Using Stevia questions
#366382 - 11/08/11 01:11 PM
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how would it be using stevia instead of sugar? I have never used it yet but I have started using only usda organic herbs and I buy from mountain rose herbs...i want to make the lemon mint sorbet drink and other recipes that require sugar I refuse to use table sugar.
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I don't know how you could sub stevia for sugar when baking, but for simple things like drinks just add stevia to taste until it's sweet enough for you.
For frozen recipes like sorbet, remember that cold dampens sweetness, so make the unfrozen liquid a little too sweet, and it will taste just right when frozen.
Best,
H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I use stevia to partially substitute for sugar in bread and muffin recipes. Sugar has properties that affect the texture of bread, so I haven't tried to completely eliminate it. I like the results of using 1/4 tsp. of stevia to replace about 1/4 cup of sugar.
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Nancy
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I've been experimenting with a chocolate chip banana recipe, substituting stevia for the sugar, and this latest attempt was yummy. Based on some quick googling, instead of the 2/3 cup sugar I used about 2/3 tsp of stevia (the kind with the teeny tiny scoop) and one individual-sized container of unsweetened applesauce. Of course, those chocolate chips are still in there....
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