Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 06-29-2006, 06:55 AM   #1
Big Yapper!!!!
 
HaleysNana's Avatar
 
Join Date: Jan 2003
Location: In the Land of Detox!
Posts: 9,092
Gallery: HaleysNana
WOE: Sugar Free...one day at a time!
Start Date: 4/12/04
Sweetener...conversion

Before I spend the rest of the weekend searching and reading....is there a thread where I can find the conversion ratios for substituting Stevia (liquid), Fiberfit, Xylitol and Eryth for Splenda? I'm hoping to get some baking done in the next week or so.
HaleysNana is offline   Reply With Quote

Sponsored Links
Old 06-29-2006, 12:12 PM   #2
Very Gabby LCF Member!!!
 
dizneegirl's Avatar
 
Join Date: Aug 2002
Location: Ohio
Posts: 3,863
Gallery: dizneegirl
Here's a chart from LindaSue that will help you somewhat...

http://users3.ev1.net/~fontlady/sple...ion_chart.html
dizneegirl is offline   Reply With Quote
Old 06-29-2006, 03:18 PM   #3
MAJOR LCF POSTER!
 
Join Date: Apr 2004
Location: Morristown, NJ
Posts: 2,143
Gallery: scott123
Stats: 245/220/205
WOE: Atkins
Start Date: 2/6/04
What brand of stevia are you using?

How is your tolerance for xylitol? Does it laxate/stall you?

What are you planning on making? Is it something where you need the texture of sugar? All the texture or maybe just part? Do the recipes have enough water to allow subbing large amounts of fiberfit?

Your choice of sweeteners makes it almost impossible to have the same amount of sweetness and the same amount of sugary texture. For some recipes that may not be a big deal. If you're making something like say, a brownie, you'll want to maximize the xylitol and the erythritol as much as possible due to their textural contribution.
scott123 is offline   Reply With Quote
Old 07-05-2006, 05:52 AM   #4
Big Yapper!!!!
 
HaleysNana's Avatar
 
Join Date: Jan 2003
Location: In the Land of Detox!
Posts: 9,092
Gallery: HaleysNana
WOE: Sugar Free...one day at a time!
Start Date: 4/12/04
I have liquid stevia that I got from netrition. I also have fiberfit, splenda and xylitol (haven't tried using that one yet so I"m not sure how I'll react to it). I'm wanting to make the lemon pound cake but I don't have polyd so I'm not sure how sweeteners to sub.
HaleysNana is offline   Reply With Quote
Old 07-05-2006, 08:38 PM   #5
MAJOR LCF POSTER!
 
Join Date: Apr 2004
Location: Morristown, NJ
Posts: 2,143
Gallery: scott123
Stats: 245/220/205
WOE: Atkins
Start Date: 2/6/04
Okay, I took a look at the polyd lemon pound cake. Here is Shawnees recipe:

Quote:
Originally Posted by shawneesioux
Lemon Pound Bundt Cake

Preheat oven to 325*

Grease or spray and lightly flour a 10" Bundt pan (large size)

2 Cups CarbQuik
1/2 Cup Gluten
1/2 Cup PolyD
1/4 Cup grandular Splenda
1/8 tsp Stevia (super -concentrate; 1/32 to 1/16 tsp recommended per tsp replacement))
1 pkt SweetOne
1 tsp Erythritol

1 tsp Vanilla
3 TBLS Lemon juice
1 tsp Lemon extract

6 lg Eggs
3/4 Cup heavy Cream
1 Cup melted and cooled Butter

Stir all the Dry ingredients together and sit aside.

Mix all Wet ingredients together on Low speed about 3 minutes, til smooth.
Slowly add in the Dry ingredients to the Wet, while blending on Low speed for a couple minutes. This will be a heavy, thick batter.

Pour batter into prepared Bundt pan.
Bake approx. 45-50 min. Test with toothpick.

Cool cake in pan on a rack for about 30 min.

I like a thick icing/frosting...

3 oz soft Cream Cheese
1/2 stick soft butter
1/2 tsp Vanilla (just because...)
1 Tbls Lemon Juice
Sweeteners to personal taste (add in small increments, taste as you beat it in...)
for a thinner -drizzling icing, add in a dab of cream

Here it is "nekkid"



...and "dressed"...


Shawnee
Instead of:

1/2 Cup PolyD
1/4 Cup grandular Splenda
1/8 tsp Stevia (super -concentrate; 1/32 to 1/16 tsp recommended per tsp replacement))
1 pkt SweetOne
1 tsp Erythritol

I would use

3 T. granular Splenda
1/3 C. erythritol
3 T. xylitol

The large quantity of erythritol might have cooling issues, but without polyd, that's the best I can do. With the sweetness from the erythritol and the xylitol, you won't need the stevia, and the water in the fiberfit would just complicate things.

This should work nicely for this recipe, but in the future, I'd invest in some polyd. It's the only way of obtaining sugary texture without sweetness. With the sweeteners you have on hand, by the time the texture is okay, the level of sweetness will always be too high.
scott123 is offline   Reply With Quote
Old 07-06-2006, 05:59 AM   #6
Big Yapper!!!!
 
HaleysNana's Avatar
 
Join Date: Jan 2003
Location: In the Land of Detox!
Posts: 9,092
Gallery: HaleysNana
WOE: Sugar Free...one day at a time!
Start Date: 4/12/04
Thanks! I'll try it tomorrow!!
HaleysNana is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 01:59 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.