76 “NO SUGAR” DESSERTS

Stevia (Stevia rebaudiana): Is one of the most beneficial plants on earth. Native to
Paraguay, it is a small green plant bearing leaves, which have a delicious and refreshing
taste that can be 30 times sweeter than sugar. In its unprocessed form, Stevia is
extremely nutritious containing such vitamins as Magnesium, Niacin, Potassium, Vitamin
C, and more.
Stevia has been used with success to treat many ailments.

Studies have shown that stevia lowers high blood pressure without affecting normal
blood pressure. The Guarani Indians of Paraguay have used stevia for centuries
without any negative effects.

Due to high beneficial mineral content and anti-bacterial properties, stevia is a wonderful
additive to toothpaste or diluted as a mouthwash. Not only will it not cause cavities,
but it actually prevents them.

Stevia improves digestion and intestinal function, soothes an upset stomach and
promotes quicker recovery from minor ailments. It is best to consume stevia as a tea
for this effect, although other methods may also be beneficial to digestion and minor
ailments.
Applied to the skin, stevia treats acne and other skin ailments. It also protects
against premature aging.

Stevia contains no calories and actually reduces cravings for sweets and fatty foods.
Studies have shown that it also minimizes hunger sensations. Once again your sweet
tooth can be satisfied guilt free. It is not only a diet aide, but beneficial for you too. New
reports are stating that if taken 20 minutes before a meal, you will feel satiated sooner.
Reports keep coming in that the use of stevia has reduced cravings for tobacco and
alcohol. Chew directly on a stevia leaf or take a few drops of the stevia liquid to help
curb cravings.

Since the 1970's, stevia has been used in Japan as the main alternative to sugar, used
instead of the banned aspartame in diet soda, gum and other food and beverages.
Stevia is also being used as a sweetener in other countries after extensive studies
proved its safety.


Stevia Products

Stevia Extract Powder
Pure Stevia Extract Powder is your best choice for most recipes. Almost all of the
recipes in Stevia Sweet Recipes list it as an option. This white powder is an extract of
the sweet glycosides in the stevia plant. Because of their unique structure, these
glycosides do not contribute calories to the diet. The main glycoside is called stevioside.
Stevia Extract Powder contains 80-95% stevioside. The percentage should be listed on
the label. We recommend a pure stevia product, with no maltodextrin or other fillers.
These fillers may not be tolerated by those who must avoid easily metabolized
carbohydrates, and the "pure" Stevia Extract Powder is almost always a better buy in
terms of sweetening power for your money.
Stevia Extract powder is 200 to 300 times sweeter than regular white sugar. One
teaspoon has roughly the same sweetening power as 1 cup granulated cane sugar,
though the conversion rate varies depending on the ingredients it is combined with.

Green Stevia Powder
Green Stevia Powder is dried Stevia leaf, which has been finely ground. The green
powder seems to work best with beverages, as well as pineapple, kiwi, and some pies. It
contains the full range of nutrients found in stevia, but does present some additional
challenges for use in recipes, with it's green colour and licorice-like taste. One nice thing
about Green Stevia Powder is that you can make it yourself by grinding dried leaves in a
blender or coffee grinder with metal blades. You can even use home-grown stevia this
way!
A good rule of thumb is to use 3-4 teaspoons of Green Stevia Powder in place of 1 cup
of regular cane sugar. Here again, the conversion rate varies according to the recipe.

Liquid Stevia Extract
Liquid extract is convenient for sweetening beverages. Most liquid extracts have an
alcohol base, though a water extract may be made by boiling or soaking fresh or dried
leaves and straining with a coffee filter, or by stirring Stevia Extract Powder into water.
Steve Marsden of Herbal Advantage recommends combining 1 teaspoon of Stevia
Extract Powder with 3 tablespoons of water. Water extracts have a limited shelf life and
should be stored in the refrigerator. A dropper bottle works well as a dispenser.

Stevia is easy to use as a sweetener for hot or iced coffee or tea. Replacing sugar with
stevia in desserts, however, can be tricky and involves some trial and error. This table
should help you with the conversion.

Bulk Conversions (http://www.cookingwithstevia.com)
Sugar
Granulated
Artificial
Stevia
Blends
Stevia
Blends
Clear
Stevia
Pure
Steviosides
Sweeteners (Packets) (Bulk) Liquid
2 tsp. 2 tsp. 1 packet 1/2 tsp.
1/4
tsp.
1/16 tsp.
1/4
cup
1/4 cup 6 packets 3 tsp.
1/2
tsp.
3/8 tsp.
1/3
cup
1/3 cup 8 packets 4 tsp.
3/4
tsp.
1/2 tsp.
1/2
cup
1/2 cup
12
packets
6 tsp.
1 1/4
tsp.
3/4 tsp.
3/4
cup
3/4 cup
18
packets
9 tsp.
1 3/4
tsp.
1 tsp.
1 cup 1 cup
24
packets
12 tsp.
2 1/2
tsp.
1 1/2 tsp.
2
cups
2 cups
48
packets
24 tsp.
5 1/4
tsp.
3 tsp.
Note: This chart compares 4 types of packaged stevia (stevia blends in packets and in
some other form such as a jar or shaker) with artificial sweeteners that have been bulked
up to equal sugar volume for volume.
Note 2: To avoid a bitter taste: Although stevia sweetening strengths vary from one
brand to another, when you use a brand high in steviosides, you can achieve a sweeter
taste without bitterness. This chart is based on using an extract with over 90%
steviosides and a minimum of 30% rebaudiose A. Consequently, when using a pure
stevioside with less then the stated requirements, reduce the amount of stevia listed on
the chart above by about 30% - the final product will not be as sweet, but you'll avoid the
bitter taste.
If you'd like to experiment with your own recipes, here are some
general rules of thumb.
Start Small. It's best to begin with a minimal amount of stevia.
Try 1/4 teaspoon of the liquid extract to replace 1 cup of sugar.
Then add a drop at a time, tasting as you go, until the mixture
tastes right to you.
Go Half and Half. If you feel your recipe needs at least some
sugar for its texture or flavour, try replacing half the sugar
with stevia, using the substitution guideline above.
Measure Carefully. Stevia is very powerful; a little too much can
yield a bitter result. Use a steady hand to pour it into a
measuring spoon so it doesn't overflow, or use a dropper.
Try It with Fruit. Stevia complements the inherent sweetness of
fruit. It is especially compatible with citrus flavours and is a
natural for sweetening lemonade, fruit purees, and iced fruit
teas.
Don't Expect Sugary Sweetness. Even though stevia is intensely
sweet, it doesn't taste like sugar. It has a hint of black
licorice flavour.

