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Lemon Meringue Pie Question
"Low Carb Cooking" at Low Carb Diet Support: "I'd like to make this pie but the recipe calls for 1/2 t of keto sweet (sub) stevia...I don't have either but I do have Splenda...can I just increase the Splenda amount and get the ...." |
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#1
12-16-2003, 06:19 AM
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 I'd like to make this pie but the recipe calls for 1/2 t of keto sweet (sub) stevia...I don't have either but I do have Splenda...can I just increase the Splenda amount and get the same results or what should I do?? Help Please!!  |
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#2
12-16-2003, 06:49 AM
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| Could you please tell us where this recipe is, so we know exactly which recipe you are looking at? Personally, I'm not familiar with KetoSweet... Blessings! Sharron Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine," available where ever books are sold. www.thelowcarbcook.com "My purpose is that they may be encouraged in heart." Colossians 2:2 |
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#4
12-16-2003, 01:49 PM
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| Ok, snickers, I think that SteveIA uses SteviaPlus, not just plain stevia extract. Here's a link for Wisdom Herbs. It says he used stevia for the ketosweet, so I wouldn't bother with it! hth  Blessings! Sharron Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine," available where ever books are sold. www.thelowcarbcook.com "My purpose is that they may be encouraged in heart." Colossians 2:2 |
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#5
12-17-2003, 06:05 AM
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| Thanks Sharron... I just got finished making (regular) choco-chip cookies and PB cookies to give to my neighbors...so now I'm going to make myself something low carb...I smelled every batch and boy they smell awesome but I'm not going to partake in the takings...promise... |
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#6
12-17-2003, 06:59 AM
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| Snickers, Don't worry about the Stevia. I used it because it combines so well with the splenda and can help kill most of the "aftertaste" problems associated with some artificial sweetners. I have trouble with Ketosweet and aspartame products. Note that I used "Real Lemon" concentrate and it had a strong lemon flavor. You will probably want to increase the splenda and/or decrease the lemon. I think fresh lemon would be better, if you have it. Someone else suggested the crust was to crumbly. If that is a concern, try adding 1/4 oz unflavored gelatin. Good luck. I've been thinking about fudge for 2 days now. I may have to give in. Steve 235/183/175?? Since 02/03 Don't believe in miracles, Depend on them. |
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