I need a little help.

My husband is not following a low carb plan. He is not overweight. I am trying to transition him away from sugar and processed foods (without his really knowing it).

How much stevia can I use in a traditional dessert recipe?

My goal is to reduce the amount of sugar as much as I can without compromising the taste. He will pick up on a "different" taste easily.

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Start: May 6, 2009
Size 14 jeans, 177 lbs

May 15, 2009
Size 14 jeans, 173 lbs

I do not believe stevia would be a good choice to avoid your husband noticing a difference in taste. I have not used stevia for several years as it is difficult to use in baking. However, there seems to be a recurring theme in on-line discussions of stevia. That theme is that it is an acquired taste. A number of people complain that stevia has a bitter after taste, though I did not notice it when I used it. You might have better luck, as far as taste is concerned, using the new Truvia product, which is a blend of a stevia extract and erythritol. I have not tried that product as I am satisfied with the liquid splenda I principally use for my a/s.

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Henry

I use a combination of SteviaPlus, liquid splenda, and erythritol. This combination seems to be very synergistic and has almost no detectable after taste, IMO. YMMV.
I do feel strongly about using the SteviaPlus over regular powdered stevia for that reason(no after taste).
Depending what recipe you are converting, I think you'll just have to *play* with it and see what ratios work best for you and your hubby's tastes.
I might add, when you find that just right combination, write it down so you'll have it next time!

hth
s

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Shelley


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