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Old 02-04-2014, 06:03 AM   #1
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Please help re: SWEETENERS

OK, two different needs, what's your opinion:

1) Sweeten cold drinks. I use saccharin in iced tea. Really don't care for splenda/equal/monkfruit in my cold tea. Other ideas? Saccharin is just OK.

2) Baking. There are some things that are OK with the splenda syrups (Torani, Da vinci). Not a big fan of baking with just splenda powder.
I'd like to bake lc cheesecake and protein bars.

I just ordered some erythritol and planned to mix it with liquid splenda. Now I'm reading about tagatose?

Thanks in advance for your help!
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Old 02-04-2014, 06:57 AM   #2
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I find liquid sucralose (EZ Sweets or something similar that uses no filler and is concentrated) or erythritol or a blend of the 2 works the best for me...The filler in the powdered sweeteners is what makes them taste weird... when baking cheesecake I use bothproducts and powder my erythritol in a grinder(bullet grinder or coffee grinder)...this makes it less likely to be crunchy after cooling. Erythritol wants to recrystalize if there is not enough liquid in the recipe it seems.

Cheesecake recipe and I am sorry I don't know where it came from so I can't give Credit.
I don't make a crust but some do.

2 packs of softened cream cheese
12 ounces sour cream
2 eggs
2 tbs melted butter
1/4 teaspoon ez sweets
1/2 cup powdered erytritol
2 tsp vanilla
2 tbs lemon juice optional

That's it mix it all together until really smooth
bake at 325 for 35 min in a water bath (most important part, keeps cheesecake moist)
let cool in oven with door cracked
refrigerate for at least 6 hours or longer before serving.

I make this in an 8 inch cake pan but you could use a spring form if you like...just make sure to wrap bottom of spring form pan with foil to prevent leaking when using water bath.
I have made chocolate, chocolate chip, and key lime versions of this.
sooo good.

I originally tried this recipe because I was curious how a cheesecake with so much sour cream would taste....I now use no other recipe.

Good luck with the sweeteners and I think mixing them is best.

I have never used tagatose but I am sure someone will chime in on that one.
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Old 02-04-2014, 08:32 AM   #3
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I'm very happy with the NuNaturals NuStevia No Carb Blend, in the 3 oz. bottle, it's a very concentrated loose powder made with stevia and erythritol. It dissolves in cold drinks easily and tastes about as close to sugar as you're gonna get. They also make it in packets and tablets. The tablets have a little fiber in them so they leave a slight "sludge" at the bottom of the glass.

For baking, a combination of sweeteners is always better than the sum of its parts. Two or more sweeteners in combination tend to offset each other's shortcomings, like the slight cooling effect of erythritol or the slight bitterness in some stevias.

I still have a huge quantity of the discontinued Splenda QuickPacks, which I use in combination with the NuStevia blend mentioned above. The QPs were so nice because they were much more highly concentrated than other forms of Splenda - one packet was the equivalent of 1 cup of sugar. You can get this same effect with the concentrated liquid Splenda products - you just need to know the equivalent to 1 cup of sugar for the particular product you use.

I haven't tried Tagatose so can't comment to that. I do like Diabetisweet, which is isomalt, and can cause some stomach distress for some people. I like it in baking because it fairly closely mimics the properties of sugar. They used to make a brown sugar version of it which I loved, sorry they discontinued that too!

You can approximate brown sugar by mixing a teaspoon to a tablespoon (depending on whether you want light or dark brown sugar) of molasses with a cup of sweetener, it works pretty well that way.
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Old 02-04-2014, 09:45 AM   #4
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My favorite combination is erythritol/sucralose/stevia. The 3 work together very well. Sucralose will not sweeten chocolate alone. As you increase erythritol, the danger of recrystallization increases.
Tagatose will caramelize even better than sugar. You generally have to lower the baking temperature with recipes. You can make a caramel sauce indistinguishable from the real thing. It will sweeten chocolate just like sugar. Two possible drawbacks- it bothers some people and it's very expensive. I use it in combination with other sweeteners when I am trying to impress high carbers. And I use it exclusively when I am making caramel sauce.
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Old 02-04-2014, 11:43 AM   #5
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I like xylitol. Xyla brand, made from hardwood. That and a new one I got from Maria's site is stevia glycerite. A thicker liquid sweeter that's more concentrated. I usually use both. I have some Just Like Sugar I want to use up, but I find it harder to work with and not worth the trouble. Swerve is erythritol. I use some of that with Xlya to cut the 'cooling' effect. My youngest can really taste it if I use too much.

