How to cook with Stevia

Did you know that Stevia is actually much sweeter than sugar? This is why you need to be careful how you cook with it - adding too much could turn your sweet treat into something rather sickly!

The usage ratios vary from product to product - see the Xlear conversion chart for more information.

As you will see, you need a lot less Stevia than you do sugar - which is one of the reasons why it is so great to use.

Not only does it mean that a packet of Stevia is going to last a long time, it is also why the product is so low in calories - you are only consuming a minimal amount!

Think about it - if you eat a cake made with Stevia then you are likely to be eating no more than one to two drops per slice.

Whereas if you eat a cake made with sugar, the amount in each wedge is bound to be much higher - at least a tablespoon if not more.

Other than being aware of these ratios, cooking with this sugar replacement is fairly easy.

Unlike artificial sweeteners such as aspartame, you can add this to just about any food at any temperature and be sure that it won't explode.

From baking delicious goods during the winter to mixing it in icy cold beverages on a hot summer's day, it is safe to use in just about anything.

The only time you should come into any difficulties is if you are trying to caramelise onions - unfortunately Stevia does not brown and crystallise as sugar does.

But in terms of everything else, it's all about adjusting your perceptions and giving it a go - once you have used the product a few times you will get used to the ratio.

To get you started, here are a few yummy recipes from our in-house chef.

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