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Topic: Substitutions for Brown Sugar Twin and Eggbeaters?  (Read 665 times)

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Substitutions for Brown Sugar Twin and Eggbeaters?
« on: February 10, 2006, 12:35:45 AM »
 :D I would like to try a recipe from an American cookbook that calls for these 2 ingredients. I figure I could just substitute Splenda for the Brown Sugar Twin, but what should I use in place of Eggbeaters? Maybe just egg whites? Hmmmmm. I wonder if it'd really make a difference to just use regular eggs. What does everyone think?


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Re: Substitutions for Brown Sugar Twin and Eggbeaters?
« Reply #1 on: February 10, 2006, 08:35:28 AM »
The only difference with egg beaters would be the yellow food colouring.  So just use eggs whites.   :)  If you use regular eggs you will have a product that is higher in fat (only a bit) and cholesterol.  Brown Sugar Twin is slightly bitter in taste and I have no idea if they make a brown sugar subsitute in the UK.  In the USA they are making a nice one by Spenda for baking... makes great cookies.

If you are not diabetic or on a diet...just use brown sugar... or  you might consider mixing some Splenda with regular brown sugar to keep the flavour. Which is what the new product is I think.
The wiring in our brain is not static, not irrevocably fixed.  Our brains are adaptable. -Mattieu Ricard

Being ignorant is not so much a shame as being unwilling to learn. -Benjamin Franklin

I have long since come to believe that people never mean half of what they say, and that it is best to disregard their talk and judge only their actions. -D.Day


Re: Substitutions for Brown Sugar Twin and Eggbeaters?
« Reply #2 on: February 10, 2006, 09:56:06 AM »

Thanks vnicepeeps, those are great suggestions. On to the baking!


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