Hi Karen,

A friend and I have been experimenting with lc desserts, and we are finding the sweetener aftertaste to be a problem. Both of us are really bothered by it, even in recipes that other people rave about in posts here. I usually use a combination of splenda, sugar twin (from canada) and sometimes da vinci syrups.

Do you have any strategies to cut down on that bitterness? We have noticed that cream seems to cut it really well. For instance, for a party on the weekend I made almond biscotti and key lime pie from the Low Carb Comfort Food cookbook. The key lime pie tasted great, but the biscotti had the strong aftertaste, even though it had less sweetener.

For now I am sticking to desserts with lots of dairy, but would really appreciate any advice you have. thanks! -Sarah