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French Toast with Berry Salsa
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.
Chocolate Truffles Recipe
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Chocolate Truffles
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.
Teriyaki Sauce Recipe
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Teriyaki Sauce
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.