Someone pointed me to Xylitol as a sugar substitute, particularly for
baking. It apparently has dental benefits and fewer calories than
sugar. This person said that she has even made a creme brule that
turned out beautifully. I think she said that, in a recipe calling
for sugar, she uses half that amount of Xylitol instead.
Has anyone else used this, either as a sweetener or in baking? What
are your experiences?
I read that it can have a laxative effect in large doses ... that
doesn't sound wonderful, but I wonder if the average person using it
in normal situations notices the effect.
--
monique, who spoils Oscar unmercifully
pictures:
http://www.bounceswoosh.org/rpca