Watch how to make it below!

Makes 4 Servings

Ingredients

Berry Salsa

10 strawberries, hulled
1/2 cup fresh blueberries
1/2 cup fresh blackberries
2 packets Stevia In The Raw®
1/2 teaspoon ground cinnamon

French Toast

3 large eggs
1 ½ cups lowfat (1%) milk
1 teaspoon pure vanilla extract
1 packet Stevia In The Raw®
Pinch of salt
4 slices (1” thick) challah or egg bread
2 tablespoons unsalted butter

Directions

Thickly slice strawberries vertically, rotate 90 degrees and slice to make long batons. Place strawberries in mixing bowl. Add blueberries, blackberries, Stevia In The Raw®, and cinnamon. Using fork, toss gently to combine, and set Berry Salsa aside.

In a 9” x 13” baking dish, whisk eggs until well beaten. Add milk, vanilla, Stevia In The Raw®, and salt and whisk to combine. Add bread and soak 10 minutes. Turn slices, and soak 10 minutes, or cover with plastic wrap, and refrigerate soaked bread overnight.

Melt butter in large skillet, preferably cast iron. When it stops bubbling, add soaked bread and cook until browned on bottom, 3 minutes. Using wide pancake turner, turn bread and brown on second side, 3 minutes. Divide French toast among 4 plates. Top each with one-fourth Fresh Berry Salsa. Serve immediately.

Recipe courtesy of Intheraw.com.

Watch how to make it below!

Makes 36 Truffles

Ingredients

6 ounces bittersweet (70% cocoa) premium chocolate, finely chopped
1 cup heavy cream
3 packets Stevia In The Raw®
1 teaspoon pure vanilla extract, or 2 teaspoons orange liqueur, brandy, or rum
3 tablespoons unsweetened ground chocolate, such as Dagoba, or natural cocoa powder

Directions

Place chocolate in wide, shallow bowl.

Heat cream and Stevia In The Raw® in small saucepan over medium heat until bubbles appears around edge, or microwave until cream is almost boiling. Pour half of hot cream over chocolate. Stir slowly with wooden spoon until chocolate is melted, 2 to 3 minutes. Add remaining cream, and vanilla or other flavoring, and stir gently until mixture is blended and silky. Cool truffle mixture to lukewarm, 20 minutes. Cover with plastic wrap and refrigerate until chocolate is firm, 4 hours, up to 24 hours.

Line jellyroll pan with wax paper. Take cold truffle mixture from refrigerator and scoop in generous teaspoonfuls, roll chocolate between your palms, forming roughly rounded ¾” balls, and place truffles on baking sheet. If truffle mixture gets too soft, return to refrigerator until firm, then continue. Rinse hands in cold water and dry them after rolling 10-12 truffles. Cover rolled truffles loosely with foil and chill until firm, 1-2 hours, or up to 3 days.

To serve, place chocolate powder or sieved cocoa in small bowl. One at a time, roll the number of truffles to be served in powder until coated. Using fork, lift coated truffles and place on serving plate. Serve immediately, or cover with foil and refrigerate up to 4 hours. Serve directly from refrigerator.

Recipe courtesy of Intheraw.com.

Watch how to make it below!

Makes 8 Servings

Ingredients

3 packets SPLENDA® Naturals Stevia Sweetener
2 tablespoons cornstarch
1 cup beef, chicken, or vegetable broth
1/3 cup soy sauce
1 tablespoon pineapple juice
1 tablespoon red wine vinegar
1/4 teaspoon sesame oil
1 tablespoon finely chopped fresh garlic
2 teaspoons finely chopped fresh ginger
1/4 teaspoon grated orange rind

Directions

Combine all ingredients in a small saucepan, stirring until smooth. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly 1 minute.

Recipe courtesy of Splenda.com.

Watch how to make it below!

Makes 12 Servings

Ingredients

2 cups all-purpose flour, sifted
112 tsp baking powder
12 tsp salt
12 tsp baking soda
12 cup unsalted butter, melted and cooled
13 cup Truvía® Baking Blend
1 Tbsp orange zest
12 cup orange juice
2 eggs
1 tsp vanilla extract
12 cup skim milk
12 cups cranberries (fresh or frozen), chopped

Directions

Preheat oven to 375° F.

Prepare muffin tin by greasing cups or use paper liners.

In a large bowl, add flour, baking powde

r, salt and baking soda. Mix together with a fork.

In a separate bowl, whisk together butter, Truvía®Baking Blend, orange zest and juice, eggs, vanilla and milk.

Stir the wet mixture into the flour mixture until just combined.

Fold in chopped cranberries.

Fill each muffin cup about 34 full.

Bake until golden and a toothpick comes out clean (20–25 minutes).Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.

*This muffin has 190 calories and 4 grams of sugar per serving as compared to the full-sugar version that has 210 calories and 13 grams of sugar per serving. Recipe courtesy of Truvia.com.

Watch how to make it below!

Makes 6 Servings

Ingredients

TRUVÍA® NATURAL SWEETENER SYRUP

1 cup water
7 Tbsp Truvía® Natural Sweetener

COCKTAIL

1.0 oz Tattersall Gin
0.75 oz. lemon juice
0.5 oz. Truvía® Natural Sweetener syrup
3oz sparkling wine
3-5 cubes ice

Directions

TRUVÍA® NATURAL SWEETENER SYRUP
  1. Add Truvía® Natural Sweetener to 1 cup warm-to-hot water
  2. Shake or blend until dissolved completely
  3. Keep the extra simple syrup in a sealed container in the refrigerator for later use
COCKTAIL
  1. Fill drink shaker with ice
  2. Pour Tattersall Gin, lemon juice and 0.5 ounces of Truvía® Natural Sweetener over the ice
  3. Top and shake vigorously about 15 seconds or until drink is chilled
  4. Strain into coup glass with ice cubes, top with 3 ounces of sparkling wine and serve

*This cocktail has 150 calories and 1 grams of sugar per serving compared to the full-sugar version that has 180 calories and 9 grams of sugar per serving. Recipe courtesy of Truvia.com.

Makes 1 Serving

Ingredients

1/4 cup pomegranate juice
3 packets SPLENDA® Naturals Stevia Sweetener
1 teaspoon lime juice
3/4 cup lime flavored seltzer
Ice, as desired

Directions

Stir together all ingredients except seltzer in a large glass.

Slowly pour in seltzer. Add ice if desired.

Nutritional Information

Calories 45
Sodium 10mg
Carbohydrates 12g
Sugars 11g

Recipe courtesy of Splenda.com.

Makes 1 Serving

Ingredients

2 packets of SPLENDA® Naturals Stevia Sweetener
1/2 cup blueberries
1/2 cup 100% pomegranate juice
1/2 cup nonfat Greek yogurt

Directions

Combine all ingredients in a blender. Process until smooth.

Nutritional Information

Calories 190
Sodium 70mg
Carbohydrates 37g
Dietary Fiber 2g
Sugars 29g
Protein 16g

Recipe courtesy of Splenda.com.

Makes 4 Servings

Ingredients

4 packets SPLENDA® Naturals Stevia Sweetener
1/4 cup 1% milk
1 cup nonfat vanilla Greek yogurt
1 cup sliced strawberries
1 tsp vanilla
4 each paper cups
4 each popsicle sticks

Directions

Place all ingredients into a blender and puree until smooth.POUR about 1/2 cup of puree into each paper cup.Cover each with foil and poke popsicle stick through foil into the middle of the cup.

Freeze for about 8 hours.

Nutritional Information

Calories 70
Sodium 40mg
Carbohydrates 11g
Dietary Fiber 1g
Sugars 8g
Protein 6g

Recipe courtesy of Splenda.com.
Sweet Chicken Chili with Truvia

Makes 8 Servings

Ingredients

6 skinless chicken breast
1 can red kidney beans (14.5 oz.), low sodium, undrained
1 can pinto beans (14.5 oz.), low sodium, undrained
1 can black beans (14.5 oz.), low sodium, undrained
1 cup green bell pepper, cleaned and chopped
2 tablespoon Truvía® Brown Sugar Blend
1 can tomato paste (6oz.), no salt added
2 tablespoon rice wine vinegar
2 teaspoon chili sauce
1⁄2 teaspoon salt

Directions

Pace chicken breast into bottom of slow cooker.

Pour in kidney, pinto and black beans.

Add onions, bell pepper, Truvía® Brown Sugar Blend, tomato paste, rice wine vinegar, chili sauce and salt.

Stir to combine all.

Cook on high setting for 1 hour.

Stir and set cooker to low and cook for at least 4 more hours.

Insert a meat or instant-read thermometer to determining the temperature of the thickest part of the chicken breast once meat reaches at least 165° Fahrenheit.

Carefully remove chicken breasts and shred with 2 forks.

Stir chicken back into chili.

Serve and refrigerate leftovers.

Nutritional Information

Calories 240
Total Fat 3g
Cholesterol 5mg
Sodium 410mg
Carbohydrate 43g
Dietary Fiber 10g
Sugar 10g

 

Recipe courtesy of Truvia.com.
Sweet Roasted Beet and Goat Cheese Salad with Truvia

Makes 6 Servings

Ingredients

Beets

5 medium beets, cleaned, peeled and cut into chunks (red and yellow)
1⁄2 tbsp oil
1 teaspoon rosemary
1⁄2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon Truvía® Baking Blend

Dressing

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1⁄2 tablespoon oil
1 1⁄2 teaspoon Truvía® Baking Blend

Salad

3 cups mixed greens, washed and toweled dry
3 oz. low-fat goat cheese

Directions

Preheat oven to 400 degrees F

In a bag, toss the beets with oil, rosemary, salt, pepper and Truvía® Baking Blend to coat the beets.