I'll have to try the one Charski recommend for drinks, might be good to swap out the expensive as heck liquid flavored stevia.
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Old 02-05-2014, 06:26 AM   #6
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For baking, I like a combination of powdered erythritol and liquid Splenda. I have occasionally used Stevia powder as part of the combination, but don't have a lot of experience with that. For brown sugar I use a combination of Diabetti brown (I stocked up before they stopped making it) and blackstrap molasses.

For the most part, I have not had good luck cooking with the Da Vinci syrups. Everything I've made seems to have an off taste to me. I do like to use them in my coffee, though.

I don't tend to drink cold flavored beverages. I'm a huge water drinker.

Haven't tried tagatose, but it sounds interesting. I recently made Jennifer Eloff's White Chocolate Caramel Cheesecake recipe and the caramel topping (made with powdered erythritol and blackstrap molasses) turned out really tasty. Wonder what it would be like with tagatose?

I have stevia glycerite in my cabinet to try some of Maria's recipes, but haven't gotten around to actually using it yet.
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Old 02-14-2014, 05:20 PM   #7
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I agree with Linnylamb I just made a cheesecake with this combo and it was great. I also make single serving fudge with erythritol and am hooked on this. Thanks for all the great ideas!
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Old 02-16-2014, 11:38 PM   #8
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I find that using liquid stevia for sweetening liquids of all temperatures works pretty well! I use the SweetLeaf brand. It comes in a bunch of different flavors, but there's also one intended just for sweetening.

Stevia's pretty polarizing though - I find that people either love it or can't stand it.

I just had some good luck using a DaVinci syrup in a buttercream with some powdered erythritol (Swerve) as the base, so those seem to mix fairly well! In general, erythritol is my go-to for baking. I also use ZSweet, which is a blend of erythritol and stevia.

I'd also love to hear anyone's experience with tagatose, and other DaVinci syrup recipes!
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Old 02-21-2014, 07:55 AM   #9
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At least in cheesecake, I have found that adding 1T of lime juice counters the "Splenda taste" quite nicely.
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Old 02-24-2014, 04:04 PM   #10
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I use Tagatose - but not on its own. Too expensive! I have been using it as 1/3 of my " sugar blend" - Tagatose/Sucralose/Xylitol.

My only reason for using Xylitol is I had found it locally a while back at a discounted price since it was being discontinued and I stocked up. I'm on my last bag now. I might try replacing the Xylitol with Erythritol to see if I like it in my blend. I tried Erythritol in the past and did not like the cooling effect at all so I'm leery of trying it again but want to see if that effect is neutralized with the other sweeteners.

Honestly on its own, I've found that I use a lot more Tagatose than I would like to sweeten stuff when it comes to sweetening drinks or baking. Only exception is for condensed milk. Just mix with Table cream and its just like condensed milk to me.

Also agree with Soobee. You really have to lower the temp when baking with Tagatose.
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Old 02-24-2014, 07:08 PM   #11
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Quote:
Originally Posted by Soobee View Post
Tagatose will caramelize even better than sugar. You generally have to lower the baking temperature with recipes. You can make a caramel sauce indistinguishable from the real thing. It will sweeten chocolate just like sugar. Two possible drawbacks- it bothers some people and it's very expensive. I use it in combination with other sweeteners when I am trying to impress high carbers. And I use it exclusively when I am making caramel sauce.
Soobee, would you give us your recipe and instructions for making caramel with tagatose? TIA
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Old 02-24-2014, 07:15 PM   #12
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Quote:
Originally Posted by judytab View Post
Soobee, would you give us your recipe and instructions for making caramel with tagatose? TIA

Here you go Post # 23 Got tagatose?
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