French 75 Cocktail


Watch how to make it below!

Makes 6 Servings

Ingredients

TRUVÍA® NATURAL SWEETENER SYRUP

1 cup water
7 Tbsp Truvía® Natural Sweetener

COCKTAIL

1.0 oz Tattersall Gin
0.75 oz. lemon juice
0.5 oz. Truvía® Natural Sweetener syrup
3oz sparkling wine
3-5 cubes ice

Directions

TRUVÍA® NATURAL SWEETENER SYRUP
  1. Add Truvía® Natural Sweetener to 1 cup warm-to-hot water
  2. Shake or blend until dissolved completely
  3. Keep the extra simple syrup in a sealed container in the refrigerator for later use
COCKTAIL
  1. Fill drink shaker with ice
  2. Pour Tattersall Gin, lemon juice and 0.5 ounces of Truvía® Natural Sweetener over the ice
  3. Top and shake vigorously about 15 seconds or until drink is chilled
  4. Strain into coup glass with ice cubes, top with 3 ounces of sparkling wine and serve

*This cocktail has 150 calories and 1 grams of sugar per serving compared to the full-sugar version that has 180 calories and 9 grams of sugar per serving. Recipe courtesy of Truvia.com.

https://www.youtube.com/watch?v=QkOvW9qUh4Q

Pomegranate Spritzer


Makes 1 Serving

Ingredients

1/4 cup pomegranate juice
3 packets SPLENDA® Naturals Stevia Sweetener
1 teaspoon lime juice
3/4 cup lime flavored seltzer
Ice, as desired

Directions

Stir together all ingredients except seltzer in a large glass.

Slowly pour in seltzer. Add ice if desired.

Nutritional Information

Calories 45
Sodium 10mg
Carbohydrates 12g
Sugars 11g

Recipe courtesy of Splenda.com.

Blueberry Pomegranate Smoothie


Makes 1 Serving

Ingredients

2 packets of SPLENDA® Naturals Stevia Sweetener
1/2 cup blueberries
1/2 cup 100% pomegranate juice
1/2 cup nonfat Greek yogurt

Directions

Combine all ingredients in a blender. Process until smooth.

Nutritional Information

Calories 190
Sodium 70mg
Carbohydrates 37g
Dietary Fiber 2g
Sugars 29g
Protein 16g

Recipe courtesy of Splenda.com.

Frozen Strawberry Yogurt Pops


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.

Slow Cooked Sweet Chicken Chili

Sweet Chicken Chili with Truvia

Makes 8 Servings

Ingredients

6 skinless chicken breast
1 can red kidney beans (14.5 oz.), low sodium, undrained
1 can pinto beans (14.5 oz.), low sodium, undrained
1 can black beans (14.5 oz.), low sodium, undrained
1 cup green bell pepper, cleaned and chopped
2 tablespoon Truvía® Brown Sugar Blend
1 can tomato paste (6oz.), no salt added
2 tablespoon rice wine vinegar
2 teaspoon chili sauce
1⁄2 teaspoon salt

Directions

Pace chicken breast into bottom of slow cooker.

Pour in kidney, pinto and black beans.

Add onions, bell pepper, Truvía® Brown Sugar Blend, tomato paste, rice wine vinegar, chili sauce and salt.

Stir to combine all.

Cook on high setting for 1 hour.

Stir and set cooker to low and cook for at least 4 more hours.

Insert a meat or instant-read thermometer to determining the temperature of the thickest part of the chicken breast once meat reaches at least 165° Fahrenheit.

Carefully remove chicken breasts and shred with 2 forks.

Stir chicken back into chili.

Serve and refrigerate leftovers.

Nutritional Information

Calories 240
Total Fat 3g
Cholesterol 5mg
Sodium 410mg
Carbohydrate 43g
Dietary Fiber 10g
Sugar 10g

 

Recipe courtesy of Truvia.com.

Sweet Roasted Beet and Goat Cheese Salad

Sweet Roasted Beet and Goat Cheese Salad with Truvia

Makes 6 Servings

Ingredients

Beets

5 medium beets, cleaned, peeled and cut into chunks (red and yellow)
1⁄2 tbsp oil
1 teaspoon rosemary
1⁄2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon Truvía® Baking Blend

Dressing

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1⁄2 tablespoon oil
1 1⁄2 teaspoon Truvía® Baking Blend

Salad

3 cups mixed greens, washed and toweled dry
3 oz. low-fat goat cheese

Directions

Preheat oven to 400 degrees F

In a bag, toss the beets with oil, rosemary, salt, pepper and Truvía® Baking Blend to coat the beets.

