[Sca-cooks]Was Selene and Kiri's Dreaded Chocolate Mousse [OOP] now Fiori di Sicilia
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Wed Jul 14 17:10:56 PDT 2004
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
>>
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at ansteorra.org
>> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks
More information about the Sca-cooks
mailing list