Spread the beets in a single layer on a baking sheet.

Bake beets 45 minutes or until all are tender, stirring after 20 minutes.

For dressing, whisk the mustard, vinegar, oil and Truvía® Baking Blend together until dissolved.

In a large bowl, pour dressing over the greens and toss to coat.

Add the beets then toss.

Top with cheese.

Nutritional Information

Calories 120
Total Fat 8g
Cholesterol 15mg
Sodium 320mg
Carbohydrate 10g
Dietary Fiber 2g
Sugar 6g

 

Recipe courtesy of Truvia.com.
Spicy Thai Noodles Recipe with Truvia

Makes 10 Servings

Ingredients

1 Tbsp red pepper flakes, crushed
1⁄3 cup sesame oil
1 tablespoon lime juice
1 tablespoon rice vinegar
2 tablespoon Truvía® Nectar
1⁄4 cup soy sauce, low sodium
1⁄3 cup green onions, chopped
1⁄3 cup carrots, washed, dried and shredded
1⁄4 cup peanuts, roasted, unsalted, chopped
1 lbs. pasta, whole wheat dry
1⁄4 cup cilantro, washed, dried, chopped

Directions

In a small saucepan, heat the sesame oil and red pepper flakes on low heat for 5-10 minutes.

Pour the oil through a fine-mesh strainer into a medium size bowl. Discard pepper flakes.

To the warm oil: whisk in the lime juice, rice wine vinegar, Truvía® Nectar, soy sauce, green onions, shredded carrots, and chopped peanuts, set aside.

In a large pot of boiling water, cook pasta according to packaging.

Drain pasta, place into a large bowl.

Toss noodles with oil mixture.

Top with chopped cilantro.

Serve the noodles warm, at room temperature for up to 1 hour or cold, refrigerate any leftovers.

Nutritional Information

Calories 240
Total Fat 10g
Cholesterol 0mg
Sodium 220mg
Carbohydrates 34mg
Dietary Fiber 6g
Sugars 5g

 

Recipe courtesy of Truvia.com.

Makes 12 Servings (3 Cups)

Ingredients

1 (20-oz.) bottle sparkling water
1 cup unsweetened cranberry juice
1 cup vanilla vodka
3 Tbsp. Stevia In The Raw®

Directions

Combine all ingredients in a 2-quart pitcher. Serve over ice.

Nutritional Information

Calories 140
Total Fat 0g
Carbohydrates 14g
Protein 9g
Dietary Fiber 0g
Sodium 5mg
Sugars 14g

Recipe originally appeared on InTheRaw.com.

Makes 8 Servings

Ingredients

8 servings 1/2 cup 2% milk
1/2 cup plus 1/3 cup apple cider
1 stick unsalted butter, cubed
1/4 cup plus 1 tablespoon Stevia In The Raw®, divided
1 teaspoon sea salt, divided
1 cup all-purpose flour
1 teaspoon cinnamon
4 eggs
1 Granny Smith apple, cored and finely diced
1/2 cup Sugar In The Raw®
1 teaspoon vanilla
4 cups vegetable oil, for frying

Optional Powdered Stevia
1/2 cup Stevia In The Raw®
1 tablespoon cornstarch

Directions

In a medium saucepan, bring milk, ½ cup cider, butter, 1 tablespoon Stevia In The Raw®, and ½ teaspoon salt to a boil. Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan. Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.

In a small saucepan, combine Sugar In The Raw®, ¼ cup Stevia In The Raw®, and ¼ cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning. Remove from heat and slowly add ⅓ cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and ½ teaspoon salt. Set aside

In a large heavy pot or deep skillet, heat oil to 365°F. Drop tablespoons of dough into oil in batches of 8 and cook until golden all over. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.

To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon. Alternatively, combine Stevia In The Raw® and cornstarch in a food processor and pulse to create a fine powder. Dust beignets with powdered stevia.

Nutritional Information

Serving Size: 2 beignets

Calories 330
Total Fat 19g
Carbohydrates 33g
Protein 6g
Dietary Fiber 1g
Sodium 330mg
Sugar 19g

Recipe originally appeared on intheraw.com.

Makes 12 Servings

Ingredients

Cake

1 cup brown sugar
1/2 cup Stevia In The Raw®
1 cup canola oil
3 large eggs
1 can 100% pure pumpkin (15-oz.)
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoon baking powder

Sauce

1 cup caramel ice cream topping
2 tablespoon bourbon or apple juice
1/2 cup chopped pecans

Directions

Heat oven to 325°F. Spray 12-cup bundt pan with cooking spray. Beat brown sugar, Stevia In The Raw®, oil and eggs until combined. Beat in pumpkin. Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.

Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Let stand 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.

Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.

Nutritional Information

Calories 460
Total Fat 24g
Carbohydrates 60g
Protein 6g
Dietary Fiber 3g
Sodium 190mg
Sugars 18g

Recipe originally appeared on InTheRaw.com.

Makes 4 Servings

Ingredients

3 cups French bread, cubed
2/3 cup 1% low fat milk
1/4 cup canned pumpkin
1 egg
1 egg white
8 packets SPLENDA® Naturals Stevia Sweetener
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans

Directions

Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use.

Cut bread into one-inch cubes. Set aside.

Mix milk, pumpkin, egg, egg white, SPLENDA® Naturals Stevia Sweetener, spices, and vanilla extract together in a medium-sized mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.

Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.

Nutritional Information

Calories 130
Total Fat 0g
Cholesterol 50mg
Sodium 220mg
Carbohydrates 23g
Dietary Fiber 1g
Sugars 4g
Protein 7g

Recipe originally appeared on Splenda.com.

Makes 2 Servings

Ingredients

2 packets Stevia In The Raw®
1/2 tablespoon butter
2 tablespoons heavy cream
1/3 cup pumpkin puree
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon pumpkin pie spice
3/4 cup 1% milk
2/3 cup hot coffee

Directions

In a small skillet, stir together Stevia In The Raw® and 1 teaspoon water to dissolve stevia. Add butter and cook over medium heat, stirring occasionally, until deep brown bits form on the bottom of the pan. Remove from heat and stir in cream, pumpkin, vanilla, salt, and spice. Heat milk until steaming, then add coffee and pumpkin caramel mixture, and stir to combine. If desired, top with whipped cream and sprinkle with pumpkin pie spice.

Nutritional Information

Calories 140
Total Fat 9g
Carbohydrates 9g
Protein 4g
Dietary Fiber 2g
Sodium 340mg
Sugar 6g

Recipe originally appeared on intheraw.com.

Makes 4 Servings

Ingredients

1/4 cup brown mustard
2 tablespoon honey
2 tablespoons low-fat mayonnaise
2 tablespoons fat-free Greek-style yogurt
2 packets Stevia In The Raw®
Salt and freshly ground pepper
1 ¼ pound skinless, boneless chicken breast, cut into 4 pieces
6 cups baby spinach, loosely packed
1 cup grape tomatoes, halved lengthwise
4 thin slices red onion

Directions

For dressing, in small bowl, whisk together mustard, honey, mayonnaise, yogurt, and Stevia In The Raw®. Season dressing with salt and pepper to taste. Set aside for 20 minutes, or cover and refrigerate up to 24 hours.

Heat grill to medium-high, 400° F for gas grill.

Place pieces of chicken between 2 sheets of wax paper and pound with smooth mallet or side of heavy knife to even ½-inch thickness. Season chicken breasts lightly on both sides with salt and pepper.

Place chicken on oiled grill rack and cook over direct heat for 3 minutes. Turn and grill until chicken is firm to touch and white in center, 2-3 minutes. Transfer grilled chicken to plate, tent loosely with foil, and let sit for 5 minutes. Slice chicken across the grain into ½-inch strips.

Arrange 1 ½ cups spinach in a bed on each of 4 dinner plates. Add one-fourth of tomatoes, and 1 onion slice, separated into rings. Top each plate with one-fourth of  the chicken and drizzle on 2 tablespoons dressing. Serve immediately.

Nutritional Information

Calories 260
Total Fat 4.5g
Carbohydrate 17g
Protein 35g
Dietary Fiber 2g
Sodium 490mg

Recipe originally from InTheRaw.com.

Makes 12-16 Servings

Ingredients

2 quarts water
1 ½ cups Stevia In The Raw® Bakers Bag
1 ½ cups (about 7 large lemons) fresh squeezed lemon juice with pulp, seeded
2 ½ quarts unsweetened brewed iced tea
Lemon slices
Ice cubes
Fresh mint leaves for garnish

Directions

In 2½ quart pitcher combine water, Stevia In The Raw® and lemon juice. Stir well and chill at least 2 hours.

Fill each tall glass with ½ lemonade and ½ iced tea, add lemon slices and ice. Garnish with mint leaves.

Nutritional Information

Calories 18
Fat 0g
Protein 0g
Carbohydrate 5g
Dietary Fiber 0g
Sodium 0g
Cholesterol 0mg

Recipe originally appeared on InTheRaw.com.

Makes 8 Servings

Ingredients

Salad

1 bunch romaine lettuce, torn
12 small red onion, thinly sliced
2 cups fresh strawberries, halved
14 cup slivered almonds

Creamy Poppy Seed Dressing

34 cup light mayonnaise (not salad dressing)
14 cup skim milk
2 Tbsp + 1 tsp Truvía® Natural Sweetener Spoonable*
1 tsp vinegar
1 tsp poppy seeds

Directions

Combine romaine, onion and strawberries in a large bowl. In a separate small bowl, whisk together the mayonnaise, milk, Truvía® Natural Sweetener, vinegar and poppy seeds. Drizzle dressing over salad and toss. Sprinkle with almonds.

