Sentences with phrase «much sweeteners used»

While it sweetens the milk significantly, some parents worry about too much sweeteners used in their baby's food.

The oxalate content of White Chocolate Chip Cookie Dough Dip will vary depending what sweetener you choose and how much sweetener you use.

Not exact matches

At the end of the day, it doesn't so much which sweetener you use as how much you're using.

Use just as much sweetener as you prefer for the flavor.

This addictive ice cream mostly uses banana as the sweetener — with a touch of maple syrup and peanut butter to bring it all together — making this treat a much healthier indulgence than traditional ice creams.

This Stovetop Granola doesn't cluster much, but that can be remedied by using a thicker sweetener like honey or brown rice syrup.

If I want to substitute Sucanat or some other sweetener how much would I use?

But carrots have been used in desserts since medieval times, as they were much cheaper and easier to come by than other sweeteners.

Tip # 3: Since you are pretty much using the same ingredients for each step, I line up 3 bowls and scoop all the coconut oil out at one time, then the cacao, then the sweetener, etc..

I think this recipe is a great base, you can pretty much use any combination of fruit, nuts and sweetener and it will come out great!

I need to make these sweet like a «real sugar cupcake» and was wondering how much sugar free sweetener to use.

You'll notice that I haven't used much sweetener, I don't like it when my agua fresca tastes too sweet or when I can't strongly taste the fruit used.

Also, if you use fresh ground peanut butter (without any sweetener) you will avoid too much sugar intake.

I'm afraid I don't know the precise nutritional info — it will depend a lot on exactly what and how much you use of things like dairy free milk, sweetener, protein powder, etc..

Coconut sugar gives these brownies much of their substance and texture, so don't be tempted to use a liquid sweetener or sugar substitute without expecting significantly different results.

The slightly larger more golden cookies were made with maple syrup (same result from using honey too) but I much prefer the firmer cookie result from using a granulated sweetener.

Just know that if you use a granulated sweetener it will be a much more crisp cookie, and more crumbly too, and while my picky palate found the gelatin granules slightly detectable, I still enjoyed the crisper cookie version when made with a granulated sweetener.

If I wanted to make this without honey, using an artificial liquid sweetener instead, how much would you suggest and would I need to make any other tweaks to make it work?

I also like the fact that it adds natural sweetness so you don't need to use as much sweetener.

I'm sure the ripeness of the bananas makes a big difference in how much sweetener is used.

It has a low glycemic index and tastes sweeter than other sweeteners so you don't have to use as much.

If other sweeteners or sugary ingredients such as fruit are being used, you will not need as much.

The more I study the effects of sugar, I am really focused on removing it as much as possible in my recipes especially where fruit can be used as a natural sweetener.

Honey is my go to sweetener — I use it most often in salad dressings, because I eat salad pretty much everyday.

I only used stevia because these fat bombs don't need too much sweetener because the coconut is already slightly sweet.

BTW quest bars use alcohol sugars as sweetener that upset some people tummy if they eat too much or have not eaten much and their tummy is not used to it.

I don't like honey nor agave pretty much, can I use another sweetener like liquid stevia or something or do you think it will be a mess??

For the 11/2 tsp stevia could you use lakanto monk fruit sweetener and if so how much?

I use agave WAY to much, and it would be awsome to have a new healthy sweetener!

Ever since I started anti-candida diet in October last year, I find that I personally don't need to use additional sweeteners as my taste buds no longer cope with too much sweetness.

Dates are higher in sugar but they are a much better sweetener than what is traditionally used.

In the past the chocolate part of the recipe used honey for a sweetener rather than xylitol, can you tell me how much honey to use?

I have to use stevia for sweetener so how much is needed to replace the honey?

I love chocolate too and find that using sweet potato as the base here means you don't have to add very much sweetener.

I'm pretty much sugar free now but I keep a minimal amount for baked goods (I usually use half the amount of sweetener).

If you use roasted tahini, though (I usually do, because I much prefer the taste), you could leave the sweetener out.

I haven't made them with a liquid sweetener in a long time, so I don't exactly remember how much agave I used for these when Mr. Wing - It was on his low GI diet, but the nice thing about these is that you can totally eat the raw dough and adjust the sweetener before you bake them.

No matter how much sweetener you decide to use, the key ingredient here is definitely the sour cream!

I also like how not much agave is used, as I can not have sugar and am supposed to seriously limit natural sweetener intake.

I'd also use evaporated cane juice, Sucanat, date sugar, or palm sugar for the sweetener — but really, you can use pretty much ANY dry granulated sugar you like.

Since these muffins don't use much added sweetener, I was pleasantly surprised to hear them dubbed «cupcakes» by their Standard - American - Diet palates.

Here's what I think went wrong — I used Stevia to sweeten the «frosting» since I am trying to avoid chemical sweeteners as much as possible and I still don't love the flavor of Stevia.

Helen - You can definitely try using stevia, however liquid stevia often tastes much better when paired with another type of sweetener (like erythritol, xylitol, evaporated cane juice, etc)

I've just gone paleo, like, two weeks ago (after a brief transitional period of trying low carb and getting sick of recipes using artificial sweeteners and crap wherever I looked), and am still very much in the reading - up - phase, and more or less re-learning to cook without trying to focus on «substituting», but more on using what I've got and what I know will be good for me.

Don't use too much sweetener (in this case, raw honey) if you're planning on eating the entire batch yourself.

So give it a try, feel free to play around with it using as much, or as little, or dare I say no sweetener and see what your taste buds think.

I'll never have to buy jam again and I can control how much sweetener is used Thanks for sharing.

This is a low glycemic sweetener I found recently and have not used too much, but it worked very well here.

I've also adapted the recipe to use rice syrup as the sweetener, and this version is much safer to eat.

He adds, «We use agave syrup as a natural sweetener — although it is much more expensive — but isn't a healthier sauce with great taste worth it?»