Anybody tried TRUVA For baking?

[marigolds]

I have been using it for coffee and am wondering if it is good for rice pudding.k

[MichaelJH Heart Star]

They do a specific Trivia Baking Blend as the version used for coffee, etc. is not recommended for baking.

[marigolds in reply to MichaelJH]

Thank you I will look for it.

[Bassman65]

I have used similar stevia based sweetener to do a rice pudding, I tend to put it in right at the end of cooking as it’s very fine and don’t want it to burn

[marigolds in reply to Bassman65]

Thanks That is worth knowing.

[Nathan53 in reply to marigolds]

I have used truvia regularly - it's sweeter than sugar so just use 1/3 of the amount of truvia that you would use sugar. I have used it in both cakes and stewed fruit and others can't notice any difference. I tend to use a small amout of sugar so if a recipe calls for 100g of sugar I would use 30g of truvia and 10g of sugar. I am sure it would work for rice pud and if you bake it to a nice brown skin ask me round!

[marigolds in reply to Nathan53]

You've bought a smile. I am so glad it works. We do like our rice pudding. I always mix a tin of Carnation milk in. Yum.

[caplan]

Try without sweetener surprising how quick you can get used to it, and now I like no sugar. Worth a try

[marigolds in reply to caplan]

I never thought about that. The others could have jam with theirs.

[Ramblingross]

I use artificial sweetener for rice pudding and its delicious....

[Jessie1234]

I use xylitol for baking, cooking and adding to coffee. It’s totally natural being made from beech trees and has a low GI. I think Truvia is not natural. Xylitol is expensive but I use very small quantities. I regularly make a boiled fruit cake and add less than a tablespoon of xylitol as there’s plenty of sugar in the dried fruit anyway.