I have just started using monk fruit sweetener in my smoothies and homemade ice cream, and am looking for other ways to incorporate it into my diet, eliminating sugar as much as possible. I personally think that the sweetener tastes great, and am looking forward to substituting it into some of my baking. Apparently, according to the article, the only downside of using this sweetener is figuring out how much to use in recipes because it is so sweet. Now that is a problem I don’t mind dealing with!
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