Pear Tart

Makes 15 servings


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


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

Banana Custard Pie

Makes 6 Servings


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


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

Holiday Thumbprint Cookies

Makes 26 Servings


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


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

Red Berry Popsicles

Makes 8 Popsicles


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


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