Canadian Sugar Twin vs US Sugar Twin
 

Karen, I made your cheesecake with the US Sugar Twin. I did not know that there was a difference between the Canadian and the US. What I found, at least for my taste, is the it was a little bitter, maybe because of the saccharin. I made it a second time with only Splenda and it was ok, of course, never like sugar or the slices I buy at The Cheesecake Factory. How do you suggest I mix the sugar substitutes to obtain a more acceptable taste?

Thank you very much for your help.

Hi SadLady,

Here's a threadthat goes into many of the different sweetners that can be combined

http://forum.lowcarber.org/showthre...ht=polydextrose

Because of my writing and teaching, I only use sweeteners that are easily obtainable in grocery stores. Splenda is not ideal in taste, but most people can find it. And in Canada, we have Splenda and cyclamate based Sugar Twin. I use stevia, mixed with chicolin as my own, personal sweetener. It's not everyones cup of tea, but I'm used to it. It can also be mixed with Splenda for the synergistic effect.

http://www.thewolfeclinic.com/chicolin.html

Karen

Karen, thank you very much. I will give it a try.