Category: Recipes

Makes 3 Dozen Cookies

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon double acting baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup all-natural creamy or chunky peanut butter
1/3 cup Stevia In The Raw® Bakers Bag
1/2 cup Sugar In The Raw®
1 egg, beaten
1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F. Combine whole wheat flour, all-purpose flour, baking powder, baking soda and kosher salt in small bowl and set aside.

In large mixing bowl, beat together butter and peanut butter using electric mixer until smooth. Beat Stevia In The Raw® and Sugar In The Raw® into the mixture until blended. Add egg and vanilla and blend. Beat flour mixture just until blended.

Shape dough into 1-inch balls, two inches apart on ungreased cookie sheet. Flatten each cookie pressing crisscross pattern with a fork.

Bake 10-12 minutes or until lightly golden. Remove from oven and cool on a wire rack.

Store in a tightly covered container.

Nutritional Information

Calories: 70
Protein: 1g
Carbohydrates: 6g
Fiber: 0g
Fat: 4.5g
Cholesterol: 15mg
Sodium: 45mg

 

Recipe courtesy of InTheRaw.com.

Makes 16 Servings

Ingredients

1/4 cup unsalted butter, melted
1/3 cup unsweetened cocoa powder
2 eggs
1/3 cup Stevia In The Raw® Bakers Bag
1/3 cup Sugar In The Raw®
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1/4 cup low fat buttermilk
1 teaspoon vanilla extract
1/4 cup semi sweet chocolate mini chips

Directions

Preheat oven to 350°F. Prepare 8-inch square baking pan with non-stick spray. Set aside.

Combine melted butter and cocoa powder. Set aside to cool.

In large bowl beat eggs until frothy. Add Stevia In the Raw® and Sugar In The Raw®. Combine flours, baking powder and salt – add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips.

Pour batter into baking pan and bake at 350°F about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve.

Nutritional Information

Calories: 130
Protein: 2g
Carbohydrates: 13g
Fiber: 1g
Fat: 8g
Cholesterol: 35mg
Sodium: 60mg

Recipe courtesy of InTheRaw.com.

Makes 8 Servings

Ingredients

1 16-ounce silken tofu, drained
3/4 cup Stevia In the Raw® Bakers Bag
1 teaspoon pure vanilla extract
1 tablespoon light agave syrup
1/4 cup soy milk
1/2 cup unsweetened cocoa powder
2 tablespoons carob powder
Mint leaves

Directions

Place tofu, Stevia In The Raw® and vanilla in a food processor or blender. Process until well blended. Add remaining ingredients and process until mixture is fully blended.

Pour into small desert cups or espresso cups. Chill for at least 2 hours. Garnish with fresh mint leaves just before serving.

Nutritional Information

Calories: 30
Protein: 2g
Carbohydrates: 5g
Fiber: 1g
Fat: 1g
Cholesterol: 0mg
Sodium: 5mg

 

Recipe courtesy of InTheRaw.com.

Makes 12 Servings

Ingredients

Crust

1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener
2 tablespoons unsalted butter, melted

Cheesecake Filling

1 envelope unflavored gelatin
1/2 cup heavy whipping cream
1 (16 ounce) package silken soft tofu, well drained
1 cup partially skimmed milk ricotta cheese
1/2 cup fat-free half and half
1/2 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener, divided
4 large strawberries
1 teaspoon vanilla extract

Directions

Crust

Preheat oven to 350° F.

Spray 9″ spring form pan with non-stick cooking spray. Place 9″ cardboard cake liner in bottom of pan and cover with parchment paper.

In small bowl combine ingredients; blend well.

Turn mixture into spring form pan and using the back of fingers, press crumb mixture firmly together to form crust. Bake at 350° F for 10 minutes. Remove and set aside to cool.

Cheesecake Filling

Heat whipping cream to boiling. Remove from heat and stir in gelatin powder. Let stand about 5 minutes or until gelatin is dissolved.

In large bowl, using electric mixer or a food processor, blend tofu until smooth. Add ricotta cheese, fat-free half and half, gelatin mixture, 1/2 cup of Stevia In The Raw® and vanilla. Blend well.

Pour mixture into cooled graham cracker crust. Set aside.

Using blender or food processor, blend 4 strawberries until liquefied. Strain the strawberry liquid and stir in remaining 1 tablespoon of Stevia In The Raw®.

Slowly add strawberry coulis to cheesecake mixture and with the tip of a knife or toothpick carefully swirl coulis into cheesecake. Chill 2-3 hours or until set.

Nutritional Information

Calories: 150
Protein: 6g
Carbohydrates: 11g
Fiber: 0g
Fat: 9g
Cholesterol: 25mg
Sodium: 90mg

 

Recipe courtesy of InTheRaw.com.

Makes 15 servings

Ingredients

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

Directions

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 InTheRaw.com.

Makes 6 Servings

Ingredients

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

Directions

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 SweetLeaf.com.