Thread: 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

"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