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Thread: Substitute for Condensed Milk?

  1. #1
    W. Baker Guest

    Default Substitute for Condensed Milk?

    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

  2. #2
    Peppermint Patootie Guest

    Default Re: Substitute for Condensed Milk?

    In article <hchu00$cnt$[email protected]>,
    "W. Baker" <[email protected]> wrote:

    > 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?


    Wendy, I think I'd try substituting heavy cream with some artificial
    sweetener mixed in.

    PP

  3. #3
    Alice Faber Guest

    Default Re: Substitute for Condensed Milk?

    In article <hchu00$cnt$[email protected]>,
    "W. Baker" <[email protected]> wrote:

    > 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:-)
    >


    I use heavy cream and Splenda. I think what I did was look at the sugar
    content on a can of condensed milk at the supermarket, and see what the
    carb content was, and then worked backward, assuming that some of the
    carbs were lactose in the milk.

    --
    "[xxx] has very definite opinions, and does not suffer fools lightly.
    This, apparently, upsets the fools."
    ---BB cuts to the pith of a flame-fest

  4. #4
    Susan Guest

    Default Re: Substitute for Condensed Milk?

    x-no-archive: yes

    W. Baker wrote:
    > 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.
    >


    Wendy, I've experimented with heavy cream but haven't had complete
    success. I did use an untoasted almond crust (I keep both types of
    almond flour). I suspect that if I whipped it a bit and added gelatin
    or agar, just enough for body and not gumminess, it would be better.
    I think my best effort may've had a bunch of egg yolks in it.

    I've been thinking about trying it with canned coconut milk, too, I
    think that might make a great pie. Here's one I found online and
    haven't tried yet, but it looks like it could work really well. I would
    substitute xylitol mixed with liquid splenda and use less sweetener overall:


    > http://www.lowcarbluxury.com/recipes/recipe-cake19.html


    Susan


  5. #5
    Ozgirl Guest

    Default Re: Substitute for Condensed Milk?

    W. Baker wrote:
    > 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.


    What about these ideas:

    http://www.fitnessandfreebies.com/lowcarb/keylime.html

    http://www.divinerecipes.com/recipe....ime-Cheesecake

    http://www.inmamaskitchen.com/RECIPE...me_locarb.html

    http://allrecipes.com/recipe/key-lim...on/detail.aspx



  6. #6
    Nick Cramer Guest

    Default Re: Substitute for Condensed Milk?

    "W. Baker" <[email protected]> wrote:
    > 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:-)


    Googling on condensed milk substitutions seemed to give me dry milk powder
    as a common ingredient. High lactose IIRC.

    I'd try heavy cream and Sweeta. At worst, you'd have to add your
    experiments to coffee and such (or send to me for disposal)!

    Zei gezunt, Shvester!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  7. #7
    Nick Cramer Guest

    Default Re: Substitute for Condensed Milk?

    Peppermint Patootie <[email protected]> wrote:
    > In article <hchu00$cnt$[email protected]>,
    > "W. Baker" <[email protected]> wrote:
    >
    > > 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?

    >
    > Wendy, I think I'd try substituting heavy cream with some artificial
    > sweetener mixed in.


    LMAO Maybe I should read ahead before posting!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  8. #8
    Nick Cramer Guest

    Default Re: Substitute for Condensed Milk?

    Alice Faber <[email protected]> wrote:
    > "W. Baker" <[email protected]> wrote:
    >
    > > 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:-)


    > I use heavy cream and Splenda. I think what I did was look at the sugar
    > content on a can of condensed milk at the supermarket, and see what the
    > carb content was, and then worked backward, assuming that some of the
    > carbs were lactose in the milk.


    I knew that!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  9. #9
    krom Guest

    Default Re: Substitute for Condensed Milk?

    for pumkin pie i use a extra egg and heavy cream and splenda..works
    fine..taste the same with same texture.


    you could try cream with extra cream cheese and splenda..since it s key lime
    pie anyhoo...

    KROM



    "W. Baker" <[email protected]> wrote in message
    news:hchu00$cnt$[email protected]..
    >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




  10. #10
    W. Baker Guest

    Default Re: Substitute for Condensed Milk?

    krom <[email protected]> wrote:
    : for pumkin pie i use a extra egg and heavy cream and splenda..works
    : fine..taste the same with same texture.


    : you could try cream with extra cream cheese and splenda..since it s key lime
    : pie anyhoo...

    : KROM

    Ynfortunately no eggs as this is a no-cook recipe. also the recipes I
    looked at on lne called for lots of gelatine, which my recipe(which I hope
    to get on line wht America's test Kitchen posts it) cut back(they used
    some vanilla pudding as a thicken as well as a small amount of gelatine)
    I had thought of double skimmed milk powder + cream and splenda. Maybe
    more cream cheese, ending up with a kind of key lime cheesecake:-)
    Somehow using al heavy cream bothers my overweight heart:-)

    Wendy

  11. #11
    Evelyn Guest

    Default Re: Substitute for Condensed Milk?

