Diabetisweet???

[tam7875]

Hi, I have read a few times that Diabetisweet is a good replacement for sugar in baking recipes as it has more bulk and similar consistency to sugar.

I have not ever seen this product, so am wondering what it is excactly. Is it sugar alcohols?

Any Canadians who have used it... where did you buy it?

Thanks!

[tam7875]

Thanks, locarbman!

I have powdered stevia extract, but have yet to find that 'magic' combination (paired with other sweeteners) that gives the right sweetness without the bitterness. I have had success with Splenda, but when a recipe calls for 3 cups of sugar, those Splenda carbs really add up!!! I ordered liquid Splenda many months ago, but have still yet to receive it.

I was hoping to find something WITHOUT the laxative effects (I don't want to give all my guests the runs! ), so thanks muchly for the xylitol and erythritol suggestions. It sounds like the erythritol with a pinch of stevia could be the way to go.

Has anyone out there found any good non-sweetener solutions (like that NotSugar stuff made out of vegetable gums, or others that I may never have heard of) for helping replace the bulk/texture of recipes with significant amounts of sugar?

[auntie3]

Hi Tam! I have not been able to find Diabetisweet in Canada. Not sure why! What I have found, at The General Store, is Steele's Maltitol. It is very good - no after taste, and wonderful in baking. You do have to watch not to eat too much, because it does have a laxative effect - but I have not had any reaction to it with my regular serving sizes of cheesecake or ice cream, etc. - and I have to be careful not to eat more than 10 Jelly Bellies! I usually use 1/2 Maltitol and 1/2 Splenda in my recipes - it helps to cut the carbs!

HTH