Splenda is the current artificial sweetener of choice here. I'd use ground Stevia instead (which is at least natural), but it's so bloody sweet that I can never get the right amount of it such that it's not overwhelmingly sweet or completely unnoticeable.
Basically, I got the idea to try and make cinnamon toast using peanut butter instead of butter, since I was already eating peanut butter on toast for an energy boost before my swims and though I'd make it a bit more flavorful. It does sound like it would be good on a croissant- but I imagine the low-carb/high-protein bread I use is a bit better for my purposes in this case. ;)
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sforzinda
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Date: 2005-01-07 08:45 pm (UTC)Basically, I got the idea to try and make cinnamon toast using peanut butter instead of butter, since I was already eating peanut butter on toast for an energy boost before my swims and though I'd make it a bit more flavorful. It does sound like it would be good on a croissant- but I imagine the low-carb/high-protein bread I use is a bit better for my purposes in this case. ;)