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.