Nutritional Information

Calories 120
Total Fat 9g
Cholesterol 10mg
Sodium 150mg
Carbohydrate 13g
Dietary Fiber 3g
Protein 2g

Recipe originally appeared on Truvia.com.

Makes 20-24 “kid” size servings

Ingredients

1 packet grape unsweetened powdered drink mix (i.e. Kool-aid) (or any flavor)
2/3 cup Stevia In The Raw® Bakers Bag
2 quarts water
Popsicle sticks

Directions

Combine all ingredients except popsicle sticks in a 2 ½ quart pitcher and stir well.

Pour into Popsicle mold and freeze for 1 hour before inserting Popsicle sticks. Return to freezer and freeze at least 2 hours longer or until popsicles are ready to serve. Unmold before serving.

Nutritional Information

Calories 3
Fat 0g
Protein 0g
Carbohydrate >1g
Dietary Fiber 0g
Sodium 0mg
Cholesterol 0mg

Recipe originally appeared on InTheRaw.com.

Makes 8 Servings

Ingredients

1 package pie crusts (two 9-inch crusts)
1/2 cup Stevia In The Raw® Bakers Bag
2 tablespoons cornstarch
2 tablespoons Sugar In The Raw®
1 tablespoon lemon zest
1 pinch salt
1 tablespoon fresh lemon juice
2 pints fresh blueberries
1 tablespoon milk
1 tablespoon Sugar In The Raw®

Directions

Set oven rack at lowest position. Place dark colored baking sheet on rack. Preheat oven to 425º F.Fit one pie crust into 9-inch pie plate, glass recommended

Fit one pie crust into 9-inch pie plate, glass recommended

In large bowl,  combine Stevia In The Raw, cornstarch, Sugar In The Raw, salt, lemon zest, lemon juice, and 1 tablespoon water. Add fruit and mix well. (OR Add berries and mix until coated.) Scoop filling into the crust.

Unroll second crust and cut it into 1-inch strips. Arrange strips in basket-weave pattern over filling. Press together ends of strips and bottom crust. Crimp crust edge to look nice. Brush crust with milk, then sprinkle with sugar.

Bake 20 minutes. Cover crust edges with foil strips to prevent excess browning. Bake 20-30 minutes more, until crust is rich brown and fruit juices are bubbling. Cool pie on wire rack for 3 hours.

Nutritional Information

Calories 288
Protein 3g
Carbohydrates 46g
Fiber 2g
Cholesterol 9mg
Sodium 29mg

Recipe originally appeared on InTheRaw.com.

Makes 9 Servings

Ingredients

Gingerbread

1/2 cup butter
1/2 cup Stevia In The Raw
3/4 cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup boiling water

Sauce

1/2 cup Stevia In The Raw
2 tablespoon cornstarch
1 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 tablespoon butter
1 tablesppon thin strips crystallized ginger, if desired

Directions

Heat oven to 350°F (325°F for dark pan). Spray 9-inch square baking pan with cooking spray. In large bowl, beat butter and Stevia In The Raw with electric mixer on medium speed until smooth and creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon and salt on low speed until mixed. Mix in water on low speed, scraping sides of bowl if necessary. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool at least 15 minutes.

Meanwhile, in 1-quart saucepan, mix 1/2 cup Stevia In The Raw and cornstarch. Stir in water. Cook over medium heat until clear and thick, and mixture is bubbly, stirring frequently. Cook 1 minute, stirring constantly. Stir in remaining sauce ingredients except crystallized ginger. Serve over gingerbread. If desired, top each dessert with a few pieces of crystallized ginger.

Nutritional Information

Calories 360
Fat 12g
Sodium 230mg
Carbohydrates 63g
Dietary Fiber 1g
Sugars 37g
Protein  4g

Recipe courtesy of InTheRaw.com.

Makes 12 Servings

Ingredients

Gingerbread Cupcakes

1½ cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1/2 cup Stevia In The Raw® Bakers Bag
1/3 cup canola oil
3/4 cup unsweetened applesauce
1/2 cup unsulfured molasses
1/2 cup preserved ginger, finely chopped

Vanilla Cream Cheese Frosting

1 (6-ounce) package reduced-fat cream cheese at room temperature
2 tablespoons unsalted butter, softened
1/3 cup Stevia In The Raw® Bakers Bag
2 teaspoons reduced-fat (2%) milk
1/2 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar
1 teaspoon lemon juice

Directions

Preheat oven to 350° F. Drop paper liners into muffin tin with 12 cups.

In small bowl, whisk together flour, baking powder and soda, ground ginger, cinnamon, cloves, and salt.

In larger bowl, beat eggs, then whisk in Stevia In The Raw® until almost dissolved, 1 minute. Whisk in oil until mixture resembles creamy salad dressing. Add applesauce and molasses and whisk to combine. Mix in chopped ginger. Add dry ingredients and mix until batter is combined. Spoon batter into muffin tin, filling liners almost to top.

Bake for 20 minutes, until toothpick inserted into center comes out clean. Cool cupcakes in the tin for 2 minutes. Unmold and cool cupcakes completely on wire rack.

While cupcakes are baking, in mixing bowl, use hand mixer on medium speed to whip cream cheese and butter until blended and creamy, 2 minutes. In small bowl, whisk Stevia In The Raw® with milk and vanilla until smooth, 1 minute. Add to cream cheese mixture and beat until combined. Beat in confectioners’ sugar, then lemon juice.

Spread tops of cooled cupcakes with Vanilla Cream Cheese Frosting. If desired, add sprinkles or silver dragees for decoration. Serve immediately, or refrigerate for up to 8 hours. Let refrigerated cupcakes stand at room temperature for 20 minutes before serving.

* Cupcakes can be stored in airtight container for 24 hours, or wrapped individually in plastic wrap and frozen for up to 1 month.

Nutritional Information

Calories 240
Fat 12g
Carbohydrates 29g
Protein 4g
Sodium 220mg

 

Recipe courtesy of InTheRaw.com.

Makes 4 Servings

Ingredients

1/2 cup pineapple juice
1 tablespoon fresh lime juice
1 teaspoon reduced-sodium soy sauce
2 teaspoons Stevia In The Raw® Bakers Bag
1/2 teaspoon Sriracha chili sauce
1 teaspoon grated fresh ginger
1 ¼ pounds shelled and deveined large (18-21) shrimp
1 large green bell pepper, cut in 1-inch squares, 36 pieces
36 fresh pineapple cubes
12 (10-inch) bamboo skewers

Directions

Heat a charcoal or gas grill to medium-high for direct grilling. In a small pot, combine the pineapple and lime juices, soy sauce, stevia, chile sauce, and ginger. Cook over medium-high heat and reduced to 1/2 cup, 5-6 minutes. Pour the sauce into a small serving bowl and set aside.

Meanwhile, to assemble the skewers, bend a shrimp into a “C” and push it to the bottom of a skewer. Add a pepper square, then a pineapple chunk, threading it through the 3/4-inch side. To fill the skewer, repeat 2 more times. Make 11 more skewers. Coat the skewers with cooking spray.

Brush the grill with oil. Arrange the skewers on the grill, perpendicular to the grate. Cook for 2 minutes. Turn and cook 2 minutes more. Keep turning the skewers every minute to avoid charring, 7-8 minutes in total, or until the shrimp are white in the center.

Place the kebabs on a serving platter and brush on both sides with some of the sauce. Serve immediately, passing the remaining sauce in a small pitcher.

Nutritional Information

Calories 210
Fat 1.5g
Carbohydrates 19g
Protein 30g
Dietary Fiber 2g
Sodium 30mg

 

Recipe courtesy of InTheRaw.com.

Makes 4 Servings

Ingredients

12 ounces skinless boneless chicken cutlets, cut into 1-inch pieces
1/2 teaspoon toasted sesame oil
1 teaspoon rice wine or dry Sherry
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fresh asparagus in 1-inch pieces, about 6 ounces before trimming

Sauce
1/2 cup fat-free reduced sodium chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
1 tablespoon rice wine or dry Sherry
1 tablespoon reduced-sodium soy sauce
1 large garlic clove, finely chopped
2 tablespoons Stevia In The Raw® Bakers Bag
1/8 teaspoon red pepper flakes
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Directions

Place the chicken in a mixing bowl. Add the sesame oil, wine, soy sauce, salt and pepper and mix to coat the chicken. Set the chicken aside to marinate while measuring and combining the sauce ingredients.

In a small bowl, combine the broth, lemon zest and juice, wine, soy sauce, garlic, Stevia In The Raw®, pepper flakes, and sesame oil. Set the sauce aside.

In a small bowl, combine the cornstarch with 2 teaspoons cold water, leaving the spoon in the bowl, and set aside.

Coat the bottom of a wok heavily with cooking spray, including 5 inches up the sides. Set the wok over the highest heat possible. When a drop of water flicked into the wok dances, add asparagus and stir-fry until it is bright green, 1 minute. Turn the asparagus out onto a plate.

Add the marinated chicken and stir-fry until it is lightly browned but still pink in the center, 3 minutes. Pour in the sauce. Keeping the chicken moving with the wok paddle, cook for 3 minutes, or until the pieces are white in the center. Stir the cornstarch mixture and add it to the work. Return the asparagus to the wok, and stir-fry until the sauce thickens enough to coat the chicken and asparagus, 1 minute.

