[Sca-cooks] cooking holiday choke that Muse!

[margali]

oh=) GOT to tell you about a new product at naturesflavors.com...

A few years ago, they sold a liquid splenda, then were forced to take it 
off the market as they ran into FDA problems with selling a straight 
sweetener. The only other source of liquid splenda - synergy.com was 
forced to stop importing the brazillian liquid splenda for labeling 
reasons.  Thus totally kiling any chance of sweetening with absolutely 
no cabs at all.

Well, natures flavors now makes low carb vanilla sweet base. it isnt the 
vanilla syrup [that you sweeten coffee with, with 1 half oz being the 
serving size] this is the original sweetness level of the original 3 
drops = 1 tsp, 1 and an half tsp = 1 cup .... and the vanilla flavoring 
is not quite as strong as alcohol based vanilla extract. It is perfect 
for cheesecake, pumpkin pie, apple pie...all sorts of baked goods where 
a tiny amount of vanilla is not going to matter.

I traitionally make 3 pies, traditional apple, traditional pumpkin and 
an applesauce custard [like pumpkin just with applesauce instead of 
pumpkin solids.] if you make it with homemade unsweetened applesauce, or 
a commercial unsweetened applesauce, it isnt bad. Although I adore a 
basic baked custard pie, daryoles/cheesecake pie is good with splenda 
though there is too much overall other carbs to make a good amygdilopita 
[ground almond/semolina pie] [two of my other favorite holiday goodies]

Kirsten Houseknecht wrote:

> i should probably bring veggies, mom never makes enough... and we need to
> try to make a diabetic pie.
>