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    I can't believe no one is talking about this

    Posts: 260 Member
    edited February 13 in Food and Nutrition
    Domino Light.
    Sugar Stevia mix.
    You use half the amount.
    For example, banana nut bread calling for a cup of sugar…only use half a cup of Domino Light.
    That makes a huge caloric difference!

    I'm all over it.
    My diary is about to have a lot more PASTRIES AND COOKIES IN IT, BABIES.

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    • Posts: 54 Member
      Commenting so I can remember this. So excited! I don't know why I never thought of this.
    • Posts: 1,656 Member
      I get the store brand, but I love my stevia baking blend for that reason. (:
    • Posts: 4,298 Member
      Wouldn't that really alter the texture of the baked goods? Anything that creams the sugar and butter together, for example, depends on the sugar for aeration ...
    • Posts: 260 Member
      Wouldn't that really alter the texture of the baked goods? Anything that creams the sugar and butter together, for example, depends on the sugar for aeration ...

      Good question...I have only made a few recipes with it...muffin, cake and cookies. I like chewy dense sweets so I haven't done anything too fluffy or light just yet.
      But I haven't tasted any difference thus far.

      I plan on making tiramisu with it soon (classically airy dessert!) I will update if it sucks :)
    • Posts: 166 Member
      Bumping as I love tiramisu
    • Posts: 53
      Wouldn't that really alter the texture of the baked goods? Anything that creams the sugar and butter together, for example, depends on the sugar for aeration ...

      It's the fat that mostly alters the aeration when beating. That's why low fat creams don't whip as well as full fat ones.
    • Posts: 3,927 Member
      I have an honest question. Does the blend taste more like regular sugar or more like stevia?

      I truly hate the taste of stevia, but if it tastes more like sugar, then it's something to consider when I start my next cut cycle.
    • Posts: 15,267 Member
      I wouldn't substitute my sugar in my baking ever.

      Nor my butter.

      Imagine what Gordon Ramsey would say.....:noway:
    • Posts: 8,059 Member
      show previous quotes

      It's the fat that mostly alters the aeration when beating. That's why low fat creams don't whip as well as full fat ones.
      That's not what creaming is. Not talking about whipped cream, talking about the creaming method, where you beat sugar into butter. The sugar crystals tear holes in the butter to make bubbles for lift. I would say cutting the sugar in half would definitely have a structural issue if you don't replace it with anything.
    • Posts: 260 Member
      I wouldn't substitute my sugar in my baking ever.

      Nor my butter.

      Imagine what Gordon Ramsey would say.....:noway:

      Gordon Ramsey isn't exactly my hero.
      Its not that difficult to make delicious fattening food, I like to look for other methods.
      Remember when he released the worst cookbook of the year?

      http://www.dailymail.co.uk/femail/food/article-1340355/Gordon-Ramsays-Fatty-Nightmare-TV-chefs-cookbook-voted-worst-year-unhealthy-recipes.html
    • Posts: 278 Member
      I have an honest question. Does the blend taste more like regular sugar or more like stevia?

      I truly hate the taste of stevia, but if it tastes more like sugar, then it's something to consider when I start my next cut cycle.

      I'm with you on that!
    • Posts: 35,719 Member

      Gordon Ramsey isn't exactly my hero.
      Its not that difficult to make delicious fattening food, I like to look for other methods.
      Remember when he released the worst cookbook of the year?

      http://www.dailymail.co.uk/femail/food/article-1340355/Gordon-Ramsays-Fatty-Nightmare-TV-chefs-cookbook-voted-worst-year-unhealthy-recipes.html

      yeah but thats come from the daily mail...
    • Posts: 441 Member
      show previous quotes
      That's not what creaming is. Not talking about whipped cream, talking about the creaming method, where you beat sugar into butter. The sugar crystals tear holes in the butter to make bubbles for lift. I would say cutting the sugar in half would definitely have a structural issue if you don't replace it with anything.

      I wonder if using a whipping attachment vs a paddle attachment would fix this if it does have a structural issue. *Shrugs* If i can find my old baking & pastry books I'll have to look into it.
    • Posts: 260 Member
      show previous quotes

      yeah but thats come from the daily mail...

      No. Thats the daily mail reporting on results from the Physicians Committee for Responsible Medicine. They decided he released the least healthy cookbook of the year.
    • Posts: 382 Member
      Nice post OP!

      I am Insulin resistant and have PCOS. I literally should not have any sugar!

      I have tried many kinds of stevia and found the best to be liquid! There are fruit flavors for water and awesome flavors for coffee and baking.

      I honestly don't do a lot of baking, but I do use it in pancakes, and it works great!

