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Xylitol vs Erythritol
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<blockquote data-quote="Dari" data-source="post: 2289422" data-attributes="member: 502652"><p>I've never used xylitol. I use erithritol when preparing desserts. Not doing it often as I got used to non sweet food mainly.</p><p>It's not as sweet as sugar but has non collateral tastes. Good for preparing whipped cream and baked recipes.</p><p>I tried tiramisù and semifreddo with it and they were delicious. Also prepared lemon curd but it was much too sweet following the recipe.</p><p>Not using anymore in any drinks. I remember it changed coffee taste a little so I gave up using it.</p></blockquote><p></p>
[QUOTE="Dari, post: 2289422, member: 502652"] I've never used xylitol. I use erithritol when preparing desserts. Not doing it often as I got used to non sweet food mainly. It's not as sweet as sugar but has non collateral tastes. Good for preparing whipped cream and baked recipes. I tried tiramisù and semifreddo with it and they were delicious. Also prepared lemon curd but it was much too sweet following the recipe. Not using anymore in any drinks. I remember it changed coffee taste a little so I gave up using it. [/QUOTE]
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