Dessert.
Dessert.
Made a mousse with Jell-O Cheesecake flavored sugar-free pudding made with whipped heavy cream and raspberries on top.
In theory, this turned out amazing and tasted great for a bite or two, but I’m going to probably keep looking for a better low-carb dessert. Not a fan of this much aspartame. Won’t make again. Tongue burning.
Recipe if you don’t have this sensitivity: http://www.genaw.com/lowcarb/lemon_pudding_mousse.html
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Not really! Stevia is my fave non-chemical sweetener, I use it for everything. Then there’s monk fruit, all sorts…which I haven’t tried. I also try to stay away from Splenda/sucralose but it does not bother me the way aspartame does. I just keep my sucralose consumption to a small bit.
Stevia is probably the best as it’s the most natural. I used to think it had an aftertaste, but honestly, I was using too much of it. It’s like hundreds of times sweeter than sugar.
Palm sugar is still sugar.
Agave nectar is still sugar.
Both will still affect blood glucose long term, but might not “spike” it or give it a quick raise, like refined white sugar will.
Alternatives to sugar and other things for baking are quite different and not anything I’m really into, as I don’t bake – but I have read a lot about them. Erythritol (brand name Swerve) is supposed to be a decent alternative. Almond flour, coconut flour/fiber, golden flaxseed meal, and macadamia flour are also supposedly good baking alternatives to regular ones.