UPDATE! January 2005

NEW SWEETENER RECOMMENDATION

BY APRIL S FIELDS

Three years ago, January 2002, found me working in my kitchen and at my computer, almost around the clock, experimenting with strange ingredients, developing recipes and finishing up 101 Low-Carb & Sugarfree Dessert Recipes. It was a challenge, for sure, but one I have never regretted because it opened doors for me that I never could have planned for or imagined.

For one thing, in my quest to promote the book, I found Cheri Sicard, of FabulousFoods.com and began writing columns about Low-Carb eating. In the process, I have discovered that food science and health are subjects I am intensely interested in. Who knew?

Through the miracle of the Net I have been able to communicate much more than the recipes in my cookbook. Furthermore, I have been able to continue to add new recipes and keep up with new products, finding ways to continually improve. I truly appreciate this connectability with my readers and customers and the opportunity to keep information fresh.

Over the past couple of years, since the book was released, some of the recipes have become classics and very hard to improve upon. Meema’s Pie Crust, the Butter Pecan Brittle and the Peanut Butter Cookies leap to the top of the list. But the downside to many of my recipes, including the aforementioned, was the sugar alcohol, Maltitol, used as the primary sweetener, which causes lower intestinal distress in many people.

While Maltitol is not the only sweetener I use, I chose it, especially for the cookies and candies, because it worked most like sugar in these kinds of recipes. Recently, a cyber friend, Linda, introduced me to another sweetener, Whey Low, that works like sugar because it is made from sugar and yet still claims to be equivalent in carb count per serving as Splenda.

I began my experiments with the Butter Pecan Brittle and the Peanut Butter Cookies. Except for the reduced temperature needed to bake the cookies, I find no difference in the process or the taste than if I had used real sugar. It, in fact, is better tasting than if made with Maltitol and, best of all, thus far there have been no distressful side effects. This is a break-through for me because it means I can continue to develop great tasting, Sugarfree and Low-Carb recipes without limiting them to those who are not adversely affected by sugar alcohols.

As an added benefit, the Whey Low is less expensive than the Maltitol. To me this is win-win.

So, for now, and unless and until something better comes along, or new information emerges, I am recommending that all recipes in the book that call for Maltitol be substituted one-for-one with Whey Low.

There are several places on the Net that now carry Whey Low; a simple search will bring up a list. I ordered mine directly from WHEY LOW I also found this site LOW CARB DIET CHEFS

The current bonus recipe – Coconut Cream Pie, using Meema’s Pie Crust and Whey Low as the primary sweetener, is truly unbelievable. If you love coconut, and you’ve missed real tasting piecrust, this is a slice of Heaven.

Healthy Low-Carb & Sugarfree Dessert Recipes

Perfect for Atkins and other low-carb & sugarfree diets!