Immediately divide the stir-fry among 4 plates and serve.

Nutritional Information

Calories 120
Total Fat 3.5g
Carbohydrate 4g
Protein 16g
Dietary Fiber <1g
Sodium 920mg

 

Recipe courtesy of InTheRaw.com.

Makes 16 Squares

Ingredients

8 tablespoons (1 stick) unsalted butter, softened
1/2 cup Stevia In The Raw® Bakers Bag or the equivalent of your favorite sweetener
1/3 cup sugar
1 large egg
1 tablespoon unsulphured molasses
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chocolate chips, preferably dark (63%) chocolate

Directions

Preheat the oven to 350° F. Coat an 8-inch square baking pan with cooking spray, line with a 7-inch x 15-inch piece baking parchment allowing ends to overhang. Spray parchment lightly with cooking spray.

In a mixing bowl, use electric mixer to beat the butter until fluffy, 2 minutes. Add stevia and sugar, beating for 1 minute to combine. Add egg, molasses and vanilla and beat to combine; the mixture will look curdled. Mix in the flour and salt, making a stiff batter. Mix in the nuts and chocolate chips. Spread the batter evenly in the prepared pan.

Bake for 40 minutes, or until a knife inserted in the center comes out clean but the center of the pan yields slightly when pressed with your finger. Cool in the pan on a wire rack for 10 minutes. Lift from the pan and cool the blondies completely on the parchment strip on the rack. Cut the blondies into 16 squares.

Nutrition Information

Calories: 160
Fat: 10g
Carbs: 15g
Protein: 2g
Fiber: <1g
Sodium: 80mg

 

Recipe courtesy of InTheRaw.com.

Makes 6 Servings

Ingredients

4 cups water
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups light soymilk
1/4 cup Stevia In The Raw® Bakers Bag
6 black tea bags (or equivalent leaves)

Directions

Place water, cinnamon, cardamom, ginger, nutmeg and cloves in pot and bring to a boil.
Add soymilk and return to boil.
Add tea bags (or equivalent leaves), remove from heat and cover.
Let steep for 5 minutes and strain. Add Stevia In The Raw® and stir to mix.
Serve hot or chilled over ice.

Nutrition Information

Calories 30
Protein 1g
Carbohydrates 5g
Total Fat 1g
Sodium 45mg
Recipe Courtesy of InTheRaw.com.

Makes 5 Servings

Ingredients

2 cups reduced fat (2%) milk, divided
3 tablespoons Stevia In The Raw® Bakers Bag
2 tablespoons packed brown sugar
2 tablespoons cornstarch
2 tablespoon unsweetened Dutch-process cocoa power
Pinch of salt
4 ounces bittersweet (70 percent) chocolate
1 teaspoon vanilla extract

Directions

Heat 1 ¾ cup of the milk in a heatproof measuring cup in the microwave (or a small pan over medium heat) until bubbles form in a ring around the edge. Add the chocolate to the milk and whisk until all chocolate is melted. Set aside.

In a heavy medium saucepan, whisk the stevia, brown sugar, cornstarch, cocoa, and salt with the remaining ¼ cup cold milk. Cook over medium heat, whisking often, until the mixture is thick enough for your finger to leave a line on coated spoon, about 10-15 minutes. Do not let the mixture boil.

Off the heat, add the reserved chocolate milk and mix until incorporated. Stir in the vanilla. Return the mixture to the heat until it is very thick, about 1 minute. Divide the hot pudding among 5 pudding cups or small bowls. To avoid a skin forming, press plastic wrap onto the surface of each serving. Cool and serve the pudding lukewarm, at room temperature, or refrigerate until chilled, 4 hours, before serving. This recipe keeps for 4 days, covered, in the refrigerator.

Nutritional Information

Calories 200
Fat 12g
Carbs 25g
Protein 5g
Fiber 2g
Sodium 100mg

 

Recipe courtesy of InTheRaw.com.

Makes 10 Servings

Ingredients

3 large eggs
3 tablespoons Stevia In The Raw Bakers Bag
2 ½ cups milk
1/3 cup brandy
3/4 cup heavy cream
2 packets Stevia In The Raw
Freshly grated nutmeg

Directions

Fill large bowl one-third with ice. Pour in cold water to fill bowl two-thirds full. Set medium metal bowl by stove.

In heavy saucepan, whisk eggs. Add 3 Tbsp Stevia In The Raw and whisk until smooth. Pour in milk and set pot over medium heat. Cook, whisking often, until custard mixture registers 160° F on instant-read thermometer, or custard lightly coats wooden spoon and your finger leaves track along back of spoon. Immediately pour custard into metal bowl and set it into ice water. Whisk until custard is cooled to 85° F or feels cool to your finger. Cover bowl with plastic wrap and refrigerate until chilled, 2-24 hours.

To serve, mix brandy into chilled custard. Combine cream and 2 packets Stevia In The Raw in chilled bowl and beat until loosely whipped.

Fold ½ cup whipped cream into custard and divide egg nog among 10 punch cups or small mugs. Spoon 1 heaping tablespoon cream to float on top of each cup egg nog. Garnish with a generous sprinkling of nutmeg. Serve immediately.

Nutritional Information

Calories 110
Fat: 7g fat (4 g saturated fat)
Carbohydrates: 4g
Protein: 4g
Sodium: 55mg

Recipe originally appeared on InTheRaw.com.

Makes 24 Balls

Ingredients

3/4 cup chopped figs
3/4 cup vanilla wafer cookie crumbs (about 12 cookies)
3/4 cup walnuts, ground
3/4 cup unsweetened dried coconut, divided
1/3 cup Stevia In The Raw Bakers Bag
4 teaspoons light rum
1 teaspoon vanilla extract

Directions

Place the figs, cookie crumbs, nuts, ½ cup of the coconut, and the Stevia In The Raw in the bowl of a food processor and whirl until finely chopped, 30 seconds. Add the rum and vanilla and whirl until the mixture is sticky, about 15 seconds.

Place the remaining ¼ cup coconut in a wide, shallow bowl. One tablespoon at a time, press the fig and nut mixture in your fist, shaping it into a 1-inch ball, making 24 balls. A few at a time, roll the balls in the coconut to coat them.

Coconut Rum Balls are best served the day they are made. If necessary, store in an airtight container at room temperature.

Nutritional Information

Calories: 90
Fat: 6g
Saturated Fat: 2g
Carbohydrate: 7g
Protein: 1g
Dietary fiber: 1g
Sodium: 20mg

 

Recipe courtesy of InTheRaw.com.

Makes 4 Dozen Cookies

Ingredients

2 cups all purpose flour
3/4 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons Ground Ginger
1/2 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves
1/2 cup (1 stick) butter
1/3 cup Stevia In The Raw Bakers Bag
1/4 cup Sugar In The Raw
1 egg
1/4 cup Dark Corn Syrup
⅓-½ cup Sugar in the Raw (to taste)

Directions

Preheat oven to 350°F.

Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.

Beat butter, Stevia in the Raw®, and ¼ cup Sugar in the Raw® in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 to 2 hours or until easy to handle. (See Tip below.)

Place ⅓ to ½ cup Sugar in the Raw® in a small dish. Shape dough into ¾-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.

Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.

Tips: To speed chilling, place dough in freezer for 30 to 45 minutes instead of refrigerating.

Nutritional Information

Calories: 50
Protein: 1g
Carbohydrates: 8g
Fat: 2g
Cholesterol: 10mg
Sodium: 35mg

 

Recipe courtesy of InTheRaw.com.

Makes 18 Servings

Ingredients

3 cinnamon sticks
2 tablespoons whole cloves
1 tablespoon peppercorns
5 inches fresh ginger root peeled and chunked
Cheesecloth and string
1 medium orange, sliced 1/4 inch thick crosswise
1 lemon, sliced 1/4 inch thick crosswise
1 medium apple, sliced 1/4 inch thick crosswise
2 gallons no added-sugar apple cider
1 cup Stevia In The Raw (you can adjust to taste)

Directions

Wrap the spices and ginger chunks in the cheesecloth and tie off with the string. Mix apple cider, fruit slices, and Stevia in a large pot on the stove or a crock pot on the counter. Add spice pouch. I learned the hard way this makes serving cups of cider so much easier. The last thing you want is to chomp down on a surprise peppercorn or clove!

Bring to a boil, then turn down the heat to simmer for 20 minutes. Turn heat to low and cover right before your guests are scheduled to arrive.

You can use whiskey, bourbon or rum to create a tasty cocktail for the adults at the party. I usually add one shot glass of bourbon to each 8 ounce cupg.

If you have little ones, freeze some of the apple cider into ice cubes. Pop a couple of those into a cup and it will quickly cool down the cider so they don’t burn their mouth.

Nutritional Information

Calories: 165
Fat: 0g
Carbohydrates: 37g
Protein: 0g
Fiber: 0g
Sodium: 0g

 

Recipe courtesy of InTheRaw.com.

Makes 6 Servings

Ingredients

2 pounds sweet potatoes
2 tablespoons unsalted butter
1 (8-ounce) can crushed pineapple, well drained
2 tablespoons Stevia In The Raw Bakers Bag
1/2 teaspoon salt
Freshly ground pepper
One package sugar-free marshmallows

Directions

Preheat the oven to 400° F. Coat an 8-inch square baking dish with cooking spray and set aside.

