[carlo3b]

I've given up on all artificial sweeteners. After someone else had posted xylitol was made from the sugar of birch trees (which I had learned I was allergic to before seeing that post), I became suspicious of Splenda (no idea if there's xylitol in it) and cut out all foods with Splenda in it. It turned out that this was causing my asthma problems. I don't trust aspartame so that's out. It seems I am pretty much limited to foods that are not processed.

I don't know where to start to settle things down for you, but I can tell this is not going well.. HUG

First I have checked in every spot that I can, and find no link between Splenda, and xylitol. That doesn't mean they aren't kissin cousins, it should mean that it's ok for you. I will go one further, Splenda is something that you can eat. Second, I think I am going to scream if I hear any more bashing of aspartame. If this stuff was as bad as some of it's competition would have you believe, they would be in bankrupsy years ago. You may not like the taste, or even the products that contain it, but it is not poison, and it won't kill ya! Now I feel better.. LOLOL

 

LowCarb Almond Mousse Supreme

• 1 15 oz. whole milk ricotta cheese
• 1/2 c. whipping cream
• 1 c. Tap warm water
• 1 pkg. plain gelatin
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• Sugar sub to taste, one of many great new and old brands that are now plentiful.
• 1/4 tsp. salt

1) Mix cream with 3/4 c. of water. Place gelatin in the 1/4 c. water, soften and heat until gel is dissolved.
2) Place cream and water in blender then add all the rest of the ingredients and blend at least 5 minutes on the highest setting until like cream.
Divide into 6 serving dishes.

Top with whipped cream and a tsp of fruit or berry on the top is pretty.
3 grams carb per serving
 

[Ladysmith]

Second, I think I am going to scream if I hear any more bashing of aspartame.

ASPARTAME KILLS! ASPARTAME KILLS!!

[giggles] Couldn't resist! Just wanted to make you scream! hee hee!!

Seriously, the Slenda was definitely the cause of a lot of grief this past summer and fall so I'll just forego it. I still recommend it to others because I thought it tasted just fine. I'm just a wimp when it comes to chemicals in foods and have a few too many health issues that the chemicals aggravate. No biggie - well, except I miss out on some of the yummy recipes you post. (...sniff!...Now I'm sad again! hugs?)

;o)