Brown sugar substitute?

brushfire said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Thanks,
Tom

How much brown sugar? If it is a small enough quantity, split over a whole
pie it might not turn out to be too many carbs per serving.

Irv
--
--------------------------------------
Diagnosed Type II Diabetes March 5 2001
Beating it with diet and exercise!
297/215/210 (to be revised lower)
58"/43"(!)/44" (already lower too!)
--------------------------------------
Visit my HomePage at http://members.shaw.ca/finkirv/index.html
Visit my Baby Sofia website at http://members.shaw.ca/finkirv4/index.htm
Visit my OLDTIMERS website at http://members.shaw.ca/finkirv5/index.htm
--------------------
Irv Finkleman,
Grampa/Ex-Navy/Old Fart/Ham Radio VE6BP
Calgary, Alberta, Canada

"brushfire" <[email hidden]> wrote in message
news:Lgzkd.4782$2h7.3180@trnddc03...

Quoted message said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Thanks,
Tom

Sugar twin makes a brown sugar variety. I've never tried it though, but
I've seen it in the stores.
--
ClabberHead 5.0 (aka Iron Chef Atkins)
248.5/189.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
MSTie # 93058
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin

I imagine splenda plus imitation maple syrup extract might taste similar to
brown sugar.

"brushfire" <[email hidden]> wrote in message
news:Lgzkd.4782$2h7.3180@trnddc03...

Quoted message said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Thanks,
Tom

There's 'Sugar Twin Brown' (weird aftertaste if used as the only sweetener)
or 'DiabetiSweet Brown' (has isomalt, a sugar alcohol). I use them both at
different times but only for 1/4 the amount of sugar called for in a
recipe. I replace the rest with Sweetzfree.
If you can't find either of these, you could use a couple of tablespoons of
molasses (not LC, but a small amount in the whole pie wouldn't be too bad)
and replace the rest with Splenda.

brushfire said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

-----
Bev

I don't have an answer to your question, but I just visited the Splenda site
to find this pumpkin pie recipe you mentioned...and Splenda has a new
product, called Splenda Sugar Blend for Baking. This product could give
folks a lot more options for cooking - like LC fudge.

S t a c i

"brushfire" <[email hidden]> wrote in message
news:Lgzkd.4782$2h7.3180@trnddc03...

Quoted message said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Thanks,
Tom

I read it in here earlier that Lynne A has managed to caramelise some
diabetesweet. I know it's not exactly brown sugar but it should give you
flavour that is quite similar to brown sugar?

http://tinyurl.com/6gvlg

brushfire said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Thanks,
Tom

"S t a c i" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I don't have an answer to your question, but I just visited the Splenda site
to find this pumpkin pie recipe you mentioned...and Splenda has a new
product, called Splenda Sugar Blend for Baking. This product could give
folks a lot more options for cooking - like LC fudge.

S t a c i

The Splenda Sugar Blend is exactly that, a blend of half sugar and
half splenda. It may be appropriate for those trying to reduce sugar
and carbs on a conventional diet, but not for those doing true LC.

"brushfire" <[email hidden]> wrote in message

Quoted message said:

news:Lgzkd.4782$2h7.3180@trnddc03...

Quoted message said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Thanks,
Tom

I use DiabetiSweet too and it does caramelize. But it contains isomalt (a
sugar alcohol) so you have to be careful how much you eat. More than 3
teaspoons spread out during the day has me literally running to the
bathroom, but I seem to be particularly sensitive to SA's. :-)

Ada Ma said:

I read it in here earlier that Lynne A has managed to caramelise some
diabetesweet. I know it's not exactly brown sugar but it should give you
flavour that is quite similar to brown sugar?

http://tinyurl.com/6gvlg

-----
Bev

oh no so it's no good to you then...

i've used splenda in my tea / coffee before but I just couldn't taste anything
at all. and I don't normally use sugar in my tea / coffee. very strange.

Bev-Ann said:

I use DiabetiSweet too and it does caramelize. But it contains isomalt (a
sugar alcohol) so you have to be careful how much you eat. More than 3
teaspoons spread out during the day has me literally running to the
bathroom, but I seem to be particularly sensitive to SA's. :-)

Ada Ma said:

I read it in here earlier that Lynne A has managed to caramelise some
diabetesweet. I know it's not exactly brown sugar but it should give you
flavour that is quite similar to brown sugar?

http://tinyurl.com/6gvlg

-----
Bev

Tom,

I use Da Vinci Caramel flavor sugar-free syrup (Splenda-sweetened, zero
carbs and calories) when I want to bake something with a brown sugary
flavor.

A direct substation works--1 tsp syrup for 1 tsp sugar. However, because it
is liquid, you might cut back on any water you add, or bake longer to boil
off the extra liquid.

-- Jenny - Low Carbing for 5 years. Below goal for weight. Type 2 diabetes,
hba1c 5.7 .
Cut the carbs to respond to my email address!

Jenny's new site: What they Don't Tell You About Diabetes
http://www.geocities.com/lottadata4u/

Jenny's Low Carb Diet Facts & Figures
http://www.geocities.com/jenny_the_bean/

Looking for help controlling your blood sugar?
Visit http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm

"brushfire" <[email hidden]> wrote in message
news:Lgzkd.4782$2h7.3180@trnddc03...

Quoted message said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Thanks,
Tom

"Cubit" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I imagine splenda plus imitation maple syrup extract might taste similar to
brown sugar.

I'd add a little molasses to get some of that brown sugar flavor.

Lee

I think Whey-Low makes one, or some other things like 'maple syrup', 'brown
sugar', etc.

Skinny
---------

brushfire said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Thanks,
Tom

in article Lgzkd.4782$2h7.3180@trnddc03, brushfire at
[email hidden] wrote on 2004.11.10 8:30 PM:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Thanks,
Tom

Tom, you might try this as brown sugar substitute: equal amount of splenda
plus 1/2 to 1 tsp. instant coffee (diluted in up to 1 T. water). Since brown
sugar is nothing but sugar with a little molasses for coloring & slightly
bitter flavor, the instant coffee should do the trick.

thorn

"Irv Finkleman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

brushfire said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Thanks,
Tom

How much brown sugar? If it is a small enough quantity, split over a
whole
pie it might not turn out to be too many carbs per serving.

Irv
--

Thanks all. It's one-third cup per pie. That's 16 teaspoons (I think), so
at 15 calories per teaspoon works out to 240 calories per pie, or 40 per
slice for a 6-slice pie, or 30 for an 8-slice pie. Too much methinks.

Quoted message said:

in article Lgzkd.4782$2h7.3180@trnddc03, brushfire at
[email hidden] wrote on 2004.11.10 8:30 PM:

Quoted message said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

I've never used any brown sugar in pumpkin pie. I just use the recipe
on Libby's canned pumpkin, substituting Splenda for the sugar, and
cream for the evaporated milk.

--
jamie ([email hidden])

"There's a seeker born every minute."

Quoted message said:

I've got a nice recipe for pumpkin pie filling from splenda.com. It's low
carb except for the brown sugar. Anyone know a good low-carb substitute?

Use splenda and a little blackstrap molasses. Adds a few grams of carbs but
a lot of taste.

Rob