Mon, Jan-20-03, 16:55
|
|
Forum Founder
Posts: 12,775
|
|
Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
|
|
Hmm, I don't think there is any way to combat it, except in the way you pointed out.
My personal preference is a combination of chicolin and stevia. There is no chemical aftertaste, but the full mouth feel of sugar is absent.
When I'm making sweets for guests or at the restaurant, I use a combo of Canadian Sugar Twin and Splenda, but I use half the amount called for. If a recipe says 1 cup Splenda - or sugar - I use 1/4 cup each of Sugar Twin and Splenda.
Karen
|