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Thread: Ping Susan

  1. #1
    Cheri Guest

    Default Ping Susan



    Susan, I want to make that chocolate idiot cake this weekend. Could you
    please tell me what you used for the 1 cup of sweetener?
    Was it a combination? I will go to the health food store later and would
    like to know if you used Erithynol, Sweetzfree or what. I can't deal with
    Splenda and I believe you don't use it either?

    Thanks,

    Cheri


  2. #2
    Susan Guest

    Default Re: Ping Susan

    x-no-archive: yes

    On 6/1/2012 5:53 PM, Cheri wrote:
    >
    >
    > Susan, I want to make that chocolate idiot cake this weekend. Could you
    > please tell me what you used for the 1 cup of sweetener?
    > Was it a combination? I will go to the health food store later and would
    > like to know if you used Erithynol, Sweetzfree or what. I can't deal
    > with Splenda and I believe you don't use it either?


    Cheri, I just found it in my archive, have never made it, BUT, it's very
    similar to the boule de neige I've posted before.

    I typically make a mixture that's 1/2 liquid sucralose because it's zero
    carb, and the other half usually a mixture of xylitol and maybe isomalt
    or other depending on what I'm making. I only use erythritol for fruit
    or crumb, not for creamy stuff due to the awful cooling effect and
    grittiness factor. I can use 50% of sweetzfree (same stuff as Splenda
    without the bulking) without the awful mouth feel and taste, and just
    wing it for the others.

    Let me know how it turns out, sure sounded good.

    Susan

  3. #3
    Cheri Guest

    Default Re: Ping Susan

    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > On 6/1/2012 5:53 PM, Cheri wrote:
    >>
    >>
    >> Susan, I want to make that chocolate idiot cake this weekend. Could you
    >> please tell me what you used for the 1 cup of sweetener?
    >> Was it a combination? I will go to the health food store later and would
    >> like to know if you used Erithynol, Sweetzfree or what. I can't deal
    >> with Splenda and I believe you don't use it either?

    >
    > Cheri, I just found it in my archive, have never made it, BUT, it's very
    > similar to the boule de neige I've posted before.
    >
    > I typically make a mixture that's 1/2 liquid sucralose because it's zero
    > carb, and the other half usually a mixture of xylitol and maybe isomalt or
    > other depending on what I'm making. I only use erythritol for fruit or
    > crumb, not for creamy stuff due to the awful cooling effect and grittiness
    > factor. I can use 50% of sweetzfree (same stuff as Splenda without the
    > bulking) without the awful mouth feel and taste, and just wing it for the
    > others.
    >
    > Let me know how it turns out, sure sounded good.
    >
    > Susan




    OK thanks, I am definitely making it and will let you know. It does sound
    similar to your boule de neige recipe, but simpler and easier. :-) I need to
    pick up some more xylitol and will mix with Sweetzfree for the sweetness.

    Cheri


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