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SP_COACH_DENISE Posts: 30,760
5/15/12 10:37 P

I'm not sure. I actually haven't used Stevia. You might want to try posting that question on the diet and nutrition message board forum to see if there is anyone else that has tried that. (you may get more responses there)

Coach Denise

BARB12321 Posts: 376
5/15/12 6:49 P

Thanks for the answer Coach Denise. We may have to use sugar then.

BTW, do you know whether Stevia, a natural sweetner that doesn't raise your blood sugar, would work as a sweetner for a pudding or curd?

SP_COACH_DENISE Posts: 30,760
5/15/12 12:23 P

We have not tested those recipes using artificial sweeteners, but we do know that Splenda and others only work in cakes, cookies, etc., not in puddings and curds.

Coach Denise

BARB12321 Posts: 376
5/14/12 3:51 P

I made Chef Meg's Lemon-Berry Tartlets for Mother's Day, just as specified in the recipe with one substitution. I used Spenda in the Raw to substitute for sugar, as I am a borderline diabetic and avoid sugar. I used 4 Tbsp of Splenda in the Raw to sub for the 4 Tbsp of sugar in the Lemon curd and the Lemon curd came out extremely sour, as if I had not used any sweetner. What went wrong?

I watched the video on making the tartlets to see if I did anything else differently, but it was all the same. Also, I made lemonade using the Splenda in the Raw and it was fine. I'm Bewildered!

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