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10-26-2014 09:17 AM
Any recipes out there?
10-26-2014 10:02 AM
You can substitute Stevia in the Raw for sugar (it is much sweeter, we figure 1 cup of sugar equals 4 Tbs or a 1/4 cup of Stevia in the Raw. If it's syrup or molasses, you have to do a taste test but start out with much much less. I add a Tbs of blackstrap molasses to give color and that traditional flavor. My friends and I use a lot of the Stevia in the Raw in pies, etc as it add decent sweetness but no calories. (We use it in apple pie in particular.)
10-26-2014 10:14 AM
10-26-2014 11:45 AM
I just use sugar substitute, and non-fat dry milk/cup of water
10-26-2014 12:07 PM
I just use Splenda to replace the sugar, and I also reduce it a little bit - using the pumpkin pie recipe on the Libby cans. I also up the cinnamon a bit because it's not enough, per the recipe. I can tell when the mixture smells just right.
The amount of Splenda that is split between all the servings of two whole pies is not enough to make 99% of people have any problem.
If somebody has extreme problems with sugar substitutes, however, maybe they should either use sugar or just not eat this dish.
ETA - if you want some sugar you can do half and half with sugar and sugar substitute. I like it with all Splenda, though.
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