Watch how to make it below!

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.

Makes 4 Servings

Ingredients

4 packets SPLENDA® Naturals Stevia Sweetener
1/4 cup 1% milk
1 cup nonfat vanilla Greek yogurt
1 cup sliced strawberries
1 tsp vanilla
4 each paper cups
4 each popsicle sticks

Directions

Place all ingredients into a blender and puree until smooth.POUR about 1/2 cup of puree into each paper cup.Cover each with foil and poke popsicle stick through foil into the middle of the cup.

Freeze for about 8 hours.

Nutritional Information

Calories 70
Sodium 40mg
Carbohydrates 11g
Dietary Fiber 1g
Sugars 8g
Protein 6g

Recipe courtesy of Splenda.com.

Makes 12 Servings

Ingredients

Cake

1 cup brown sugar
1/2 cup Stevia In The Raw®
1 cup canola oil
3 large eggs
1 can 100% pure pumpkin (15-oz.)
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoon baking powder

Sauce

1 cup caramel ice cream topping
2 tablespoon bourbon or apple juice
1/2 cup chopped pecans

Directions

Heat oven to 325°F. Spray 12-cup bundt pan with cooking spray. Beat brown sugar, Stevia In The Raw®, oil and eggs until combined. Beat in pumpkin. Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.

Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Let stand 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.

Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.

Nutritional Information

Calories 460
Total Fat 24g
Carbohydrates 60g
Protein 6g
Dietary Fiber 3g
Sodium 190mg
Sugars 18g

Recipe originally appeared on InTheRaw.com.

Makes 4 Servings

Ingredients

3 cups French bread, cubed
2/3 cup 1% low fat milk
1/4 cup canned pumpkin
1 egg
1 egg white
8 packets SPLENDA® Naturals Stevia Sweetener
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans

Directions

Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use.

Cut bread into one-inch cubes. Set aside.

Mix milk, pumpkin, egg, egg white, SPLENDA® Naturals Stevia Sweetener, spices, and vanilla extract together in a medium-sized mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.

Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.

Nutritional Information

Calories 130
Total Fat 0g
Cholesterol 50mg
Sodium 220mg
Carbohydrates 23g
Dietary Fiber 1g
Sugars 4g
Protein 7g

Recipe originally appeared on Splenda.com.

Makes 20-24 “kid” size servings

Ingredients

1 packet grape unsweetened powdered drink mix (i.e. Kool-aid) (or any flavor)
2/3 cup Stevia In The Raw® Bakers Bag
2 quarts water
Popsicle sticks

Directions

Combine all ingredients except popsicle sticks in a 2 ½ quart pitcher and stir well.

Pour into Popsicle mold and freeze for 1 hour before inserting Popsicle sticks. Return to freezer and freeze at least 2 hours longer or until popsicles are ready to serve. Unmold before serving.

Nutritional Information

Calories 3
Fat 0g
Protein 0g
Carbohydrate >1g
Dietary Fiber 0g
Sodium 0mg
Cholesterol 0mg

Recipe originally appeared on InTheRaw.com.

Makes 8 Servings

Ingredients

1 package pie crusts (two 9-inch crusts)
1/2 cup Stevia In The Raw® Bakers Bag
2 tablespoons cornstarch
2 tablespoons Sugar In The Raw®
1 tablespoon lemon zest
1 pinch salt
1 tablespoon fresh lemon juice
2 pints fresh blueberries
1 tablespoon milk
1 tablespoon Sugar In The Raw®

Directions

Set oven rack at lowest position. Place dark colored baking sheet on rack. Preheat oven to 425º F.Fit one pie crust into 9-inch pie plate, glass recommended

Fit one pie crust into 9-inch pie plate, glass recommended

In large bowl,  combine Stevia In The Raw, cornstarch, Sugar In The Raw, salt, lemon zest, lemon juice, and 1 tablespoon water. Add fruit and mix well. (OR Add berries and mix until coated.) Scoop filling into the crust.

Unroll second crust and cut it into 1-inch strips. Arrange strips in basket-weave pattern over filling. Press together ends of strips and bottom crust. Crimp crust edge to look nice. Brush crust with milk, then sprinkle with sugar.

Bake 20 minutes. Cover crust edges with foil strips to prevent excess browning. Bake 20-30 minutes more, until crust is rich brown and fruit juices are bubbling. Cool pie on wire rack for 3 hours.

Nutritional Information

Calories 288
Protein 3g
Carbohydrates 46g
Fiber 2g
Cholesterol 9mg
Sodium 29mg

Recipe originally appeared on InTheRaw.com.

