Guest guest Posted January 30, 2001 Report Share Posted January 30, 2001 Francesca, I like this simple idea. It might be nice over raisins esp plumped raisins which have such a great skin to calorie ratio! ( I like to make hot chocolate by mixing a similar cocoa paste with a strong cup of Celestial Seasoning's Toffee which is a kind of coffee substitute in a tea bag. Is there much of a difference between splenda and stevia? I have never used sugar substitutes. S Pollock ----- Original Message ----- From: < > < > Sent: Tuesday, January 30, 2001 6:34 AM Subject: [ ] Digest Number 95 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2001 Report Share Posted January 30, 2001 Greetings Group! I like the idea of toffee tea. I may have to try that. As far as I know, and please, anyone, correct me if I am wrong; but, I do believe that splenda is a chemical sugar substitute and stevia is an herbal extract. To be honest, I don't know much about splenda. I use stevia. I just figured that the fewer chemicals I can control from getting into my body the better. --- " S. Pollock " <ds.pollock@...> wrote: > Francesca, > I like this simple idea. It might be nice over > raisins esp plumped > raisins which have such a great skin to calorie > ratio! ( > I like to make hot chocolate by mixing a similar > cocoa paste with a > strong cup of Celestial Seasoning's Toffee which is > a kind of coffee > substitute in a tea bag. Is there much of a > difference between splenda and > stevia? I have never used sugar substitutes. > S Pollock > ----- Original Message ----- > From: < > > < > > Sent: Tuesday, January 30, 2001 6:34 AM > Subject: [ ] Digest Number 95 > > > > > > Quote Link to comment Share on other sites More sharing options...
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