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Old 11-23-2004, 09:27 PM   #1
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Liquid Stevia Instead of Splenda in Cheesecake and Crushed Nut QUestion

I have liquid stevia and it's carb free I believe, I would not like to use splenda because of the xtra carbs. How much per cup sugar of Stevia should I use, in a typical low carb cheesecake? Or should I not screw around with the splenda because it'll ruin the texture?

Also a lot of recipes call for crushed nut. I do not have a food processor or cannot find almond meal. If I crushed them by hand, and a rolling pin, will they come out okay for the crust?

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Old 11-24-2004, 01:07 AM   #2
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To crush the nuts, you could use a coffee/ spice grinder. They work awesome. Takes quite a bit of work though! You have to be careful to not make butter. I've never use a food processor to grind nuts. You could use a blender if you have one, or you could just chop them very fine. When I'm in the mood, I find it very therapeutic to chop nuts as fine as I can. Maybe that's weird, I don't know!


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Old 11-24-2004, 06:02 AM   #3
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Granular splenda doesn't contribute all that much to texture. It's mostly air.

Nut flours are usually pretty coarse. It'll take a while, but yes, I think a rolling pin would create a suitable facsimile.
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Old 11-24-2004, 07:01 AM   #4
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As far as using the stevia to sweeten-- Remember that a little bit goes a long way. Just how much to use depends on the brand and the concentration. Perhaps the brand that you have has a website. I would go there and see if there is a conversion chart which tells how much equals sugar amts. If you can't find this, add slowly and taste. I get the best results when I combine stevia with other sweeteners such as splenda or even the flavored syrups such as Davinci or Torani. Everyone's taste for sweetness varies, so what is just right for one person is not sweet enough for another.
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