Do not use in place of honey, or in carmelization, as it may
alter the consistency of a recipe.
When removing all of the sugar from a recipe and replacing it
with stevia, increase the liquid amount in the recipe i.e.: milk,
water or eggs. Not too many eggs though as it may make your
recipe tough. Applesauce is a great bulk substitution.

Baked goods do not brown when using stevia as they do with sugar,
so insert a toothpick into the centre to test for doneness. Some
breads will not rise without sugar to activate the yeast.
Although there has been some reports of successful bread making
with stevia

Whisk stevia into egg whites before adding to a batter.

If the recipe calls for the use of a blender, add stevia at the
beginning of the blending. Stevia blends well with the flavours
of lemon, vanilla and carob.



Breads and Muffins

1. Stevia Biscuits

3 cups wheat flour
1 cup flour, high gluten
1 3/4 ounces margarine
2 each eggs
2 1/4 tsp stevia blend
1 package yeast
1/2 cup water
1/2 tsp vanilla

Dissolve yeast and stevia blend in warm water. Beat margarine and eggs in a
separate bowl. Add flour and then add yeast mixture and vanilla. Let sit for 40
minutes. Roll out and cut into small biscuits. Bake at 350 for 30 minutes or until
golden brown.


2. Peach Muffins

1/2 cup soymilk or milk
1/4 cup oil
1 tablespoon lemon juice
1 large egg
2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup oat bran
1 1/2 cups chopped peaches, fresh or frozen, thawed, or one 15 ounce can,
drained
1/2 teaspoon powdered stevia extract
1 teaspoon vanilla extract
1 tablespoon frozen orange juice concentrate
1 teaspoon grated fresh ginger or 3/4 teaspoon dried powdered ginger

Preheat the oven to 375 F. Oil the muffin pans.
Mix the soymilk or milk and lemon juice in a cup. Set aside to sour.
Sift the flour, leavenings, and salt together in a large mixing bowl. If using dried
ginger, sift it in with the other dry ingredients. Stir in the oat bran
Blend 1 cup of the chopped peaches, the soured milk, oil, egg, stevia extract,
vanilla, and orange juice concentrate in a blender until smooth.
Make a well in the dry ingredients, and fold in the wet ingredients quickly and
gently. Add the remaining chopped peaches and fresh ginger just before the flour
is completely blended.
Spoon the batter into the muffin pans, and bake for 30 to 35 minutes.
Remove from the pans and cool on a rack.
.
Yield: 12 muffins

3. Applesauce Bread

1 1/2 cups all purpose flour
1/4 cup whole wheat flour
1/2 cup bran
1 tsp baking soda
1/2 tsp salt
1/2 tsp stevia concentrate powder
1/2 cup shortening
1 egg, beaten
1 1/4 cups applesauce
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger

Add all dry ingredients together in one bowl. Cream in shortening. Add egg and
applesauce in separate bowl and then fold into dry ingredients. Bake in a 5" X 9"
greased loaf pan at 350 for 35-40 minutes.

4. Banana Bread

2 eggs
2/3 C. melted butter
1 C. mashed bananas
1/3 C. milk
1 tsp vanilla
2 1/2 C. whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp stevia concentrate powder
1/2 C. chopped nuts

Combine eggs, butter, bananas, milk and vanilla. In another bowl combine
remaining ingredients, then add banana mixture to it. Mix until moistened. Pour
into greased 9X5 loaf pan and bake in a pre-heated oven of 350 for one hour.

5. Biscuits

3 cups wheat flour
1 cup flour
1 3/4 oz butter
2 eggs
1/2 tsp stevia concentrate powder
1 pkg yeast
1/2 c water, warmed
1/2 tsp vanilla

Dissolve yeast and stevia in warm water. Beat butter and eggs in separate bowl,
then add flour, yeast mixture and vanilla. Let stand 40 minutes. Roll out and cut
into small biscuits. Bake at 350 of 30 minutes.

6. Oatmeal Apple Muffins

1 cup whole wheat flour,
1 cup rolled oats,
1/2 tsp salt,
3 tsp baking powder,
1/2 tsp nutmeg,
2 tsp cinnamon,
1 1/2 tsp Stevia,
1 egg,
¾ cup milk,
¼ cup apple sauce,
1 med. apple cored and chopped
3/4 cup raisins (optional).

Mix first 7 ingredients thoroughly and mix remaining ingredients in separate
bowl. Gradually mix the dry ingredients into the moist ingredients. Spoon into
greased muffin tins and bake 15-20 minutes in a 400-degree oven.

