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Old Mon, Jan-20-03, 16:55
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Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Hmm, I don't think there is any way to combat it, except in the way you pointed out.

My personal preference is a combination of chicolin and stevia. There is no chemical aftertaste, but the full mouth feel of sugar is absent.

When I'm making sweets for guests or at the restaurant, I use a combo of Canadian Sugar Twin and Splenda, but I use half the amount called for. If a recipe says 1 cup Splenda - or sugar - I use 1/4 cup each of Sugar Twin and Splenda.

Karen
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