Bake the potatoes until they are soft, 45 to 60 minutes. When cool enough to handle, peel the potatoes and place the flesh in a mixing bowl.

Mash the potatoes, using a fork or, if the potatoes are fibrous, whirl them in a food processor. Add the butter and mix until blended. Mix in the pineapple, stevia, salt and pepper. Spread the potato mixture in the prepared baking dish, smoothing the top. Cover with marshmallows, arranging them ½-inch apart in one layer. (If desired, the dish can be covered, and refrigerated overnight; bring to room temperature before baking.)

Bake the casserole for 20-25 minutes, or until the marshmallows are brown and crusty.

Let sit for 15 minutes before serving.

Nutritional Information

Calories: 220
Fat: 4g
Carbohydrates: 46g
Protein: 3g
Dietary fiber: 4g
Sodium: 250mg

 

Recipe courtesy of InTheRaw.com.

Makes 8 Servings

Ingredients

2/3 cup Stevia In The Raw® Bakers Bag
1/4 cup Sugar In The Raw®
1/2 teaspoon salt
1 ½ teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 teaspoon pure vanilla extract
1 (15 ounce) can pumpkin
1 1 teaspoon cornstarch
1 (12 fluid ounce) can low-fat 2% evaporated milk
1 unbaked 9-inch frozen prepared deep-dish pie shell

Directions

Preheat oven to 425° F.

In small bowl mix Stevia In The Raw® Bakers Bag, Sugar In The Raw®, salt, cinnamon, ginger and cloves.

In large bowl, beat eggs, add vanilla and stir in stevia spice mixture.

In small bowl dissolve cornstarch in 2-3 tablespoons of evaporated milk. Blend in pumpkin mixture and stir in remaining evaporated milk. Blend well. Pour into frozen deep-dish pie crust. Set on cookie sheet and bake at 425° F for 15 minutes.

Reduce oven to 350° F and bake another 45-50 minutes or until filling is set. Remove from oven and cool on rack for 2 hours. Garnish with light whipped cream before serving.

Serve immediately or refrigerate up to 2-3 days.

Note: You can make the pie batter ahead and freeze it up to one month. Defrost in refrigerator. Pour into pie shell and bake on cookie sheet.

Nutritional Information

Calories: 200
Fat: 8g
Protein: 6g
Carbohydrate: 28g
Dietary Fiber: 3g
Sodium: 310mg
Cholesterol: 60mg

 

 

Recipe courtesy of InTheRaw.com.

Makes 12 Servings

Ingredients

1 cup rolled oats
1/3 cup unsalted soy nuts
2/3 cup toasted wheat germ
6 packets Stevia In The Raw®
3 tablespoons dried cranberries
3 tablespoons dried blueberries
2 tablespoons dried cherries
1/4 cup unsweetened grated coconut
3 tablespoons chopped pecans
2 tablespoons raw, hulled (out of shell) sunflower seeds

Directions

In large bowl, combine all ingredients. Blend well. Store in an airtight container.

Combine dry ingredients in large mixing bowl.

In separate bowl, combine eggs, milk, oil and pumpkin; mix

Add pumpkin mixture to dry ingredients and mix just until large lumps disappear.

Heat non-stick skillet over medium heat until a drop of water skitters around pan; Pour ¼ cup batter for each pancake onto hot skillet.

Cook 1 or 1½ minute until bubbly and turn; cook on other side until golden brown.

Serve with a spoonful of hot applesauce or traditional maple syrup.

Nutritional Information

Calories: 110
Protein: 4g
Carbohydrates14g
Fiber: 3g
Fat: 4.5g

 

Makes 2 Servings

Ingredients

2 cups vanilla flavored lite Greek yogurt
2 teaspoons Pure Via sweetener
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 tablespoon toasted slivered almonds

Directions

Combine yogurt and Pure Via. Layer 1 cup of the yogurt mixture in each of 2 glasses. Top each with 1/4 cup of each fruit. Sprinkle with almonds.

TIP: Any fresh or frozen fruit can be substituted for the blueberries and raspberries.

Nutritional Information

Calories: 177
Protein: 20g
Carbohydrates: 24g
Fat: 2g
Cholesterol: 15mg
Sodium: 76mg

 

Recipe courtesy of PureVia.com.

Makes 6 Servings

Ingredients

4 cups 1% low fat milk
1 cup water
¾ cup long grain white rice (NOT INSTANT)
1 cinnamon stick, broken into pieces
¼ teaspoon salt
½ cup raisins
Hot water
1 egg, beaten
12 teaspoons Pure Via sweetener
2 teaspoons (10 mL) vanilla extract
Ground cinnamon (optional)

Directions

Combine milk, 1 cup water, rice, cinnamon stick and salt in heavy medium saucepan. Bring to a boil on medium heat, stirring frequently. Reduce heat to medium-low. Simmer, uncovered, 35 to 40 minutes or until rice is very tender and mixture is creamy, stirring frequently.

Meanwhile, place raisins in a bowl and cover with hot water. Let stand 15 minutes. Drain well; set aside.

Remove cinnamon stick; discard. Stir a small amount of hot pudding into egg. Return mixture to saucepan and cook on low heat 2 minutes, stirring constantly. Remove pan from heat. Stir in Pure Via sweetener, vanilla and raisins.

Divide mixture evenly between 6 small bowls; cool. Serve at room temperature or chilled, sprinkled with cinnamon, if desired.

Nutritional Information

Calories: 208
Protein: 9g
Carbohydrates: 38g
Fat: 2g
Cholesterol: 41mg
Sodium: 200mg

 

Recipe courtesy of PureVia.com.

Makes 8 Servings

Ingredients

1 egg
1 cup extra virgin olive oil, divided
1 garlic clove, peeled and crushed to a paste
1 teaspoon fresh lemon juice
1 ½ teaspoons honey
1/2 packet Stevia In The Raw®
Sea salt to taste

Directions

In small bowl combine egg, 2 tablespoons olive oil, garlic paste and lemon juice.

Using hand held mixer, process at high speed until garlic is fully incorporated. With mixer still on, slowly add remaining olive oil in a stream and blend until mixture is fluffy and creamy. (If the mixture gets too thick, you can add a little cold water and continue blending) Stir in honey, Stevia Extract In The Raw® and sea salt to taste.

Nutritional Information

Calories: 270
Fat: 28g
Protein: 1g
Carbohydrate: 1g
Sodium: 260mg
Cholesterol: 25mg

 

Recipe courtesy of InTheRaw.com.

Makes 4 Servings

Ingredients

6 medium tomatoes, chopped
2 small cucumbers, chopped
1 medium sweet onion, diced
Juice from one lime
1/2 cup parsley or cilantro, chopped (save some for garnish)
3 cloves chopped garlic
1 teaspoon sea salt (more or less) to taste
1 teaspoon lemon juice
1 chipotle pepper in adobo sauce (buy a small can and just use one pepper)
1 teaspoon Louisiana hot sauce or a few drops Tabasco (to taste)
2 packets SweetLeaf Stevia® Sweetener

Directions

Blend all ingredients in a blender and adjust seasonings to taste. Serve in a bowl, garnish as desired.

Makes 4 Servings

Ingredients

1 cup apple cider
1/4 cup apple cider vinegar, divided
1 shallot, minced
1/4 cup extra virgin olive oil
1 tablespoon fresh tarragon, torn
3 packets Stevia In The Raw®
Sea salt to taste
Fresh cracked black pepper to taste
2 firm Granny Smith apples, cored and sliced thick
3 ribs celery, peeled and thinly sliced
1/4 cup (about 24) whole almonds, toasted
1 tablespoon chopped fresh chives
2 ounces (about 20 shaved slices) Manchego cheese (may substitute hard Gouda or Parmigiano Reggiano)

Directions

In small saucepan combine apple cider and 2 tablespoons apple cider vinegar. Heat to boiling and continue boiling until liquid is reduced to a syrup. Set aside to cool.

In medium bowl toss together apples, celery, almonds and chives. Blend in vinaigrette.

Assemble salad on small plates, stacking the apples mixture and cheese in alternating layers.

Drizzle with cider reduction to finish and enjoy.

Nutritional Information

Calories: 320
Fat: 22g
Protein: 5g
Carbohydrate: 26g
Dietary Fiber: 4g
Sodium: 750mg
Cholesterol: 10mg

 

Recipe courtesy of InTheRaw.com.

Makes 8 Servings

Ingredients

2- ½ cups 1% milk
2- ½ cups water
3 cups uncooked old fashioned oats
¼ cup dried cranberries
¼ teaspoon salt
3 teaspoons Pure Via sweetener
1 cup fresh fruit (blueberries, strawberries or raspberries)

Directions

Heat milk and water in a 3-quart saucepan on medium to a boil. Stir in oats, cranberries, Pure Via sweetener and salt. Cook on medium heat 5 to 8 minutes, stirring occasionally, until mixture is thick and creamy. Remove from heat, cover, and let stand 2 minutes.

Divide mixture evenly between 8 bowls. Top with fruit and serve.

Nutritional Information

Calories: 164
Protein: 6g
Carbohydrates: 30g
Fat: 3g
Cholesterol: 4mg
Sodium: 109mg

 

Recipe courtesy of PureVia.com.

