Today's blog post comes as a reader request.
I was so pleased to see this response to the cooking substitution chart we made a while back, and I knew I had to get moving and create a resource to answer her questions...
Very nice, thank you!
If you ever expand the sweetener alternative selections, please consider adding Stevia. One could probably do a whole infographic on sugar substitutes, and include things such as heat stable/can you cook or bake with it, etc.
Also I’ve notice quite a variance in sweetening power. Truvia, 3/4 tsp. = 2 tsp. sugar, whereas with Publix Stevia, 1/2 tsp. = 2 tsp. sugar. Perhaps one could include agave and other sweetener options.
I tried Stevia in my favorite chocolate sorbet with poor results, but haven’t tried tweaking it. If you have a frozen yogurt or sorbet recipe with a sugar alternative, please share.
I tried your chocolate pudding with tofu, and enjoyed it. Next time I think I will try with Stevia.
Have a wonderful week.
My team and I jumped into action, researching sugars and sugar substitutes while crafting a chart that would make everything we found accessible to your clients. Here's the result!
With information on nutritive and non-nutritive sweeteners, their properties, uses, and sweetness as compared to sugar, we think we've whipped up a pretty great introduction to the world of sweeteners.
The sugars and sugar substitutes we featured in this chart include...
- Acesulfame K
Want more detail? Get your copy of the sweetener chart today!
And if you'd like to delve deeper into the world of sweeteners, check out the member-exclusive expanded edition of the chart, which features 5 more sugar substitutes!
We're here to help you look your very best right now! Drop by the Nutrition Education Store to see even more sugar resources...