7. Carrot Muffins
1 cup freshly ground buckwheat flour, sifted
1 cup freshly ground brown rice flour, sifted
2 teaspoons aluminium-free baking powder
½ teaspoon Celtic sea salt
1 cup carrots, finely grated
1/3 cup expeller pressed safflower oil
¼ cup pure maple syrup
¼ tsp. Wisdom of the Ancients stevia powder
¾ cup Rice Dream
1 tsp. cinnamon
½ cup raisins or currants
½ cup chopped walnuts
Preheat the oven to 350°F.
To grind your own flour:
For the freshest flour with the most nutrients, grind your grains in a flourmill, Vita
Mix or blender. It only takes an extra 5 or 10 minutes and the extra nutrition is
worth it. To grind it in a Vita Mix or blender, put in 1 cup each of raw buckwheat
groats and brown rice. Run the Vita Mix on low or the blender on grind for 5
minutes. Sift after grinding. Put the unused flour in a tightly covered glass jar and
store in the refrigerator. If possible, use the remaining flour within a few days to
retain the maximum nutrition.
Mix the sifted flour, baking powder, cinnamon and salt in a large mixing bowl. Stir
in grated carrots. Mix the stevia powder in a small amount of the Rice Dream
until dissolved. In a separate mixing bowl, add the oil, maple syrup, Rice Dream,
stevia mixture, raisins or currants and walnuts. Mix well. Stir the liquid mixture
into the dry ingredients and mix. Spoon into oiled or lined muffin tins. Bake for 35
minutes or until a toothpick comes out dry.
Makes 12 muffins.
"My government is trying to cause the farms of my country to cease growing marijuana
and replace these crops with stevia. This idea is strongly supported by the Drug
Enforcement Agency because stevia is an excellent cash crop, grows well in
Paraguay...finally and most important, stevia is a completely safe health-promoting herb.
This has been well-demonstrated by its extensive use in Paraguay and Japan, where its
refined product known as stevioside, enjoys 41% of the sweetener market." Juan Esteban
Aguirre, Paraguayan Ambassador to the United States, in a letter to the U.S. Food and Drug
Administration, September 23, 1993





Cookies and Cakes

8. Coconut - Pecan Drop Cookies

1 1/2 cups fresh shredded coconut
1 Tbsp vanilla
1/4 cup Live Coconut Oil
2 Tbsp butter
3/4 tsp stevia (white)
2 eggs
1/2 lb. cream cheese
1/4 cup almond butter (optional)
1/4 cup chopped nuts

Mix all ingredients together in a mixing bowl until thoroughly blended.
Drop in spoonfuls onto a buttered cookie sheet
Bake at 325 degrees for 20 minutes.

9. Carrot Raisin Cookies
1 cup soy flour
1 cup brown rice flour
1 cup crushed walnuts
1 teaspoon baking powder
1 organic apple
3 organic carrots
½ cup organic raisins
½ teaspoon cinnamon
1 tablespoon for raw honey
2 tablespoons coconut oil
2 tablespoons olive oil
Additional stevia to taste
Crush the walnuts and place into a mixing bowl. Add in the soy flour, brown rice
flour, and baking powder. Mix well. Juice the apple and carrots and add the juice
and finely shredded pulp to the powder. Add the remaining ingredients and mix
until a dough like consistency is reached. Another carrot may need to be juiced
and added if the mixture is too dry. Make lumps of dough onto a greased cookie
sheet and bake in the oven at 350 degrees for 12 minutes. Makes approximately
2 dozen cookies.
10. Carob Chip Cookies


1 Stick non-dairy margarine softened (1/2) cup
1/4 tsp. Stevia Extract Powder
1 Egg
1/2 tsp. Vanilla
1/2 cup Whole Wheat Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda (or use 1/4 tsp. soda and 1/4 tsp. cream of tartar)
1 cup rolled oats
1/4 cup chopped nuts
1/2 cup unsweetened carob chips

Mix together the first four ingredients. Add the remaining ingredients in order with
slight variations possible. Divide into cookies and bake 10 min at 375 degrees F.
11. No Bake Cheesecake

1 package unflavored gelatine
1 cup boiling water
16 ounces cream cheese
1 teaspoon vanilla
5/8 teaspoon stevioside or,
5 teaspoons stevia blend

In a mixing bowl, dissolve gelatine into the boiling water. Add the cream cheese
(previously softened to room temperature) and vanilla and begin to beat until
fluffy. Add stevia and continue mixing until very fluffy. Spoon into dessert dishes
and refrigerate for about 1 hour until set. Serve cold. Garnish with fruit, your
favourite sauce or serve plain.

12. Carob Chip Oatmeal Cookies


1/2 cup non-dairy margarine
1/4 tsp. Stevia Extract Powder
1 Egg
1 cup chopped nuts (walnuts or almonds)
3/4 cup Whole Wheat Flour
1/4 cup white flour
1 tsp baking soda in 1/4 cup boiling water
3/4 cup quick cooking oats
1/4 cup unsweetened carob chips


Mix together the first three ingredients. Beat in nuts, flours and soda in water.
Blend in oats and carob chips. Divide into cookies and bake 10-12 minutes at
350 degrees F. Makes about 16-20 cookies.

Optional: add cinnamon
13. Coconut Raisin Quinoa Cookies


2 cups quinoa flakes (similar to instant oatmeal, found in health food
stores)
1 cup shredded unsweetened coconut
1/2 cup raisins
4 tbsp unsalted butter, softened
2 eggs
3 tbsp water
2 tbsp vanilla flavouring
1/4 tsp cinnamon
1/8 tsp pumpkin pie spice
1/4 tsp white stevia powder


Preheat oven to 350F. Lightly grease a cookie sheet, or cover with parchment
paper. Combine all ingredients in a blender or food processor and pulse until
well-combined and tacky. Form into 2 inch balls 2 inches apart on the cookie
sheet. Flatten slightly and shape (the cookies don't spread very much when they
bake). Bake for 15 minutes, until golden.

