Re: [gardeners] Applesauce/basil
Carol J. Bova (gardeners@globalgarden.com)
Sun, 05 Aug 2001 11:03:24 -0700
Hi Rosemary,
I recently discovered Splenda for cooking.. it's great! No aftertaste,
measures like sugar. It's made from sugar, but no calories, carbs, sodium,
fat or protein, and no chemicals! You can use it at all temps, baking,
freezing, even the microwave.
There's a website: www.splenda.com
and they say sucralose has no effect on blood glucose levels or insulin,
doesn't promote cavities. It was approved by the FDA in 1998, and has been
used internationally for 10 years.
I like it much better than Sugar Twin which was my previous favorite for
cooking.
Carol
Sunland, CA
Zone 19
At 01:10 PM 8/5/2001 -0400, you wrote:
>I know there are a couple of folks on the list who are diabetic - as am I. I
>came across some nice June apples and I want to make chunky applesauce in
>a crackpot today. Question -- has anyone ever done this using Equal
>instead of sugar? I fear Equal would break down in the prolonged heat of
>the crockpot. <snip>
>
>Rosemary, Zone 6a, on top of a mountain in Eastern KY
Carol J. Bova bova@bovagems.com
http://www.bovagems.com/
Lapidary Rough and The Eclectic Lapidary e-zine