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)
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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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