14. Pumpkin Pie


1 can of pumpkin, (should be just under 2 lbs)
2 eggs
2 teaspoons of stevia (or to taste)
1/2 teaspoon salt
3/4 cup water (replaces milk)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg

Mix together & put in pie pan that is 'greased' with cooking spray (no crust)
Bake at 350 for 45 minutes or until knife comes out clean. If you want chocolate
pie add 4 tablespoons of cocoa.
"There are more than 2,000 folders in my office, each with a collection of facts and fables
about various medicinal plants. In one of these folders there's an old wrinkled envelope
dated 5/19/45. In it are old leaves of Paraguay's..."sweet herb," Stevia rebaudiana. More
than 40 years old, one leaf of the Stevia will still sweeten a cup of coffee or tea enough to
satisfy my sweet tooth. I predict rough sailing with our FDA for this non-nutritive
sweetener. I hope it will make it." James A. Duke, former chief of Medicinal Plant Research of
the USDA; The Business of Herbs, November/December, 1986


15. No-Guilt Cheesecake

2 pounds of cream cheese
2 tablespoons of heavy cream
1 Teaspoon of stevia powder (or to taste)
4 large eggs (at room temperature)
1 Teaspoon pure vanilla extract (preferably without alcohol)


Beat the cream cheese with an electric mixer on medium until it's completely
smooth, then add the stevia. Add eggs one at a time and beat each one in well
before adding the next one. Add in the remaining ingredients and stir well. Pour
the cheesecake into a buttered 9-inch spring form pan and smooth off the top.
Cover the bottom and sides, not the top, with aluminium foil and place into a
preheated 3500 oven. After 10 minutes, turn the oven down to 275 degrees.
Bake the cheesecake for 1 hour longer, or until the edges are lightly browned.
Turn off the oven and run a knife around the edges of the pan to loosen the
cheesecake from it, and then return the pan to the oven, with the door ajar, to
cool slowly. After 1 hour, you can remove the pan from the oven, cover it with
plastic wrap and put it in the fridge overnight. It will be fresh for up to three days.
To remove it from the pan, run a knife around the edge again and pop off the
spring form rim.

16. Apple Spice Cake

2 tbsp Butter or margarine
1 3/4 cup cake flour
1 1/2 tbsp baking soda
1/2 tbsp baking powder
3 3/4 tsp stevia blend or 1/2 tsp Stevioside
3 each Apples peeled, seeded & diced
1 tbsp cinnamon
3 tbsp raisins
3 tbsp nuts (walnut or pecan)
3 each eggs beaten
1/3 cup milk
1/4 cup unsweetened applesauce optional.

Combine all ingredients and mix until very well blended. Pour into a greased and
floured square cake pan. Bake in a preheated oven at 350 degrees for about 45-
50 minutes.

17. Strawberry Banana Muffins

1 -1/4cups whole-wheat pastry flour
3/8 teaspoon Stevia Extract Powder
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 egg
1/2 cup water
1/4 cup vegetable oil
2/3 cup mashed banana (1 large banana)
3/4 cup chopped fresh strawberries

Oil the muffin cups. In a mixing bowl stir together flour, stevia, baking powder,
and cinnamon. Make a depress ion to receive the liquid ingredients. Using a
separate bowl, mix together egg, water, and oil. Add to the flour mixture and stir.
Add banana and strawberries -and stir just until combined.
Spoon batter into the muffin cups. Bake in a preheated oven at 400 degrees for
20 minutes or until golden. Yields 12 muffins

18. Fudgy Brownies

1 cup unsweetened carob chips
1/2 cup butter
1/2 cup plus 1 tablespoon whole wheat pastry flour
1 teaspoon stevia extract powder or 3 teaspoons green stevia powder
1/4 teaspoon cinnamon
shake each of nutmeg and allspice
1 teaspoon baking soda
2 eggs lightly beaten
2 teaspoons vanilla extract
1/2 teaspoon black walnut flavouring
4 tablespoons plain low tat yogurt or 3 tablespoons soymilk
1/2 cup-roiled oats, lightly chopped in a blender.
1/2 cup chopped walnuts

Oil a 9 inch square baking pan. Place chips and butter in a double boiler pan
over boiling water. Turn heat to, medium low. Stir occasionally and heat to melt
most of the chips. While chips are melting, mix flour, stevia, spices, and baking
soda in a medium bowl. In a second bowl, combine eggs, extracts, and yogurt.
Add chopped oats and set aside 15 minutes. Remove carob mixture from beat.
Quickly stir in dry ingredients and egg mixture. Turn into the prepared pan.
Sprinkle walnuts over the surface and press in lightly with a spatula. Bake in a
325 degree preheated oven for, 16 to 19 minutes. Brownies should pull away
from the sides of the pan. Do not overcook. Cool on a wire rack. Cut into
squares.
Yields 16 brownies
Variation: For a drier bar, add additional 2 tablespoons of flour.


19. Peanut Butter Cookies

6 tablespoons vegetable oil
1/2 cup natural peanut butter at room temperature
2 eggs
1 1/2 teaspoon vanilla extract
2 teaspoons butterscotch flavouring
1/2 cup water
2 cups plus 2 tablespoons whole-wheat flour
2 teaspoons Stevia Extract Powder
1/2 teaspoon baking powder
1 3/4 cups unsulphured, flaked coconut

In a medium-mixing bowl beat together oil, peanut butter, eggs, vanilla extract,
and butterscotch flavouring until mixed. Stir in water. Sift or stir together flour,
stevia and baking powder. Beat half of the dry ingredients into the peanut butter
mixture. Stir in the remaining dry ingredients using a mixing spoon. Briefly chop
coconut in a blender or food processor. Stir into the cookie dough; mixture will be
stiff. Drop by the rounded teaspoons onto un-greased cookie sheets. Flatten with
a fork.
Bake in a preheated oven at 350 degrees for 9 or 10 minutes. Leave cookies on
baking sheet 2 minutes to cool. Remove to racks to finish cooling. Store in
airtight container. Perfect for freezing.
Yields about 55 cookies
20. Sour Cream Brownies

