On Jul 9, 11:32 pm, "Julie Bove" > wrote:
> People who have tried this have used a mix of half and half. But keep in
> mind that when it comes to diabetes, it isn't sugar that's the culprit, it's
> carbs. And yes sugar is a carb, but so is flour. So taking some of the
> sugar out isn't going to help you much. You'd be better off not eating
> whatever it was to begin with.

Indeed. I've been cutting back my carb consumption a bit, and am
eating a reasonably balanced diet (though I do occasionally indulge my
sweet tooth).

In addition to reducing sugar intake for preventing possible diabetes,
I'm also interested in reducing the consumption of unnecessary
calories; if I can duplicate the effects of sugar (sweet taste,
browning, etc.) while greatly reducing the calories, that's something
I'm interested in doing -- particularly in the context of cooking for
Thanksgiving and other feasting-type holidays, which is when I
generally eat sweet foods like pie.