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Old 06-09-2011, 10:25 AM   #181
drjlocarb
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Originally Posted by Tooter View Post
Someone had put it through a carb calulator...I think it came out to 2 carbs?

You could make these a day or two ahead of time, no problem.
This is all I found for carb count.
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Old 12-02-2011, 01:15 PM   #182
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yum-yum!
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Old 12-05-2011, 05:36 AM   #183
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DH loves pecan pie, but I hadn't made these until this weekend, and took them to a friend's house for dinner. She always tries to push "just a small piece" of whatever dessert... Anyway these turned out beautiful. I subbed Ideal brown for the sweetener, and a teaspoon of yacon syrup for the molasses, and used foil muffin tin cups (regular size). They needed to bake a bit longer, but were beautiful! I made half pecan, and half with Walmart NAS cherry pie filling. Thanks Tooter, DH wants them again. A good excuse to use those holiday foil cups I got last year after Christmas.

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Old 12-05-2011, 07:42 AM   #184
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Sounds awesome!
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Old 12-12-2011, 05:38 PM   #185
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Going to make these ,been cravying PEACAN PIE.tHANKS
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Old 03-14-2012, 02:48 PM   #186
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Could I use xylosweet in place of diabeticsweet?
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Old 10-13-2013, 10:47 PM   #187
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Looking forward to making these again this
year!
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Old 10-14-2013, 12:37 PM   #188
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Funny this got bumped! I was just thinking about these last week! These as shells and Maria's lemon curd, oh boy!! Portion control will definitely be needed! : )
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Old 10-17-2013, 12:45 PM   #189
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subbing
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Old 10-22-2013, 07:37 PM   #190
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sweetner?

After reading through a couple of pages of this thread, I still hadn't come to a conclusion as to what sweetner could be used in place of Diabetesweet. My sweetner collection includes liquid stevia, Sweetzfree, xylitol, erythritol, Tagatose, brown sugar twin, and powdered sucralose. I also have powdered molasses for making a sweetner taste like brown sugar. Did any of you settle on a sweetner other than the Diabetesweet. I haven't kept it on hand for years, but it can still be bought.
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Old 10-23-2013, 11:52 AM   #191
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I think you could sub, either your xylitol or erythritol, for it.. My guess is she used two different ones to get a better 'sweet' flavor. They are awesome though! Hope that helps a little...
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Old 08-17-2014, 03:08 PM   #192
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Bumping
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Old 12-20-2017, 10:44 AM   #193
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using for my Christmas buffet

found this and I have ALL THE INGREDIENTS--shock! shock!--hope they turn out well
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Old 12-20-2017, 01:38 PM   #194
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These are great. Our sweet Tooter died a few years back at an early age. So, this is a great revival of her recipe.
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Old 12-23-2017, 05:23 AM   #195
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I made these yesterday and they really are good. I used Cat’s special sweetening blend with bochasweet in place of the diabetisweet and Splenda. Worked just fine.
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Old 12-29-2017, 02:54 PM   #196
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Have never failed with Tooter's recipe. It's a great hit.
I'm going to try using the Sukrin brown sugar substitute
next time around.
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Old 01-05-2018, 09:32 PM   #197
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Quote:
Originally Posted by CarolynF View Post
These are great. Our sweet Tooter died a few years back at an early age. So, this is a great revival of her recipe.
Carolyn, I had no idea Tooter passed away... sad news..... RIP Tooter!
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Old 01-06-2018, 10:46 AM   #198
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Since 24 of these would be very dangerous for me, I decided to figure the crust for 3 servings instead of 24. I want the crust for lemon tarts. I have the lemon curd on hand so needed the crusts. They came out pretty good and even if I eat all three I'm pretty safe.
3 mini crusts or one larger one.

3/4 t. Butter
2 T + 2t. Almond flour
1 T cream cheese
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Old 01-08-2018, 07:10 AM   #199
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Netrition has a straight up isomalt (not Diabetisweet). Have any of you guys tried a granular isomalt like that instead of Diabetisweet? I would love to try this but can't find Diabetisweet in my area and then I found that on Netrition at a great price and got excited!
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Old 01-09-2018, 02:16 PM   #200
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I have isomalt. I really like it in recipes (it's particularly great in brownie and cake recipes) but it kind of makes my tummy hurt so I avoid it.
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Old 01-09-2018, 03:03 PM   #201
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Darn, all this low-carb healthy stuff comes with tummy troubles. Y'all had me terrified of polydextrose in the brownies thread......
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Old 01-09-2018, 04:10 PM   #202
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Everyone is different! Some people can consume isomalt, polyd etc with no issues! My daughter for example can eat all of that stuff plus maltitol and she says it's no different than eating regular sugar. She drowns her pancakes in maltitol pancake syrup and all I can do is stare in amazement. If I even look at foods sweetened with maltitol, I double over in pain. lol
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Old 01-10-2018, 06:36 PM   #203
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I'm the same. Can't even have one chocolate covered nut sweetened with maltitol and I'm out of commission for days.
Have to be careful with xylitol too.
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Old 01-12-2018, 01:14 PM   #204
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I should mention that I'm very sorry to hear about Tooter. This recipe was one of the first truly successful recipes that I tried when I ventured into low carb baking, and I'm hard pressed to think of another lc pie crust that works as well as this one.
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