I absolutely can't due sugar substitutes. Never have been able to. Splenda
maaaaybe in tiny amounts. And if what we were emailing about is a problem
for you, I've read and read that sugar substitutes are WAY up on the list of
offenders. I wouldn't do it.


"Monique Y. Mudama" wrote in message
...
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