We're doing the South Beach thing now, so I just made an all Splenda cheesecake. It's got fantastic texture, but I will probably reduce the Splenda even more next time.
I know stevia is very potently sweet and it only takes a little bit. I've looked at some conversion tables before, but I'll need to find them again.
Personally, I like caron chips. They're certainly not chocolate but I think they taste good. Count me in as a taste tester!

 

oops - carob

 

I have discovered that Splenda is very powerful when you bake with it. I will definitely be doing something with the carob...I want to so badly!

 

Hey Sarena,

I am a big fan of agave. It's light and sweet and subtle--you don't get that sugar punch with it. I started using it years ago because I need to emphasize foods with a low glycemic index and agave fits that bill, but I have grown to love its taste too. If I sweeten my coffee at all I use agave and it's great in oatmeal with fruit and nuts.

Generally, you want to use about 25% less agave than you would sugar in a recipe. So, 3/4 cup agave to 1 cup of sugar in recipe. Remember when subbing in agave to reduce the liquids in recipe by 1/3 as well. It does differently baking too, and you'll want to use a lower temp than the recipe calls for if you've completely replaced the sugar with agave (20-25 degrees should do it).

There are lots of other sweeteners that you might consider and they all have different tastes and uses and benefits. I like rice syrup a lot and date sugar.

Organic, local food can be more expensive, but sometimes the difference is really negligable--10 or 20 cents a pound. I buy when I can when I can and accept that somethings might just be outside my budget. But, I also approach this way of eating as a high priority. Eating food that is really good for me and makes less of a negative impact on my surroundings is more important to me than a variety of things that I might choose to spend money on. I think eating in that way is kind of a good adventure too, it gives you a lot to think about and respect an interest in the food, so I sort of throw some of the cost into our entertainment budget. That might not work for you, but I admit to being entertained by organic purple potatoes and heirloom garlics!

Oh, and nutritional yeast is great--but it's something to work in gently--the flavor can be intense, but it really is very good for you--lots of B vitamins.

 

Hi Emilie, I can't thank you enough for all of the information you left! That is exactly what I needed! I will definitely get some agave nectar and try to use that. The date sugar sounds so good! I love dates. I will see if I can find that too! I need to use the nutritional yeast too. I don't know why I am so timid with this stuff. I seem to be the kind of person that likes more of the natural foods most of the time...or at least I develop a taste for them. I guess I really want others in my house to like them too, so I am looking for healthier alternatives to a lot of things for all of us! Thank you so much for your help! I really value your comments!