skip to main content

Special Diet Recipes

RECIPE: cooking/baking with xylitol

11 years ago

Unfortunately, I like sweet things- dessert type. I have heard xylitol is great to make sweets, as you use just a little of it.

I have stayed away from the granular type sweeteners, as I worry about what they will to us in the long runs, years later...

Has anyone used the liwuid (just a few drops) of xylitol?

How does it taste in desserts?

Thanks

Comments (4)

dowlinggram
10 years ago
I'm Diabetic and I use Splenda as a sweetener. Splenda is made from sugar and the best sweetener I've found and I researched them all and tried a few. Large amounts of Xylitol can cause stomach upsets and diarrhea. It is also toxic to dogs and cats.

Splenda tastes just fine in desserts but is not so great in drinks. You will have to adjust the amount down though because it is sweeter than sugar

You might also want to try Stevia which is a plant based sweetener. I didn't care for the taste but others use it and like it
flossie73
10 years ago
I see the original poster questioned this some time ago. But for anyone new to xylitol... I use this and stevia only for sweetening at this time. I think the original poster may have actually been talking about stevia. Stevia comes in both a powder and liquid form, whereas I haven't seen xylitol in a liquid form. Also, very little stevia is used for sweetening, whereas xylitol is pretty much cup for cup with sugar measurements. I keep all my goodies that I make away from our pets. I enjoy using xylitol in baked goods, experience no bitterness or after tastes, though with some recipes some people do notice a cooling type sensation in the mouth. I also will often use a little less xylitol than a recipe would call for and add a couple drops of stevia. This has worked out to be more sugar-like as far as taste and texture. As far as fearing xylitol... I'm much more fearful of chemical sweeteners and sugar... as well as the complications associated with diabetes. (My mother's an insulin dependent diabetic.)
Related Discussions
RECIPE: Looking for a no bake cheesecake recipe
Q
Comments (1)
This is from answers.yahoo.com & sounds similar other than not using vanilla wafers for the crust which would be easy to substitute. CHOCOLATE MARBLED CHEESECAKE 2 c. chocolate cookie wafer crumbs 1/2 c. confectioners' sugar 1/2 c. (1 stick) butter, melted FILLING: 2 env. unflavored gelatin 1/2 c. cold water 1/3 c. all-purpose flour 3/4 c. granulated sugar, divided 1 1/2 c. milk 4 egg yolks, slightly beaten 1 pkg. (6 oz.) semi-sweet chocolate pieces 1 c. whipping cream 2 c. cottage cheese 1 tsp. vanilla extract 1/2 tsp. almond extract 4 egg whites For Crust: Combine crumbs and sugar; stir in butter. press mixture firmly and evenly against the bottom and halfway up the sides of a 9 inch springform pan. Chill. For Filling: Sprinkle gelatin over water to soften. Combine flour and 1/4 cup sugar. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Add small amount of hot mixture to egg yolks; return all to saucepan. Cook 1 additional minute. Add softened gelatin; stir until dissolved. Cool to lukewarm. Melt chocolate pieces with 1/3 cup whipping cream over low heat, stirring constantly, until chocolate is melted. (Refrigerate remaining cream until used.) Remove from heat; cool to lukewarm. Beat cottage cheese 5 minutes on highest speed of mixer. Blend in vanilla and almond extracts and gelatin mixture. Beat egg whites until foamy; continue beating and gradually add remaining 1/2 cup sugar. Beat until stiff peaks form. Fold beaten egg whites into gelatin mixture. Whip remaining 2/3 cup cream in a chilled bowl with chilled beaters until stiff peaks form; fold into gelatin mixture. Spoon about 1/3 of filling into crust; drizzle thin stream of chocolate over filling; swirl with spoon in marble pattern. Repeat until filling and chocolate are used.
...See More
RECIPE: Braised Fennel, cooking class recipe
Q
Comments (1)
Sounds lovely....and the same method will work with rutabaga, butternut squash and sweet potatoes. But I would adjust the pastis...perhaps brandy or amaretto or even triple sec. Linda C
...See More
RECIPE: Swiss Chard Potato Bake Recipe
Q
Comments (6)
Hi all, Sorry for the delay in getting back with you. I have had a very busy time since I posted this recipe. I will attempt to answer your questions. Sorry for the mistakes. The recipe is sort of like quiche, without the crust. Yes, there really is 1/14 cup olive oil. I know it sounds like a lot (guess it is) but it's healthy! It also makes the dish very moist. Finally. There are about 6-8 small red sliced red potato's in the dish. Sorry again, SG
...See More
Recipe/cooking/baking sites
Q
Comments (11)
Mine is food.com It even has a place you can sign up and then collect recipes in your own "cookbook". Then you can go through all that appeal and add them to your cookbook and go to that when looking for something. Don't have to search each time. I have over 600 in my cook book. I go there first when looking up a recipe. See if I found one there already that appealed to me. For blogs, I signed up on stumbleupon and put in your interests and then you will "stumble" upon new sites/blogs, that might not come up in a search. I have found tons of great recipe blogs that are so interesting to read and see recipes that I might never have found before.
...See More
ilmbg
Original Author
10 years ago
Yes....I asked this quite awhile ago. I did mean stevia, because I will not have xylitol in the house, as I own a small dog.
Xylitol is fatal to dogs even in minute amounts.....my vet just lost his large Labrador because his son left a pack of gum on the sofa with four pieces in it. He had to put his own dog down due to the irreversible kidney shutdown.
Anyway, I am now leary of any artificial sweeteners in the house. I will either have to stop eating sweet food or come up with a safe recipe.
Thanks
vintageseller
9 years ago
last modified: 9 years ago
Xylitol as well as any others that end in -ol, are sugar alcohols (but don't contain alcohol). They are high in carbs and a big no-no for those who need to limit sugar intake (like diabetics). Ditto for Sorbitol that is a part of so-called 'sugar-free' products. I've learned a hard way by using a 'sugar-free' pancake syrup on my hot cereal and then having a higher number of blood sugar (I'm blessed with Type 2 diabetes). Needless to say, said bottle went to trash and the contents down the sewer. Same about 'sugar-free' honey.

Should you disagree, don't kill the messenger.

Sign Up to Comment

Related Stories

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

KITCHEN DESIGN Kitchen Recipes: Factory Cart Inspires a Dream Cooking Space

By Mary Jo Bowling

These homeowners' kitchen was almost nonexistent, so they whipped it up from scratch. See what they cook there and get the recipe too

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

KITCHEN DESIGN Kitchen Design: Baking Stations Make Cooking More Fun

By Vanessa Brunner

Get inspired to cook (and simplify holiday prep) with a dedicated space for baking

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

KITCHEN DESIGN Kitchen Storage: Where to Keep Grandma's Stuffing Recipe?

By Between Naps on the Porch

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

KITCHEN DESIGN Christmas Recipes From ‘Love the Coopers’

Get the recipes for dishes seen in the new movie opening November 13

0

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

KITCHEN DESIGN Get Your Kitchen ‘Bake Off’ Ready

By Amanda Pollard

Make it easy to whip up a cake or a batch of cookies with these tips for organizing your space

Sponsored

Remodel Repair Construction

9 Reviews

Industry Leading General Contractors in Westerville