http://maman-debrouille.over-blog.com/article-clafoutis-au-stevia-49975907.thml
http://maman-debrouille.over-blog.com/article-clafoutis-super-light-52795906.html


My recipe is very simple : it is a sweet quiche with no paste .
I used 3 eggs and 100 gr of flour. I mixed them together .Then I gradually added 500 ml of milk and I  got  something like a pancake paste. I divided it into two equal sides. In the first half, I added a big tablespoonful of caster sugar.It is a small quantity but it is actually very Small compared to the recipe. I should have put 70 gr in it at least , but I did this intentionally as I wanted to use very little sugar.
In the second half, I added a little bit of stevia. I did it gradually by guesswork while mixing the ingrédients and tasting the batter. I finally used the whole tablespoonful of stevia.
I prepared a  «  raspberry » version into small baking pans. I simply added a frozen raspberry-it wasn’t the season for fresh ones- to each  pan. Then I prepared a « chocolaté-orange » version. The result of my « sweet » sensation is to be found in :
http://maman-debrouille.over-blog.com/article-teste-du-stevia-49966704.html



I wish to remind that I tested the stevia from La Maison du Stevia (http://www.lamaisondustevia.com/) and not from hypermarkets !

I did a first series of tests with stevia. In order to be very honest on this product,  I want to say that  I love sugar  which I consume out of pleasure and pure greed. Aspartame has always been a horror to me. I am against all sorts of dieting, to preserve food balance mostly. I am overweight  (I were  lean, I would have a different vision of food !) But be reassured, I feel fine with my body. I have no hang-up with it. I have just lost 20 kilos (with sugar and without stevia, so I would not say  stevia is diet-allied ! This should allow you  to express an opinion on my own judgement on this product.

Some « tasters » of my makings (my daughter, my cousin…)  adored and even prefered the preparations with stevia to those with sugar. Other « tasters » found the taste was not  sweet enough (I used very little stevia, you can use a little  more if  you like).
I asked them : » If I tell you that those lacking in a sugary sensation are zero calorie and made with a sweetener that is 100% natural, do you still like them ? ». They all said yes, except one who has no problem with her weight  and said she was not interested and had to have a deep and sweet sensation. This proves that a shortage of sugar is not a problem when calories are at stake. And yet, the simple fact of being zero calorie is not an asset for selling the product. It must also give some «  pleasure » to the customer. This seems to be the case with srevia.

Nobody complained about some « liquorice » taste nor told me it wasn’t nice.

This first try is a complete success. I am going to continue working on my tests  as I have an idea in mind for combining the good sides and bad sides of stevia (as I told you, I love sugar  and good products so much that I cannot accept  the label : « if it is for dieting, it’s great ; if it isn’t ,it’s just an average product ». I would like to get : « it’s a great product ! What ? Is it for dieting too ? »

From now on ,my decision is made : as long as we have no  information on it which would disclose that it is not a good product , like with aspartame . I will bake with stevia as much as I can !

It is very easy (away with 100g to 150g of sugar in cakes ! Just a few micrograms of stevia to sweeten your pastries !!.It can be grown, eaten fresh or in powder and is in « doses »(a personal info : I put one in my coffee but didn’t like it ; and yet I use one and a half lump of sugar in a senseo coffee dose… !).

A friend sent me some stevia  for me to test it. (http://www.lamaisondu stevia.com/).It is expensive by the kilo but who cares ?You need so little of it (3grams to be precise) to replace one kilo of sugar.
So we get 3 kilos of beetroot caster sugar for , let’s say, 3 euros, compared to  3 times 3g of stevia for 9,95 euros. To sum up, stevia costs 3 times  as much as sugar. No more than that. Considering people’s interest in the product, this is really fine.

I shoulgd go to Paris to meet a star chef who cooks with stevia.I could get some expert tips !

My saga is now over but I did want to write on the subject.