Baking Question
on 12/12/18 11:17 am
Oh dear! Thanks for the warning!
HW: 306 SW: 282 GW: 145 (reached 2/6/19) CW:150
Jen
I have tried and eventually quit various sugar substitutes due to major family taste-rejection (baking Splenda seemed the best). Friendly idea: If you look under my photos, you will see a picture of a post-WLS cake more popular with family than pre-WLS, traditional cakes. It is a picture is of a peeled, papertowel-dried mini watermelon frosted with real whipped cream, then garnished with fresh fruit.
on 12/12/18 11:18 am
That sounds tasty!
HW: 306 SW: 282 GW: 145 (reached 2/6/19) CW:150
Jen
My SIL uses Stevia but it has such a strong after taste that I won't eat it. I always use Splenda -- white and brown. Be aware that the sugar alcohols make many people VERY sick.
HW: 248+, SW (RNY: 2/28/17): 244, GW (10/17): 125; LW: 115; 45# regain (19-20); CW: 135.6; new goal: 135; Plastics: Ext mastopexy, Ext abdominoplasty-5/18/2018; diagnosed w/ gastroparesis 11/20.
Jen I think it's Audrey (?) who bakes all kinds of things using all kinds of sweeteners. If she doesn't see this I'm sure she'd see it on another forum? Or maybe PM her. I'm pretty sure she's tried it all and I might be mistaken by I think Cynthia (NYmom) has done some post op sweet things as well.
And there's also Cleo Nik's Bariatric Food and Shellys Eggface. They may have some ideas too.
on 12/12/18 11:19 am
Thank you!
HW: 306 SW: 282 GW: 145 (reached 2/6/19) CW:150
Jen
on 12/12/18 11:23 am
Torani sugar-free syrups use Splenda (brand-name of a sucralose-based artificial sweetener) -- so you are still using a sweetener, just in liquid form.
"What you eat in private, you wear in public." --- Kat