"Phil Kane" wrote in message
ganews.com...
On Thu, 21 Apr 2005 12:55:51 -0400, Michael Coslo wrote:

If you don't have room for good food then
you don't have room for junk.

Dessert is junk???? Not when K0CKB puts it on the dining table! Maybe
you need some of her recipes, if your desserts are "junk"!

Refined sugar is indeed junk. No matter how good it tastes.

One of my wife's avocations is specialty dessert and cake catering
(she's taught that for years and at times has even made money doing
it commercially).

Her specialty is diabetic-safe products (I'm a diabetic) - low fat
and no refined (or unrefined) sugar. She duplicates about 95% of
what one can find on a fancy "sweet table" (marshmellow requires the
crystalline structure of "real" sugar) and I most certainly do not
suffer from a lack of "goodies" all year round.

Dessert is one of the basic food groups..... ggg

--
73 de K2ASP - Phil Kane

Well I've yet to find a "low fat" or "low/no sugar" food that tastes like
the real thing. It always tastes a little different. So my choice is
simply to bypass the desserts as much as I can discipline myself to do so
(sometimes I fail miserably).

Dee D. Flint, N8UZE

On Thu, 21 Apr 2005 17:31:48 -0400, Dee Flint wrote:

Well I've yet to find a "low fat" or "low/no sugar" food that tastes like
the real thing. It always tastes a little different. So my choice is
simply to bypass the desserts as much as I can discipline myself to do so
(sometimes I fail miserably).

As the old Ross Bagdasarian/Rosemary Cloony song of the late '40s
went: "C'mon a' my house, my house, I'm gonna' give you candy...."

That's why she's a specialist......the "store-bought" stuff can't
make it, and the sweetener used in most of those products (Sorbitol
or Manitol) is colloquialy known as "Laxitol".

Since the commercial sweetener Sucralose went "retail" under the
name of "Splenda" it's a lot easier to get the right taste.

--
73 de K2ASP - Phil Kane

Phil Kane wrote:

On Thu, 21 Apr 2005 17:31:48 -0400, Dee Flint wrote:


Well I've yet to find a "low fat" or "low/no sugar" food that tastes like
the real thing. It always tastes a little different. So my choice is
simply to bypass the desserts as much as I can discipline myself to do so
(sometimes I fail miserably).


As the old Ross Bagdasarian/Rosemary Cloony song of the late '40s
went: "C'mon a' my house, my house, I'm gonna' give you candy...."

That's why she's a specialist......the "store-bought" stuff can't
make it, and the sweetener used in most of those products (Sorbitol
or Manitol) is colloquialy known as "Laxitol".

Since the commercial sweetener Sucralose went "retail" under the
name of "Splenda" it's a lot easier to get the right taste.

Splenda isn't too bad at all. In fact, I've used the artificial
sweeteners for so long that I dislike the taste of "real" sugar. Leaves
a unpleasnt after taste.

- Mike KB3EIA -