Here is a Conversion Chart for Using Artificial Sugars/sweeteners
Conversion Chart <--click there
After much searching, I found this Blueberry Cheesecake Stevia Recipe:
Ingredients:
1pkg unflavoured gelatin
1 cup boiling water
16oz cream cheese (room temperature)
1 tsp vanilla
1/2 tsp stevia concentrate powder
Topping:
1/2 tsp stevia concentrate powder
1/8 tsp salt
1 1/2 TBS cornstarch
1/2 cup water
2 cups blueberries
1 TBS lemon juice
1/2 TBS butter
Instructions:
Dissolve gelatin in boiling water, add cream cheese and vanilla. Beat well. Add stevia and continue to beat. Place into dessert dish or cake pan. Cool for one hour in the refrigerator.
Topping: Mix stevia, salt and cornstarch in a saucepan. Place on medium heat and add water, stir until thickens. Add blueberries, lemon juice and butter. Continue to stir as it thickens. Remove from heat, cool, serve over cheesecake base.
AND HERE IS ONE FOR FRENCH SILK PIE:
Aimee's Original French Silk Pie
This pie is just incredible! I once served it to dinner guests, and after their first bite and all the ensuing "ooos and aaaahs," I informed them that it was sugar free. Their mouths gaped open and their eyes bugged out! They said, "Well, don’t tell the kids, they will never know the difference!" The husband still talks about how wonderful this dessert is.
Crust:
1 cup ground almonds
1/2 cup soy protein (NOT soy flour!)
1 teaspoon SteviaPlus®
4 packets sucralose
1/2 teaspoon cinnamon
6 tablespoons butter, room temperature
Filling:
3 ounces (squares) unsweetened baking chocolate
3/4 cup butter, room temperature
1 teaspoon SteviaPlus®
8 packets sucralose
1 1/2 teaspoons vanilla
3 eggs
Topping:
1 cup whipping cream
1/8 teaspoon SteviaPlus
Crust instructions: Combine well with a pastry blender or food processor and press into pie pan. Bake 5 minutes at 450° F. Cool completely before adding filling. Filling instructions: Break chocolate and place in a small saucepan over lowest possible heat. Stirring constantly, warm chocolate until almost completely melted. Remove from heat and continue to stir until thoroughly melted. Cool chocolate.
Since the eggs won’t be cooked, coddle eggs: Fill a small sauce pan about half-full. Bring water to boiling, then place eggs in boiling water for 20 seconds. Remove eggs from water and immerse in cold water to stop them from continuing to cook. Set aside.
In a large mixing bowl with an electric mixer cream butter, SteviaPlus® and sucralose on medium speed about 1 minute. Add chocolate and vanilla, mixing until combined. Continue mixing and beat in eggs one at a time for 5 minutes each. Total mixing time for egg mixture will be 15 minutes. Pour into pie shell. Chill at least 4 hours to set.
Topping instructions: Whip cream in a small mixing bowl with an electric mixer until peaks form. Add SteviaPlus(r and whip till combined. Spread on chilled pie. Sliver chocolate with a vegetable peeler. Garnish pie with chocolate curls. Enjoy! Serves 8.
The original recipe came from Aimee Nossum. Thank you Amy for letting me use this a really wonderful pie in my book!
Variation: French Silk Cups: Omit the crust and do the filling as instructed. Place finished filling into muffin tins and chill in the refrigerator as directed. Either top with the whipped cream topping as directed or serve plain. Makes 8.
Carb counts: Pie entire recipe, 64.87. Fiber, 28.07. ECC, 36.36 Pie per serving, 8.1. Fiber, 3.5. ECC, 4.54. Cups entire recipe (without topping), 30.68. Fiber, 13.08. ECC, 17.6. Cups per serving (without topping), 3.83. Fiber, 1.63. ECC, 2.2.
This recipe is excerpted from Low Carb Cooking at Sharron's Place: Sugar Free Recipes Featuring SteviaPlus® by Sharron Long, ©2002
Hope that this has helped you out some!
