On Sun, 09 Jan 2005 13:26:33 -0500, "Jean B." > wrote:

>There are also various
>sugar-free syrups (Da Vinci is a popular brand), SF maple syrups,
>and even a SF honey, all of which you can experiment with.

I can vouch for DaVinci sugar-free syrups. I use them primarily to flavor
plain, unsweetened yogurt (Dannon).

>Some
>of the good bakers on my lists advocate using maltitol and have
>had great success with it, and they say you can build up your
>tolerence to it, but I've been rather skittish about it since my
>own bout with gastric success...........

Gastric distress aside, many people (myself included) experience a raise in
blood sugar from maltitol, not quite as bad as sugar, but significant
nonetheless.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_