3/4 cup flour
1/3 cup cocoa powder
3/4 cup sour cream
2 each eggs
1/4 cup milk
1 teaspoon vanilla
3 tablespoons stevia blend
1/2 teaspoon baking
powder
2 tablespoons butter

Combine dry ingredients in a mixer and mix on slow speed. In a separate bowl,
mix eggs, milk, butter, vanilla and 1/2 cup of the sour cream. Pour liquid
ingredients slowly into the mixer with the dry ingredients and mix until well
blended. In a pie pan or small cake pan, grease the pan with butter until well
coated and then pour brownie mix into the pan. Drop remaining sour cream onto
the top of the brownie mix with a spoon. Place in a preheated oven at 325
degrees F and bake for 20-25 minutes or until center is firm. Serve hot with some
stevia vanilla ice cream or allow to cool.
21. Stevia Cookies
1/2 cup margarine, softened
1/4 tsp white stevia powder or stevia liquid
1 egg sub, prepared and beaten
1/2 tsp vanilla
1/2 cup flour
1 cup oatmeal
1/2 tsp salt
1/2 cup chocolate chips or raisins
1/2 tsp baking soda
Preheat oven to 350 F.
Combine margarine, stevia, egg sub and vanilla.
Combine flour, oats, salt, baking soda, and chocolate chips.
Add to margarine mixture, and mix well.
Drop by spoonfuls onto an ungreased baking sheet.
Bake 10 -15 minutes.
"(The FDA action on stevia is) a restraint of trade to benefit the artificial sweetener
industry." Jon Kyl (R), AZ in a 1993 letter to former FDA Commissioner David Kessler about the
1991 stevia "import alert."

22. Stevia Cheesecake

2 tablespoons peanut butter
1/2 cup butter
1 cup ground pecans
1/4 cup soy flour
1/8 teaspoon stevia
3/4 cup whey protein powder, vanilla
6 tbsp stevia blend
2 each egg whites
2 each eggs
2 tbsp cornstarch
16 ounces cream cheese - lite softened
8 ounces cream cheese - fat free softened
1 cup sour cream - lite
1 tsp vanilla
Prepare crust: Mix first six ingredients. Pat into medium spring-form pan,
wetting hands as necessary. Bake crust at 325 for 15 minutes.
Beat cream cheese and stevia blend until fluffy. Beat in egg whites, eggs,
cornstarch, vanilla and sour cream. Pour mixture over crust in baking pan. Bake
in a preheated oven at 300 until firm in center (approx. 45-60 minutes). Turn off
oven and let cheesecake cool. Refrigerate overnight. Serve with fresh fruit or a
sauce if desired (see sauces).
23. Monster Cookie Balls

2 cups Rolled Oats
1 large Apple diced
3/4 cup Raisins or Currants
1 cup Nut Butter your choice
1/4-1/2 lb. Whole Pecans
1/2 stick Butter or margarine
1/2 cup Carob Chips optional
2 each Eggs
1 cup Water
2 tsp Stevia Powdered Leaf or 1/2 tsp. of the Stevia powdered extract

Combine rolled oats, eggs, water and butter in a mixing bowl. Stir in nut butter
and remaining ingredients (except the pecans). Form into balls and place onto an
oiled cookie sheet. Place a whole pecan on tope of each ball. Bake at 350
degrees for 10-12 minutes.
24. Rollout Cookies
1 cup margarine
1/4 tsp white stevia powder (or other sugar substitute to equal 3/4 cup
sugar)
2 tsp almond extract or vanilla extract
2 & 1/2 cups sifted all-purpose flour
In a large bowl, beat margarine with stevia and extract until light and fluffy.
With spoon, stir in flour until smooth and well-combined.
Divide dough into 2 parts. Cover, and refrigerate for 2 hours.
Preheat oven to 300 F.
Roll out dough, one part at a time, about 1/2" thick. Cut out cookies.
Place 1" apart, on greased cookie sheet.
Bake 20 - 30 minutes, or until light golden brown around the edges.
Cool completely on a wire rack.
25. Coconut-Banana Cream Pie
1/4 tsp stevia powder
1 & 1/3 packages extra-firm silken Tofu, well-drained on paper towels
1 tsp vanilla extract or almond extract
4 large, very ripe bananas, peeled and sliced
1/4 cup flaked, unsweetened coconut
1 baked pie crust
In blender or processor, put Tofu, vanilla, and stevia. Blend well.
Add bananas and coconut. Blend until smooth.
Pour into crust, and chill until set.
26. Andrea's Healthy Cookies


2 cups + 2 tbsp of unbleached flour
4 tsp Stevia powder
1/ 2 tsp salt
1/2 tsp baking soda
2 eggs
1/2 cup soy milk or water
1 1/2 cups fat-reduced peanut butter
6 tbsp sunflower oil
2 tbsp vanilla extract
No-sugar added jam or preserve of your choice.

Preheat the oven to 350. Combine the dry ingredients and the moist ingredients
separately. Blend the moist ingredients into a smooth paste and gradually add
the dry ingredients until you have pliable dough.

Take a teaspoon of dough at a time and roll it into a ball. Flatten it out slightly on
the cookie sheet and make a small well in the center of the cookie. Into this well
drop just enough jam or preserve to make a small ball at the bottom (it will melt to
fill the well up in the oven).

Bake for 9 minutes. Makes about 50 cookies.

27. Sugarfree Lemon Meringue Pie


Crust:
1/2 cup slivered almonds
3/4 cup whole wheat flour
1/8 teaspoon Stevia powder
2 tablespoons margarine
2 egg whites
1/4 teaspoon almond extract

Pie Filling:
2 cups Rice Dream (or skim milk - I'm allergic to milk)
3 egg yolks
1/2 teaspoon Stevia powder
2 tablespoons lemon juice
1 tablespoon vanilla
2 teaspoons grated lemon rind
1 teaspoon lemon extract (optional)
2 tablespoons cornstarch dissolved in 2 tablespoons water

Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon Stevia powder
1 teaspoon vanilla

Crust:
Toast almonds in non-stick skillet over medium heat, stirring frequently. In food
processor, combine almonds, flour, stevia, and margarine, process until almonds
are coarsely chopped. Add egg whites and almond extract; process until ball
forms. Press into 9-inch pie plate; prick all over with fork. Bake in 375F degree
oven for 15 minutes.

