Oven Glazed Chicken Wings

Makes 3 Servings


3 tablespoons butter
1 tablespoon garlic, chopped
1/4 cup hot sauce
1/4 cup tomato paste
3 tablespoons SPLENDA® Naturals Sugar and Stevia Sweetener Blend
2 tablespoons soy sauce
1 tablespoon cider vinegar
1/4 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
1 1/2 pounds chicken wings, cut into three pieces, discard tips


Preheat oven to 375°F

In a medium-sized saucepan, melt butter with garlic and simmer for 1 minute.

Add the rest of the ingredients (except chicken) and bring to a simmer then cool.

In a medium-sized mixing bowl, add the chicken wings and sauce, and stir to coat.

Spray a baking sheet with vegetable spray.

Place chicken wings on baking sheet in a single layer.

Bake for 30 minutes in preheated oven, or until juices run clear.

Nutritional Information

Calories 270
Total Fat 14 g
Cholesterol 70mg
Sodium 1490mg
Total Carbs 19g
Dietary Fiber 1g
Sugars 16g
Protein 18g


Recipe courtesy of Splenda.com.

French Toast with Berry Salsa

Makes 4 Servings


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


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

Watch how to make it below!

Makes 36 Truffles


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


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

Watch how to make it below!

Makes 8 Servings


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


Combine all ingredients in a small saucepan, stirring until smooth. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly 1 minute.

Recipe courtesy of Splenda.com.

Cranberry Orange Muffins

Watch how to make it below!

Makes 12 Servings


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


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.