xylitol?

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

The bulk/health food department of my supermarket had xylitol on special
today so I decided to try a small package.

We count half of the sugar alcohols as carbs per our Diabetes educators.
I'm hoping it doesn't do the usual sugar alcohol number on my guts,
though the label cautions it might.

Okay, let's have some recipes or advice on how to use this stuff. Is it
measure for measure like sugar and Splenda? How well does it bake?
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Archived from group: alt>food>diabetic

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

Susan wrote:

>
> I tend to blend it with erythritol and sucralose liquid and Diabetisweet
> because xylitol has only 40% fewer carbs/calories than sugar does.

Can't do erythritol.

I used Diabetisweet a few years ago in a cheesecake and liked it a whole
lot.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Priscilla H. Ballou · Joined: 26 Jul 2007 Posts: 13

In article ,
Susan wrote:

> x-no-archive: yes
>
> Janet Wilder wrote:
>
> > Can't do erythritol.
>
> Yeah, I know. I think, from having read other folks' posts on the topic
> over the years, that any blend of sweeteners, not just my blend,
> improves the overall taste and quality of the end product. Seems to
> negate a lot of the negatives, and lets each do its good thang. It gets
> rid of the horrid Splenda aftertaste I experience if I cut it by 50%
> with xylitol.
>
> >
> > I used Diabetisweet a few years ago in a cheesecake and liked it a whole
> > lot.
> >
> >
>
> I like it mixed with other stuff, but it does stand alone well in
> cranberry sauce and baked goods, I think.

I did some cranberry sauce sweetened with erythritol, and it was
cloudier than sauce I've made with sugar. It's just for me, so I don't
care, but I did notice the effect.

Priscilla

Priscilla Ballou · Joined: 26 Jul 2007 Posts: 34

In article ,
"Julie Bove" wrote:

> "Priscilla H. Ballou" wrote in message
> @individual.net...
> > In article ,
> > Susan wrote:
> >
> >> x-no-archive: yes
> >>
> >> Janet Wilder wrote:
> >>
> >> > Can't do erythritol.
> >>
> >> Yeah, I know. I think, from having read other folks' posts on the topic
> >> over the years, that any blend of sweeteners, not just my blend,
> >> improves the overall taste and quality of the end product. Seems to
> >> negate a lot of the negatives, and lets each do its good thang. It gets
> >> rid of the horrid Splenda aftertaste I experience if I cut it by 50%
> >> with xylitol.
> >>
> >> >
> >> > I used Diabetisweet a few years ago in a cheesecake and liked it a
> >> > whole
> >> > lot.
> >> >
> >> >
> >>
> >> I like it mixed with other stuff, but it does stand alone well in
> >> cranberry sauce and baked goods, I think.
> >
> > I did some cranberry sauce sweetened with erythritol, and it was
> > cloudier than sauce I've made with sugar. It's just for me, so I don't
> > care, but I did notice the effect.
>
> Same thing happened to me with I used Splenda. Came out pink looking. I
> guess it tasted okay, but the look was too offputting.

When I pile it on a piece of turkey breast it looks pinkish anyway, so
it didn't put me off *too* much.

Pink color, eh. Being able to pile it on, priceless!

Priscilla

Priscilla Ballou · Joined: 26 Jul 2007 Posts: 34

In article ,
Susan wrote:

> x-no-archive: yes
>
> Priscilla Ballou wrote:
>
> > When I pile it on a piece of turkey breast it looks pinkish anyway, so
> > it didn't put me off *too* much.
> >
> > Pink color, eh. Being able to pile it on, priceless!
> >
>
>
> Mmmm, definitely.
>
> I'm bummed about not making Thanksgiving this year.
>
> I'm making unhealthy, sugar and butter loaded yams and apples, bacon
> warpped green bean bundles and twice baked potatoes to bring.
> Otherwise, we get sides from the caterer.
>
> You're making T'day for your kin as usual, Priscilla?

Yup. Turkey with walnut herb stuffing, mashed potatoes, gravy, steamed
broccoli, squash, whole berry cranberry sauce, cranberry/orange sauce,
black olives, pickled peaches, sparkling cider, my brother-in-law's
pumpkin pie, coffee/etc. This is when the whole gang is there (mother,
sister, b-i-l, niece, me). When my sister, b-i-l, and niece leave that
night, they take home about 1/2 the leftover turkey, but I generally aim
to do a 24 lb-er each year, so there's plenty. Make that each winter
holiday, since I do it all over again at Christmas. Smile

The next night it's leftover turkey, stuffing, potatoes, gravy,
cranberry, and instead of the broccoli and squash there's mashed
rutabaga (yellow turnip) and creamed onions. This is when it's just my
mother and me. The more rutabaga for us!

