Sugars...What do you use??

[Guest guest]

Hi Cassandra, ( and Dinesh) If I'm baking cookies I don't bother to do anything different. Just use the Stevia powder. I guess you could use the liquid. I also add some xylitol, not much as it's also sweeter than the same amount of sugar. I usually use 1 tsp of Stevia to = 1 cup of sugar. If I'm baking a cake like I did last night. A banana cake, then the addition of a banana or two bulks it up and I mixed it all in the food processor before I added the flour. I also have saved some wonderful cookie recipes using low sugar choc chips and oatmeal as well as dried fruit in different quantities. They are all healthy recipes and taste great. I've switched to wholemeal flour too. I haven't tried to cook meringue like pavlova or lemon meringue pie as I think it needs sugar to hold the stiffness of the eggwhites. But you can also make marshmallows using plain gelatine, vanilla extract and Stevia and xylitol for sweetness. Also custards in the same way.

And for Dinesh, When I was on the Atkins diet I lost weight effortlessly and I have never felt so well and energetic when I was on that. It was wonderful in that way. I lost about 10kgs in 4 weeks. Then I fell off the wagon because I love pasta and am really a carboholic in that way. However now I have to curb all of that a bit and watch the carbs because of the blood sugar levels. But I want to go back on Atkins. Just have to get organised. I love green veggies and you eat a lot of them in the first two weeks of induction. The meat, eggs and cheese etc also I loved. Just missed my pasta but I found a lo-carb recipe for Faux Lasagne using long thin slices of zucchini instead of pasta sheets and with the yummy sauce I make and the ricotta and nutmeg filling, it is perfect almost. After all, the flavour is in the sauce not the pasta.

Hope this helps.

Jen