SWEEEEEET!

Marjorie Milne swore off sugar 10 years ago, but she still indulges her sweet tooth without regret.

She does it without using saccharine, aspartame or any of those pink, yellow and blue packets of artificial sweeteners. Chemically engineered sugar substitutes aren't her thing.

Instead, she reaches for a plant-based substance called stevia, which is said to be 300 times sweeter than table sugar and has gotten a reputation as the sweetener of choice for people with diabetes and those on low-carb diets.

Sharon Schulman, owner of Gentle Strength Wellness Education & Herb Shop in Colorado Springs, Colo., and her husband are such stevia fans that they won't leave home without a stash. She carries a small vial of the liquid form in her purse.

"I use it to sweeten my water," she said. "In the summer, putting one or two drops in my water bottle helps me drink more water due to the great flavor. My husband takes a baggy full of the small packets everywhere he goes to sweeten anything he drinks that needs it."

Stevia is "an all-natural, calorie-free sweetener that is suitable for diabetics, safe for children and does not cause cavities," according to Ray Sahelian and Donna Gates, authors of "The Stevia Cookbook" (Avery, 2004).

So where are all the ads proclaiming the wonders of stevia? Where are all the packaged sugar-free products — puddings, ice cream, cereals, hot chocolate packets — boldly announcing their switch to stevia?

Turns out this food product is not considered a food at all — at least not by the U.S. government. Instead, it's categorized as a dietary supplement, making it something of a subversive among sweeteners.

• CHOCOLATE-PEANUT BUTTER FUDGE II

Yield: 25 (11⁄2- by 11⁄2-inch) servings

13⁄4 teaspoon stevia

1⁄3 cup boiling water

6 tablespoons unsalted butter, cut into small pieces

11⁄2 teaspoons vanilla extract, divided

1 cup (8 ounces) instant nonfat dry milk

6 ounces unsweetened baking chocolate, chopped (look for Scharffen Berger or Ghirardelli brand)

1 cup natural peanut butter

Procedure

Add stevia to boiling water. Mix until dissolved. Add butter and stir until most of it is melted. Add 1⁄2 teaspoon vanilla extract and stir. Pour into mixing bowl and add dry milk. Mix until blended.

Place chocolate and peanut butter in microwave-safe bowl and cover. Melt in microwave for a minimum of 11⁄2 minutes on high. Stir well and microwave another 20 seconds, or until mixture is melted and smooth when stirred. Add butter/milk mixture to peanut butter/chocolate and stir well with electric mixer or by hand. Stir in remaining 1 teaspoon vanilla extract.

Line an 8-inch square pan with foil. Pour fudge into it. Flatten top with knife or wooden spoon. Cover and refrigerate about 1 hour. Cut into squares. Keep refrigerated. Stays fresh about three to four days in fridge or up to two months in freezer in an airtight container.

Source: "Sensational Stevia Desserts: 82 Low-Carb Recipes," by Lisa Jobs

• PIÑA COLADA SMOOTHIE

Yield: Two (8-ounce) servings

11⁄2 cups fresh pineapple juice

1⁄3 cup plain yogurt or kefir

1⁄2 cup pineapple chunks

1 teaspoon coconut flavoring

1⁄8 teaspoon white stevia powder, or to taste

Procedure

1. Place all ingredients in blender and whip on high speed 30 seconds. 2. Serve immediately.

Source: "The Stevia Cookbook: Cooking with Nature's Calorie-Free Sweetener," by Dr. Ray Sahelian and Donna Gates

• HOT BREAKFAST PORRIDGE

Yield: Two large bowls, or four smaller servings

2 cups water

1 cup quinoa flakes

1⁄4 teaspoon sea salt

1 teaspoon cinnamon

12 drops stevia liquid concentrate

1 tablespoon butter or coconut oil

2 teaspoons vanilla

1 teaspoon flaxseed oil (optional, but healthful)

Procedure

Bring water to boil in 1-quart saucepan over medium-high heat. Add quinoa, salt, cinnamon, stevia and butter or coconut oil. Cover and reduce heat to very low. Simmer 10 minutes.

Remove from heat and allow to cool slightly before adding vanilla flavoring and flaxseed oil.

Source: "The Stevia Cookbook: Cooking with Nature's Calorie-Free Sweetener," by Dr. Ray Sahelian and Donna Gates

STEVIA Q&A

Question: Where can I get stevia?

Answer: The most common place to find it is in health food stores.

Q: Is it a powder or liquid?

A: Both — and more. You can buy dried leaves, powder and a liquid extract. A small amount of the liquid goes a long way — 1 ounce is about 100 servings. You can also buy sugar-like packets.

Q: How much do I use?

A: The authors of "The Stevia Cookbook" recommend substituting a teaspoon of stevia powdered extract or stevia liquid concentrate for a cup of sugar. Use about 1⁄4 teaspoon of the stevia powder or six to nine drops of the liquid stevia for a tablespoon of sugar. And use a pinch to 1⁄16 teaspoon stevia powder or two to four drops of liquid stevia for a teaspoon of sugar.

Q: Some sweeteners can't withstand the heat of cooking and baking. Can stevia?

A: Yes, stevia can withstand high temperatures.

However, there are a couple of drawbacks when baking with stevia: Baked goods do not rise as well as those baked with sugar, and they won't have the crunchy texture derived from the crystalline structure of sugar.

Sources: “The Stevia Cookbook;” Sharon Schulman