remove 'se' to reach me. The Foolish will not) |
#13
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cheesecake idea
Bill O'Meally wrote:
On 2012-09-04 21:20:19 -0500, Jean B. said: We all (or most of us) know that it's easy to make decent LC cheesecake. Yesterday, I was perusing a book about chocolate that I had out from the library, and one recipe caught my eye. In the book, the recipe had a crust, a thick layer of ganache with orange cheesecake baked on top, and then some thin ganache poured over it. I am thinking that would be a nice flavor combo, and one could just make an orange cheesecake, perhaps with some ground nuts on the bottom, and then put a thin layer of ganache on top. Sounds like this would be worthy of some sort of festive occasion. I make a delicious LC chocolate-chip cheesecake. I use ground-up Emerald Cocoa Almonds (sweetened with Splenda) for the crust, and sugar-free chocolate chips. I used to get these incredible 85% chocolate chips from the King Arthur Flour catalogue, but they don't carry them anymore. :-( The Whole Food here (near Boston) just started carrying a sugar-free line of chocolate bars. Gosh, I remember they contain inulin... and ??? Whatever it was, I was impressed. (I'll try to jot down the ingredients or get one tomorrow.) They were giving out samples, and the flavor and mouthfeel were both quite good. I was thinking I would either whack those up or just get 85+ % chocolate and use bits of those. I got a couple of bars to try from TJ's. I do wish their huge bars came above 72 percent. -- Jean B. |
#14
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cheesecake idea
Susan wrote:
x-no-archive: ye On 9/20/2012 8:50 PM, Bill O'Meally wrote: I'm not saying you have to. I'm just saying that in most baking situations it is important to maintain the right proportion of wet to dry ingredients. If you substitute powdered Splenda cup-for-cup for sugar, Splenda does not act like a dry ingredient. It loses its bulk when moistened and that volume has to be made up with another bulking agent. Sometimes I use polydextrose, sometimes more almond flour, etc. But I'm glad your technique works well for you. Xylitol bulks and moisturizes just like sugar does, and it's one of the reasons it's my favorite sweetener. I cut it with liquid sucralose (I would never use bulk Splenda) in most recipes to lower the carbs. I also tend not to make cakes or cookies as much as I do boule de neige or cheesecake or other desserts that really don't require anything but liquid sucralose (if you like the taste) or a mixture. But I have made brownies and cakes successfully in the past, and have done just fine with moisture and leavening adjustments. Susan I have not mastered LC brownies. The ones I made in the past were okay, but not great. -- |
#15
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cheesecake idea
In article
, " wrote: The enduring mystery all these years later is why McNeil has never marketed liquid Splenda at retail. They have Splenda mixed with sugar, flavored Splenda, etc, but no liquid in a little bottle. Also, other companies are marketing sucralose products, but I haven't seen them do it either. And it's so much more convenient to put two drops of it in your coffee, than to pour or spoon out the powder. Leaves me wondering why. Maybe if you squirt a drop of it in your eye it blinds you...... I'm kind of kidding of course, but it leaves you wondering if there is something about it that we all don't know. I have a 2oz bottle of "EZ-Sweetz" that I purchased at a Big Y supermarket. If you don't have Big Y in your area, maybe you have one of these: http://www.ezsweetz.com/Where-to-Buy_Grocery-stores.php -- "Isn't embarrassing to quote something you didn't read and then attack what it didn't say?"--WG, where else but Usenet |
#16
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cheesecake idea
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#17
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cheesecake idea
Cheapest erythritol: http://goo.gl/Hb1lM
Jean B. wrote: | | Yes, re the Splenda not contributing to the bulk. I like xylitol | and erythritol, but those are pretty pricy. I did manage to find | erythritol for a mere (!) $9 for 8 oz., so that also means I am | not inclined to use much of it. | | In the past it has seemed to me that you really don't need the | bulk of sugar in cheesecake, and many cheesecake flavors don't | even require more than one sweetener. | | Re the polydextrose... don't you find it gets EVERYWHERE? I was | picking little particles off my counter for a LONG time... also | off the floor. I think it interacted with the humidity in the | air, which caused the particles to adhere pretty stubbornly! |
#18
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cheesecake idea
FOB wrote:
Cheapest erythritol: http://goo.gl/Hb1lM Wow! That's a great price! I need to explore that site further to see what else they have at good prices. Thanks, Joan! |
#19
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cheesecake idea
Jean B. wrote:
Of course, you know that. Now I do have a related problem, or I WILL have a problem when Thanksgiving rolls around. My pumpkin chiffon pie is served in a graham cracker crust. It is an essential component. Has anyone here ever been able to come up with an acceptable LC crust that simulates that? One year I tried a pumpkin pie crustless. My idea that the crust was an essential component went out the window at that point. I get that pumpkin chiffon pie is not the same thing as regular pumpkin pie that's a cross between a puree and a custard, but once I started considering the crust an optional component for one type of pie I tried it for other types of pies. I never have gotten around to trying it for a sugar free all fruit but not all that low carb blueberry pie. ;^) Me too on the ground nut suggestions. |
#20
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cheesecake idea
On Oct 2, 11:48*am, Doug Freyburger wrote:
wrote: The enduring mystery all these years later is why McNeil has never marketed liquid Splenda at retail. *They have Splenda mixed with sugar, flavored Splenda, etc, but no liquid in a little bottle. * Also, other companies are marketing sucralose products, but I haven't seen them do it either. Agreed. And it's so much more convenient to put two drops of it in your coffee, than to pour or spoon out the powder. * Leaves me wondering why. * Maybe if you squirt a drop of it in your eye it blinds you...... * I'm kind of kidding of course, but it leaves you wondering if there is something about it that we all don't know. My speculation - At first they wanted to restrict their products to protect their patent. I don't see how restricting their products has anything to do with protecting their patent. When you have a patent you want to get as much out of it as you can before it expires. That usually includes not only using it in anything and everything you make, but also possibly licensing it to others. Then they realized that sucrolose is so sweet t has to be diluted 600 to 1 to make it volume equivalent so they'd need to dilute it 60 to 1 to make it like saccharine drops. I wonder if they think people have a bad memory of sacharine drops, or if they think people will flip out when they learn their drops are 59 parts water. Most likely they see the price of what the drops would sell for and they don't want a drop product established on the market when the the patent expires and generics appear. I don't see how that makes a difference. If anything, if I were them, I would want a drop product on the market, establishing Splenda as the preferred brand product for drops, instead of waiting for a competitor to introduce it. And hasn't any patent expired already? There are generics available. I know I bought one a few years ago at Walmart for example. |
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