Treats for Diabetics was Re: [Sca-cooks] Creme Brulee

[margali]

On retrospect of the sekanjabin question...
I would 'fake it' by simmering mint in cider vinegar to get the
cooked mint, cooked vinegar taste, then I would add the 'extract'
made thusly to the unflavored neutral flavored acid base syrup
from NaturesFlavors, which is is sucralose, a tad of citric acid
for preservative, some sort of neutral dietary fiber for
texturizing and distilled water. I know that I sort of cheat and
mix the 100% pure unadulterated knudsen cranberry juice 1:1 with
the neutral syrup so I just mix it like sekanjabin into iced
water to make 'cranberry juice cocktail' [anybody on the list who
deals with the real McCoy knows that you dillute 1 oz of pure
cran juice to 7 or 8 oz water and sweetener to make it drinkable
- straight it is unbearably sour and intense.]
http://www.splenda.com/




margali
~~~~~~
the quote starts here:

And since we were talking earlier
> about creme brulee and sekanjabin syrup- will it carmelize or form a
> syrup?

As I recall, it is a sucrose molecule with a chlorine atom stuck
on it
somehow, so your taste buds think it is something pretty close to
sugar,
but the body doesn't metabolize it. Therefore it ought to be safe
for
diabetics  (and since Margali is a diabetic who uses it, I expect
she
would know).