Pie Filling:
In top of double boiler, over boiling water combine all ingredients except for
cornstarch mixture and cook for 10 minutes, stirring frequently. Stirring
constantly, add cornstarch and cook until mixture thickens. Pour into prepared
crust. Let stand 15 minutes.

Meringue:
In medium bowl beat egg whites until frothy. Add cream of tartar; beat until stiff
peaks form. Beat in Stevia powder and vanilla. Spread over cooked pie filling.
Bake at 425F degrees for 8 to 10 minutes or until top is lightly browned.


28. Battle Cake (Gluten Free)

1 ¼ cup rice flour
¾ cup tapioca flour
1 tsp baking powder
½ tsp soda
½ tsp salt
½ tsp pure stevia
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/3 cup oil
1 egg
1 apple, sliced thin
1 cup water
½ cup raisins
1 cup dates

Chop the dates, add them to the water and raisins in a saucepan, and bring to a
boil, simmer until the dates are mushy. Add all the dry ingredients together in a
large bowl and mix them well. Pour the oil into a bowl. Add the egg and mix well.
Add the sliced apple and mix it well. Add the water/raisins/dates mixture and mix
well. Combine the contents of the two bowls, add liquid if needed, and pour into a
greased pie plate (see note below). Bake at 350 for 20 minutes.

Note 1: A Pyrex pie plate works best. For a super non-stick surface, put a tablespoon of oil in the
pie plate, add a tablespoon of liquid lecithin, and mix them together, then coat the surface with
the mixture.
Note 2: Children love the battle cake, especially two-year-olds. The cake is great hot or cold.
Goes nice with tea or coffee, or probably any type of cold beverage.

29. Strawberry Shortcake

6 cups Sliced Strawberries
4 tbspp Stevia Blend or 3/4 tsp. Stevioside
2 cups flour
2 tsp baking powder
1/2 cup butter
1 each egg, beaten
2/3 cup milk
Whipped Cream

In a medium bowl, stir together strawberries and 2 tablespoons stevia blend. In
another bowl, stir together 2 tbsp. stevia blend, flour, and baking powder. Cut in
margarine; add egg and milk. Stir just until moist. Spread into a greased 8 X 1
1/2-inch round, baking pan. Bake at 450 degrees for 15-20 minutes or until a
toothpick inserted in center comes out clean. Cool in pan. Remove from pan.
Divide into 2 layers. Spoon the strawberry mixture between layers and over top.
Top with whipped cream. Serve immediately.

30. Pumpkin Custard or Pie

Unbaked pie crust
2 cups pumpkin puree (see note below)
3 eggs, beaten
1 1/2 cups evaporated milk 1/2 tsp conc. dry Stevia
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp powdered ginger
1/2 tsp nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves preheated oven (450 for pie, 300 for custard)

Note: If using homemade pumpkin puree, I recommend putting all ingredients in
a blender. Since the moisture content of homemade pumpkin can vary, use only
enough milk to bring the total volume in the blender to 4 cups. Line a 9-inch pie
pan with the rolled-out dough and prick all over with a fork. If making just a
custard, omit. In a large bowl (or blender), beat together all ingredients. If you
want to test for sweetness first, add all ingredients except eggs, taste and adjust,
then add eggs and finish mixing. For a pie: pour into the pie shell and bake for 10
minutes at 450. Reduce heat to 300 degrees and continue baking for 30 to 40
minutes, until the filling is almost set. For custard with no piecrust: bake at 300
degrees for about 40 or 45 minutes.
A sharp knife inserted slightly off-center will come out almost clean, with traces of
custard on it. The center should not be completely firm or it will crack upon
cooling.

31. Sugar-Free Cutout Cookies
1 cup butter
1/4 tsp white stevia powder
2 tsp almond extract or vanilla extract
2 & 1/2 cups sifted whole wheat pastry flour

In a large bowl, beat butter with stevia and extract until light and fluffy. With
spoon, stir in flour until smooth and well-combined. Divide dough into 2 parts.
Cover, and refrigerate for 2 hours. Preheat oven to 300 F.
Roll out dough, one part at a time, about 1/2" thick. Cut out cookies. Place 1"
apart, on greased cookie sheet. Bake 20 - 30 minutes, or until light golden brown
around the edges. Cool completely on wire rack.

3 dozen
32. Sugar Free Cookies
1/2 cup butter
1/4 tsp white Stevia powder
1 egg
2 & 1/2 cups cake flour
1/2 tsp salt
2 tsp baking powder
1/2 cup soymilk
2 Tbsp water
1 tsp vanilla extract (or other flavouring)

Cream butter. Add sugar replacement and egg sub, and beat well. In a separate
bowl, combine dry ingredients. Add the soymilk, vanilla, and water. Put mixtures
together, and stir well. Chill dough 2 - 4 hours. Preheat oven to 325 F. Roll out
1/8" thick and cut out cookies. Bake 8 - 10 minutes. Cool. Keep in an airtight
container.
33. Cheese Pie

2 eggs
8 tsp stevita blend (or 1-1/2 tsp stevia liquid or 1 tsp pure stevia powder-
according to your taste)
1 lb dry cottage cheese
3 heaping tablespoons flour
1-2/3 cups milk
salt to taste

Beat eggs until thick. Add stevia. Dissolve cheese curds in blender with some of
the milk. Mix together with eggs and add flour and salt. Pour into prepared pie
shell. Sprinkle with cinnamon. Bake at 425 deg. for 35 to 40 minutes.
This is like a cheese custard.



