As some of you know, I am a Type 2 diabetic. My real problem is that I have a sweet
tooth. So I have started experimenting with replacing sugar with Stevia in some of my favorite recipes.
I use Stevia in the Raw for my coffee in the morning. I have found that it is not as sweet as
Splenda, but Stevia doesn’t affect my sugar levels, while Splenda can.
I bought Stevia in the Raw to substitute in my baking
recipes. On the back of the package, it
advised only substituting half the sugar with Stevia. I thought that sounded like a good idea so I
made some chocolate chip cookies. My
recipe calls for ¾ cup white sugar and ¾ cup brown sugar. So I used Stevia instead of the white sugar
and kept the brown sugar. The cookies
were fine. They were not as sweet as
regular chocolate chip cookies, but they were good. (Sorry I don’t have pictures of them.)
Next, I decided to make my brownies. I followed the recipe the same as usual. I just used ½ of the sugar and used ½ Stevia. It looked and tasted the same as usual when raw.
I baked them at the same temp for the same amount of time. The brownies tasted good but were dry. They came out more like cake, but dry cake. So my husband put whipped cream on top and ate them anyway.
I will keep experimenting and when I finally get them to
come out normal I will give you the recipe.
What do you think happened?
Have any of you tried doing this?
Do you have any suggestions as to how to fix this problem with the
brownies?
Inquiring minds want to know. Especially this mind.
Stay sassy,
Rhonda
Sassy Silver Sisters
Cathy, Rhonda, and Kelly
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
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