Satisfy your sweet tooth without sugar; stevia is the secret to these delicious sugar-free treats - A Better Way to Cook

Natural Health, Sept, 2002 by Cheryl Redmond

RELATED ARTICLE: What is stevia?

Consider This

The stevia plant (Stevia rebaudiana) is native to Paraguay, where for centuries its leaves have been used to sweeten food and beverages and as a folk remedy for diabetes and high blood pressure. The leaves are sometimes available ground into a greenish powder. The active sweetening components in stevia, called glycosides, are also isolated and sold as a white powder or clear liquid, In these forms, stevia doesn't confer the health benefits of the leaves but is intensely sweet--200 to 300 times sweeter than sugar. In any form, stevia has no calories and won't raise your blood sugar level.

In the past 30 years or so, the Japanese have embraced stevia as a food additive and have conducted numerous studies that have proved its safety (as have other countries). Nevertheless, citing insufficient evidence, the U.S. Food and Drug Administration has not granted stevia GRAS (generally regarded as safe) status, and will allow it to be sold in this country only as a supplement, not a food. You'll find stevia in natural food stores or on the Web at www.stevia.com or www.lowcarbmall.com.

RELATED ARTICLE: How to sweeten with stevia.

Getting Started

Stevia is easy to use as a sweetener for hot or iced coffee or tea. Replacing sugar with stevia in desserts, however, can be tricky and involves some trial and error. If you'd like to experiment with your own recipes, here are some general rules of thumb.

Start Small. It's best to begin with a minimal amount of stevia. Try 1/4 teaspoon of the liquid extract to replace 1 cup of sugar. Then add a drop at a time, tasting as you go, until the mixture tastes right to you.

Go Half and Half. If you feel your recipe needs at least some sugar for its texture or flavor, try replacing half the sugar with stevia, using the substitution guideline above.

Measure Carefully. Stevia is very powerful; a little too much can yield a bitter result. Use a steady hand to pour it into a measuring spoon so it doesn't overflow, or use a dropper.

Try It with Fruit. Stevia complements the inherent sweetness of fruit. It is especially compatible with citrus flavors and is a natural for sweetening lemonade, fruit purees, and iced fruit teas.

Don't Expect Sugary Sweetness. Even though stevia is intensely sweet, it doesn't taste like sugar. It has a hint of black licorice flavor.

Cheryl Redmond, the associate food editor at Natural Health, is a former pastry chef.