Some polyD info

[rpavich]

I've not received my PolyD yet but here is a good bit of info that I got offline; it seems that with this info...making a pecan pie would be no problem????....


PolyD Plus Corn Syrup Substitute


Description: This makes a good sub for corn syrup in recipies, with a similar taste, texture, consistency and behavior. The trick is to boil the lumps out. PolyD Fiber Plus is very high in fiber, too! So you can use it without adding lots of net carbs to your finished product.


Ingredients:

3/4 Cup PolyD Fiber Plus
1/4 Cup Water
(In general, I use 3 Parts PolyD to one part water, but you may want to experiment with the ratios until you find what works best for you.)




Instructions:
Add the water to the PolyD in a pan. Boil, mixing together and squishing out the lumps with the back of the spoon. Continue boiling until the syrup is smooth. It's now ready to use in your recipe!


Notes:
PolyD Fiber Plus is a specialty sweetner, which can be ordered online, if you can't find it locally. Make sure you get the Plus, as the regular is much higher in carbs!


Calories: 10 Difficulty: Easy
Serving: 2 Tablespoons Carbs: 8
Induction-Friendly: Yes Net Carbs: 1

[LadyBelle]

I have some sitting in the cuboard just waiting for me to figure out what to do with. This may work.

I don't know about induction friendly though. While it is low net carbs, induction really does go much better and with less cravings if you don't have sweets.

[scott123]

3 parts polyd to 1 part water makes a pretty thick syrup. Too thick to pour actually. For the texture of corn syrup, 2.5 parts polyd to 1 part water seems to be right on the money. This is what I use:

2 cups polyd
3/4 cup water
3/16 t. salt (scant 1/4 t.)
1/4 t. vanilla
1/2 C. splenda equivalent

As far as it being induction friendly... Atkins considers it fiber, so if you're going 'by the book,' it's fine. That being said, it's only 90% fiber with a trace amount of glucose. Induction should be sugar free, so I wouldn't recommend it.

[IslandGirl]

... it seems that with this info...making a pecan pie would be no problem????...
...Make sure you get the Plus, as the regular is much higher in carbs!


What THEY said ;) plus also

the Pecan Pie has been done (and very well, by the way), do a quick google on "polyD pecan pie"...you will be pleasantly surprised.
PolyD Fiber and PolyD Fiber Plus are identical in carbs, the Plus merely refers to the addition of sucralose/Splenda as a sweetener -- so unless you ADD your own carbs in the form of granular Splenda or some other carb source, NO, the regular is not higher in carbs.