Makes 12 Servings

Ingredients

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

Directions

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 InTheRaw.com.

Makes 16 Squares

Ingredients

8 tablespoons (1 stick) unsalted butter, softened
1/2 cup Stevia In The Raw® Bakers Bag or the equivalent of your favorite sweetener
1/3 cup sugar
1 large egg
1 tablespoon unsulphured molasses
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chocolate chips, preferably dark (63%) chocolate

Directions

Preheat the oven to 350° F. Coat an 8-inch square baking pan with cooking spray, line with a 7-inch x 15-inch piece baking parchment allowing ends to overhang. Spray parchment lightly with cooking spray.

In a mixing bowl, use electric mixer to beat the butter until fluffy, 2 minutes. Add stevia and sugar, beating for 1 minute to combine. Add egg, molasses and vanilla and beat to combine; the mixture will look curdled. Mix in the flour and salt, making a stiff batter. Mix in the nuts and chocolate chips. Spread the batter evenly in the prepared pan.

Bake for 40 minutes, or until a knife inserted in the center comes out clean but the center of the pan yields slightly when pressed with your finger. Cool in the pan on a wire rack for 10 minutes. Lift from the pan and cool the blondies completely on the parchment strip on the rack. Cut the blondies into 16 squares.

Nutrition Information

Calories: 160
Fat: 10g
Carbs: 15g
Protein: 2g
Fiber: <1g
Sodium: 80mg

 

Recipe courtesy of InTheRaw.com.

Makes 5 Servings

Ingredients

2 cups reduced fat (2%) milk, divided
3 tablespoons Stevia In The Raw® Bakers Bag
2 tablespoons packed brown sugar
2 tablespoons cornstarch
2 tablespoon unsweetened Dutch-process cocoa power
Pinch of salt
4 ounces bittersweet (70 percent) chocolate
1 teaspoon vanilla extract

Directions

Heat 1 ¾ cup of the milk in a heatproof measuring cup in the microwave (or a small pan over medium heat) until bubbles form in a ring around the edge. Add the chocolate to the milk and whisk until all chocolate is melted. Set aside.

In a heavy medium saucepan, whisk the stevia, brown sugar, cornstarch, cocoa, and salt with the remaining ¼ cup cold milk. Cook over medium heat, whisking often, until the mixture is thick enough for your finger to leave a line on coated spoon, about 10-15 minutes. Do not let the mixture boil.

Off the heat, add the reserved chocolate milk and mix until incorporated. Stir in the vanilla. Return the mixture to the heat until it is very thick, about 1 minute. Divide the hot pudding among 5 pudding cups or small bowls. To avoid a skin forming, press plastic wrap onto the surface of each serving. Cool and serve the pudding lukewarm, at room temperature, or refrigerate until chilled, 4 hours, before serving. This recipe keeps for 4 days, covered, in the refrigerator.

Nutritional Information

Calories 200
Fat 12g
Carbs 25g
Protein 5g
Fiber 2g
Sodium 100mg

 

Recipe courtesy of InTheRaw.com.

Makes 24 Balls

Ingredients

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

Directions

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 InTheRaw.com.

Makes 4 Dozen Cookies

Ingredients

2 cups all purpose flour
3/4 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons Ground Ginger
1/2 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves
1/2 cup (1 stick) butter
1/3 cup Stevia In The Raw Bakers Bag
1/4 cup Sugar In The Raw
1 egg
1/4 cup Dark Corn Syrup
⅓-½ cup Sugar in the Raw (to taste)

Directions

Preheat oven to 350°F.

Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.

Beat butter, Stevia in the Raw®, and ¼ cup Sugar in the Raw® in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 to 2 hours or until easy to handle. (See Tip below.)

Place ⅓ to ½ cup Sugar in the Raw® in a small dish. Shape dough into ¾-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.

Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.

Tips: To speed chilling, place dough in freezer for 30 to 45 minutes instead of refrigerating.

Nutritional Information

Calories: 50
Protein: 1g
Carbohydrates: 8g
Fat: 2g
Cholesterol: 10mg
Sodium: 35mg

 

Recipe courtesy of InTheRaw.com.

Makes 8 Servings

Ingredients

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

Directions

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.

Nutritional Information

Calories: 200
Fat: 8g
Protein: 6g
Carbohydrate: 28g
Dietary Fiber: 3g
Sodium: 310mg
Cholesterol: 60mg

 

 

Recipe courtesy of InTheRaw.com.

