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A can of store bought fat free sweetened condensed milk is loaded with calories and sugar and weighs in at 58 – 64 WW points depending on the brand. That point count makes recipes that require sweetened condensed milk off limits without a work around.
Sometimes there is no substitute for an ingredient that will give the same results in a recipe. After several attempts at making homemade sugar free sweetened condensed milk, I came up with this recipe that is similar in sweetness and thickness as the real deal and best of all it is only 9 WW points.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Carnation fat free evaporated milk
- Your favorite sweetener – I have made this recipe with Splenda and Truvia stevia with erythritol and both worked.
- Cornstarch & water slurry
Making the Sweetened Condensed Milk
- Make a slurry by mixing the water and cornstarch together. Put it aside but have it handy.
- Place the can of evaporated milk in a sauce pan. Add the sweetener. Stir continuously while heating the mixture on medium heat. Once it begins to boil, lower the heat and continue to boil for 5 min as you stir it.
- Add the cornstarch slurry to the sauce pan as you are stirring. Boil for an additional 2 minutes as you stir.
- Remove the pan from the heat and transfer the mixture to a storage container.
- Place plastic wrap over the container and press it into contact with the condensed milk.
- Let it cool at room temperature and then place the container in the refrigerator to chill until you are ready to use it.
WW 9 pt with stevia, monkfruit, allulose, 13 pt with Splenda
Servings: 1 servings
Calories: 300kcal
Equipment
- sauce pan
- Wooden spoon
- measuring cup
Ingredients
- 1 can fat free evaporated milk, Carnation
- 1⅓ c sweetener equivalent to sugar, see note
- ¼ c water
- 1½ tbsp cornstarch
Instructions
- Place the water and the cornstarch in a small bowl. Mix them together to form a slurry. Set it aside but have it handy near your cook top.
- Open the can of evaporated fat free milk and empty it into a sauce pan.
- Measure out the amount of sweetener that is equivalent to 1⅓ c of sugar. I have made this recipe with Splenda (1:1) and also with Truvia stevia with erythritol (LESS than 1:1). Both sweeteners worked equally well. See notes down below for additional info.
- Add the sweetener to the evaporated milk and mix it in. Place the sauce pan on a cook top on medium heat. Stir it constantly as you heat it up. When it starts to boil, lower the heat to a temperature that will maintain the boiling. Continue to constantly stir and let the mixture boil for 5 min.
- Give the cornstarch slurry another stir and add it to the milk/sweetener mix as you are stirring. Continue to stir the mixture and boil it for an additional 2min.
- Remove the sauce pan from the heat. Transfer the mixture to a storage container. Cover the surface with plastic wrap and press it down onto the surface of the condensed milk mixture to keep a film from forming. Let it cool at room temperature for 45 - 60 min and then place it in the refrigerator to chill until you are ready to use it in a recipe.
Notes
This recipe has been successful when made with Splenda (1:1 sugar ratio) and Truvia stevia/erythritol spoonable (LESS than 1:1 sugar ratio). It should work with Monk fruit mixed with erythritol or allulose.
The nutrition info for the recipe made with the Truvia stevia is at the very end.
Here is the nutrition info for the recipe made with Splenda.
cal 428kcal | carb 80g | total sugar 48g | protein 24g | sodium 480mg
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 48g | Protein: 24g | Sodium: 480mg | Sugar: 48g
Tried this recipe?Let us know how it was!
I’m super excited about this! I can’t have saturated fat or sugar, so when I found this recipe I was eager to give it a try. It came out great! Thank you so much for this awesome recipe!
I’m so glad it worked for you. Thanks for posting and letting me know.