Stevia info!

Stevia will remain heat stable up to 392 degrees
Fahrenheit.
However, it will not brown or caramelize like sugar, and
can't be
used to activate yeast, such as in breads. Those
limitations aside,
however, there are still many, many items that can be
sweetened
with a touch of stevia. You can use either the liquid or
the
powdered form -- and remember to use far, far less than you
would
use of sugar. Here's the suggested conversion:

1 tsp. granulated Sugar = 1/8 tsp. whole stevia leaf powder
/ slight
dusting white stevia extract (powder)

1 tbsp. granulated Sugar = 3/8 tsp. whole stevia leaf
powder / 1/2
pinch white stevia extract (powder)

1/4 c. granulated Sugar = 1 1/2 tsp. whole stevia leaf
powder / 1
pinch white stevia extract (powder)

1/2 c. granulated sugar = 1 tbsp. whole stevia leaf powder
/ 1/8 tsp.
white stevia extract (powder)

1 c. granulated sugar = 2 tbsp. whole stevia leaf powder /
1/4 tsp.
white stevia extract (powder)

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