Low-Calorie Cream Soda


Makes 8 Servings

Ingredients

2 liters plain seltzer water
2 teaspoons pure vanilla extract
4 packets Stevia In The Raw®

Directions

Open 2-liter bottle of seltzer and pour out ½ cup to make room for soda flavor mixture. Add vanilla extract and Stevia In The Raw®.

Careful! The carbonated water will react “excitedly” with the ingredients in flavor mixture.

Allow for ingredients to mix with water and for some gas to be released from bottle prior to uncapping – by unscrewing cap just a small amount to hear “hissssss”. Pour over ice and enjoy!

Nutritional Information

Calories: 3

Recipe courtesy of InTheRaw.com.

Mocha Soymilk Frappe


Makes 3 Servings

Ingredients

1/4 cup warm water
2 tablespoons unsweetened cocoa or carob powder
2 teaspoons powdered instant coffee
1 packet Stevia In The Raw®
1/2 cup light vanilla soymilk
2 cups double-churned vanilla ice cream or soy non-dairy frozen dessert

Directions

Place water, cocoa, coffee and Stevia In The Raw® in the blender.

Cover and process briefly on low speed.

Add soymilk, cover and process on high speed until well blended.

Add ice cream, cover and process until smooth. Serve immediately.

Nutritional Information

Calories: 210
Protein: 4g
Carbohydrates: 25g
Fiber: 1g
Fat: 11g
Cholesterol: 55mg
Sodium: 100mg

 

Recipe courtesy of InTheRaw.com.

Fruit Smoothie


Makes 5 Servings

Ingredients

3 cups almond or soy milk or 2 cups fruit juice
3-4 cups desired frozen fruit
5 tablespoons quick oats
4 tablespoons Steviacane
1 cup ice

Directions

Add all ingredients into your blender.

Starting on low speed, blend. This will prevent over splashing.

Slowly raise the speed till it is on high to make sure oats are well blended.

Taste your smoothie, adjust as needed and enjoy.

Classic Lemonade


Makes 8 Servings

Ingredients

3/4 cup Steviacane
2 cups freshly squeezed lemon juice (about 10 large lemons)
6 cups cold water

Directions

Combine all ingredients in a large pitcher.

Mix well and serve over ice.

Garnish with lemon slices.

Double or triple the recipe as needed.

Cinnamon Hot Chocolate


Makes 2 Servings

Ingredients

Hot Cocoa

2 cups 1% low fat milk
2 cinnamon sticks
2 tablespoons unsweetened cocoa
1 1/2 Pure Via sweetener

Topping

1/4 cup frozen lite whipped topping, thawed
Ground cinnamon

Directions

For Hot Cocoa, pour milk into a 4-cup (1L) glass measure. Add cinnamon sticks. Microwave on HIGH 2 minutes or until milk is warm. Stir in cocoa and Pure Via until blended. Heat in microwave on HIGH 2 to 3 minutes or until hot. Remove cinnamon sticks and discard.

Divide cocoa mixture evenly between 2 large mugs. Top each with 2 tablespoons of the whipped topping. Sprinkle each with ground cinnamon and serve.

TIP: For a more intense cinnamon flavor, leave cinnamon sticks in hot milk longer.

Nutritional Information

Calories: 137
Protein: 9g
Carbohydrates: 19g
Fat: 4g
Cholesterol: 12mg
Sodium: 107mg

 

Recipe courtesy of PureVia.com.

Blueberry Mango Smoothie


Makes 4 Servings

Ingredients

1-½ cups fresh OR frozen thawed unsweetened blueberries
1-½ cups peeled seeded cubed mango
1 cup nonfat plain OR lite vanilla flavored Greek yogurt
½ cup nonfat milk
3 teaspoons Pure Via sweetener
½ cup ice cubes

Directions

Place all ingredients except ice cubes in blender; cover.

Blend until all ingredients are combined. Add ice cubes and blend until smooth.

Pour into 4 tall glasses and serve.

VARIATION: Substitute the same amounts of frozen-thawed sliced unsweetened peaches and frozen-thawed unsweetened red raspberries for the blueberries and mango. Increase Pure Via to 4 teaspoons. Prepare as recipe directs.

Nutritional Information

Calories: 113
Protein: 8g
Carbohydrates: 22g
Fat: <1g
Cholesterol: 1mg
Sodium: 46mg

 

Recipe courtesy by PureVia.com.

Whole Wheat and Oat Apple Cranberry Muffins


Makes 12-16 Muffins

Ingredients

1 large egg
1/4 cup grapeseed or other healthy oil
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup Steviacane
1 1/2 cups low fat buttermilk
1/2 cup orange juice
2 cups quick cooking oats (not instant or old fashioned)
1 cup whole wheat flour*
1 1/2 teaspoons baking soda
1 1/2 cups apple cut in pieces
1/2 cup dried or fresh cranberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F.

If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.

In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, Steviacane, buttermilk, orange juice and whisk smooth.

Add oats and let batter sit for 10 minutes to soften oats. After 10 minute rest, combine whole wheat flour and baking soda and mix into batter using a spatula.

Fold in apple pieces and cranberries. Fill muffin pans 3/4 full. Do not overfill as this may cause poor rising.

Place in oven and bake until center of muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.

Whole Wheat and Oat Morning Glory Muffins


Makes 14-18 Muffins

Ingredients

1 large egg
¼ cup grapeseed or other healthy oil
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon salt
¾ cup steviacane®
1½ cups low fat buttermilk
½ cup orange juice
2 cups quick cooking oats (not instant or old fashioned)
1 cup whole wheat flour (Spoon and sweep method*)
1½ teaspoons baking soda
1 apple cut in pieces
1 cup carrots, grated
½ cup raisins
½ cup walnuts, chopped
½ cup unsweetened coconut flakes

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack the flour resulting in too much flour required for the recipe.)

Directions

Preheat oven to 375°F.

If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth.

In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth.Add oats and let

Add oats and let batter sit for 10 minutes to soften the oats. After 10 minute rest, combine whole wheat flour and baking soda and mix into batter using a spatula.

Fold in apple pieces, grated carrot, raisins, walnuts and coconut flakes. Fill muffin pans ¾ full. Do not overfill as this may cause poor rising.Place in oven and bake until center of muffins

Place in oven and bake until center of muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.

Vanilla Spritz Cookies


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.

Red Velvet Cupcakes


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.