Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 04-30-2008, 11:58 AM   #1
Major LCF Poster!
 
LadyN's Avatar
 
Join Date: Nov 2003
Location: Arkansas
Posts: 1,293
Gallery: LadyN
Stats: 299/232/130
WOE: Atkins 72/IF/dairy free
Start Date: 08/20/2012 Restart
Peanut butter fudge: Can I sub xylitol and stevia for the splenda?

Hi,

This is the recipe in question: From Linda Sue's site(originally posted here by SugarfreeSheila). I am unable to use splenda, and I was wondering if I could sub a combination of xylitol, Erythritol, and stevia for the splenda?Does anyone know? Thanks


1/2 cup unsalted butter (see my comments below)
1/2 cup natural peanut butter
2 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
2/3 cup whey protein powder, vanilla flavor, 2 scoops

Melt the butter and peanut butter together in the microwave on HIGH for 1-2 minutes; whisk well. Whisk in the cream cheese until well blended and smooth. Whisk in the Splenda then the whey protein powder and blend well. Line a 7 x 5" baking dish with wax paper or nonstick foil. Spread the fudge mixture in the pan and chill or freeze until set. Cut into 20 squares. Store in the refrigerator or freeze.

Makes 20 pieces
Can be frozen

With granular Splenda:
Per Piece: 105 Calories; 9g Fat; 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 2 Pieces: 211 Calories; 18g Fat; 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Piece: 101 Calories; 9g Fat; 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 2 Pieces: 201 Calories; 18g Fat; 8g Protein; 4g Carbohydrate; 1.5g Dietary Fiber; 2.5g Net Carbs

This recipe is from the recipe room at Low Carb Friends and it was highly recommended on the forum there. I agree that the texture is very fudge-like but it's a little too salty. The recipe didn't specify what kind of butter to use, but I recommend using unsalted butter and unsalted peanut butter if you can get it. This will hold up at room temperature for quite a while as long as the room isn't too warm. It's best served cold though. Click the photo to see a close-up.

UPDATE: I've revised my star rating for this recipe. After making it again with unsalted butter, I think it rates 5 stars. This is one of the best low carb candies I've eaten and is very much like real fudge. I am going to tweak the sweetness a little the next time I make it but it's great the way it is.

Click here to watch a video of Kent Altena making this recipe.
__________________
I can do all things through Christ which strengtheneth me Phil 4:13

Mini Goal: 250 met in May
Mini Goal: 200
Mini goal #2: For my current wardrobe to be too big (26-28) May hit size 22-24!
Next Goal: size 16-18 by BDAY in March
Walk 3 days a week
LadyN is offline   Reply With Quote

Sponsored Links
Old 05-01-2008, 03:45 AM   #2
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,278
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
I don't see why not. Whay don't you try your usual combination to equal the same amount of sweetener?
Soobee is offline   Reply With Quote
Old 05-01-2008, 10:20 AM   #3
Senior LCF Member
 
LaurieRobo's Avatar
 
Join Date: Jun 2003
Location: Vero Beach, FL
Posts: 783
Gallery: LaurieRobo
Stats: Maintenance 175/150/less than 150
WOE: Healthy Whole Food!
Start Date: March 2002
FWIW - I don't use any sweetner in it and I like it just fine.

I don't love super sweet stuff and the protein power and peanutbutter give it enough flavor for me... Esp chocolate protein powder - YUMMO
LaurieRobo is offline   Reply With Quote
Old 05-01-2008, 01:34 PM   #4
Major LCF Poster!
 
LadyN's Avatar
 
Join Date: Nov 2003
Location: Arkansas
Posts: 1,293
Gallery: LadyN
Stats: 299/232/130
WOE: Atkins 72/IF/dairy free
Start Date: 08/20/2012 Restart
thanks guys. I think I'll try it this weekend.
LadyN is offline   Reply With Quote
Old 05-01-2008, 08:56 PM   #5
Major LCF Poster!
 
LadyN's Avatar
 
Join Date: Nov 2003
Location: Arkansas
Posts: 1,293
Gallery: LadyN
Stats: 299/232/130
WOE: Atkins 72/IF/dairy free
Start Date: 08/20/2012 Restart
Update:

I only have plain whey protein so I used 1/2 cup of xylitol and 5 now brand stevia packs. The fudge has a grainy texture from the xylitol not melting. IT tastes wonderful and has the perfect sweetness for me. I am making it again and this time I am going to melt the xylitol in some water first then add it to the mixture. I believe this will work because I read that you can use liquid splenda in the place of the granular. I'll report back how my experiment goes this time.
LadyN is offline   Reply With Quote
Old 05-02-2008, 04:59 AM   #6
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,278
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
I grind my erythritol in my coffee grinder before I use it. Would that work with the xylitol?
Soobee is offline   Reply With Quote
Old 05-03-2008, 02:24 PM   #7
Senior LCF Member
 
rottinluv's Avatar
 
Join Date: Nov 2007
Location: San Diego, CA
Posts: 661
Gallery: rottinluv
Stats: 141/110/110 Height 5' nothing!
WOE: Low Carb / Whole, Natural Foods!
Start Date: October 24, 2007
I use all stevia in my PB Fudge. I've used the Sweetleaf liquid, and the Now powder extract. Both work equally well.
rottinluv is offline   Reply With Quote
Old 05-04-2008, 06:14 PM   #8
Major LCF Poster!
 
LadyN's Avatar
 
Join Date: Nov 2003
Location: Arkansas
Posts: 1,293
Gallery: LadyN
Stats: 299/232/130
WOE: Atkins 72/IF/dairy free
Start Date: 08/20/2012 Restart
Quote:
Originally Posted by Soobee View Post
I grind my erythritol in my coffee grinder before I use it. Would that work with the xylitol?
why didn't I think of that! Thank you so much! I am trying that this next time.

I personally like the xylitol-stevia combo. It just tastes better that straight stevia to me.
LadyN is offline   Reply With Quote
Old 09-04-2008, 07:04 PM   #9
Way too much time on my hands!
 
catkin's Avatar
 
Join Date: Nov 2001
Posts: 16,133
Gallery: catkin
Stats: Made Goal! 132 lbs.
WOE: hhcg
How was it?
catkin is offline   Reply With Quote
Old 09-05-2008, 09:47 AM   #10
Very Gabby LCF Member!!!
 
jacksmixedtape's Avatar
 
Join Date: Nov 2007
Location: going to school in NC
Posts: 3,511
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
You definitely have to grind up your erythritol and xylitol in a coffee grinder before using it in stuff other than cakes. It remains very grainy otherwise, like you found out!
jacksmixedtape is offline   Reply With Quote
Old 09-05-2008, 10:54 AM   #11
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
I also use xylitol and stevia for my desserts (can't use Splenda either). For items that aren't baked (like ganache, pudding, fudge, etc) I usually melt the xylitol in the butter first because there is usually some butter or oil in low carb dessert recipes (the xylitol crystals will melt into kind of a thick liquid, I use medium heat and stir constantly). I usually add a pinch of cream of tartar and a little not/sugar or xanathan gum when adding the rest of the ingredients to keep the xylitol from recrystalizing in the final product. Those two things will also help reduce the cooling effect.
BikerAng is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 10:08 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.