34. Carob Pecan Cake

1/2 cup butter, softened
2 tablespoons date sugar (optional)
3/4 teaspoon powdered stevia extract
3/4 cup carob powder
3 eggs, warmed to room temperature
1/2 cup soymilk or milk
1/2 cup plain nonfat yogurt
1/2 cup unsweetened applesauce
11/2 teaspoons vanilla extract
2 cups whole wheat pastry flour
1 teaspoon baking soda
11/2 teaspoons baking powder
1/4 teaspoon salt

Preheat the oven to 350'F.
Oil and flour two 8-inch round cake pans.
Soften and cream the butter in a mixing bowl. Cream in the date sugar, stevia
extract, and about 1/4 cup of the carob powder. Beat in the eggs with a hand
mixer. Add the rest of the carob, and beat. Mix in the soymilk or milk, yogurt,
applesauce, and vanilla. Sift the dry ingredients together.
Add the dry ingredients to the wet ingredients, mixing just until well blended.
Spoon into the pans, and smooth the top. Bake for 22 to 25 minutes.
Cool 5 minutes in the pans, then turn out onto a rack.

Yield: 10 servings

35. Apple Bran Cookies

11/2 C. apple sauce
2 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp salt
1/2 tsp all spice
1 tsp baking soda
1/2 tsp stevia
3 C. rolled oats
1 C. all bran cereal
1/3 C. whole wheat flour
1/2 C. nuts
1 C. raisins (optional)

Thoroughly blend vanilla, cinnamon, salt, all spice, baking soda, stevia, eggs and
apple sauce. Mix in rolled oats, cereal, flour, nuts and raisins. Spoon
approximately one tablespoon onto greased baking sheet, flatten only slightly.
Bake for 12 minutes in a pre-heated oven of 350.


"...as a scientist with over 15 years researching the safety of stevia and of many other
plants used as food or food ingredients, I can assure that our conclusions in these various
studies indicate that stevia is safe for human consumption as per intended usage, that is,
as a sweetener." Mauro Alvarez, Ph.D., Brazil


36. Lowcarb Cheesecake

2 well-beaten eggs
3/4 lb to 1 lb firm cream cheese (softened to room temperature)
3/4 to 1 teaspoon stevia or to taste (plain white powder)
1/2 teaspoons flavouring of your choice (lemon juice or a flavoured extract)
or to taste or 1/4 teaspoon cardamon and 1/4 teaspoon vanilla
1 1/2 cups thick cultured sour cream
2 tablespoons almond powder or flour
2 tablespoons butter
optional: 2 cups berries of choice (halved or sliced)
Preheat oven to 375 degrees.
Crust:
Melt butter and use to coat tin.
Dust with almond powder or flour.
Filling:
Mix together the eggs, cream cheese, 3/4 to 1 teaspoon stevia, and 1 teaspoon
flavouring.
Pour the cream cheese mixture into the crust, and bake for 20 minutes
Mix together sour cream, 1/4 teaspoon stevia, and 1/2 teaspoon flavouring.
Remove pie tin from oven; layer will have risen.
Let cool (until the cream cheese layer has compacted) and increase oven temp
to 425 degrees. If you are adding berries, cover the bottom layer evenly.
Pour sour cream mixture over the cake.
Bake for 5 minutes. Let it cool to room temp, and refrigerate for about 6 hours.
Alternate crusts:
2 cups nuts of choice (almonds, walnuts, etc): Run nuts through a food processor
until they have a fine texture. Melt butter and mix well with the nuts. Press into
the pie tin. This has a good flavour but distracts from the cheesecake somewhat.
Or: dust with two tablespoons vanilla soy powder instead of almond. This is good
for those with nut allergies, although it does tend to clump slightly into thin flakes.

37. Apple Cobbler


4 large apples, peeled, cored and sliced
1 cup flour
2 tsp cinnamon
3 tsp baking powder
1.2 tsp stevia concentrate powder
1 egg beaten
1/3 cup melted butter


Mix dry ingredients, add beaten egg. Stir until crumbly. Place apples in greased
10" pie or cake pan. Spoon mixture over apples. Bake 350 for 45 minutes until
apples are tender.


38. Apple Pie

6 cups sliced apples
1/2 tsp stevia concentrate powder
1/2 cup arrowroot flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tbsp butter


Pastry for double crust pie.
Combine stevia, arrowroot flour and spices, add to apples and mix well. Place in
bottom pastry shell, dab with butter. Place covering pastry on top and vent. Bake
at 400 for 10 minutes then reduce to 350. Bake until centre filling is bubbling.

39. Applesauce Cake
½ tsp. stevia powder
2 Tbsp. filtered water
1/3 cup expeller pressed safflower oil
½ large ripe banana, pureed
1 cup freshly ground brown rice flour, sifted
¾ cup freshly ground buckwheat flour, sifted
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. Celtic sea salt
1 cup organic applesauce
1 cup raisins or currants
1 cup ground walnuts
Preheat oven to 350°F.
To grind your own flour:
For the freshest flour with the most nutrients, grind your grains in a flourmill, Vita
Mix or blender. It only takes an extra 5 or 10 minutes and the extra nutrition is
worth it. To grind it in a Vita Mix or blender, put in 1 cup each of raw buckwheat
groats and brown rice. Run the Vita Mix on low or the blender on grind for 5
minutes. Sift after grinding. Put the unused flour in a tightly covered glass jar and
store in the refrigerator. If possible, use the remaining flour within a few days to
retain the maximum nutrition.
Dissolve stevia powder in water and set aside. Combine the flours, cinnamon,
cloves and sea salt in a large bowl. In a separate bowl, mix together the pureed
banana, oil and stevia mixture. Add to the dry ingredients. Stir in applesauce,
ground nuts and raisins or currants. Pour into an oiled 9x5 loaf pan. Bake for 45
minutes or until a toothpick comes out dry.
40. Blueberry Cheesecake

Ingredients:
1pkg unflavoured gelatine
1 cup boiling water
16oz cream cheese (room temperature)
1 tsp vanilla
1/2 tsp stevia concentrate powder

Topping:
1/2 tsp stevia concentrate powder
1/8 tsp salt
1 1/2 tbsp cornstarch
1/2 cup water
2 cups blueberries
1 tbsp lemon juice
1/2 tbsp butter


Dissolve gelatine in boiling water, add cream cheese and vanilla. Beat well. Add
stevia and continue to beat. Place into dessert dish or cake pan. Cool for one
hour in the refrigerator.

