[linsomniac]

My wife has been trying Allulose over the last month or so, particularly for low carb heated foods, with fairly good luck. In particular, it makes a very good low carb+sugar free caramel that she serves frozen. We've also been using it in homemade ice creams.

We take a can of low sugar peaches or pears, mix in 2tbs of allulose and a pinch of xantham gum, freeze it and then run it through the Ninja Creami and get a quite good sorbet with 120 cal a pint, and super easy to make.

The cooling effects of some of the sugar alcohols, I'm not sure exactly which one, is pretty weird. She made some great cookies that I just wouldn't eat because of that cooling effect. Which makes them even lower calorie. :-)

[thfuran]

>In particular, it makes a very good low carb+sugar free caramel

Does it actually remain calorie free when caramelized? That's a chemical change.

[linsomniac]

That is a good question, my wife doesn't know the answer to it. :-/