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Old 03-16-2010, 12:39 PM   #1
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sweetie

I'm hoping some of you experts on sweeteners can enlighten me on the use of various sweeteners for cooking and baking. For instance I'm making a cheese cake and was wondering when I sub DaVincis for splenda is it 1cDv to 1c splenda? What is the advantage/diffrence in sweeteners like xylitol and erithidol(sp?). I feel stupid for asking but your opinions would be greatly appreciated. Thanks
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Old 03-16-2010, 12:43 PM   #2
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well when I make the cheesecake muffins the orig receipe calls for 1/2 cup Splenda, I use 1/4 cup DaVincis and 1/4 cup splenda (or now 8 drops liquid splenda) and they come out great!
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Old 03-16-2010, 01:17 PM   #3
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I use 1/4 c. Davinci and they come out great too
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Old 03-16-2010, 02:07 PM   #4
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can you use only DV? I hope so...cuz that's what I did. I used Torini"s white chocolate sf syrup...the batter was devine 30 more minutes.
I'll let you know how it came out. Thanks
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Old 03-16-2010, 02:21 PM   #5
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Originally Posted by carbbiedoll View Post
can you use only DV?
Yes, that's what I meant in my other post - I use *only* Davinci or Torani.
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Old 03-16-2010, 03:22 PM   #6
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Quote:
Originally Posted by carbbiedoll View Post
I'm hoping some of you experts on sweeteners can enlighten me on the use of various sweeteners for cooking and baking. For instance I'm making a cheese cake and was wondering when I sub DaVincis for splenda is it 1cDv to 1c splenda? What is the advantage/diffrence in sweeteners like xylitol and erithidol(sp?). I feel stupid for asking but your opinions would be greatly appreciated. Thanks
Hi carbbie…
When it comes to sweeteners I go by taste (and I taste on the fly).

Some non-sugar sweeteners hit the tipping point between sweet and over-the-top quickly and it is in your interest to sweeten by taste.

For cooking as opposed to baking, the sweetener is a filler whereas in baking it can be a binder as well...so subbing is not as straight forward.


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Old 03-16-2010, 03:48 PM   #7
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you may have to bake it a LOT longer. the sweetener part is fine, but that's a LOT of extra liquid! be patient, or plan on putting it in a bowl, which would be ok too, if you aren't fixed on the idea of a slice.
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Old 03-16-2010, 03:52 PM   #8
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you may have to bake it a LOT longer. the sweetener part is fine, but that's a LOT of extra liquid! be patient, or plan on putting it in a bowl, which would be ok too, if you aren't fixed on the idea of a slice.
You know, I really thought you were talking about the cheesecake MUFFINS, carbiedoll - I guess I picked that up in the second post and ran with it. My bad

I use all Davinci/Torani in the muffins, and have never had to adjust for the extra liquid. In a whole cheesecake, though, I am clueless.

Sorry!
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Old 03-18-2010, 02:45 PM   #9
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I had to throw most of it away...texture was way off! I'm not sure what I did wrong but I will eat most anything but this was pretty bad.
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