RecipeNet "Stevia Equivalents"

Add more liquid or applesauce to your recipe to get the desired consistency because Stevia doesn't liquefy like sugar. If you do not follow this rule your recipe will be drier and denser than expected

Reduce cooking time for a regular recipe by at least 10 minutes. Add more time if needed.

Conversion Problem: How sweet a recipe should be is highly subjective. . . some people like the recipes a little sweeter than others. Stevia is anywhere between 8-400 times sweeter than sugar depending on the type of Stevia used. One extra drop or grain of Stevia can spoil a recipe instantly so one has to add a little Stevia at a time until they get the recipe to a satisfied sweetness. Below is only a general guideline of Stevia equivalents so please adjust to your preference and remember that incorporating Stevia into your diet takes patience and practice.

1 cup sugar	= 1/4 tsp stevioside or white Stevia powder
	= 1 1/2 tbsp-2tbsp green Stevia leaves (rubbed or cut/sifted)
	= 2 tsp Stevia blend
	= 1 - 1 1/2 tsp clear Stevia liquid extract
1 tsp sugar	= 1-2 drops clear Stevia extract

Add ingredients together and mix well. Pour into a glass dropped or tincture bottle and refrigerate. 2 drops are equivalent to 1 tsp sugar.

While Stevia has been used safely in most diabetic and calorie reduced foods by the Japanese for over 40 years. . . it must be noted that it has not been tested thoroughly by Canadians (although as I write this, Environment Canada is growing and testing Stevia as a possible cash crop replacement for tobacco plants) and since we are known worldwide to over-consume foods, some fear it may be dangerous in large quantities. Please use with moderation until Canadian studies confirm its safety in large amounts.

Colleen has a Bachelor of Arts degree in Geography and has been a practicing herbalist since 1996. She is currently studying The Science and Art of Herbology with revered herbalist Rosemary Gladstar.

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