[Sca-cooks]Was Selene and Kiri's Dreaded Chocolate Mousse [OOP] now Fiori di Sicilia
ekoogler1 at comcast.net
ekoogler1 at comcast.net
Wed Jul 14 17:18:37 PDT 2004
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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