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Old 06-01-2003, 07:58 PM   #1
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Will Spenda crystallize?

I've been craving creme brulee, I think the basic recipe should work very well with low carb, just cream, eggs & spenda.

But will Spenda actually crystallize like sugar? Anyone have experience with this?

TIA

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Old 06-01-2003, 08:31 PM   #2
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No, it won't...Diabetisweet..available at Wal-Mart in the diabetic
section will, though.

However, there is an excellent recipe called Pecan Creme Brulee
which I love..and you don't have to broil the top..

Let me find it for ya...


2 Cups Heavy Cream
4 Egg Yolks
1/2 teaspoon vanilla
1 Pinch Salt
6 splenda packets -- or
more if needed

Butter-Pecan Topping
1 Tablespoon Butter
1/8 Cup chopped pecans --
(1 Oz.), finely chopped
1 splenda packets

_
How to Prepare:
In a saucepan, heat cream
over medium high just until
bubbles start to form.
Remove from heat and let
cool slightly. In a bowl,
whisk together egg yolks,
vanilla, salt and Splenda.
Gradually whisk in cream.
Strain into four 6-ounce
custard cups. Bake in a
water bath for 25-30
minutes at 350F. Custards
should be set, but still
jiggly. Chill for one hour.
Make butter-pecan topping
and divide between
between cups. Refrigerate
for four more hours or
overnight.
Butter-Pecan Topping
Melt butter in small
saucepan over medium low
heat. Stir in pecans and
Splenda. Heat just until
nuts begin to color, being
careful not to burn!
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Old 06-01-2003, 08:51 PM   #3
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Thank you, Carolyn, I have to try it!

Dak
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Old 06-02-2003, 04:41 AM   #4
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Just giving a second opinion on the Butter Pecan Creme Brulee...it is FANTASTIC!!! I make it a few times a month, usually a double recipe, and we eat it throughout the week.

For the topping, I use 1/2 Splenda and 1/2 Diabetisweet, it turns nice and crunchy after cooling in the refrigerator for a while. I also add 1 to 2 Tablespoons of SF Carmel or English Toffee syrup to give the creme part an extra kick of flavor, plus it goes very nicely with the pecans...or walnuts...I've used both and they both taste GREAT!
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Old 08-17-2003, 01:46 PM   #5
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I was just about to try broiling Splenda - so glad I found this thread. I will definitely try the Butter Pecan version, but what is Diabetisweet, exactly, and does anyone know of other sources for it?
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Old 08-17-2003, 02:05 PM   #6
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Hi, Diabetisweet is a mixture of the sugar alcohol, isomalt, and acesulfameK, a high intensity sweetener, to make the mixture as sweet as sugar on a cup for cup basis. I'll send you my on-line sources list which gives several sites for sugar alcohols, including isomalt. Since isomalt does have a laxative effect ;-) and is only 50% as sweet as sugar, I make my own mixture using isomalt with powdered stevia to equate cup for cup with sugar...and use it sparingly...hope this helps... ;-)

Last edited by locarbman; 08-17-2003 at 02:11 PM..
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Old 08-17-2003, 03:04 PM   #7
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Thanks!

Thanks, LCman, for the info and for the email with sources - very helpful!
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