Conference rocks::weight_control

    Nothing at all - doesn't stimulate my appetite like sugar and its
    copies.

    
    
    The reason I am asking is that I have a recipe for muffins that we
    can use for WW.  However, the sugar in this recipe give us 30 optional
    calories per muffin.  I would like to find something to use that would
    work well in baking.  If I use the substitute, it eliminates the
    30 optional calories as the substitutes are "free" on our food list.
    
    Personally, I do not like the taste of NutraSweet and would like to 
    know what other folks have tried and liked.
    
    
    Thanks,
    Michele

I have a couple of WW cookbooks.  In alot of their recipes they use juices as 
a natural sweeter.  So, you might want to try using apple juice.  I haven't 
tried any of these, so I don't know how they taste

Debbi

    I also use the WW recipes and find that sugar TWIN is used as a
    substitute and doesn't bake out.  The taste is just ok.
    
    Phyllis

��
    	I tried "Sweet One" and it's as bad as "Sweet and Low".
    
    	I suppose to some it might taste like sugar, but all I get
    is a semi-sweet, semi-bitter taste.

	I like the taste of NutraSweet, but it breaks down into its
    constituent amino acids when cooked and loses its sweetness.

	You could save a few calories by using fructose - it's
    supposed to be a little sweeter than sucrose, calorie for
    calorie.

-mike z

    I'm a new contributor Noter to this Conference but feel I have a bit to
    add to this Note....
    
    I am a diabetic and have HAD to find acceptable sugar substitutes...It
    has been a real b**ch......The problem is in finding out how much of a
    sugar substitute is the equivalent in sugar sweetness....i.e. 1 Tbl.
    sugar is = to how many packets of the substitute.....I haven't gotten
    any very practical answers, but by hit or miss have finally found the
    right amounts to suit me.....
    
    I guess the thing that struck a chord for me was Mike's last
    reply....The reason you get the semi-sweet, semi-bitter taste from the
    substitutes that do NOT break down in cooking (as Sweet Ones) is that
    you are using too much.....You don't need as much substitute as you do
    sugar, and an over-use ends up with the crumby, bitter taste that you
    find in Sacchryne....(sp?).....Try Sweet Ones, or Sugar Twin in lower
    that you would normally us, amounts.....I personally like the Sugar
    Twin brown sugar.....Makes a great baked, candied acorn squash.....
    
    Just what I have found from experience since August when I was put on 
    insulin for my diabetes, and have found that , "I'm DYING for a hot
    fudge sundae (such as they have at the FXO cafeteria every Friday)
    means for me literally possibly DYING......  So, I've learned by hard
    experimentation......
    
    I'd be glad to share some of the recipes and tricks I am still learning
    to use....They have great sugar-free cookbooks out for diabetics....I
    love them.....Super, exotic, marvelous recipes.....
    
    Barb

    These are a few I like to use:
    
    apple juice concentrate (thawed)
    orange  "        "
    unsweetened apple sauce (in baking)
    fruit-only spread (like jam without the sugar--works great in
       plain yogurt, too)
    
    8*)  Linette