    "W. Baker" <[email protected]> wrote in message
    news:hchu00$cnt$[email protected]..
    >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




    I would guess that recipe might need some serious tweaking. Something like
    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

    "Even as a mother protects with her life her only child, So with a boundless
    heart let one cherish all living beings." --Sutta Nipata 1.8


  12. #12
    Evelyn Guest

    Default Re: Substitute for Condensed Milk?

    "Alice Faber" <[email protected]> wrote in message
    news:[email protected]..
    > In article <hchu00$cnt$[email protected]>,
    > "W. Baker" <[email protected]> wrote:
    >
    >> 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:-)
    >>

    >
    > I use heavy cream and Splenda. I think what I did was look at the sugar
    > content on a can of condensed milk at the supermarket, and see what the
    > carb content was, and then worked backward, assuming that some of the
    > carbs were lactose in the milk.
    >




    If you have a low carb version of Key Lime pie, I would love to try it. It
    is a great favorite of my husband's.
    --

    Evelyn

    "Even as a mother protects with her life her only child, So with a boundless
    heart let one cherish all living beings." --Sutta Nipāta 1.8


  13. #13
    Alice Faber Guest

    Default Re: Substitute for Condensed Milk?

    In article <hckd65$1mj$[email protected]>,
    "Evelyn" <[email protected]> wrote:

    > "Alice Faber" <[email protected]> wrote in message
    > news:[email protected]..
    > > In article <hchu00$cnt$[email protected]>,
    > > "W. Baker" <[email protected]> wrote:
    > >
    > >> 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:-)
    > >>

    > >
    > > I use heavy cream and Splenda. I think what I did was look at the sugar
    > > content on a can of condensed milk at the supermarket, and see what the
    > > carb content was, and then worked backward, assuming that some of the
    > > carbs were lactose in the milk.
    > >

    >
    >
    >
    > If you have a low carb version of Key Lime pie, I would love to try it. It
    > is a great favorite of my husband's.


    Sorry, no. I do low carb pumpkin pie with the cream and Splenda, with a straight substitution in the recipe on the pumpkin can (well,
    added Splenda, to account for the sweetness in the condensed milk).

    --
    "[xxx] has very definite opinions, and does not suffer fools lightly.
    This, apparently, upsets the fools."
    ---BB cuts to the pith of a flame-fest

  14. #14
    Evelyn Guest

    Default Re: Substitute for Condensed Milk?

    "Alice Faber" <[email protected]> wrote in message
    news:[email protected]..
    > In article <hckd65$1mj$[email protected]>,
    > "Evelyn" <[email protected]> wrote:
    >
    >> "Alice Faber" <[email protected]> wrote in message
    >> news:[email protected]..
    >> > In article <hchu00$cnt$[email protected]>,
    >> > "W. Baker" <[email protected]> wrote:
    >> >
    >> >> 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:-)
    >> >>
    >> >
    >> > I use heavy cream and Splenda. I think what I did was look at the sugar
    >> > content on a can of condensed milk at the supermarket, and see what the
    >> > carb content was, and then worked backward, assuming that some of the
    >> > carbs were lactose in the milk.
    >> >

    >>
    >>
    >>
    >> If you have a low carb version of Key Lime pie, I would love to try it.
    >> It
    >> is a great favorite of my husband's.

    >
    > Sorry, no. I do low carb pumpkin pie with the cream and Splenda, with a
    > straight substitution in the recipe on the pumpkin can (well,
    > added Splenda, to account for the sweetness in the condensed milk).
    >




    That's OK. Some suggestions were offered by other readers. :-)

    --

    Evelyn

    "Even as a mother protects with her life her only child, So with a boundless
    heart let one cherish all living beings." --Sutta Nipāta 1.8


  15. #15
    Ricavito Guest

    Default Re: Substitute for Condensed Milk?

    On Nov 1, 7:33*am, "W. Baker" <wba...@panix.com> wrote:
    > krom <thekromremoverem...@hotmail.com> wrote:
    >
    > : for pumkin pie i use a extra egg and heavy cream and splenda..works
    > : fine..taste the same with same texture.
    >
    > : you could try cream with extra cream cheese and splenda..since it s keylime
    > : pie anyhoo...
    >
    > : KROM
    >
    > Ynfortunately no eggs as this is a no-cook recipe. * also the recipes I
    > looked at on lne called for lots of gelatine, which my recipe(which I hope
    > to get on line wht America's test Kitchen posts it) cut back(they used
    > some vanilla pudding as a thicken as well as a small amount of gelatine) *
    > I had thought of double skimmed milk powder + cream and splenda. *Maybe
    > more cream cheese, ending up with a kind of key lime cheesecake:-)
    > Somehow using al *heavy cream bothers my overweight heart:-)
    >
    > Wendy


    Hi Wendy, what about xanthum gum sprinkled in a milk/cream mixture to
    thicken and splenda to sweeten? I've never used xanthum gum though,
    so can't say how it works/tastes. Would almond flour act as a
    thickener?

