In article >,
"W. Baker" > wrote:

> I was watching I was watching America's Test Ktchen-Cooks Country today
> and they had a recipe for a key lime pie. It uses a large(14 oz) can of
> sweetened condensed milk in the filling. Much of the rest of the filling
> ingredients are easily made or are low carb friendly(lime juice, cream
> cheese, a little gelatin,a little vanilla pudding and some sugar). Have
> any of you ay idea how to make swweetened evaporated mlk to substitute.
> How much artificial sweetener would be needed and could you just mix it in
> a 14oz can or would you hae to reduce the amount of milk as you do bitter
> chocolate if you are making it a replacement for a sweetened chocolate?
>
> It might be fun to try this wit a nut, rather than a grahm cracker crust
> for a different treat.
>
> They also had a mile high lemon meringue pie with a custard I might use
> with regular meringue make with an artifcial sweetener-not the Italian
> meringue with sugar syrup that they used. It would not be mile high, just
> a few feet:-)
>

I use heavy cream and Splenda. I think what I did was look at the sugar
content on a can of condensed milk at the supermarket, and see what the
carb content was, and then worked backward, assuming that some of the
carbs were lactose in the milk.

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest