for pumkin pie i use a extra egg and heavy cream and splenda..works
fine..taste the same with same texture.


you could try cream with extra cream cheese and splenda..since it s key lime
pie anyhoo...

KROM



"W. Baker" > wrote in message
...
>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:-)
>
> Wendy