[ first ] [ prev ] [ random ] [ next ] [ last ] Reference Link: Stevia Natural Sweetener View Comments (1) [You must be logged in to add comments.] Low Carb Dessertsposted by : Jon Kroupa on 06/26/2012Related Comic: Stevia In The Raw Recently I tried the natural sweetener Stevia in two different desserts with three different attempts. My first dessert attempt was cheesecake. Originally I bought a box with 50 small packets of stevia. It has ratios for commons sugar needs, it was not 1 to 1. The recipe called for 1 1/3 cups of sugar, I used 25 packets (which was the equivlent of 1 1/24 cup of sugar). That cheesecake ended up being pretty good. Here is the recipe originally from about.com: Batter:
Crust:
A week later I decided to make cheesecake again, this time I bought a package of Stevia in the Raw. This stevia claimed to be 1 to 1 measuring for sugar. I used 1 cup of the stuff for my same cheesecake recipe. The taste of stevia was very strong. This time I topped the cheescake with smashed mixed berries. The berries made the cheesecake pretty good (despite the strong stevia taste). The next day I had a master plan to make no-bake cookies. To replace the oatmeal I decided to use chopped almonds, and of course the sugar was replaced with stevia. My normal recipe calls for 2 cups of sugar, so I put in 1 1/2 cups of stevia. I originally put in just 1 cup, but figured the cocoa was so bitter it needed a little more. Big big mistake. The taste of stevia is overpowering. They are basically inedible. Another thing I noticed trying to make the no-bake cookies. No-bake cookies require the sugar to be the hardening agent. If you don't boil the sugar long enough the cookies will never harden. Stevia does not share this same property. Not only did the cookies fail to setup, the cocoa wouldn't even boil. It just started burning on the bottom of the pan and never boiled. Here is the original recipe for no-bake cookies:
If you are going to bake cheesecake I recommend the packets, even though they are not convenient. If you are going to bake something that requires the chemical properties of sugar, you shouldn't even try to make it.
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