Makes 2 Servings

Ingredients

2 cups vanilla flavored lite Greek yogurt
2 teaspoons Pure Via sweetener
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 tablespoon toasted slivered almonds

Directions

Combine yogurt and Pure Via. Layer 1 cup of the yogurt mixture in each of 2 glasses. Top each with 1/4 cup of each fruit. Sprinkle with almonds.

TIP: Any fresh or frozen fruit can be substituted for the blueberries and raspberries.

Nutritional Information

Calories: 177
Protein: 20g
Carbohydrates: 24g
Fat: 2g
Cholesterol: 15mg
Sodium: 76mg

 

Recipe courtesy of PureVia.com.

Makes 6 Servings

Ingredients

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
Hot water
1 egg, beaten
12 teaspoons Pure Via sweetener
2 teaspoons (10 mL) vanilla extract
Ground cinnamon (optional)

Directions

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.

Nutritional Information

Calories: 208
Protein: 9g
Carbohydrates: 38g
Fat: 2g
Cholesterol: 41mg
Sodium: 200mg

 

Recipe courtesy of PureVia.com.

Makes 6 Dozen Cookies (approximately)

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup Sugar In The Raw®
1/2 cup Stevia In The Raw® Bakers Bag
1 egg
2 ½ teaspoons pure vanilla extract
1/2 teaspoon salt
1/4 cup almond meal
2 ½ cups All-purpose flour, sifted (sift before measuring)

Directions

Preheat oven to 375°F.

Combine butter, Sugar In The Raw® and Stevia In The Raw® in large bowl. Beat using electric mixer on high speed until light and fluffy. Beat in egg, vanilla and salt. Combine almond meal with sifted flour. Spoon flour mixture into egg mixture until well blended.

Pack dough into cookie press. Add the selected design plate and close cookie press. Press dough onto ungreased cookie sheet about 1 inch apart.

Bake at 375°F about 10-12 minutes. Remove from oven; cool on cookie sheet for 1-2 minutes before transferring to cooling rack. Add colored sprinkles for decoration.

Store up to 4 days in airtight container.

Note: You can recrisp cookies by returning them to a warm 300°F oven for a few minutes.

Nutritional Information

Calories: 45
Protein: 1g
Carbohydrates: 4g
Fiber: 0g
Fat: 3g
Cholesterol: 10mg
Sodium: 20mg

 

Recipe courtesy of InTheRaw.com.

Makes 24 Cupcakes

Ingredients

Cupcakes

1/3 cup unsweetened cocoa
3 tablespoons red food color
1 ½ teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, softened
3/4 cup Sugar In The Raw®
4 egg yolks
3 egg whites
1 cup low fat buttermilk
1/2 teaspoon salt
1/2 cup Stevia In The Raw® Bakers Bag
2 ¼ cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper (optional)
1 ½ teaspoons baking soda
1 ½ teaspoons white vinegar
2 ¼ cups Cream Cheese Frosting

Cream Cheese Frosting

2 (8 ounce) packages reduced fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag
1/4 cup 1% low fat milk

Directions

Cupcakes

Preheat oven to 350°F.

In small bowl combine cocoa, red food color and vanilla, set aside.

In large bowl beat together butter and Sugar In The Raw®. Add yolks one at a time and beat well after each addition. Add cocoa mixture and blend well.

In another bowl, beat egg whites until stiff peaks form, set aside. Combine buttermilk with salt. Combine Stevia In The Raw®, cayenne pepper and baking powder with cake flour. Add buttermilk mixture and flour mixture to cocoa mixture, alternating a third at a time beating after each addition. Combine baking soda and vinegar then add to batter and blend well. Fold in egg whites.

Fill each heart shape silicone baking cup 2/3 full with batter. Arrange cups on 2 baking sheets lined with parchment paper and bake 13-15 minutes or until a toothpick comes out clean.

Remove from oven and let cool 5-10 minutes before removing from baking cup. Cool cupcakes on rack before frosting.

Makes 24 cupcakes.

Note: If heart shape silicone cups are not available, muffin pans can be used.

Cream Cheese Frosting

In a medium bowl combine all ingredients and blend well. Makes enough frosting for 36 cupcakes.

 

Recipe courtesy of InTheRaw.com.

Makes 3 Dozen Cookies

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon double acting baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup all-natural creamy or chunky peanut butter
1/3 cup Stevia In The Raw® Bakers Bag
1/2 cup Sugar In The Raw®
1 egg, beaten
1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F. Combine whole wheat flour, all-purpose flour, baking powder, baking soda and kosher salt in small bowl and set aside.

