I went with
liquid sweetener here because it helps with the creaminess of the sorbet.
1 1/2 Tbsp powdered stevia (or sub coconut nectar, raw honey, maple syrup or coconut crystals reducing liquid above if using
a liquid sweetener here)
Not exact matches
* you can use any other
liquid sweetener you like
here — maple syrup, honey, coconut syrup etc..
1/4 c
sweetener, either granulated (
here is a link to xylitol, which is a good low - carb option) or
liquid (use coconut sugar or honey for AIP)
* Depending on if your protein powder is
sweetener or not, you may also need to add some
sweetener (I suggest pure stevia
liquid or extract) but my protein powder that I use in this recipe has just the right amount of sweetness, so I didn't use any added
sweeteners here.
A bit of an alternative, I have a raw (non-baked) crust made with almond flour only
here — http://golubkakitchen.com/blackberry-lime-miniature-tarts-with/ — use any
liquid sweetener you prefer and just fill the crust with the mousse without baking.
My favorite stevia to use personally is Sweet Leaf stevia in the
liquid dropper
here I like this brand because it is pure stevia, without any sugar alcohols or other
sweeteners added.
Here in Canada (while still expensive) it's one of the more cost effective
liquid sweeteners.
Raspberry layer 2 c raspberries, defrosted 4 tbsp chia seeds 1 tbsp
liquid sweetener (brown rice syrup & coconut nectar work great
here) 1/2 tsp vanilla extract Juice of 1/2 a lemon 4 tbsp freeze dried raspberries - optional
** Any
liquid sweeteners will work
here, i.e. honey, rice malt syrup, maple syrup, coconut syrup.