Makes 4 Servings

Ingredients

1 cup rolled oats
3 tablespoons toasted wheat germ
3 tablespoons ground flaxseed
4-6 packets Stevia In The Raw®, as desired
2 tablespoons chopped hazelnuts
2 tablespoons slivered almonds
1 tablespoon raw, hulled (out of shell) sunflower seeds
1/4 cup raisins
2 tablespoons chopped dates
2 tablespoons (about 3 whole) chopped dried apricots
1 cup light plain or vanilla soymilk
1 cup nonfat plain yogurt
1 medium apple peeled, cored and grated

Directions

In medium bowl, combine all grains and Stevia In The Raw® with the nuts and dried fruits. Blend well. (This mixture can be made ahead of time and stored in an airtight container.)

When ready to serve combine with soymilk, yogurt and grated apple. Stir to combine.

Nutritional Information

Calories: 300
Protein: 13g
Carbohydrates: 48g
Fiber: 8g
Fat: 8g
Cholesterol: 0mg
Sodium: 65mg

 

Recipe courtesy of InTheRaw.com.

Makes 6 Servings

Ingredients

2 cups freshly squeezed lemon juice
7 tablespoons Steviacane
1 cup strawberries
4 cups water
2 cups ice

Directions

In a blender, add strawberries, Steviacane, lemon juice and 2 cups water. Blend on high speed until the strawberries are pureed and Steviacane is dissolved.

In a gallon sized pitcher, add rest of water (2 cups), ice and strawberry liquid. Stir and taste for desired sweetness.

Adjust as needed and enjoy.

Makes 8 Servings

Ingredients

2 liters plain seltzer water
1 tablespoon pressed fresh ginger juice
1 fresh squeezed lemon (medium-sized)
1 teaspoon pure vanilla extract
5 packets Stevia In The Raw®

Directions

Cut small pieces of peeled ginger root and place in a press (like the kind used for garlic). Press ginger root to produce 1 tablespoon of juice and place in small bowl. Add strained lemon juice, vanilla extract and Stevia In The Raw®. Stir to combine.

Open 2-liter bottle of seltzer and pour out ½ cup to make room for soda flavor mixture. Using a funnel, pour mixture into soda bottle and quickly screw on cap.

Careful! The carbonated water will react “explosively” with the ingredients in flavor mixture.

Allow for ingredients to mix with water and for some gas to be released from bottle prior to uncapping – by unscrewing cap just a small amount to hear “hissssss”. Pour over ice and enjoy!

Nutritional Information

Calories: 4

 

Recipe courtesy of InTheRaw.com.

Makes 8 Servings

Ingredients

2 liters plain seltzer water
2 teaspoons pure vanilla extract
4 packets Stevia In The Raw®

Directions

Open 2-liter bottle of seltzer and pour out ½ cup to make room for soda flavor mixture. Add vanilla extract and Stevia In The Raw®.

Careful! The carbonated water will react “excitedly” with the ingredients in flavor mixture.

Allow for ingredients to mix with water and for some gas to be released from bottle prior to uncapping – by unscrewing cap just a small amount to hear “hissssss”. Pour over ice and enjoy!

Nutritional Information

Calories: 3

Recipe courtesy of InTheRaw.com.

Makes 3 Servings

Ingredients

1/4 cup warm water
2 tablespoons unsweetened cocoa or carob powder
2 teaspoons powdered instant coffee
1 packet Stevia In The Raw®
1/2 cup light vanilla soymilk
2 cups double-churned vanilla ice cream or soy non-dairy frozen dessert

Directions

Place water, cocoa, coffee and Stevia In The Raw® in the blender.

Cover and process briefly on low speed.

Add soymilk, cover and process on high speed until well blended.

Add ice cream, cover and process until smooth. Serve immediately.

Nutritional Information

Calories: 210
Protein: 4g
Carbohydrates: 25g
Fiber: 1g
Fat: 11g
Cholesterol: 55mg
Sodium: 100mg

 

Recipe courtesy of InTheRaw.com.

Makes 5 Servings

Ingredients

3 cups almond or soy milk or 2 cups fruit juice
3-4 cups desired frozen fruit
5 tablespoons quick oats
4 tablespoons Steviacane
1 cup ice

Directions

Add all ingredients into your blender.

Starting on low speed, blend. This will prevent over splashing.

Slowly raise the speed till it is on high to make sure oats are well blended.

Taste your smoothie, adjust as needed and enjoy.

Makes 8 Servings

Ingredients

3/4 cup Steviacane
2 cups freshly squeezed lemon juice (about 10 large lemons)
6 cups cold water

Directions

Combine all ingredients in a large pitcher.

Mix well and serve over ice.

Garnish with lemon slices.

Double or triple the recipe as needed.

Makes 2 Servings

Ingredients

Hot Cocoa

2 cups 1% low fat milk
2 cinnamon sticks
2 tablespoons unsweetened cocoa
1 1/2 Pure Via sweetener

Topping

1/4 cup frozen lite whipped topping, thawed
Ground cinnamon

Directions

For Hot Cocoa, pour milk into a 4-cup (1L) glass measure. Add cinnamon sticks. Microwave on HIGH 2 minutes or until milk is warm. Stir in cocoa and Pure Via until blended. Heat in microwave on HIGH 2 to 3 minutes or until hot. Remove cinnamon sticks and discard.

Divide cocoa mixture evenly between 2 large mugs. Top each with 2 tablespoons of the whipped topping. Sprinkle each with ground cinnamon and serve.

TIP: For a more intense cinnamon flavor, leave cinnamon sticks in hot milk longer.

Nutritional Information

Calories: 137
Protein: 9g
Carbohydrates: 19g
Fat: 4g
Cholesterol: 12mg
Sodium: 107mg

 

Recipe courtesy of PureVia.com.

Makes 4 Servings

Ingredients

1-½ cups fresh OR frozen thawed unsweetened blueberries
1-½ cups peeled seeded cubed mango
1 cup nonfat plain OR lite vanilla flavored Greek yogurt
½ cup nonfat milk
3 teaspoons Pure Via sweetener
½ cup ice cubes

Directions

Place all ingredients except ice cubes in blender; cover.

Blend until all ingredients are combined. Add ice cubes and blend until smooth.

Pour into 4 tall glasses and serve.

VARIATION: Substitute the same amounts of frozen-thawed sliced unsweetened peaches and frozen-thawed unsweetened red raspberries for the blueberries and mango. Increase Pure Via to 4 teaspoons. Prepare as recipe directs.

Nutritional Information

Calories: 113
Protein: 8g
Carbohydrates: 22g
Fat: <1g
Cholesterol: 1mg
Sodium: 46mg

 

Recipe courtesy by PureVia.com.

Makes 12-16 Muffins

Ingredients

1 large egg
1/4 cup grapeseed or other healthy oil
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup Steviacane
1 1/2 cups low fat buttermilk
1/2 cup orange juice
2 cups quick cooking oats (not instant or old fashioned)
1 cup whole wheat flour*
1 1/2 teaspoons baking soda
1 1/2 cups apple cut in pieces
1/2 cup dried or fresh cranberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F.

If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.

In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, Steviacane, buttermilk, orange juice and whisk smooth.

Add oats and let batter sit for 10 minutes to soften oats. After 10 minute rest, combine whole wheat flour and baking soda and mix into batter using a spatula.

Fold in apple pieces and cranberries. Fill muffin pans 3/4 full. Do not overfill as this may cause poor rising.

Place in oven and bake until center of muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.

Makes 14-18 Muffins

Ingredients

1 large egg
¼ cup grapeseed or other healthy oil
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon salt
¾ cup steviacane®
1½ cups low fat buttermilk
½ cup orange juice
2 cups quick cooking oats (not instant or old fashioned)
1 cup whole wheat flour (Spoon and sweep method*)
1½ teaspoons baking soda
1 apple cut in pieces
1 cup carrots, grated
½ cup raisins
½ cup walnuts, chopped
½ cup unsweetened coconut flakes

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack the flour resulting in too much flour required for the recipe.)

Directions

Preheat oven to 375°F.

If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth.

In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth.Add oats and let

Add oats and let batter sit for 10 minutes to soften the oats. After 10 minute rest, combine whole wheat flour and baking soda and mix into batter using a spatula.

Fold in apple pieces, grated carrot, raisins, walnuts and coconut flakes. Fill muffin pans ¾ full. Do not overfill as this may cause poor rising.Place in oven and bake until center of muffins

Place in oven and bake until center of muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.

Makes 6 Dozen Cookies (approximately)

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup Sugar In The Raw®
1/2 cup Stevia In The Raw® Bakers Bag
1 egg
2 ½ teaspoons pure vanilla extract
1/2 teaspoon salt
1/4 cup almond meal
2 ½ cups All-purpose flour, sifted (sift before measuring)

Directions

Preheat oven to 375°F.

Combine butter, Sugar In The Raw® and Stevia In The Raw® in large bowl. Beat using electric mixer on high speed until light and fluffy. Beat in egg, vanilla and salt. Combine almond meal with sifted flour. Spoon flour mixture into egg mixture until well blended.

Pack dough into cookie press. Add the selected design plate and close cookie press. Press dough onto ungreased cookie sheet about 1 inch apart.

Bake at 375°F about 10-12 minutes. Remove from oven; cool on cookie sheet for 1-2 minutes before transferring to cooling rack. Add colored sprinkles for decoration.

Store up to 4 days in airtight container.

Note: You can recrisp cookies by returning them to a warm 300°F oven for a few minutes.

Nutritional Information

Calories: 45
Protein: 1g
Carbohydrates: 4g
Fiber: 0g
Fat: 3g
Cholesterol: 10mg
Sodium: 20mg

 

Recipe courtesy of InTheRaw.com.

