Hi!

I have the ThickenThin Not Starch and have been hesitant about buying the ThickenThin Not Sugar because it's just as expensive and I'd probably use it less than I do the "Not Starch".

My Question Is: Can you use the "Not Starch" to thicken up sweet dishes, or is it imperative that you use the "Not Sugar" one for sweets? I'm not talking "candies" but more like pancakes, sweet sauces, smoothies, etc. The package of the "Not Sugar" specifies it's for smoothies, candies, etc. whereas the "Not Starch" says it's for gravies, etc.

Does anyone have experience with this?

Thanks,
Lil