February 25th, 2007


I am trying to develop vegan recipes for sweets that are diabetic-friendly, without using artificial sweeteners (ie. no Nutrisweet, Splenda etc). Today was the first time I've ever heard about erythritol and I'm very intrigued. I've tried stevia and found it unacceptable, did not like the flavour/mouthfeel xylitol gave my goodies, and so I'm skeptical about this stuff too.

Can anyone chime in with personal experiences using this allegedly "all natural" sugar-substitute? I'd like to know, specifically, how it functions in recipes for baked goods, candies, frostings, and the like.

Thanks in advance!