Quote:
Originally Posted by Irene
absolutely no artificial sweeteners that wouldnt be naturally sweetened would it
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Doh! (can't find the forehead-smacking emoticon right now).
I don't do artificial sweeteners either, but I forgot that was the title of the thread!
I think you can get fruit concentrates not just as frozen juice but bottled separately - anyone else ever used them? I am not sure.
If you use honey or maple syrup, you could do a yummy maple cream using whipped cream and egg whites. Stevia might work well in this application too, as it does best in uncooked stuff in my experience. I love stevia for sweetening tea and such, but I am not familiar with it in baking.