Refreshing cocktail with sparkling water with ice and cranberry, selective focus

Makes 12 Servings (3 Cups)


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


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
Gingerbread cupcake with christmas decoraton, selective focus

Makes 12 Servings


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


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
Eggnog with Cinnamon and Nutmeg at Christmas Time

Makes 10 Servings


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


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
Balls of coconut and chocolate.

Makes 24 Balls


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


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
Homemade Sweet Potato Casserole for Thanksgiving

Makes 6 Servings


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


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
Raspberry peanut butter and jelly thumbprint cookies.

Makes 26 Servings


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


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