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Using Xylitol in baking
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<blockquote data-quote="PenfoldAPD" data-source="post: 1140306" data-attributes="member: 256043"><p>I'm excited that my goal for the forthcoming week (we have to set them on my SMP course!) is to bake a low carb cake. I have the wonderful Lemon cake recipe from [USER=46259]@ewelina[/USER] - my plan is to take one into my course to show the 'how can I possibly cut down carbs' types that it is easy.</p><p></p><p>I've never used Xylitol before - am I right in thinking it's basically a plant extract, all perfect safe and healthy. I don't want to cut my carbs and replace them with something slightly suspect just to eat cake, I can live without it. </p><p></p><p>Any views appreciated (I'm pretty sure it's all good but I just want to check).</p></blockquote><p></p>
[QUOTE="PenfoldAPD, post: 1140306, member: 256043"] I'm excited that my goal for the forthcoming week (we have to set them on my SMP course!) is to bake a low carb cake. I have the wonderful Lemon cake recipe from [USER=46259]@ewelina[/USER] - my plan is to take one into my course to show the 'how can I possibly cut down carbs' types that it is easy. I've never used Xylitol before - am I right in thinking it's basically a plant extract, all perfect safe and healthy. I don't want to cut my carbs and replace them with something slightly suspect just to eat cake, I can live without it. Any views appreciated (I'm pretty sure it's all good but I just want to check). [/QUOTE]
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