Spring

Try these: http://www.porthleven-online.com/gpage7.html http://www.cornishpasties.org.uk/ Im really craving one now, havnt had a cornish pasty in years!

Interesting article Shel_B. It is annoying that Maltitol is the primary sweetener in nearly all diet and diabetic foods.

Hi 'Lior" Id love to try it, where can I get it? (I have tried here but havnt found it)

As always, thanks for your help. The recipe sounds great will definately try it. Is the tin foil to prevent the water getting into the cake?

Wow, that looks great. Really grand. Could you share the recipe? (My husband cant eat any carbohydrates- he lacks loads of enzymes which break them down - so Im always on the look out for flourless recipes)

Thanks to both of you for your replies

I googled Pastechi and there are loads of links to recipes, have you tried that? Hth

I cant eat products containing sugar as Ive had a gastric bypass. Ive discovered that I can eat sugar free products. My problem with sweets and mainly chocolate is that I will only stop eating it either when its finished or Im about to be sick (too much information perhaps?) Im presuming you know the effects of consuming too much sugar alcohols? Well I do and beleive me theres a great incentive to partake of these products in small amounts! Im afraid Im probably a bit of a peasant compared to the rest of you on egullet and am not to fond of the high cocoa %. I like my chocolate sweet and creamy.

Can anyone recommend a good sugar free/diabetic chocolate? Ive tried Belcolade milk and Natra milk and dislike both of them. The Belcolade feels greasy and the Natra hard, both don't taste chocolatey either. (Please forgive the very crude description from an amateur)The Natra white is reasonable. Elite (local Israeli company) milk and black is actually ok but its rare that it is in good condition ie, doesnt taste grainy or old. Ive looked at the sugar content in the high cocoa percentage bars (80% upwards) but its too high for me.

Pam R: As far as I know its low calorie but ill be in the supermarket tomorrow and check again. Thanks for the help

Thanks Kerry I cant get sugar free honey here, any ideas what I could use instead? Would sugar free maple syrup be a possibility?

Does anyone have any experience making sugar free marshmallows?

"yes. but i didn't grow the berries." I find such lack of dedication rather upsetting They are stunning

oh the jams sound gorgeous. I cant have sugar so have a very limited choice of jams I made the thumbprint cookies for big guys and they were an utter, utter disaster! Im still in shock and cant think what i did wrong. The batter came out like cake batter so i added osme flour and nuts but it didnt work so I put it in muffin cases and ended up with a batch of crumbs!

Did you make all these cakes?

viva: They are definately on my list of things to make, I love baked jam biscuits/cookies. Did you make the peach-hibiscus jam yourself? What flavour does the Hibiscus give?

Yesterday I made the chocolate biscotti and the carrot spice muffins. Not too thrilled with the biscotti but I suppose slightly burning them didnt help! . I found the muffins a little bland I think I need to add more carrots and raisins although the spice flavour was strong enough. I thought they were lovely and moist. Might try the other biscotti next. Just had a muffin and its tastes as fresh as it did yesterday, Im really impressed and have decided it doesnt need any more raisins or carrots

pastrygirl: thanks for your reply. I was thinking about trying dipping, with a pair of tweezers (not eyebrow ones) Chris Hennes: The Dragees look really nice. Thanks for the advice Ill try dipping some beans next week and when I get a graphics program installed Ill post my results

saw this: http://www.matok.net/shop/index.php?main_p...products_id=851

DesertCulinary: thanks, what a site youve got! Im gong to enjoy (and put on weight) going through it

I really dont see why I should give my money (especially when there is so little of it lol) to people who really dont deserve it, Id rather pay more. Yes i am interested in the moulds, could you pm me with the details? Thanks

Ooh, they are pretty indeed. Congratulations

The mould from Mr. Cake does sound like it would too thin, if you were to fill it with ganache the chocolate coating would be too thin to give the shape strength, especially if the weather is warm. I have to say that Ive not been too impressed with Mr. C, whenever Ive asked for information the reply is either theyre busy or I should come to them which would be lovely if they were nearer. I really want to order polycarbonate moulds but the travel up there wouldnt make them such a bargain. Would making the plane solid and the hearts filled be an option?

gfron; thanks for the link. Im looking more to dip them, yes, mega fiddly and probably going to look like rabbit cr#p but Ill give it a go anyway.

Kerry , thanks again, but it doesnt stir which means the temp wont be constant etc, so its a lot of money for what in my opinion is a hot bowl.