Sweet without Splenda?
 

I just transitioned into Phase Two (yay!), and was wondering about the excessive use of splenda in the "sweets." The first two weeks, I was all about adding stevia into the ricotta cheese, my coffee, etc.

I decided to try some of the "desserts" from Phase 1 and even into Phase 2 (pb cookies p1, black bean "cake" p1&2), and the after-taste of Splenda makes me want to gag (not to mention the questionable press it's been getting). Does anyone have a remedy for this? I was hoping to go a more natural route than Splenda :)

Also, if anyone has any "fix that sugar craving" recipes they'd be willing to share, I'd be greatly appreciative! :^:

Try agave necter for a sweetener. A good dessert I like is greek no fat yogurt topped by agave necter and toasted almonds.

Why not just continue to use stevia instead of Splenda? The agave nectar that Cat mentioned is wonderful, too.

For those sugar cravings, I really enjoy my SF jello blended with FF Cool Whip, or a NSA fudgesicle, especially when it's made into a Peanut Butter Cup dessert. You can find that recipe in the Phase 1 desserts in the recipe section.

By the way, :welcome3: ! We hope to see you around here more, lightgoddess! :)

Thank you both! And thank you for the welcome! I will definitely be checking out the boards, as it really helps me to have others who are on the same path, feeling similar emotions (yay emotional eater :dizzy:)

I really appreciate the input and support! :D

What's the correct amount to use for stevia. I bought a bottle a couple years ago and it came with a little 1/8th teaspoon scooper thing.

I used that little thing for my big 20oz cup of tea and had to throw it out it was so bitter with a nasty after taste, I even diluted it to 2 quarts and couldn't cut the taste-of course it may have over welmed my taste buds and I couldn't tell. The bottle is still sitting up on the top shelve.

I hate for it to go to waste.

Sarah