Spread the beets in a single layer on a baking sheet.

Bake beets 45 minutes or until all are tender, stirring after 20 minutes.

For dressing, whisk the mustard, vinegar, oil and Truvía® Baking Blend together until dissolved.

In a large bowl, pour dressing over the greens and toss to coat.

Add the beets then toss.

Top with cheese.

Nutritional Information

Calories 120
Total Fat 8g
Cholesterol 15mg
Sodium 320mg
Carbohydrate 10g
Dietary Fiber 2g
Sugar 6g

 

Recipe courtesy of Truvia.com.

Spicy Thai Noodles

Spicy Thai Noodles Recipe with Truvia

Makes 10 Servings

Ingredients

1 Tbsp red pepper flakes, crushed
1⁄3 cup sesame oil
1 tablespoon lime juice
1 tablespoon rice vinegar
2 tablespoon Truvía® Nectar
1⁄4 cup soy sauce, low sodium
1⁄3 cup green onions, chopped
1⁄3 cup carrots, washed, dried and shredded
1⁄4 cup peanuts, roasted, unsalted, chopped
1 lbs. pasta, whole wheat dry
1⁄4 cup cilantro, washed, dried, chopped

Directions

In a small saucepan, heat the sesame oil and red pepper flakes on low heat for 5-10 minutes.

Pour the oil through a fine-mesh strainer into a medium size bowl. Discard pepper flakes.

To the warm oil: whisk in the lime juice, rice wine vinegar, Truvía® Nectar, soy sauce, green onions, shredded carrots, and chopped peanuts, set aside.

In a large pot of boiling water, cook pasta according to packaging.

Drain pasta, place into a large bowl.

Toss noodles with oil mixture.

Top with chopped cilantro.

Serve the noodles warm, at room temperature for up to 1 hour or cold, refrigerate any leftovers.

Nutritional Information

Calories 240
Total Fat 10g
Cholesterol 0mg
Sodium 220mg
Carbohydrates 34mg
Dietary Fiber 6g
Sugars 5g

 

Recipe courtesy of Truvia.com.

Sparkling Holiday Punch


Makes 12 Servings (3 Cups)

Ingredients

1 (20-oz.) bottle sparkling water
1 cup unsweetened cranberry juice
1 cup vanilla vodka
3 Tbsp. Stevia In The Raw®

Directions

Combine all ingredients in a 2-quart pitcher. Serve over ice.

Nutritional Information

Calories 140
Total Fat 0g
Carbohydrates 14g
Protein 9g
Dietary Fiber 0g
Sodium 5mg
Sugars 14g

Recipe originally appeared on InTheRaw.com.

Cinnamon Apple Beignets with Caramel Sauce


Makes 8 Servings

Ingredients

1/2 cup 2% milk
1/2 cup plus 1/3 cup apple cider
1 stick unsalted butter, cubed
1/4 cup plus 1 tablespoon Stevia In The Raw®, divided
1 teaspoon sea salt, divided
1 cup all-purpose flour
1 teaspoon cinnamon
4 eggs
1 Granny Smith apple, cored and finely diced
1/2 cup Sugar In The Raw®
1 teaspoon vanilla
4 cups vegetable oil, for frying

Optional Powdered Stevia
1/2 cup Stevia In The Raw®
1 tablespoon cornstarch

Directions

In a medium saucepan, bring milk, ½ cup cider, butter, 1 tablespoon Stevia In The Raw®, and ½ teaspoon salt to a boil. Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan. Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.

In a small saucepan, combine Sugar In The Raw®, ¼ cup Stevia In The Raw®, and ¼ cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning. Remove from heat and slowly add ⅓ cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and ½ teaspoon salt. Set aside

In a large heavy pot or deep skillet, heat oil to 365°F. Drop tablespoons of dough into oil in batches of 8 and cook until golden all over. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.

To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon. Alternatively, combine Stevia In The Raw® and cornstarch in a food processor and pulse to create a fine powder. Dust beignets with powdered stevia.

Nutritional Information

Serving Size: 2 beignets

Calories 330
Total Fat 19g
Carbohydrates 33g
Protein 6g
Dietary Fiber 1g
Sodium 330mg
Sugar 19g

Recipe originally appeared on intheraw.com.

Bourbon-Spiked Pumpkin Pecan Bundt Cake


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.