You will probably end up seeing a pattern of me using erythritol sugar alternative in a lot of these recipes. That is because it is not an artificial sweetener, nor is it bitter like Stevia, nor is it a problem gastrointestinal-wise like xylitol or matlitol. I’ve let people taste a pinch and they are shocked. I found out about it three years ago and it is FINALLY more accessible in the U.S. This is one manufacturer that is easy to find. You can check them out here: http://www.zsweet.com/index.html
I have no affiliation with them in any way, so this is not an advertisement or endorsement. Just info.
It does take some getting used to, because it is not as sweet as sugar and does have a slight cooling effect and doesn’t blend quite the same. If you can handle it, 50/50 split is usually best. It depends on the type of baking or cooking. It takes experimenting, mixing, throwing away, concocting and succeeding. Talk about alchemy!
Trust me, if you can make it work, it’s worth it. It’s rare to find something naturally occurring, pretty much calorie-free that looks like sugar, tastes close to sugar, can cut into butter and whip like sugar, that’s not bitter or laxative inducing. Yay!
If you can handle pure sugar, go for it. Just substitute the recipe with raw cane sugar.
Here is my minty summer dessert drink, since I don’t like having to wait until winter to drink chocolate!
FRESH CHOCOLATE ICEd POTABLE
INGREDIENTS1 pint fat free half and half 1 1/2 tablespoon cocoa powder 2 tablespoon erythritol 1/2 teaspoon madagascar vanilla extract 1/8 teaspoon peppermint extract
Mix cream, cocoa powder and erythritol in a sauce-pot. Simmer until hot and erythritol is melted, stirring frequently. Take off heat and allow to cool in sauce-pot or transfer to a suitable vessel to cool in refrigerator.
Pour potion into tall, ice-filled 8-ounce glasses and garnish with fresh mint.
Makes 2 servings.