Then I'm on my own... tetrazini made with spaghetti squash, turkey divan
(on steamed broccoli with cheese sauce), and the odd wing joint chewed
in front of the TV.

I LOVE TURKEY!

Priscilla

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"Priscilla H. Ballou" wrote in message @individual.net...
> In article ,
> Susan wrote:
>
>> x-no-archive: yes
>>
>> Janet Wilder wrote:
>>
>> > Can't do erythritol.
>>
>> Yeah, I know. I think, from having read other folks' posts on the topic
>> over the years, that any blend of sweeteners, not just my blend,
>> improves the overall taste and quality of the end product. Seems to
>> negate a lot of the negatives, and lets each do its good thang. It gets
>> rid of the horrid Splenda aftertaste I experience if I cut it by 50%
>> with xylitol.
>>
>> >
>> > I used Diabetisweet a few years ago in a cheesecake and liked it a
>> > whole
>> > lot.
>> >
>> >
>>
>> I like it mixed with other stuff, but it does stand alone well in
>> cranberry sauce and baked goods, I think.
>
> I did some cranberry sauce sweetened with erythritol, and it was
> cloudier than sauce I've made with sugar. It's just for me, so I don't
> care, but I did notice the effect.

Same thing happened to me with I used Splenda. Came out pink looking. I
guess it tasted okay, but the look was too offputting.

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"Priscilla Ballou" wrote in message @individual.net...

> When I pile it on a piece of turkey breast it looks pinkish anyway, so
> it didn't put me off *too* much.
>
> Pink color, eh. Being able to pile it on, priceless!

I can't imagine eating it ON turkey. I never really liked cranberry sauce
all that well, so I don't miss it. I'm going to make a cranberry salad with
sugar free Jell-O. I might eat a little of that for dessert. I can't get
into Thanksgiving food all that much. My favorite part of the meal is the
raw veggies and I can't eat much of those now anyway. Sad

W. Baker · Joined: 26 Jul 2007 Posts: 97

Susan wrote:
: x-no-archive: yes

: Priscilla Ballou wrote:

: > Yup. Turkey with walnut herb stuffing, mashed potatoes, gravy, steamed
: > broccoli, squash, whole berry cranberry sauce, cranberry/orange sauce,
: > black olives, pickled peaches, sparkling cider, my brother-in-law's
: > pumpkin pie, coffee/etc. This is when the whole gang is there (mother,
: > sister, b-i-l, niece, me). When my sister, b-i-l, and niece leave that
: > night, they take home about 1/2 the leftover turkey, but I generally aim
: > to do a 24 lb-er each year, so there's plenty. Make that each winter
: > holiday, since I do it all over again at Christmas. Smile

: >
: > The next night it's leftover turkey, stuffing, potatoes, gravy,
: > cranberry, and instead of the broccoli and squash there's mashed
: > rutabaga (yellow turnip) and creamed onions. This is when it's just my
: > mother and me. The more rutabaga for us!
: >
: > Then I'm on my own... tetrazini made with spaghetti squash, turkey divan
: > (on steamed broccoli with cheese sauce), and the odd wing joint chewed
: > in front of the TV.
: >
: > I LOVE TURKEY!
: >

: I do, too! I was planning a fried turkey and an oven one this year,
: because I always send so much home with everyone that we have little left.

: Susan

I love it too. this year we are going to my d-i-l for dinner. She asked
to do it to "assure" me the day we got home form the hospital after our
car accident in August adn I couldn't imagine even cooking for my husband
and myself!. I am buying a small turkey to cook on Friday and to have for
days to come finally finishing up with my turkey vegetable soup. One of
my favorites is a club sandwichh salad made with chunks of turkey, chunked
tomatoes, and soy baco bits (I don't eat pork) dressed with mayo
and placed in a bed of lettuce. Makes a great weekend lunch. I suppose
you could add some toast croutons on the side for tne non-diabetic.

I will miss making the big mal, but will be bringing the cranberry sauce
(whole berr with aplenda, which I will make with my 5 yer old
granddaughter the night before and a pumpkin custard make with unsweetened
soy milk (no mixing of milk and meat) and Splenda. Wigh extra spices this
is very good and very low carb! There are several diabetics among us:-)

Wendy