Taming The Diabeastie

the low carb way

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Sweetened Condensed Milk Substitute

Posted by Solitary Dancer on March 22, 2006

Here’s a couple of ways to substitute Sweetened Condensed Milk the LC way.

From Babs:

The following is a recipe that I had saved in my recipe folder – I’m afraid I’ve no idea where I found it and I’ve never made it myself. We don’t get the diabetisweet stuff here, but I suspect powdered sorbitol might work. I don’t know about Splenda or Stevia, but it’d be worth a try.
If you use it, let us know how it turns out. I used to use condensed milk to make bannoffee pie – EEK, the number of carbs that must have been in that !
Babs

LC Condensed Milk Sub

2 1/2 cups heavy whipping cream
6 egg yolks
1 cup Splenda ·
2 Tbsp DiabetiSweet (optional)

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.This mixture is useful in any recipe where you’d ordinarily use sweetened condensed milk (like Eagle Brand.) Using the Diabetisweet adds less than 1 carb per serving but aids in proper consistency, however, it will still be delicious without it. Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch. Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.

From Sampey:

Here is a recipe I got off of a lowcarb forum – haven’t tried it yet, so don’t know how good/bad it is.

LC Condensed Milk

2 c heavy cream
2 heaping T Malitol Syrup
1/3 c Malitol crystals/sugar
2 tsp vanilla
1 tsp butter

Place the heavy cream in a saucepan add the syrup, sugar and vanilla,
stirring occasionally. Once the mixture starts to foam a little add the
butter and start stirring constantly. Continue stirring for approximately 15 minutes till mixture is very frothy and looks like it’s going to boil over. Remove from heat, and let cool for a few minutes at room temp. then place in a airtight container (I used quart size jar), and store in fridge. Will last for approx. 2 weeks.

Yield:
2-1/2 Cups. Not recommended for long term storage or freezer. The
taste and texture of this is almost identical to Eagle Brand Condensed
Milk… I was so proud of this…considering, I was not making this in
the first place!!

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3 Responses to “Sweetened Condensed Milk Substitute”

  1. Nancy said

    Yikes!! The LC version of the Eagle Brand Condensed Milk with the egg yolks and whipping cream, the buttah!! How healty is that for us with diabetes? If this is healthy, I’m sure going to use this!!

  2. Hi Nancy,

    Healthy is relative and what you believe in and what is effective for you. If you follow a very low carb diet this recipe fits right in. If you eat a lot of carbs this may not work. Trust your meter, how you feel and your lab results.

    Deb

  3. I’m going to try this, either in a pumpkin pie recipe or as the sauce for donairs 😉 i’m thrilled that it’s using whip cream and butter, because the low carb ones i found, say skim powdered milk. (how ironic is that?)

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