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 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.

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 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 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 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 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 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.