Lemon Chicken with Asparagus


Makes 4 Servings

Ingredients

12 ounces skinless boneless chicken cutlets, cut into 1-inch pieces
1/2 teaspoon toasted sesame oil
1 teaspoon rice wine or dry Sherry
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fresh asparagus in 1-inch pieces, about 6 ounces before trimming

Sauce
1/2 cup fat-free reduced sodium chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
1 tablespoon rice wine or dry Sherry
1 tablespoon reduced-sodium soy sauce
1 large garlic clove, finely chopped
2 tablespoons Stevia In The Raw® Bakers Bag
1/8 teaspoon red pepper flakes
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Directions

Place the chicken in a mixing bowl. Add the sesame oil, wine, soy sauce, salt and pepper and mix to coat the chicken. Set the chicken aside to marinate while measuring and combining the sauce ingredients.

In a small bowl, combine the broth, lemon zest and juice, wine, soy sauce, garlic, Stevia In The Raw®, pepper flakes, and sesame oil. Set the sauce aside.

In a small bowl, combine the cornstarch with 2 teaspoons cold water, leaving the spoon in the bowl, and set aside.

Coat the bottom of a wok heavily with cooking spray, including 5 inches up the sides. Set the wok over the highest heat possible. When a drop of water flicked into the wok dances, add asparagus and stir-fry until it is bright green, 1 minute. Turn the asparagus out onto a plate.

Add the marinated chicken and stir-fry until it is lightly browned but still pink in the center, 3 minutes. Pour in the sauce. Keeping the chicken moving with the wok paddle, cook for 3 minutes, or until the pieces are white in the center. Stir the cornstarch mixture and add it to the work. Return the asparagus to the wok, and stir-fry until the sauce thickens enough to coat the chicken and asparagus, 1 minute.

Immediately divide the stir-fry among 4 plates and serve.

Nutritional Information

Calories 120
Total Fat 3.5g
Carbohydrate 4g
Protein 16g
Dietary Fiber <1g
Sodium 920mg

 

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.

Himalayan Chai Tea


Makes 6 Servings

Ingredients

4 cups water
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups light soymilk
1/4 cup Stevia In The Raw® Bakers Bag
6 black tea bags (or equivalent leaves)

Directions

Place water, cinnamon, cardamom, ginger, nutmeg and cloves in pot and bring to a boil.
Add soymilk and return to boil.
Add tea bags (or equivalent leaves), remove from heat and cover.
Let steep for 5 minutes and strain. Add Stevia In The Raw® and stir to mix.
Serve hot or chilled over ice.

Nutrition Information

Calories 30
Protein 1g
Carbohydrates 5g
Total Fat 1g
Sodium 45mg
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.

Festive Eggnog


Makes 10 Servings

Ingredients

3 large eggs
3 tablespoons Stevia In The Raw Bakers Bag
2 ½ cups milk
1/3 cup brandy
3/4 cup heavy cream
2 packets Stevia In The Raw
Freshly grated nutmeg

Directions

Fill large bowl one-third with ice. Pour in cold water to fill bowl two-thirds full. Set medium metal bowl by stove.

In heavy saucepan, whisk eggs. Add 3 Tbsp Stevia In The Raw and whisk until smooth. Pour in milk and set pot over medium heat. Cook, whisking often, until custard mixture registers 160° F on instant-read thermometer, or custard lightly coats wooden spoon and your finger leaves track along back of spoon. Immediately pour custard into metal bowl and set it into ice water. Whisk until custard is cooled to 85° F or feels cool to your finger. Cover bowl with plastic wrap and refrigerate until chilled, 2-24 hours.

To serve, mix brandy into chilled custard. Combine cream and 2 packets Stevia In The Raw in chilled bowl and beat until loosely whipped.

Fold ½ cup whipped cream into custard and divide egg nog among 10 punch cups or small mugs. Spoon 1 heaping tablespoon cream to float on top of each cup egg nog. Garnish with a generous sprinkling of nutmeg. Serve immediately.

Nutritional Information

Calories 110
Fat: 7g fat (4 g saturated fat)
Carbohydrates: 4g
Protein: 4g
Sodium: 55mg

Recipe originally appeared on 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

 

Recipe courtesy of InTheRaw.com.

Ginger Cookies


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.

Mulled Apple Cider


Makes 18 Servings

Ingredients

3 cinnamon sticks
2 tablespoons whole cloves
1 tablespoon peppercorns
5 inches fresh ginger root peeled and chunked
Cheesecloth and string
1 medium orange, sliced 1/4 inch thick crosswise
1 lemon, sliced 1/4 inch thick crosswise
1 medium apple, sliced 1/4 inch thick crosswise
2 gallons no added-sugar apple cider
1 cup Stevia In The Raw (you can adjust to taste)

Directions

Wrap the spices and ginger chunks in the cheesecloth and tie off with the string. Mix apple cider, fruit slices, and Stevia in a large pot on the stove or a crock pot on the counter. Add spice pouch. I learned the hard way this makes serving cups of cider so much easier. The last thing you want is to chomp down on a surprise peppercorn or clove!

Bring to a boil, then turn down the heat to simmer for 20 minutes. Turn heat to low and cover right before your guests are scheduled to arrive.

You can use whiskey, bourbon or rum to create a tasty cocktail for the adults at the party. I usually add one shot glass of bourbon to each 8 ounce cupg.

If you have little ones, freeze some of the apple cider into ice cubes. Pop a couple of those into a cup and it will quickly cool down the cider so they don’t burn their mouth.

Nutritional Information

Calories: 165
Fat: 0g
Carbohydrates: 37g
Protein: 0g
Fiber: 0g
Sodium: 0g

 

Recipe courtesy of InTheRaw.com.

Marshmallow Sweet Potato Casserole


Makes 6 Servings

Ingredients

2 pounds sweet potatoes
2 tablespoons unsalted butter
1 (8-ounce) can crushed pineapple, well drained
2 tablespoons Stevia In The Raw Bakers Bag
1/2 teaspoon salt
Freshly ground pepper
One package sugar-free marshmallows

Directions

Preheat the oven to 400° F. Coat an 8-inch square baking dish with cooking spray and set aside.

Bake the potatoes until they are soft, 45 to 60 minutes. When cool enough to handle, peel the potatoes and place the flesh in a mixing bowl.

Mash the potatoes, using a fork or, if the potatoes are fibrous, whirl them in a food processor. Add the butter and mix until blended. Mix in the pineapple, stevia, salt and pepper. Spread the potato mixture in the prepared baking dish, smoothing the top. Cover with marshmallows, arranging them ½-inch apart in one layer. (If desired, the dish can be covered, and refrigerated overnight; bring to room temperature before baking.)

Bake the casserole for 20-25 minutes, or until the marshmallows are brown and crusty.

Let sit for 15 minutes before serving.

Nutritional Information

Calories: 220
Fat: 4g
Carbohydrates: 46g
Protein: 3g
Dietary fiber: 4g
Sodium: 250mg

 

Recipe courtesy of InTheRaw.com.

Awesome Pumpkin Pie


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.