Evelyn > wrote:
: "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

: whipped cream folded into the other ingredients, possibly? Splenda and
: heavy cream might be the best substitutes, but sweetened condensed milk is
: definitely a no-no for us. You could possibly use regular condensed milk
: (unsweetened) and add splenda to that. But then you would most likely need
: to tweak the amount of gelatin in it.

: Evelyn

That was my first thought, evaporated mlk( similar to condensed, but no
sugar) adn added splenda, but I would use less than the whole can of milk
as the sugar in the condensed must take up some of the space as does the
sugar in chocolate mixtures as I leardned when I made a one to one
substittion in a mousse recipe, using 12 oz of bitter baking choclate to
replace 12 oz of semi-sweet chocolate chips. I now know that 5-7 oz of
the baking chocolate works correctly and is not overpowering.

Wendy