I just purchased some stevia and was wondering what is its equivalent when measuring and using it in place of another sweentner. Blah... now let's speak English.

Example: If I have a recipe that calls for 1/2 cup of splenda and I want to use Stevia instead, how many drops equals 1/2 cup?

Anyone... please

Hi Sylvie

Stevia is so concentrated that it's hard to tell the equivelancy, it's like 1 Tsp (or 10 drops) for a cup of Splenda, but each manufacturer may extract differently to dilute it. I prefer liquid as I can measure the drops. Not sure about the carb count, but must be very low.

I've baked with it and love it. But many can't get used to it's taste.

Here are a few stevia links:

http://www.eporkchop.com/blubber/sweet.htm

http://www.holisticmed.com/sweet/

From another thread:

http://forum.lowcarber.org/showthre...ighlight=stevia

Wa'il

Wa'il is right ... different brands are different strengths -- as well, some are alcohol-based and some are glycerine-based extracts(same as vanilla). Some come as a white powder that you mix with water yourself.

You kinda have to do the taste test. Hint -- I find that cooking/baking with stevia seems to intensify the sweet taste. Maybe it's just me ... anyway, I find that the uncooked recipe doesn't taste as sweet as the finished product .. meaning, I stop adding stevia before it tastes overly sweet.

Oh, as far as I know, stevia is zero carbs ... the alcohol or glycerine will have a trace, but you're only using a few drops at a time.

Doreen