Hello! I need to substitute sugar for stevia in a tofu & cocoanut milk chocolate ice cream recipe because I can't find kosher-certified stevia. Also, the warnings on the labels make me a bit skeptical about stevia, and the cost is high.
My recipe calls for 1 tsp. of stevia, liquid or powder. Based on what I have read, about a tablespoon of sugar would be the right amount to substitute.
Am I correct? Any other suggestions?