In large mixing bowl, beat together butter and peanut butter using electric mixer until smooth. Beat Stevia In The Raw® and Sugar In The Raw® into the mixture until blended. Add egg and vanilla and blend. Beat flour mixture just until blended.

Shape dough into 1-inch balls, two inches apart on ungreased cookie sheet. Flatten each cookie pressing crisscross pattern with a fork.

Bake 10-12 minutes or until lightly golden. Remove from oven and cool on a wire rack.

Store in a tightly covered container.

Nutritional Information

Calories: 70
Protein: 1g
Carbohydrates: 6g
Fiber: 0g
Fat: 4.5g
Cholesterol: 15mg
Sodium: 45mg

 

Recipe courtesy of InTheRaw.com.

Makes 16 Servings

Ingredients

1/4 cup unsalted butter, melted
1/3 cup unsweetened cocoa powder
2 eggs
1/3 cup Stevia In The Raw® Bakers Bag
1/3 cup Sugar In The Raw®
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1/4 cup low fat buttermilk
1 teaspoon vanilla extract
1/4 cup semi sweet chocolate mini chips

Directions

Preheat oven to 350°F. Prepare 8-inch square baking pan with non-stick spray. Set aside.

Combine melted butter and cocoa powder. Set aside to cool.

In large bowl beat eggs until frothy. Add Stevia In the Raw® and Sugar In The Raw®. Combine flours, baking powder and salt – add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips.

Pour batter into baking pan and bake at 350°F about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve.

Nutritional Information

Calories: 130
Protein: 2g
Carbohydrates: 13g
Fiber: 1g
Fat: 8g
Cholesterol: 35mg
Sodium: 60mg

Recipe courtesy of InTheRaw.com.

Makes 8 Servings

Ingredients

1 16-ounce silken tofu, drained
3/4 cup Stevia In the Raw® Bakers Bag
1 teaspoon pure vanilla extract
1 tablespoon light agave syrup
1/4 cup soy milk
1/2 cup unsweetened cocoa powder
2 tablespoons carob powder
Mint leaves

Directions

Place tofu, Stevia In The Raw® and vanilla in a food processor or blender. Process until well blended. Add remaining ingredients and process until mixture is fully blended.

Pour into small desert cups or espresso cups. Chill for at least 2 hours. Garnish with fresh mint leaves just before serving.

Nutritional Information

Calories: 30
Protein: 2g
Carbohydrates: 5g
Fiber: 1g
Fat: 1g
Cholesterol: 0mg
Sodium: 5mg

 

Recipe courtesy of InTheRaw.com.

Makes 12 Servings

Ingredients

Crust

1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener
2 tablespoons unsalted butter, melted

Cheesecake Filling

1 envelope unflavored gelatin
1/2 cup heavy whipping cream
1 (16 ounce) package silken soft tofu, well drained
1 cup partially skimmed milk ricotta cheese
1/2 cup fat-free half and half
1/2 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener, divided
4 large strawberries
1 teaspoon vanilla extract

Directions

Crust

Preheat oven to 350° F.

Spray 9″ spring form pan with non-stick cooking spray. Place 9″ cardboard cake liner in bottom of pan and cover with parchment paper.

In small bowl combine ingredients; blend well.

Turn mixture into spring form pan and using the back of fingers, press crumb mixture firmly together to form crust. Bake at 350° F for 10 minutes. Remove and set aside to cool.

Cheesecake Filling

Heat whipping cream to boiling. Remove from heat and stir in gelatin powder. Let stand about 5 minutes or until gelatin is dissolved.

In large bowl, using electric mixer or a food processor, blend tofu until smooth. Add ricotta cheese, fat-free half and half, gelatin mixture, 1/2 cup of Stevia In The Raw® and vanilla. Blend well.

Pour mixture into cooled graham cracker crust. Set aside.

Using blender or food processor, blend 4 strawberries until liquefied. Strain the strawberry liquid and stir in remaining 1 tablespoon of Stevia In The Raw®.

Slowly add strawberry coulis to cheesecake mixture and with the tip of a knife or toothpick carefully swirl coulis into cheesecake. Chill 2-3 hours or until set.

Nutritional Information

Calories: 150
Protein: 6g
Carbohydrates: 11g
Fiber: 0g
Fat: 9g
Cholesterol: 25mg
Sodium: 90mg

 

Recipe courtesy of InTheRaw.com.