Makes 24 Cupcakes

Ingredients

Cupcakes

1/3 cup unsweetened cocoa
3 tablespoons red food color
1 ½ teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, softened
3/4 cup Sugar In The Raw®
4 egg yolks
3 egg whites
1 cup low fat buttermilk
1/2 teaspoon salt
1/2 cup Stevia In The Raw® Bakers Bag
2 ¼ cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper (optional)
1 ½ teaspoons baking soda
1 ½ teaspoons white vinegar
2 ¼ cups Cream Cheese Frosting

Cream Cheese Frosting

2 (8 ounce) packages reduced fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag
1/4 cup 1% low fat milk

Directions

Cupcakes

Preheat oven to 350°F.

In small bowl combine cocoa, red food color and vanilla, set aside.

In large bowl beat together butter and Sugar In The Raw®. Add yolks one at a time and beat well after each addition. Add cocoa mixture and blend well.

In another bowl, beat egg whites until stiff peaks form, set aside. Combine buttermilk with salt. Combine Stevia In The Raw®, cayenne pepper and baking powder with cake flour. Add buttermilk mixture and flour mixture to cocoa mixture, alternating a third at a time beating after each addition. Combine baking soda and vinegar then add to batter and blend well. Fold in egg whites.

Fill each heart shape silicone baking cup 2/3 full with batter. Arrange cups on 2 baking sheets lined with parchment paper and bake 13-15 minutes or until a toothpick comes out clean.

Remove from oven and let cool 5-10 minutes before removing from baking cup. Cool cupcakes on rack before frosting.

Makes 24 cupcakes.

Note: If heart shape silicone cups are not available, muffin pans can be used.

Cream Cheese Frosting

In a medium bowl combine all ingredients and blend well. Makes enough frosting for 36 cupcakes.

 

Recipe courtesy of InTheRaw.com.

Makes 12 Muffins

Ingredients

2 cups all-purpose flour*
1 cup buttermilk
1/2 cup unsweetened applesauce
1 egg
1 tablespoon lemon zest, or zest of one lemon
1 large lemon, juiced
1/2 cup Steviacane
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons poppyseeds

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.

Line a muffin tin or spray with nonstick spray.

In a large bowl, mix together applesauce, egg, buttermilk, Steviacane, vanilla, lemon juice from lemon and lemon zest.

Whisk together all-purpose flour, baking soda, baking powder, salt and poppyseeds and stir into wet mixture until just blended.

Divide into muffin tins and bake for 12 to 18 minutes or until an inserted toothpick comes out clean.

Once mostly cooled, glaze with powdered sugar mixed with milk and a slice of fresh lemon if desired.

 

Makes 3 Dozen Cookies

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon double acting baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup all-natural creamy or chunky peanut butter
1/3 cup Stevia In The Raw® Bakers Bag
1/2 cup Sugar In The Raw®
1 egg, beaten
1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F. Combine whole wheat flour, all-purpose flour, baking powder, baking soda and kosher salt in small bowl and set aside.

In large mixing bowl, beat together butter and peanut butter using electric mixer until smooth. Beat Stevia In The Raw® and Sugar In The Raw® into the mixture until blended. Add egg and vanilla and blend. Beat flour mixture just until blended.

Shape dough into 1-inch balls, two inches apart on ungreased cookie sheet. Flatten each cookie pressing crisscross pattern with a fork.

Bake 10-12 minutes or until lightly golden. Remove from oven and cool on a wire rack.

Store in a tightly covered container.

Nutritional Information

Calories: 70
Protein: 1g
Carbohydrates: 6g
Fiber: 0g
Fat: 4.5g
Cholesterol: 15mg
Sodium: 45mg

 

Recipe courtesy of InTheRaw.com.

Makes 16 Servings

Ingredients

1/4 cup unsalted butter, melted
1/3 cup unsweetened cocoa powder
2 eggs
1/3 cup Stevia In The Raw® Bakers Bag
1/3 cup Sugar In The Raw®
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1/4 cup low fat buttermilk
1 teaspoon vanilla extract
1/4 cup semi sweet chocolate mini chips

Directions

Preheat oven to 350°F. Prepare 8-inch square baking pan with non-stick spray. Set aside.

Combine melted butter and cocoa powder. Set aside to cool.

In large bowl beat eggs until frothy. Add Stevia In the Raw® and Sugar In The Raw®. Combine flours, baking powder and salt – add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips.

Pour batter into baking pan and bake at 350°F about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve.

Nutritional Information

Calories: 130
Protein: 2g
Carbohydrates: 13g
Fiber: 1g
Fat: 8g
Cholesterol: 35mg
Sodium: 60mg

Recipe courtesy of InTheRaw.com.

Makes 2-3 Servings

Ingredients

¼ cup steviacane® or ½ cup Imperial Sugar® Extra Fine Granulated Sugar
2 tablespoons water
1 teaspoon vanilla extract
Pinch of salt
1 cup whole almonds

Directions

Combine steviacane®, water, vanilla extract and salt in a sauté pan. Bring to a boil.

Add almonds and toss in syrup. Cook for a few minutes and turn off heat. Stir almonds until a white grainy coating develops on nuts.

Turn heat back on to medium and toss almonds until white coating caramelizes.

Sprinkle with cinnamon and remove from heat. Let almonds cool on parchment paper.

Makes 8 Servings

Ingredients

Salad

30 (about 5 bunches) Baby Beets, any color, trimmed with 1 inch tops remaining
1/4 cup extra virgin olive oil
1 teaspoon sea salt
2 bunches watercress, wash, spun dry and trimmed
1 1/2 – 2 lbs Seared Ahi tuna

Ginger Vinaigrette

1 lemon
1/4 cup Rice Wine vinegar
1/4 cup orange juice
2 tablespoons champagne vinegar
1 tablespoon fish sauce
2 packets Stevia In The Raw®
2 tablespoons fresh peeled and chopped ginger
1 garlic clove peeled and chopped
1 tablespoon Sesame oil
1 tablespoon light soy sauce
1/2 cup extra virgin olive oil
1 tablespoon toasted Sesame seeds

Directions

Salad

Preheat oven to 375°F

Rinse beets in cold water. Place on roasting pan and add enough water to cover three-fourths. Cover pan tightly with foil and roast about 50 minutes or until just under fork tender. Remove from oven. Beets will finish cooking during the cooling process.

While beets are still warm, peel using soft towel rubbing skin off gently. Remove root top with a paring knife. Toss beets in bowl with olive oil and sea salt and set aside.

Prepare ahi tuna and slice. Place on bed of watercress with roasted beets and ginger vinaigrette.

Ginger Vinaigrette

In small container combine all ingredients in an airtight non-metallic container and shake vigorously to combine.

Nutritional Information

Calories: 260
Fat: 8g
Protein: 28g
Carbohydrate: 15g
Dietary Fiber: 4g
Sodium: 350mg
Cholesterol: 50mg

 

Recipe courtesy of InTheRaw.com.

Makes 8 Servings

Ingredients

1 16-ounce silken tofu, drained
3/4 cup Stevia In the Raw® Bakers Bag
1 teaspoon pure vanilla extract
1 tablespoon light agave syrup
1/4 cup soy milk
1/2 cup unsweetened cocoa powder
2 tablespoons carob powder
Mint leaves

Directions

Place tofu, Stevia In The Raw® and vanilla in a food processor or blender. Process until well blended. Add remaining ingredients and process until mixture is fully blended.

Pour into small desert cups or espresso cups. Chill for at least 2 hours. Garnish with fresh mint leaves just before serving.

Nutritional Information

Calories: 30
Protein: 2g
Carbohydrates: 5g
Fiber: 1g
Fat: 1g
Cholesterol: 0mg
Sodium: 5mg

 

Recipe courtesy of InTheRaw.com.

Makes 12 Servings

Ingredients

Crust

1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener
2 tablespoons unsalted butter, melted

Cheesecake Filling

1 envelope unflavored gelatin
1/2 cup heavy whipping cream
1 (16 ounce) package silken soft tofu, well drained
1 cup partially skimmed milk ricotta cheese
1/2 cup fat-free half and half
1/2 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener, divided
4 large strawberries
1 teaspoon vanilla extract

Directions

Crust

Preheat oven to 350° F.

Spray 9″ spring form pan with non-stick cooking spray. Place 9″ cardboard cake liner in bottom of pan and cover with parchment paper.

In small bowl combine ingredients; blend well.

Turn mixture into spring form pan and using the back of fingers, press crumb mixture firmly together to form crust. Bake at 350° F for 10 minutes. Remove and set aside to cool.

Cheesecake Filling

Heat whipping cream to boiling. Remove from heat and stir in gelatin powder. Let stand about 5 minutes or until gelatin is dissolved.

In large bowl, using electric mixer or a food processor, blend tofu until smooth. Add ricotta cheese, fat-free half and half, gelatin mixture, 1/2 cup of Stevia In The Raw® and vanilla. Blend well.

Pour mixture into cooled graham cracker crust. Set aside.

Using blender or food processor, blend 4 strawberries until liquefied. Strain the strawberry liquid and stir in remaining 1 tablespoon of Stevia In The Raw®.

Slowly add strawberry coulis to cheesecake mixture and with the tip of a knife or toothpick carefully swirl coulis into cheesecake. Chill 2-3 hours or until set.

Nutritional Information

Calories: 150
Protein: 6g
Carbohydrates: 11g
Fiber: 0g
Fat: 9g
Cholesterol: 25mg
Sodium: 90mg

 

Recipe courtesy of InTheRaw.com.

