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Evelyn Evelyn is offline
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Default Substitute for Condensed Milk?

"Alice Faber" > wrote in message
...
> 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.
>




If you have a low carb version of Key Lime pie, I would love to try it. It
is a great favorite of my husband's.
--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipāta 1.8