Alice Faber > wrote:
> "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.

I knew that!

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