[Sca-cooks]Was Selene and Kiri's Dreaded Chocolate Mousse [OOP] now Fiori di Sicilia

[Phil Troy / G. Tacitus Adamantius]

Also sprach ekoogler1 at comcast.net:
>True...and, given the amount of Splenda used, .05 carbs is 
>acceptable.  I'm sorry that I misspoke.  But the powdered version 
>does work very nicely!
>
>Kiri


I agree. But it's .5 . As in 1/2 a gram. Approximately 1/10 of the 
carbohydrate content of sucrose. Which is not a lot, but if you use 
scads of the stuff, and then eat a lot of whatever you're making on 
the impression it has no carbohydrates, could conceivably be a 
problem for some people.

This is not a criticism, just a way of looking at it in, perhaps, a 
way so life gets easier.

Hmmm. I wonder if the liquid stuff would work if there were, say, 
melted Pure D-Lite chocolate as a flavoring and stabilizer... hmmm. I 
_have_ added it to cheesecake with good results.

Adamantius

>
>
>>  Phil Troy / G. Tacitus Adamantius wrote:
>
>>  >
>>  > 0.5 grams carbohydrate per teaspoon, which would be what, 24 grams per
>>  > cup? That, of course, is due to the maltodextrin used to bulk out and
>>  > stabilize the stuff in a more or less granular form, but if you really
>>  > want _no_ carbohydrates, you need the liquid, as far as I know.
>>  >
>>  > Adamantius
>>
>>  The pure liquid form has not been approved for use in the USA.  Is it
>>  available in Canada? 
>>
>>  A liquid sweetener would really not do much for the texture of this
>>  particular recipe anyway.
>>
>>  Selene
>>
>>
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