Reciepe..............HELP!!!!!!!!!!!

Can anyone tell me what I can use instead of 1 can of Sweetened Condensed Milk for a WLS friendly dish? I have a new thing that I want to try and I have figured out what to use in place of everything, but this.

Thanks a bunch,
Cheryl

Linda, from Bariatric Eating, has a good recipe/substitute.. I have cut/pasted it here...

 

SF SWEETENED CONDENSED MILK


1/3 cup boiling water
4 tablespoons softened butter
3/4 cup Splenda
1 cup powdered milk (dry)
1/2 teaspoon vanilla

Blend all ingredients together with a hand mixer until thick and smooth. Cool slightly before using or store in the fridge. This gets VERY thick when cold, so microwave for a couple seconds and may need to add a couple tablespoons of milk to thin.

Makes ALMOST as much as a can of Eagle Brand...so I just use the whole thing in a recipe that calls for one can. 

Thanks so much Melinda. This is my 1st shot at transforming a dish to make it WLS friendly, so wish me luck.

Glad you got one of the fridge's and enjoyed seeing the house. They do that every year and have for as many years as I can remember.

Cheryl

Sugar Free Sweetened Condensed Milk

1 1/2 cups Splenda Granular
1 1/2 cups Carnation Instant Nonfat Dry Milk Powder
6 tablespoons fat free margerine
6 tablespoons water

Place all ingredients into a medium mixing bowl.Blend with a hand blender on lowest speed until moist, and then on high speed until smooth. Be sure to scrape down the sides of the bowl as you go so none of the dry ingredients get left behind.

Makes 14 ounces.
 

Thanks so much Scott, I have printed off your's and Melinda's, I will let both of you know how this stuff turns out.

Thanks again for the help on the Phil pictures, they turned out awesome.

Cheryl

Do you remember those Hello Dolly bar cookies?  My daughter loves those and I used to make them every Christmas.  I wonder if tgis recipe for SF sweetened condensed milk would work in it with the SF chocolate chips?

Marilyn:

I have made those with sugar free sweeteened condensed milk.  They get very dry very quickly so I would say that you should undercook them by 5-10 minutes and/or add a tablespoon or two of maltitol syrup to keep the texture moist.