Étiquette : Stevia recipes

3/4 tsp. stevia extract (see page xii for brand variances)

1 1/4 cups evaporated fat-free milk, canned

3/4 tsp. ground cinnamon

1/4 tsp. sea salt

1/4 tsp. ginger

3 large eggs

1 3/4 cup (15 oz.) canned pumpkin

Pumpkin Custard

Serving Size: 1 large ramekin (4 oz.) • Total Servings: 8 (32 oz. or 4 cups)

Nutrition Facts/Serving

Calories 79

Carbohydrates 9g

Total Sugars 7g

Fiber 2g

Fat 2g

Cholesterol 81mg

Sodium 148mg

Protein 6g

Preheat oven to 350° F. Lightly spray ramekins with canola oil cooking spray. Mix and dissolve

stevia in evaporated milk and set aside. Combine dry spices in small bowl. With electric mixer,

beat eggs and pumpkin into dry spices. Mix thoroughly. Gradually add stevia/milk mixture into

egg/pumpkin mixture and stir until incorporated.

Pour into 8-4 oz. ramekins and place ramekins in a large casserole dish filled halfway with hot

water. Bake for 25 minutes or until toothpick inserted in center comes out clean.* Let cool.

Refrigerate.

*If you use smaller ramekins, such as 2 oz., reduce cooking time to 15 minutes and continue until 20

minutes if center is still wet.

Optional: Serve with Whipped Cream Topping (see page 34).

52tsp. stevia extract (see page xii for brand variances)1 cups evaporated fat-free milk, cannedtsp. ground cinnamontsp. sea salttsp. ginger3 large eggs1 cup (15 oz.) canned pumpkinPumpkin CustardServing Size: 1 large ramekin (4 oz.) • Total Servings: 8 (32 oz. or 4 cups)Nutrition Facts/ServingCalories 79Carbohydrates 9gTotal Sugars 7gFiber 2gFat 2gCholesterol 81mgSodium 148mgProtein 6gPreheat oven to 350° F. Lightly spray ramekins with canola oil cooking spray. Mix and dissolvestevia in evaporated milk and set aside. Combine dry spices in small bowl. With electric mixer,beat eggs and pumpkin into dry spices. Mix thoroughly. Gradually add stevia/milk mixture intoegg/pumpkin mixture and stir until incorporated.Pour into 8-4 oz. ramekins and place ramekins in a large casserole dish filled halfway with hotwater. Bake for 25 minutes or until toothpick inserted in center comes out clean.* Let cool.Refrigerate.*If you use smaller ramekins, such as 2 oz., reduce cooking time to 15 minutes and continue until 20minutes if center is still wet.Optional: Serve with Whipped Cream Topping.

1 1/2 cup pecan halves chopped

1 teaspoon of stevia powder

2 tbsp of nut butter, softened

1 envelope unflavored gelatin

1 cup of cold water (divided 1/4 and 3/4)

2 pkgs of 8 oz. cream cheese softened

1 tsp. vanilla extract

2 oz. unsweetened chocolate melted and cooled

Preheat oven to 400°F. Butter 9″ springform pan (I just use a round cake pan). In med. bowl combine pecans, 1/2 teaspoon stevia and the nut butter. With hands, press pecan misture into bottom and 1″ up sides of pan. Bake until golden, about 10 minutes. Cool completely.

In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. With mixer on high beat cream cheese, vanilla and remaining stevia until smooth. Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. RESERVE 1 cup cream cheese mixture. Pour remaining mixture into crust. Place reserved cream cheese mixture back into bowl. With mixer low gradually beat chocolate into cheese mixture. Dollop chocolate mixture on top of cheesecake. Swirl with knife. Chill three hours.

2 teaspoon of stevia powder

1 1/2 c Flour or corn flour

3/4 c Cocoa powder

1/2 ts Salt

1/2 ts Soda

1 c Nut Butter or margarine

4 Eggs

2 tsp Vanilla

1 1/2 c unsweetened chocolate chunks

1 c Nuts; chopped

Preheat oven to 350°F. Grease lightly 13×9″ pan. Stir stevia, flour, cocoa, soda, and salt; set aside. Mix melted nut butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chunks and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.