Mon, Nov-10-03, 13:18
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
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First, my vanilla extract has sugar in it. I could not find sugar free extract, is it still safe, should I use french vanilla davinci syrup instead?
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It's fine to use the extract. The amount is so minimal that it shouldn't make a difference.
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Also, would it be possible to alter the flavoring of the cake (not planning to this time but for future use perhaps) by using the syrups and cutting back on the splenda?
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Yes, but depending on how much syrup you use, you would have to cut back on something else like the sour cream so as not to change the ratio of liquids to eggs.
I have to confess that I really don't like the flavour of DaVinci syrup. It tastes really fake to me. What I do instead is use a good quality extract to change the flavour.
Use 2 tsp. Splenda for the crust and it will be just fine.
Karen |