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1 6/12/12 11:11 P
I'm sorry you are experiencing an aftertaste. My husband and I have gone sugar free. I have made chocolate candy with almonds, oatmeal raisin cookies, and peanut butter pie. I try to keep several deserts made for variety purposes. I am trying to make more recipes. I find that I have more success with the small packets versus the Sugar in the Raw in the large bag, just a tip.
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178 2/1/12 6:26 A
Baking requires chemical balances. Cookies need half the sugar and half the stevia. They will be a little harder than with all sugar, but healthier. I put the cookies into a container with a piece of apple to help soften them. I give more than half of the cookies away, so I don't eat as many, but still have a treat once in awhile.
I haven't tried applesauce in place of sugar in anything, but I do have an old cookbook somewhere that I know uses it for things like oatmeal cookies. I ought to go look for it again.
Re: the bitter aftertaste, do you substitute the stevia powder measure for measure like the sugar? I have some Stevia in the Raw and it, like all I have seen, says that it measures the same as sugar and that makes things WAY too sweet and leaves an aftertaste. I haven't tried using the liquid in baking (cause I know I'd never get that right), but I've accidentally put too much in tea and that is the only time I have gotten an aftertaste. Though I know that some people are more sensitive to aftertaste than others. I get that aftertaste with any of the diet drinks because they are always too sweet (IOW they have way too much sweetener in them).
1/28/12 11:37 P
I have tried pure stevia in powder and liquid, everything I bake has a bitter aftertaste about ready to give up on stevia and just resign to fact of living sugar free. Think I will try applesauce next in a brownie recipe. Thoughts?
TOPWEASEL, your recipe sounds fantastic! I might try this with regular cream cheese and no wafers. Thanks!
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11/6/11 12:12 P
sounds great thanks
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1 11/1/11 8:18 P
I made a low calorie mini chocolate cheesecake with tofutti imitation cream cheese and some other ingredients. It was so good and only 300 calories or 225 without the "crust".
Two heaping tablespoons of tofutti cream cheese or other light cream cheese 1 packet hot chocolate (I used Cold Stone Creamery diet) 5 packets of stevia 1.5 tsp vanilla extract cinnamon crushed sugar-free vanilla wafers (optional)
Soften the cream cheese for 20 seconds in microwave. Add stevia to taste. Add vanilla extract. Stir or beat with a mixer until fluffy. Stir in packet of hot chocolate until the mixture is thick, but not dry. You probably won't need all of it. If you add too much, use a few drops of milk to wet it again.
In a small bowl or cup, line with crushed cookies. Add a little bit of cinnamon and evenly mix it. Gently spread the cream cheese mixture on top and chill for one hour. Or you can skip the cookies and just chill the mixture.
It tastes like the best chocolate cake batter, but richer and safe!
Thank you. That looks like something I would like to try.
Fitness Minutes: (19,182)
10/24/11 2:41 P
I don't use sugar at all. I only use Stevia. I have a ton of recipes that I use on a regular basis that are pretty darn yummy... and I often just substitute stevia for sugar. Here is a pumpkin recipe that I made a while ago, and it truly is amaaazing and only 85 calories per 3x3 piece:
Large can of pumpkin 2 cups flax seed meal . 25 cup egg whites 1 cup whole wheat pastry flour 2 cups canola oil .25 cup cinnamon 1 TBS maple extract 1tsp salt 1 tsp cloves 1 tsp baking powder 2 tsp baking soda 1 tsp stevia to equal 2 cups of sugar
preheat oven to 350*
mix all the ingredients Spray a 11 x 17 pan with non stick spray pour into the pan bake until done.
There is a website (at bottom of post) that has some recipes with stevia. Also there are a couple of books that are all Stevia recipes. Mostly they have adding some honey or other natural sweetener as well as the Stevia for things like cakes, though the one book I have has only Stevia for the sweetener. It does say, however, that Stevia does not have the properties to brown as well as baked goods made with sugar. Also, it isn't good in things made with yeast because it doesn't aid in the fermentation of the yeast. For conversion measurements they have 1 tsp Stevia for 1 cup sugar; 1/4 tsp powdered Stevia or 6-9 drops liquid Stevia for 1 Tbsp Sugar; a pinch to 1/16 tsp powdered or 2-4 drops liquid Stevia for 1 tsp Sugar. They suggest starting with the exact amount or a little less and taste the mix to get the taste you want.
Hello everyone. I am curious to know if anybody here has experimented with stevia as a substitute for sugar in your dessert recipes. I am trying to replace white refined sugar and still be able to enjoy the occassional dessert without using artificial sweeteners. I have made brownies with honey and applesauce, which turned out ok. I'd like to try stevia since it has no calories. I'm not sure what the conversion ratio is. I would appreciate any hints or suggestions you may have. Thanks, Sharon
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