Makes 8 Servings

Ingredients

4 cups cold water
1/2 cups Sicilian lemon juice
1 fluid ounces Acai berry juice
8 1/2 teaspoons Pure Via
Ice cubes

Directions

Mix all ingredients into small container; stir well. Fill glass with ice and served chilled.

Makes 15 servings

Ingredients

Poached Pears (may be done a day ahead)
2 cups water
1/2 cup unsweetened apple juice
2/3 cup Stevia In The Raw, Bakers Bag
4 strips lemon zest
2 tablespoons fresh lemon juice
1 cinnamon stick
1/2 vanilla bean, seeds removed and set aside
1/2 teaspoon whole black peppercorns
3 whole cloves
1/8 teaspoon salt
4 Bartlett or Bosc pears (about 2 pounds), peeled, halved lengthwise and cored

Tart Shell
8 sheets (12″x17″) packaged prepared Phyllo dough
Canola oil

Filling and Topping
3/4 cup blanched slivered almonds
1/4 cup Stevia In The Raw. Bakers Bag
1/2 teaspoon cinnamon
Dash salt
1 egg, beaten
1/2 teaspoon almond
1/2 teaspoon vanilla extract
4 tablespoons (½ stick) unsalted butter, softened
1/2 cup poached pear liquid, strained
1 ½ teaspoons cornstarch

Directions

In medium saucepan bring water, apple juice, Stevia, lemon zest, lemon juice, cinnamon stick, vanilla bean along with seeds, peppercorns, cloves, and salt to a boil. Add pear halves, reduce heat, cover and simmer 20-25 minutes or until pears are fork tender. Remove from heat and cool for about 1 hour in poaching liquid.

Preheat oven to 400°F.

Prepare tart shell. Lightly oil an 8″ x 11″ oblong metal tart pan with a removable bottom. Keeping phyllo sheets moist with a damp cloth carefully arrange 8 sheets in tart pan — brushing each lightly with canola oil before layering.

Trim edges and prick sides and bottom of shell with a fork before baking at 400°F for 10-12 minutes or until golden brown. Remove from oven and cool on rack.

To make filling add almonds, Stevia, cinnamon and salt to a food processor and process until mixture is a finely chopped powder. Add egg, extracts and butter, and process until a paste.

Spread almond paste in bottom of baked tart shell.

Remove pears from poaching liquid; pat dry and cut halves into ¼ slices on angle. Arrange pear slices staggered in 3 rows.

Reduce oven to 350°F and bake tart for about 45 minutes on baking sheet or until almond mixture puffs. It may be necessary to shield crust edges with aluminum foil to prevent burning. Let cool completely.

Prepare glaze topping by combining ½ cup strained pear liquid with cornstarch in small saucepan. Bring to a boil over medium heat, stirring constantly.

Remove and drizzle glaze over pear slices. If you don’t want a glaze on your tart, instead mix some apple pie spice with a little Stevia powder or granulated sugar (to taste) and dust over the top of the tart, as in the picture.

Cut into 15 squares and serve warm with hot coffee or a small scoop of vanilla ice cream.

Nutritional Information

Calories: 100
Fat: 7g
Cholesterol: 20mg
Sodium: 95mg
Carbohydrates: 8g
Fiber: 1g
Protein: 2g

 

Recipe courtesy of InTheRaw.com.

Makes 6 Servings

Ingredients

1 prepared (baked) 9-inch pie crust or graham cracker crust
3 ripe bananas, medium
2 Tbsp. cornstarch
1/8 tsp. salt
2 cups milk
5/8 tsp. (about 50 drops) SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops™
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/8 tsp. lemon peel, dried
3 egg yolks, large, beaten
Whipped cream or whipped topping

Directions

Slice the bananas and distribute the slices in the pie crust. Set aside.

Place the cornstarch and salt in a medium-sized saucepan, and add a little of the milk, whisking until the cornstarch is completely dissolved. Pour in the remaining milk and place the saucepan over medium heat. Heat, whisking frequently, until the mixture becomes visibly hot. Whisking constantly add SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops™, extracts, and lemon peel, then drizzle in the beaten egg yolks. Cook over medium heat until thick—about 5 to 8 minutes longer.

Pour the hot custard over banana slices in the crust and let cool to room temperature. Let the pie sit for at least 2 hours. The custard will thicken further as it cools.

Top with whipped cream or whipped topping just prior to serving.

 

Recipe courtesy of SweetLeaf.com.

Makes 1 Serving

Ingredients

1/2 cup nonfat milk
2 packets SPLENDA® Naturals Stevia Sweetener
1/4 cup old fashioned oats
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/4 cup sliced bananas
1 teaspoon chopped walnuts

Directions

Place milk and SPLENDA® Naturals Stevia Sweetener in a small pot. Bring to a boil.

Add oats and simmer for about 5 minutes or until thick. Stir constantly.

Remove from heat and stir in vanilla, cinnamon, bananas and walnuts. Allow to sit for one minute.

Nutritional Information

Calories: 264
Total Fat: 5g
Total Carbs: 31g
Dietary Fiber: 8g
Sugars: 13g
Protein: 10g

 

Recipe courtesy of Splenda.com.

Makes 26 Servings

Ingredients

1 stick unsalted butter, softened
1/4 cup Sugar In The Raw®
2 tablespoons Stevia In The Raw®
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup strawberry or red currant preserves or jelly

Directions

In a large bowl, beat butter with Sugar In The Raw® and Stevia In The Raw® until pale and fluffy. Beat in eggs and vanilla. Add flour, baking powder, and salt and stir in until combined. Roll into a ball, wrap tightly in plastic wrap, and chill at least 2 hours.

Preheat oven to 375°F and line a cookie sheet with parchment. Form dough into 1” balls, place 1” apart on cookie sheets, and use your finger to make an indentation in each cookie. Bake 8 minutes, then remove from oven and use the handle of a wooden spoon to reinforce the indentation. Bake 2-4 more minutes. Cool completely and fill cookie centers with preserves or jelly.

Nutrition Information

Calories 100
Total Fat 4g
Carbohydrates 13g
Protein 2g
Sodium 105mg
Sugar 4g

 

Recipe courtesy of InTheRaw.com.

Makes 4 Servings

Ingredients

Sherry Vinaigrette

1/4 cup Sherry vinegar
1/2 teaspoon whole grain Dijon mustard
Sea salt to taste
Fresh cracked pepper to taste
1/2 packet Stevia In The Raw®
1/4 cup extra virgin olive oil

Roasted Pears and Ricotta Salata

4 medium Bosc pears or any winter or summer pears, peeled and cut into 8 wedges.
1 (3–4 ounce) chunk Ricotta Salata (you may substitute pecorino romano or permigiano if needed)
1 ½ Tablespoons extra virgin olive oil
Pinch sea salt
Pinch fresh cracked pepper
12 inch preheated sheet pan or large sauté pan
Small head Radicchio

Directions

Sherry Vinaigrette

Combine vinegar, mustard, sea salt, pepper with Stevia In The Raw®. Whisk vigorously to dissolve. Add extra virgin olive oil and whisk in until incorporated. Set aside.

Roasted Pears and Ricotta Salata

Preheat oven to 450°F and place rack in middle position in oven.

Toss the cut pears in the olive oil, sea salt and pepper.

Carefully remove preheated sheet pan or sauté pan from oven and spread pears out. Quickly put pears back into oven to roast approximately 5 minutes. They should be soft, but maintain firmness. Remove from oven and set aside on rack to cool.

Shave ricotta salata or any hard cheese to substitute like pecorino romano or parmigiano reggiano.

Place pears and cheese on radicchio and serve.

Nutritional Information

Calories 340
Fat 24g
Protein 4g
Carbohydrate 29g
Dietary Fiber 6g
Sodium 950mg
Cholesterol 20mg

 

Recipe courtesy of InTheRaw.com.

Makes 8 Popsicles

Ingredients

2 cups frozen strawberries
1/2 cup frozen raspberries
1/2 cup water
1/4 cup Stevia In The Raw® Bakers Bag
Popsicle sticks

Directions

In food processor or blender combine berries. Add water and process until smooth. Stir in Stevia Extract In The Raw® and blend well.

Spoon mixture into popsicle molds. Insert popsicle sticks half way. Freeze at least 2 hours. Unmold when ready to serve.

Nutritional Information

Calories 15
Carbohydrate 4g
Dietary Fiber 1g

 

Recipe courtesy of InTheRaw.com.

Makes 1 Serving

Ingredients

2 ounces Raspberry Zinger tea
1 ounce pomegranate juice
1 tablespoon fresh lime juice
1 packet Stevia In The Raw®
2 teaspoon Triple Sec, Cointreau or other citrus liqueur
1 ½ ounces Blue Agave tequila
Chilled martini glass, optionally salt-rimmed (see below)
1 thin lime slice, for garnish, optional

Directions

Fill a cocktail shaker halfway with ice cubes. Add the tea, pomegranate and lime juice, Stevia In The Raw®, and liqueur. Pour in the tequila. Shake to blend well. Strain the ‘Rita into the chilled glass. Serve immediately.

To rim the glass, rub a lime slice around the outside top of a martini glass. Half-fill a small teaspoon with kosher salt. Holding the glass upside down over a plate with one hand, gently tap the spoon against the outside 1/4-inch above the rim, leaving a 1/4-inch band of salt around the outside edge. Refill the spoon as needed. Chill the glass in the freezer while making the ‘Rita, or up to 24 hours.

Nutritional Information

Calories 180
Carbohydrate 14g
Sodium 780mg

 

Recipe courtesy of InTheRaw.com.