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    You are in: Home / Community Forums / Cooking Q & A / Question:Low Carb Peanut Butter Cup Cheesecake Squares
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    Question:Low Carb Peanut Butter Cup Cheesecake Squares

    Skeeter1234
    Sat Feb 16, 2013 9:40 am
    Newbie "Fry Cook" Poster
    Low Carb Peanut Butter Cup Cheesecake Squares

    Chocolate and Splenda are horribly bitter combinations. You need a different type of sweetener with the splenda to offset this. Like Xylitol or Erythritol with the splenda.

    Isn't this chocolate horrible? I really would hate to ruin a dish like this.
    Zeldaz
    Sat Feb 16, 2013 10:00 am
    Food.com Groupie
    I'm curious why you say this, as when I was using Splenda I had no problems using it in chocolate items. icon_confused.gif And there are loads of good chocolate recipes out there that call for Splenda.
    The people who submitted reviews did not mention any bitterness.
    Skeeter1234
    Sat Feb 16, 2013 11:26 am
    Newbie "Fry Cook" Poster
    http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/634394-uugg-chocolate-splenda.html
    http://healthtopical.com/learn-maintenance-2/learn-2-0572.html

    This is a well known issue. I have been doing low carb for 9 years. I have ruined many dishes with just unsweetened chocolate and splenda alone. Google it and you will see I am not alone. I am not being rude, just wishing to spare someone ruining a dish with expensive ingredients without tasting the chocolate first
    Zeldaz
    Sat Feb 16, 2013 11:36 am
    Food.com Groupie
    I searched for it before I posted, as I was curious, because I never had that experience, and found nothing about it. One of your links has info on using Splenda successfully. I suspect this might be "super-taster" issue (like George Bush and broccoli), as the reviewers liked the product.
    Skeeter1234
    Sat Feb 16, 2013 12:55 pm
    Newbie "Fry Cook" Poster
    I am on lowcarbfriends daily. This is a common problem for many. The one link was adding dairy or other products with the splenda to use it successfully but by itself it is a problem. Seriously just adding a bit of a sugar alcohol really helps.
    DrGaellon
    Sat Feb 16, 2013 3:38 pm
    Food.com Groupie
    When you click on the "Ask a Question" link, you come to the Q&A Forum, where members of the food.com community will try to answer your question. Most recipe writers do not monitor this forum; if you want to ask the poster directly, click the down-arrow next to his/her name, and choose "Contact This Chef" from the menu which appears.
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