Stevia Cakes, Cookies, Desserts

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.

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.

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.

Pumpkin Bread Pudding

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.

Grape Popsicles

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.

Homemade Blueberry Pie

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.

Gingerbread Cupcakes

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.

Chocolate Chip Blondies

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.

Dark Chocolate Pudding

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.

Coconut Rum Balls

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