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lovemyhome
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| Joined: | Thu Oct 18th, 2007 |
| Location: | Southeast GA |
| Posts: | 25 |
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Posted: Tue Nov 27th, 2007 01:15 pm |
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| I want to convert my pie recipes from sugar to something natural. Like in a lemon pie, what kind of sweetener would I use, and what changes to the recipe do I need to make?
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casey
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| Joined: | Sun Jun 17th, 2007 |
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| Posts: | 35 |
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Posted: Wed Nov 28th, 2007 09:43 pm |
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| I found a sweetened condensed milk that is made from natural cane juice. I used it in a Key Lime pie instead of Eagle Brand milk. I think the name brand is Santini.
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Gigmaster
Member
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Posted: Wed Mar 19th, 2008 09:39 am |
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I use Stevia. You can use it in all your recipes with just a few differences,
1. Stevia is not fermentable, so it cannot be used as food for yeast, or in making beer or wine.
2. Stevia is heat-stable up to near 400 degrees, so it will not carmalize like sugar, for glazes, carmel, etc....
Stevia can be used to replace sugar in any recipe where the sugar is a sweeting agent.
Be aware that Stevia is much, much sweeter than sugar. So much that 1/2 tsp will replace 1/4 cup of sugar in a recipe.
Stevia has 0 calories.
Stevia does not effect blood-sugar levels
Stevia is 300 times sweeter than sugar
Recommended for diabetics
Stevia is anti-plaque forming and actually helps prevent cavities.
Stevia is a natural herb, related to lettuce and chicory, from South America where it has been used for a long time by the indigenous peoples. It is perfectly safe, safer, in fact, than processed sugar.
Bon Apetit
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