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Stava
- Thread starter TillyTot
- Start Date
))Denise((
Well-Known Member
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- 1,593
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
Do you mean stevia, the sweetener?
SweetHeart
Well-Known Member
- Messages
- 511
Re: Stevia
No side effects, other than the horrible face pulled after putting far too much of it in my morning coffee :sick: :crazy: I take a half teaspoon of brown sugar in my coffee normally, and this seems to equate to a tiny pinch of Stevia. At this rate my 98g pot will last for years!
It is incredibly sweet so you literally only need a pinch of it. I've bought the NuNaturals No Carb stevia.
Julia
No side effects, other than the horrible face pulled after putting far too much of it in my morning coffee :sick: :crazy: I take a half teaspoon of brown sugar in my coffee normally, and this seems to equate to a tiny pinch of Stevia. At this rate my 98g pot will last for years!
It is incredibly sweet so you literally only need a pinch of it. I've bought the NuNaturals No Carb stevia.
Julia
hanadr
Expert
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I much prefer Stevia to any other non-sugar sweetener. I buy Truvia, which is a better buy than some other brands. It's aboout 3 x as sweet as sugar, weight for weight. Too much is TOO MUCH. I have made meringue with it. Works, but texture not as good as sugar. I think I'll have to try mixing.
Hana
Hana
SweetHeart
Well-Known Member
- Messages
- 511
Hana,
An Australian low carb forum member makes perfect meringues with a mix of Stevia and Erythritol.
Low Carb Meringue
(using my food processor that has a egg white whisk)
4 large egg whites or 5 small
1/2 tsp Cream Of Tartar
1/3 cup erythritol
1/8 tsp Stevia
1 tsp Vinegar
2 tsp Cornflour
1/2 tsp Vanilla Extract
pinch of salt
Beats egg whites with C of T til stiff. Add sweeteners slowly til glossy, approx 8 minutes. Add salt,cornflour,vanilla and vinegar untill just combined. Spoon onto greased baking paper into 6 mounds, flatten slightly. Bake at 120 C for 2 hours then cool in oven to dry out.
Lovely crisp shell outside, soft meringue inside (not marshmallow), good sweet flavor no bitterness from the stevia.
An Australian low carb forum member makes perfect meringues with a mix of Stevia and Erythritol.
Low Carb Meringue
(using my food processor that has a egg white whisk)
4 large egg whites or 5 small
1/2 tsp Cream Of Tartar
1/3 cup erythritol
1/8 tsp Stevia
1 tsp Vinegar
2 tsp Cornflour
1/2 tsp Vanilla Extract
pinch of salt
Beats egg whites with C of T til stiff. Add sweeteners slowly til glossy, approx 8 minutes. Add salt,cornflour,vanilla and vinegar untill just combined. Spoon onto greased baking paper into 6 mounds, flatten slightly. Bake at 120 C for 2 hours then cool in oven to dry out.
Lovely crisp shell outside, soft meringue inside (not marshmallow), good sweet flavor no bitterness from the stevia.
