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<blockquote data-quote="Robbity" data-source="post: 1016200" data-attributes="member: 93179"><p>Your post definitely belongs in [USER=44643]@Robinredbreast[/USER] 's scream thread!</p><p></p><p>Stevia on it's own is extremely sweet and in quantity can leave an unpleasant after taste. Apparently the main ingredient in Truvia is erythritol not stevia, but both are safe for diabetic use. Neither of them appear to have any nasty side effects, so apart from a possible odd and oversweet taste from the stevia I don't think you'll come to any real harm.</p><p></p><p>I've found <a href="http://www.trimhealthymama.com/wp-content/uploads/2015/07/TrimHealthyMamaSweetenerConversionChart.pdf" target="_blank">this conversion table </a>for various different sugar alternatives for baking, so you could work out what the difference is for the quantity of xylitol specified in the recipe against the quantity of Truvia you actually used?</p><p></p><p>Rbbity</p></blockquote><p></p>
[QUOTE="Robbity, post: 1016200, member: 93179"] Your post definitely belongs in [USER=44643]@Robinredbreast[/USER] 's scream thread! Stevia on it's own is extremely sweet and in quantity can leave an unpleasant after taste. Apparently the main ingredient in Truvia is erythritol not stevia, but both are safe for diabetic use. Neither of them appear to have any nasty side effects, so apart from a possible odd and oversweet taste from the stevia I don't think you'll come to any real harm. I've found [URL='http://www.trimhealthymama.com/wp-content/uploads/2015/07/TrimHealthyMamaSweetenerConversionChart.pdf']this conversion table [/URL]for various different sugar alternatives for baking, so you could work out what the difference is for the quantity of xylitol specified in the recipe against the quantity of Truvia you actually used? Rbbity [/QUOTE]
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