How many pro points in sweetener

Milk: So good light. Mint sauce. Mushrooms: creamed. Noodles: egg. Nuts: Cashew nuts. Nuts: Mixed salted. Nuts: pistachios. Small bag. Nut cutlet. Oil: olive, sesame, sunflower, vegetable. Oil: spay. Olives: Black or green in brine. Orange juice: unsweetened. Pasta sauce: Carbonara — Dolmio Stir-in. Passata: Roma. Pasta: cooked. Pasta: uncooked pasta. Peanut butter. Peanut butter: light. Pesto sauce,. Pesto, Basil — Deli originals. Pie: Meat. Pie: Meat with potato toping. Pie: Chicken.

Pie: Vegetable. Pie: Party. Pistachio nuts. Polenta — boiled. Popcorn, air-popped. Pork: roast. Pork: mince. Pork: Spare ribs Grilled or Barbequed. Potato salad. Potato pre-cooked weight. Potato: baked in jacket. Potato: Jacket raw weight.

Potatoes: boiled. Potatoes: mashed. Potatoes: sweet potato. Prawns: king. Quinoa, dried. Quorn: burger. Quorn: Mince. Quorn: chicken style burgers. Quorn: Venison haunch meat. Recipe Base: Italian chicken casserole — Masterfoods.

Red Bull. Red Bull: sugar free. Rice pudding,. Rice: brown, boiled. Rice: white, easy-cook. Rice: cooked boiled. Rice crackers. Rice cakes. Rissole: Regular beef mince. Rissole: Lean beef mince. Rissole: Lean pork mince. Rissole: Chicken mince. Rissole: Vegetarian Pattie. Salmon: tinned pink. Salmon: fillet,.

Salt and Pepper. Salsa, Tomato. Salsa: Old El Paso. Salsa: Old El Paso Thick n chunky hot. Sardines: in brine,. Sardines: in oil, drained. Sauce: Chilli. Sauce: Hot Chilli, Maggi. Sauce: Diane. Sauce: Worcestershire. Sauce: Hot Pepper. Sauce: Mustard. Sauce: Mushroom. Sauce: Pepper. Sauce: Soy Sauce. Sauce: Thai Fish Sauce. Sauce: Tomato Puree.

Sausage: Chorizo. Sausage: Thick beef sausage. Sausage: Thin beef sausage. Sausage: Thin pork sausage. Sausage: pork. Sausage: pork reduced-fat. Sausage: Raw thin pork sausage. Sausage: Vegetarian sausage. Sausage: Thin chicken sausage. Sausage roll.

Scampi, in breadcrumbs. Smoked salmon. Southern fry chicken seasoning. Sour Cream - Weightwatchers. Whole container. Soy Sauce. Spaghetti in tomato sauce - Heinz. Spaghetti, tomato and cheese - SPC. Steak: Regular fillet steak.

Steak: Lean fillet. Steak: Rump. Steak: Lean sirloin. Steak: Lean rib eye. Sweet chilli sauce. Sweet chilli sauce light. Sweetener, Artificial. Sweetener, Natural - natvia. Toast: White or wholemeal. Taco shell,. Tea — all types. Tea: Chai takeout. Tea: Chai, skim milk takeout. Tofu: regular or smoked. Tomatoes: cherry. Tomato juice. Tonic water. Tuna: tinned in spring water. Tuna: steak. Medium steak.

Muscovado sugar has much smaller crystals and has a strong molasses flavor. Brown sugar adds a deep sweet note to sauces and is delicious in spicy rubs for meat or fowl. Muscovado sugar retains the rich flavor of molasses more than regular dark brown sugar so use it when you want an earthy note. Molasses Molasses is a thick syrup made from either sugar cane or sugar beet.

There are three grades of molasses: mild very sweet , dark less sweet with a slight bitter taste and blackstrap very nutrient dense, often sold in health food stores as a supplement. It lends a very heavy, sweet earthy flavor.

Honey There are many different types of honey that vary in color, taste and texture depending on the type of nectar collected by the bees. Three very common types of honey, all with mild flavor, include orange blossom , clover and alfalfa honey.

But slightly scale back on the other liquids in the recipe by about 2 tablespoons. To easily remove honey from measuring spoons and measuring cups, coat the measuring device with cooking spray first. Honey flavors vary greatly so pair the kind of honey with the foods you want to complement: use the dark and deeper honeys sage, buckwheat, wild flower for baking breads, glazing meats and topping frozen desserts.

Use light herbal flower honeys sage, lavender, orange blossom, red clover, wild flower in teas, for baking cookies, fruit-based desserts and light glazes. Light agave nectar has a mild taste, amber nectar lends a moderate caramel-like flavor and dark agave nectar has a much stronger caramel flavor.

While light agave is best in delicate dessert recipes, baked goods and cold beverages, amber and dark nectars are well suited for both sweet and savory dishes. Splenda is sold as a granulated powder and works well in cooking and baking. Substitute Splenda cup-for-cup for sugar in recipes. It works well in cooking and baking and has been used overseas for years. Aspartame is an artificial sweetener sold under the names Equal and Nutrasweet. They may be blended with dextrose or other ingredients to balance sweetness.

Monk fruit extract is to times sweeter than sugar. The extract contains zero calories, zero carbohydrates, zero sodium, and zero fat. This makes it a popular sweetener alternative for manufacturers who make low-calorie products and for the consumers who eat them. In the United States, sweeteners made from monk fruit are classified by the U. Stevia is to times sweeter than sugar. Commercial stevia sweeteners are made from a compound of the stevia plant, which is an herb from the Asteraceae family.

The use of stevia in foods is a bit confusing. Despite being used for centuries as a natural sweetener, the FDA considers them unsafe. They claim literature indicates stevia in its most natural form may affect blood sugar. It may also affect reproductive, renal, and cardiovascular systems.

These products are made from Rebaudioside A Reb A , a glycoside that gives stevia its sweetness. Refined stevia Reb A sweeteners called stevia in this article have zero calories, zero fat, and zero carbs. Some contain other sweeteners such as agave or turbinado sugar.

The pros of stevia sweeteners are similar to monk fruit sweeteners. Monk fruit and stevia are versatile. Both can be substituted for sugar in beverages, smoothies, sauces, and dressings. Keep in mind, less is more when it comes to these sweeteners. Start with the least amount and add more to taste.

Monk fruit and stevia may be used for baking because both are heat stable. How much you use depends on the blend and if it contains other sweeteners. Monk fruit and stevia are nonnutritive sweeteners. This means they have little-to-no calories or nutrients.