Is anyone else out there using Xylitol as a substitute for sugar? A cardiologist cookbook author suggested that I use it rather than a processed sugar substitute like Splenda - so I did and have never looked back! It tastes and measures exactly like sugar, but has virtually no glycemic index. It's an ideal sweetener for diabetics... and dentists like it because it helps prevert tooth decay.
Xylitol has allowed me to keep my weight on track and still indulge my passion for baking, and then enjoy the fruits of my labors. Here's my latest cake creation that is virtually sugar free (and maybe a little lopsided,) but 100% decadent.
When I get a minute, I'll post the recipe on "Lighten it up."