The FDA approved stevia for sale as a dietary supplement in 1995. As of 2008, stevia was approved for use in foods and beverages. Made from the leaves of the Stevia rebaudiana plant, the stevia sweetener may come in natural powdered green form, a concentrated white powder form or as a liquid tincture. Limited scientific evidence indicates that stevia may have some use in treating diabetes, but more research is needed. Dried stevia leaf is from 10 to 15 times sweeter than sugar, and refined extracts may be 250 times sweeter than sugar, making it a formidable, zero-calorie natural sweetener.
Step 1
Divide the amount of sugar called for in any given recipe by 10 to 15 if you're using powdered green stevia leaf, or 200 to 300 if you're using a white concentrated stevia extract.
Step 2
Add stevia in the measurement you calculated in Step 1. As you'll quickly discover, this may be a minimal, even miniscule amount, and for someone used to table sugar, it's hard to believe that little stevia will adequately sweeten. But start with this amount--it'll be much sweeter than you might imagine, and you can always add more later.
Step 3
Adjust the conversion ratio of sugar to stevia as needed; some experimentation may be in order, as concentration will vary enormously between stevia products, and FDA labeling requirements may prevent manufacturers from suggesting a specific conversion factor.
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