Makes 15 servings

Ingredients

Poached Pears (may be done a day ahead)
2 cups water
1/2 cup unsweetened apple juice
2/3 cup Stevia In The Raw, Bakers Bag
4 strips lemon zest
2 tablespoons fresh lemon juice
1 cinnamon stick
1/2 vanilla bean, seeds removed and set aside
1/2 teaspoon whole black peppercorns
3 whole cloves
1/8 teaspoon salt
4 Bartlett or Bosc pears (about 2 pounds), peeled, halved lengthwise and cored

Tart Shell
8 sheets (12″x17″) packaged prepared Phyllo dough
Canola oil

Filling and Topping
3/4 cup blanched slivered almonds
1/4 cup Stevia In The Raw. Bakers Bag
1/2 teaspoon cinnamon
Dash salt
1 egg, beaten
1/2 teaspoon almond
1/2 teaspoon vanilla extract
4 tablespoons (½ stick) unsalted butter, softened
1/2 cup poached pear liquid, strained
1 ½ teaspoons cornstarch

Directions

In medium saucepan bring water, apple juice, Stevia, lemon zest, lemon juice, cinnamon stick, vanilla bean along with seeds, peppercorns, cloves, and salt to a boil. Add pear halves, reduce heat, cover and simmer 20-25 minutes or until pears are fork tender. Remove from heat and cool for about 1 hour in poaching liquid.

Preheat oven to 400°F.

Prepare tart shell. Lightly oil an 8″ x 11″ oblong metal tart pan with a removable bottom. Keeping phyllo sheets moist with a damp cloth carefully arrange 8 sheets in tart pan — brushing each lightly with canola oil before layering.

Trim edges and prick sides and bottom of shell with a fork before baking at 400°F for 10-12 minutes or until golden brown. Remove from oven and cool on rack.

To make filling add almonds, Stevia, cinnamon and salt to a food processor and process until mixture is a finely chopped powder. Add egg, extracts and butter, and process until a paste.

Spread almond paste in bottom of baked tart shell.

Remove pears from poaching liquid; pat dry and cut halves into ¼ slices on angle. Arrange pear slices staggered in 3 rows.

Reduce oven to 350°F and bake tart for about 45 minutes on baking sheet or until almond mixture puffs. It may be necessary to shield crust edges with aluminum foil to prevent burning. Let cool completely.

Prepare glaze topping by combining ½ cup strained pear liquid with cornstarch in small saucepan. Bring to a boil over medium heat, stirring constantly.

Remove and drizzle glaze over pear slices. If you don’t want a glaze on your tart, instead mix some apple pie spice with a little Stevia powder or granulated sugar (to taste) and dust over the top of the tart, as in the picture.

Cut into 15 squares and serve warm with hot coffee or a small scoop of vanilla ice cream.

Nutritional Information

Calories: 100
Fat: 7g
Cholesterol: 20mg
Sodium: 95mg
Carbohydrates: 8g
Fiber: 1g
Protein: 2g

 

Recipe courtesy of InTheRaw.com.

Makes 6 Servings

Ingredients

1 prepared (baked) 9-inch pie crust or graham cracker crust
3 ripe bananas, medium
2 Tbsp. cornstarch
1/8 tsp. salt
2 cups milk
5/8 tsp. (about 50 drops) SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops™
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/8 tsp. lemon peel, dried
3 egg yolks, large, beaten
Whipped cream or whipped topping

Directions

Slice the bananas and distribute the slices in the pie crust. Set aside.

Place the cornstarch and salt in a medium-sized saucepan, and add a little of the milk, whisking until the cornstarch is completely dissolved. Pour in the remaining milk and place the saucepan over medium heat. Heat, whisking frequently, until the mixture becomes visibly hot. Whisking constantly add SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops™, extracts, and lemon peel, then drizzle in the beaten egg yolks. Cook over medium heat until thick—about 5 to 8 minutes longer.

Pour the hot custard over banana slices in the crust and let cool to room temperature. Let the pie sit for at least 2 hours. The custard will thicken further as it cools.

Top with whipped cream or whipped topping just prior to serving.

 

Recipe courtesy of SweetLeaf.com.

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 8 Popsicles

Ingredients

2 cups frozen strawberries
1/2 cup frozen raspberries
1/2 cup water
1/4 cup Stevia In The Raw® Bakers Bag
Popsicle sticks

Directions

In food processor or blender combine berries. Add water and process until smooth. Stir in Stevia Extract In The Raw® and blend well.

Spoon mixture into popsicle molds. Insert popsicle sticks half way. Freeze at least 2 hours. Unmold when ready to serve.

Nutritional Information

Calories 15
Carbohydrate 4g
Dietary Fiber 1g

 

Recipe courtesy of InTheRaw.com.