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Old 02-12-2013, 04:25 PM   #23
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Location: Beautiful Minnesota, Land of over 10,000 Lakes
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WOE: 1400 calories a day/carb cycling
Originally Posted by slbbw View Post
Has anyone tried using Tagatose in making preserves or jelly? Its taste and cooking characteristics should be perfect. If it carmelizes, won't it thicken?
I'm DEFINITELY doing this!
I made Peggy's (Buttoni) lemon curd from her blog. It was wonderful - the real deal. I also just made corn bread using tagatose and lupini flour. Don't know which thread to post that - all I can say is that was wonderful too!
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