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Weight Loss Forum / Low Carb / March 2004Questions for the Cooking Experts
For pumpkin and blueberry pies, if I keep the rest of the recipes the same and substitute an alternate sweetener for the sugar, do you think the pies would bake and taste the same as if I had used sugar? What would you recommend would be the best alternate sweetner to use.. splenda? erythritol (sp?) ? Thanks : ) PoohBear > For pumpkin and blueberry pies, if I keep the rest of the recipes the > same and substitute an alternate sweetener for the sugar, do you think > the pies would bake and taste the same as if I had used sugar? No. The sugar has other purposes beyond merely sweetening. Sugar helps retain moisture, adds viscosity to the filling and, to some extent, helps bind water so it doesn't separate. A touch of some sort of gum will help with those characteristics. Typically, blueberry (and other like fruit fillings) will have a starch of some sort in it to add body and minimize separating. Pumpkin pies rely on the combination of egg and sugar to keep the juices bound. > What would you recommend would be the best alternate sweetner to use.. > splenda? erythritol (sp?) ? The choice is a matter of taste, but each one will bring a set of conditions to deal with. The sugar alcohols may help with sequestering water to varying degrees; Splenda won't. Having said that, there are many recipes for LC pumpkin pies online (Google is your friend). Be careful about their carb counts; be skeptical. They're frequently wrong. Fewer blueberry pie recipes, and many with starch and flour. Be skeptical. Pastorio I'd also add that I find Splenda has an unpleasant aftertaste when used in large quantity. Although this may be a YMMV thing. I'm new to the world of sugar subs so maybe others will chime in on stevia, etc.  SignatureBear Grrrrrrrrrrrr :o) 297/267/210 Highest weight 353 http://home.earthlink.net/~polarbear50/index.html > > What would you recommend would be the best alternate sweetner to use.. > > splenda? erythritol (sp?) ? > The choice is a matter of taste, but each one will bring a set of > conditions to deal with. The sugar alcohols may help with sequestering > water to varying degrees; Splenda won't. > Pastorio > > For pumpkin and blueberry pies, if I keep the rest of the recipes the > > same and substitute an alternate sweetener for the sugar, do you think [quoted text clipped - 22 lines] > skeptical. They're frequently wrong. Fewer blueberry pie recipes, and > many with starch and flour. Be skeptical. Pumpkin pie made with Splenda works as a custard. The texture is a little creamier than traditional pumpkin pie. Fruit pies made with Splenda need a bit of Xanthan or guar gum to thicken them. 1/4 tsp or so works with apple pie (or apple crisp). My recollection is that you need a little more for berry pies (including blueberry). One thing you need to be aware of, though, is that the color is a bit different also. I'm not sure how to characterize it; perhaps just that it's less intense. And remember that these fruit pies are still not *really* low carb. A small piece can fit into maintenance-level eating, but you still have to be careful to limit yourself to one serving! SignatureAF Thank you for all of your thoughtful and helpful replies. PoohBear Don't forget that the crusts are typically made with white flour, so unless you are using some kind of nuts to make the crust, I don't think pie would be a very good choice, no matter how it is sweetened. Julia 250/175/150 Atkins July 2001 > For pumpkin and blueberry pies, if I keep the rest of the recipes the > same and substitute an alternate sweetener for the sugar, do you think [quoted text clipped - 6 lines] > > PoohBear >>For pumpkin and blueberry pies, if I keep the rest of the recipes the >>same and substitute an alternate sweetener for the sugar, do you think [quoted text clipped - 6 lines] >> >>PoohBear I made a pumpkin pie without a crust (just spray with Pam) and used heavy cream instead of evaporated milk, and splenda instead of sugar and it was delicious. All the other ingredients can stay the same. Rebecca I've made it that way too, only without a crust I don't think it should be called pie...it's more like a custard or pudding. Julia > >>For pumpkin and blueberry pies, if I keep the rest of the recipes the > >>same and substitute an alternate sweetener for the sugar, do you think [quoted text clipped - 12 lines] > > Rebecca Good point. Call it custard. Rebecca > I've made it that way too, only without a crust I don't think it should be > called pie...it's more like a custard or pudding. [quoted text clipped - 17 lines] >> >>Rebecca why not add some plain geletin in to thicken it up some? Don't add alot and make it a jelly, just enought to thicken when cooled. SignatureLC since Feb '04 205/190 . .goal 175 by May '04 > For pumpkin and blueberry pies, if I keep the rest of the recipes the > same and substitute an alternate sweetener for the sugar, do you think [quoted text clipped - 6 lines] > > PoohBear > why not add some plain geletin in to thicken it up some? Don't add alot and > make it a jelly, just enought to thicken when cooled. [quoted text clipped - 9 lines] > > > > PoohBear My MIL used to use sweet'n Lo in place of sugar, mix up the pumpkin, spices and eggs pour it in a casserole dish and bake it without crust for a custard thing. It set up great and tasted ok. Laureen >For pumpkin and blueberry pies, if I keep the rest of the recipes the >same and substitute an alternate sweetener for the sugar, do you think >the pies would bake and taste the same as if I had used sugar? What are you doing about the flour in the crust? >What would you recommend would be the best alternate sweetner to use.. >splenda? erythritol (sp?) ? Splenda is good, but you actually need more Splenda than sugar to get the same result. >Thanks : ) > >PoohBear SignatureJane Lumley > Splenda is good, but you actually need more Splenda than sugar to get > the same result. I didn't find that to be the case in my pumpkin pie. I just substituted exact amounts and it was great. Rebecca >What are you doing about the flour in the crust? This would be for other dinner guests.......I was just wondering if I could get the same results using an alternate sweetner as opposed to white sugar. Thank you to everyone for all of your responses. PoohBear >Splenda is good, but you actually need more Splenda than sugar to get >the same result. >> >>Thanks : ) >> >>PoohBear Personally I haven't found that to be the case. Sleepy --------------------------------- The True Axis of Evil Bush - Cheney - Ashcroft - Rumsfeld --------------------------------- |
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