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

[ekoogler1 at comcast.net]

Not sure...but as I don't have access to the liquid stuff, I don't know that I can try.  

I understand what you're saying...and agree.  However, this stuff is SO rich that you generally don't eat very much of it at a sitting.  

If I ever get a chance to get the liquid version, I'll give it a whirl.

Kiri


> 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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