Comments on: 6WBMO Pineapple Upside Down Cake – YUM! http://www.thefitshack.com/2008/03/27/6wbmo-pineapple-upside-down-cake-yum/ Permanent Weight Loss | NLP Weight Loss Coach with a Twist of LOA | JoLynn Braley Certified Master NLP Practitioner and Coach Fri, 22 Apr 2011 02:56:23 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: JoLynn Braley http://www.thefitshack.com/2008/03/27/6wbmo-pineapple-upside-down-cake-yum/comment-page-1/#comment-4085 JoLynn Braley Tue, 01 Apr 2008 03:25:00 +0000 http://www.thefitshack.com/2008/03/27/6wbmo-pineapple-upside-down-cake-yum/#comment-4085 Hi Lucee, Thanks for the info on that! I thought you were asking me for a suggestions before but it sounds like you already know how to bake with Stevia. :) Unfortunately the apple butter or yogurt wouldn't work for the 6-week body makeover recipes, but if you're not following that program then you could work out the recipe as you need to. ;) Hi Lucee,

Thanks for the info on that! I thought you were asking me for a suggestions before but it sounds like you already know how to bake with Stevia. :)

Unfortunately the apple butter or yogurt wouldn’t work for the 6-week body makeover recipes, but if you’re not following that program then you could work out the recipe as you need to. ;)

]]> By: lucee http://www.thefitshack.com/2008/03/27/6wbmo-pineapple-upside-down-cake-yum/comment-page-1/#comment-4082 lucee Mon, 31 Mar 2008 22:04:15 +0000 http://www.thefitshack.com/2008/03/27/6wbmo-pineapple-upside-down-cake-yum/#comment-4082 I wanted to talk to you further about baking with stevia. The reason for the sugar free applesause or plain yogert is due to replacing the volume. Without the volume, a recipie could become dense (I don't know if that's the right word, but I'm sure you know what I mean). I've heard a lot of people being disappointed in the texture of their baked goods without using "the filler". There ya go. I wanted to talk to you further about baking with stevia. The reason for the sugar free applesause or plain yogert is due to replacing the volume. Without the volume, a recipie could become dense (I don’t know if that’s the right word, but I’m sure you know what I mean). I’ve heard a lot of people being disappointed in the texture of their baked goods without using “the filler”. There ya go.

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