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
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.
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
1 egg, beaten
12 teaspoons Pure Via sweetener
2 teaspoons (10 mL) vanilla extract
Ground cinnamon (optional)
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.
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
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.
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
Blend all ingredients in a blender and adjust seasonings to taste. Serve in a bowl, garnish as desired.
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)
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.
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)
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.