  16. #16
    W. Baker Guest

    Default Re: Substitute for Condensed Milk?

    Evelyn <[email protected]> wrote:
    : "W. Baker" <[email protected]> wrote in message
    : news:hchu00$cnt$[email protected]..
    : >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

  17. #17
    Janet Wilder Guest

    Default Re: Substitute for Condensed Milk?

    I have several recipes for making sweetened condensed milk without real
    sugar and all of them are terrible.

    I suggest you try experiment with some plain gelatin and cream and
    artificial sweetener of your choice.
    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  18. #18
    krom Guest

    Default Re: Substitute for Condensed Milk?

    oh i saw that episode..love that show...that and alton browns good eats are
    my always in my cooking heart.

    ive liked using powder milk in recipes it does help with thexture.


    Altho the recipe is no cook you could cook elements of it...perhaps cooking
    the gelatin with milk and vanilla and splenda over a double boiler?

    oh ive also had success making cream type pies by cooking the egg and cream
    or milk and splenda over a double bioler to make a custard then as it
    cooling i whip egg whites and fold it in to raise/thicken it then once that
    cooled i whip cream and fold that in and chill it in the fridge.

    so far ive made french silk pie and cooconut cream pies and a lemon pie that
    way and the results were delicious so much so my picky wife ate them...well
    she liked the cocolnuts taste but not the bits of coconut..lol..she wont eat
    german chocolate cake cause of the coconut either...heh

    KROM

    "W. Baker" <[email protected]> wrote in message
    news:hck9oh$3al$[email protected]..
    > krom <[email protected]> wrote:
    > : for pumkin pie i use a extra egg and heavy cream and splenda..works
    > : fine..taste the same with same texture.
    >
    >
    > : you could try cream with extra cream cheese and splenda..since it s key
    > lime
    > : pie anyhoo...
    >
    > : KROM
    >
    > Ynfortunately no eggs as this is a no-cook recipe. also the recipes I
    > looked at on lne called for lots of gelatine, which my recipe(which I hope
    > to get on line wht America's test Kitchen posts it) cut back(they used
    > some vanilla pudding as a thicken as well as a small amount of gelatine)
    > I had thought of double skimmed milk powder + cream and splenda. Maybe
    > more cream cheese, ending up with a kind of key lime cheesecake:-)
    > Somehow using al heavy cream bothers my overweight heart:-)
    >
    > Wendy




  19. #19
    krom Guest

    Default Re: Substitute for Condensed Milk?

    xantham gum works well and to me is flavorless..im just not good on the
    amount needed for things so somtimes its made things too thick or not
    enough..lol.

    almond and hazelnut flour work well but add a flavor to things..in chocolate
    its great...key lime pie...prob not great.

    KROM

    "Ricavito" <[email protected]> wrote in message
    news:[email protected]...
    On Nov 1, 7:33 am, "W. Baker" <wba...@panix.com> wrote:
    > krom <thekromremoverem...@hotmail.com> wrote:
    >
    > : for pumkin pie i use a extra egg and heavy cream and splenda..works
    > : fine..taste the same with same texture.
    >
    > : you could try cream with extra cream cheese and splenda..since it s key
    > lime
    > : pie anyhoo...
    >
    > : KROM
    >
    > Ynfortunately no eggs as this is a no-cook recipe. also the recipes I
    > looked at on lne called for lots of gelatine, which my recipe(which I hope
    > to get on line wht America's test Kitchen posts it) cut back(they used
    > some vanilla pudding as a thicken as well as a small amount of gelatine)
    > I had thought of double skimmed milk powder + cream and splenda. Maybe
    > more cream cheese, ending up with a kind of key lime cheesecake:-)
    > Somehow using al heavy cream bothers my overweight heart:-)
    >
    > Wendy


    Hi Wendy, what about xanthum gum sprinkled in a milk/cream mixture to
    thicken and splenda to sweeten? I've never used xanthum gum though,
    so can't say how it works/tastes. Would almond flour act as a
    thickener?



  20. #20
    Stormmmee Guest

    Default Re: Substitute for Condensed Milk?

    what about using fat free half and half, Lee

    --
    Have a great day
    "Evelyn" <[email protected]> wrote in message
    news:hckd3q$t8$[email protected]..
    > "W. Baker" <[email protected]> wrote in message
    > news:hchu00$cnt$[email protected]..
    >>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

    >
    >
    >
    > I would guess that recipe might need some serious tweaking. Something
    > like 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
    >
    > "Even as a mother protects with her life her only child, So with a
    > boundless heart let one cherish all living beings." --Sutta Nipata 1.8




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