Thread: LC desserts...don't know what went wrong!

I tried to make a dessert last night and must have done something wrong because it tasted really bad. How important is Stevia Plus and can i use something else instead? The milk and egg protein i found in a healthfood store was powder. I thought it was suppose to be liquid. Do any of you use this? I think that not having these two items was the reason my recepie didn't work...lol

Any advice is greatly appreciated, thanks much.

Lissette,
You may get more replys in the cooking forum.
I do however, know that the milk and egg protein called for in the recipes is supposed to be in powder form. Also, if you are making a recipe by Sharron Long, she uses the steviaPlus, usually with a combination of sucrolose(splenda) packets. Sucrolose measures differently than the steviaPlus, and in combination they enhance each other and give a very nice result. I would suggest that if your recipe calls for the steviaPlus, use the steviaPlus. Also this is different from just plain stevia. If you can't find it in your local HFS, it is available on line at:
www.wisdomherbs.com.
Someone may come along and wish to move this thread to the cooking forum for you, and you may get some more input and opinions there
HTH & Happy Baking
Shelley

Lisette,

I'll move this to the cooking forum. It would help a lot to know what dessert you were trying to make and how it came out.

I'll admit I've had some trouble with some recipes that call for milk & egg protein. I know that Sharron uses Trader Joe's brand and I don't have a Trader Joe's anywhere within a hundred miles of here. I have to tinker with the amounts and when I get it right for the only brand I can find that's not high carb - "Naturade" - I write down the amounts that work for me.