Stevia Sweet Recipes: Sugar-Free Naturally!
by Jeffrey Goettemoeller
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Book Reviews of Stevia Sweet Recipes: Sugar-Free Naturally!
Book Review: Observation of the author or HONEST NUTRITION
Summary: 3 Stars
This author has a serious arithmetic deficiency resulting in sweet, SWEET, recipes. An oatmeal recipe uses 1/2 tsp of stevia extract, which at 200 times sweetness as claimed on the back cover, would be the equivalent of 100 tsp sugar. WOW! No, the 200 times is by weight, and stevia is a very light powder, but still that would be perhaps 20 times too much. The amount used for oatmeal is as much as I have used to sweeten a 3-quart pot of rhubarb. I use only sprinkles of stevia, not teaspoons.
Stevia leaf is listed as 10 to 15 times as sweeet as sugar, and extract at 150 to 300. Recipes call for three times as much leaf as extract. A tsp of extract is claimed equivalent to 1 cup of sugar, which figures out to be 48 times as sweet. Again, the difference would be partly explained by the lightness of stevia extract, with powdered leaf being somewhat heavier.
Many people use a liquid extract, not mentioned in this book, so they would need to make a guess at the equivalent amount to use.
Also not mentioned is that the most common source of stevia is the expensive packets in the grocery stores, which have a large amount of filler with a little stevia.
Not mentioned is the herbal flavor of the leaf, with a little still in the extract. This can be a problem, or an attractive new flavor. Unless covered by other strong flavors, stevia gives a different flavor.
With less stevia than called for, these recipes might be very good for people like me who are not super-sweetness addicts.
Book Review: Not too thrilled...
Summary: 1 Stars
I am not one for writing reviews but I couldn't NOT on this one. I have spent my whole day trying out recipes and can only say that I have wasted my time AND many ingredients. Just this year have I begun doing the "healthy thing". Why, today for lunch I had Gazpacho Soup from a raw cookbook that I ordered. My husband, who has not "converted" yet, tasted it and said, "YUC!" I thought it was quite tasty. I say that to say that my tastebuds have begun changing so today's recipes were not a shock to them. They just simply said, "I am really trying here, but this is just BAD!"
I did read the reviews before I bought this book---those were what convinced me! So, I don't know what I'm missing but for one, the favorite chip cookies and the brownies and the buttercream frosting (which I thought I would make to help the brownies--, that had the chips that I salvaged from the cookies---those carob chips aren't cheap, you know!!!)were dry and just plain tasteless. These recipes were just BAD.
I did give it one star because we did like the Salsa Soup recipe---but, hey, I got the book thinking I would once again be able to eat "deluctible sweets" again! Haven't found that to be true---not with this book anyway!
If you want my cookbook let me know! I'll make you a good deal on it!
Book Review: Good, solid Stevia recipe collection
Summary: 5 Stars
After all the positive things I had heard about Stevia, I decided to give it a whirl. Coming by good Stevia recipes is quite difficult ... perhaps because many people don't know about it and/or because it doesn't taste exactly like sugar. I have tried several recipes out of this cookbook, and I haven't liked all of them. So why am I giving it 5 stars? Because it beats the competition. Also, I think that if you have never had Stevia before it takes awhile to acquire a taste for it. The recipes that I liked the most were ones that had another "sweet" ingredient in it to help dampen the bitterness of the Stevia. For example, I love the Carob Chip Cookies, Carob Brownies, the fruit sauces and the oatmeal banana bread. I did not like the coconut peanut butter cookies or the lemon pudding. If you try a recipe and do not like it, don't give up! Move onto the next one and try again!Book Review: Best Stevia Recipe Book I've seen
Summary: 5 Stars
Of the 3 Stevia cookbooks I own, this is my favorite. I would think that most people who want to use stevia, are looking for healthy too, and lower carb, not just how to replace sugar with stevia. He uses whole grains in his recipies, which are much lower on the glycemic index than their refined counter parts, making them good for diabetics and some less restrictive low carb diets. I was looking for a recipe for zucchini bread and none of the books had one, so I took his Oatmeal Banana Bread recipe and replaced the fruit with zucchini and it came out fantastic! I could do that because the basic recipe is sound. He gives a lot of info on stevia including the fact that you have to adjust it to your taste. He covers pretty much all the bases in this book, except as one person pointed out, the use of liquid stevia, other than to say that he prefers to use the powders to the liquid.Book Review: Cooking with Stevia
Summary: 5 Stars
Although stevia can replace most or all of the sugar in many recipes, it doesn't take up the volume of sugar or brown while baking. This book tells the tricks of making your favorite recipes healthier. One example is this. Since cakes don't brown as they would with sugar, recipes are also given for stevia-sweetened icings to cover the cake - only for appearance's sake, of course. lol
Since stevia has no calories and doesn't mess with blood sugar levels, it was great to find a book that tells how to make cookies, cakes, and other treats that are better for your body.
From muffins and yogurt to jams and salad dressings, you'll find ways to naturally sweeten everything on your table.