      You get used to the taste, especially when there is no other healthy option! ; )

      Good luck with your baking OP! ; )
    • Posts: 431 Member
      I haven't done much with stevia (or similar) but I do sub butter and oil for applesauce or greek yogurt. I have been really thrilled with the use of these ingredients in baked goods. The yogurt gives me more protein in my day and a more filling treat and the applesauce does fabulous things for moisture in cookies, muffins, etc. The cookies I make with applesauce seem like fresh baked for at least 5 days...they don't sit around too long when I make them so I couldn't say longer than that. Most recipes I've tried still use some butter or whatever, but it generally get's cut down from about 1/2 cup to a TBS or 2. Give this a try if you never have. I hardly ever make my baked goods any other way now and I love to bake.

      I will have to try the stevia sugar combo! Great idea.
    • Posts: 274 Member
      i don't like the taste of stevia either but will try anything if it helps!!!
    • Posts: 3,171 Member
      show previous quotes

      No. Thats the daily mail reporting on results from the Physicians Committee for Responsible Medicine. They decided he released the least healthy cookbook of the year.

      "His British Pheasant Casserole made with two birds, smoked bacon and lashings of butter and cream was blasted by the doctors for its contribution to artery clogging." :huh:

      Yes, god forbid we eat real food with natural fats that are essential for good health, satiate our appetites and taste delicious. We're so much healthier now that we don't eat whole poultry, smoked bacon, butter and cream...
    • Posts: 1,298 Member
      show previous quotes

      No. Thats the daily mail reporting on results from the Physicians Committee for Responsible Medicine. They decided he released the least healthy cookbook of the year.


      So?
    • Posts: 2,082 Member
      I hate the taste of stevia. I rather just use 2/3 cup of agave nectar instead of 1 cup sugar in baking. Less calories and tastes great.
    • Posts: 112 Member
      Isn't it cheaper to buy stevia & sugar separately and mix them yourself? That what I found with the various splenda mixes...
    • Posts: 1,550 Member

      "His British Pheasant Casserole made with two birds, smoked bacon and lashings of butter and cream was blasted by the doctors for its contribution to artery clogging." :huh:

      Yes, god forbid we eat real food with natural fats that are essential for good health, satiate our appetites and taste delicious. We're so much healthier now that we don't eat whole poultry, smoked bacon, butter and cream...
      HA! I eat all that and worse and always have, a few years back I had a heart attack scare which turned out to be work stress. when the Doctor did all the tests they do (and that I never really had since i rarely go) she asked what I ate because my Choleserol was quite low for my age group. I replied Triple creme cheeses, creme fresh , loads of bacon.... you get the idea. I'm fortunatre that way. At that point weight was less an issue because stress and constant movement kept it off, I changed careers and am more desk bound and tada i'm here lol
    • Posts: 260 Member
      show previous quotes


      So?

      So I don't care what Gordon Ramsey would think of reduced calorie sugar mixes.
      :indifferent:
    • Posts: 1
      (deleting comment. new to boards. feeling stupid. ignore me.)
    • Posts: 27 Member
      Never really thought of this...thanks for the update and info! :)
    • Posts: 7,001 Member
      Domino Light.
      Sugar Stevia mix.
      You use half the amount.
      For example, banana nut bread calling for a cup of sugar…only use half a cup of Domino Light.
      That makes a huge caloric difference!

      I'm all over it.
      My diary is about to have a lot more PASTRIES AND COOKIES IN IT, BABIES.

      Eating pastries and cookies that taste delish and are made with butter and sugar...... that would be da bomb. and much more enjoyable, I'd think. but then I can't eat them, so I'm jealous either way. I noticed huge texture and taste differences when I used sugar replacements in baking. If you're going to have a treat, why not have the full-flavor version, really enjoy it, and just make room for it in your calorie allowance?
    • Posts: 260 Member
      Also, side note to the train of folks commenting about eating real foods and Gordon Ramsey etc etc etc. That wasnt the point of this thread….I was sharing my eagerness to talk about a sugar blend with less calories. SO…..to each their own, great job, I'm glad you eat butter, whatever works for you, I love bacon too, blah blah blah. :tongue:
    • Posts: 130 Member
      Hahah! I hear you, kickivale. I just wish I could bake in the first place.
    • Posts: 99
      show previous quotes

      Gordon Ramsey isn't exactly my hero.
      Its not that difficult to make delicious fattening food, I like to look for other methods.
      Remember when he released the worst cookbook of the year?

      http://www.dailymail.co.uk/femail/food/article-1340355/Gordon-Ramsays-Fatty-Nightmare-TV-chefs-cookbook-voted-worst-year-unhealthy-recipes.html
      I used to love watching kitchen nightmares but then I found out he got in trouble for not paying his own staff and is a terrible boss to work for. He yells at people all the time for not paying or treating their staff right, so I felt betrayed and just stopped watching after that.
    • Posts: 8,701 Member
      You're going to need to experiment with this idea. The sugars in baked goods are more than just flavor- they provide chemical structure. Reducing the sugar to 1/4 the original amount might result in a lot of deflated treats, or mushy ones that won't set or brown. Frequently you can get away with 1/2 (which is why all the splenda(etc) for baking mixes are half sugar). I'm not saying it's impossible, but it's not always going to work.
    This discussion has been closed.

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