davinci vs splenda and extract
Demi has posted a recipe for a Lemon Loaf Cake in the breads/cakes section.. its amazing actually..
But I was wondering if there was a way to substitute Davinci Sugar free syrup for the 8 tbs of splenda and 2 tsp extract.. how much davinci syrup do you think i should use? Its a bread Recipe so maybe i could use some davinci and some splenda so that it wouldnt be too liquidy? what do you think? TIA |
The only way to find out is to try. For things like cheesecakes or mouses I've used DaVincci and stevia with no problem. A loaf cake, some cookies and other recipes may need the bulking agents in splenda for the texture.
Coconut may go well with lemon and help add a bulking agent to the mix. I'd say just experiment, then share with us what you learn :) |
thanks for your reply :)
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