I like erythritol better . . . it does have a sort of "coolness" about it, like spearmint tastes cool? That's as close as I can come to describing it.Does the erythritol product taste better? Anyone know if either Stevia or Erythritol can be used in place of sugar for baking? (similar baking properties, and all that?)
And before today I'd have said erythritol isn't as sweet, but I'm in the process of reassessing that notion, because: I made my strawberry pie with erythritol last week, and we loved it. This week I made another, and used EZ-Sweetz (concentrated liquid sucralose/Splenda) drops instead, for the very reason that erythritol is expensive (!), but we didn't like it as much - it wasn't as sweet. Erythritol works well in cooking/baking, and I'm going back to it for my strawberry pie too.