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The word "How?" springs to mind at this point.
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What I miss most, since I've been diagnosed type II diabetic, is pastry; especially pecan-cinnamon rolls with a thick sugar glaze on them. There are low-calorie toppings for sugarfree pastry, but nothing like that unwholesome, absolutely delicious concoction of mostly sugar, margarine, and water.
been toying with cornstarch-water-and splenda concoctions, so far- YECCHH. I wonder if a small quantity of microcrystalline cellulose would add the right amount of crunchy crystalline structure?
Any chemistry/cooking prodigies out there care to comment?
Have you tried this?
[half, Oct 13 2004]
||um. the category you seek is food. this
is the category that food related items
go into. this is because... oh never
mind. so, your idea is to find sugar free
topping? that's... oh never mind