Topping: Mix stevia, salt and cornstarch in a saucepan. Place on medium heat
and add water, stir until thickens. Add blueberries, lemon juice and butter.
Continue to stir as it thickens. Remove from heat, cool, serve over cheesecake
base.

41. Grandma's Apple Pie

Pastry for a 9 inch -- 2 crust pie
6 cups peeled and thinly sliced pie apples such as Jonathan or Winesap.
1 teaspoon fresh lemon juice -- (1 to 2)
1 1/2 teaspoons Stevia Extract Powder
2 tablespoons whole wheat pastry flour -- (2 to 3)
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 Dash cloves or allspice
2 tablespoons butter

Fit bottom pastry into a pie dish. In a large mixing bowl sprinkle
lemon juice over apples and stir to mix. Using a cup or small bowl
stir together stevia, flour, nutmeg, cinnamon, and cloves or
allspice. Sprinkle spice mixture over apples and carefully stir to
coat apples. Pile apples into crust. Dot with butter.
With water, moisten the outer rim of the lower crust. Place upper
crust on pie and crimp edges together. Slit top of pie to allow steam
to escape.
Place on a cookie sheet. Bake at 350 degrees in a preheated oven for
55 to 60 minutes. Aluminium foil can be placed over the pie during the
last 15 minutes to prevent over-browning.
Cool on a rack, cover and leave at room temperature overnight or
refrigerate if you like. This pie is delicious at any temperature.


42. Carrot Cake

2 cups whole wheat flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp stevia concentrate powder
1/4 cup chopped walnuts
2 eggs
1/4 cup oil
1 1/2 cups grated carrots
1/2 cup zucchini
1/2 cup half and half
1 cup plain yogurt
1 tbsp pumpkin spice

Cream all moist ingredients together except eggs. Add stevia and mix well. Add
eggs mixing well. Then add the remaining ingredients and stir. Place in a
greased cake pan and bake at 350 for 35-40 minutes.

"The petition cites over 120 articles about stevia written before 1958, and over 900 articles
published to date. In this well-chronicled history of stevia, no author has ever reported any
adverse human health consequences associated with consumption of stevia leaf."
Supplement to GRAS affirmation petition no. 4G0406, submitted by the Thomas J. Lipton
Company February 3, 1995


43. Fruit Shortcake


6 cups sliced fruit i.e. strawberries or raspberries
1 tsp stevia concentrate powder
2 cups flour
2 tsp baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk
whipped cream

Blend fruit and 1/2 tsp stevia. In a separate bowl combine dry ingredients
including other 1/2 tsp of stevia, cut in butter, then add egg and milk. Stir until
moist. Pour into greased 8" round cake pan. Bake at 450 for 18 minutes. Cool
and then divide into two layers. Spread fruit mixture in centre and on top. Cover
with whipped cream.

44. Orange Cake

Grated peel of 2 oranges
1 cup pure orange juice
1/2 tsp stevia concentrate powder
2 eggs
3 tbsp oil
dash of salt
2 cups flour (try rye, barley or rice combination)
4 tsp baking powder

Combine all moist ingredients and then add in dry ingredients. Bake at 350 for
one hour.


Chocolate Desserts


45. Stevia Chocolate Mousse


1 tsp gelatine
1 tbsp boiling water
3 tsp stevia blend
1 each baking chocolate square - unsweetened
1 cup whipping cream
1 tsp vanilla
1 tbsp butter

In a small bowl, sprinkle gelatine over cold water; let stand 1 minute to
soften. Add boiling water; stir until gelatine is completely dissolved and
mixture is clear. Let cool. In a double boiler, melt cube of baker's
chocolate with butter and slowly stir in stevia blend. (Note, this is a good
place to adjust sweetness to personal taste). Once completely melted and
mixed together, remove from heat and allow to cool but maintain the liquid
texture. In a small bowl, add vanilla to whipping cream and whip up at
medium speed until it forms stiff peaks. Add melted chocolate mixture and
whip into cream. Add gelatine mix and whip again. Place into small
dessert dishes and chill about 1/2 hour.
Variances: Whip up extra whipping cream with stevia blend as a topper to the
mousse. Also, you can add other flavours or rum, Kahlua, etc. and add to mixture
during the final beating.


46. Chocolate Chip Cookies

1/2 cup butter or margarine, softened
1/2 cup cashew butter or almond butter
2 tablespoons date sugar (optional)
1/4 cup unsweetened applesauce or mashed banana
1 large egg
1/3 teaspoon powdered stevia extract
1/2 teaspoon stevia concentrate
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips or carob chips

Preheat the oven to 375'F. Oil a cookie sheet.
Soften the butter or margarine. Cream the butter and cashew butter or almond
butter together. Mix in the date sugar. Blend in the applesauce or mashed
banana. Beat in the egg. Mix in the stevia extract, stevia concentrate, and vanilla.
Stir the flour, baking soda, and salt together, and mix into the liquid ingredients.
Add the chocolate or carob chips, and stir. The batter should be fairly stiff. Add a
little more flour if necessary (1 or 2 tablespoons). You can chill the dough for
easier handling.
Drop the dough by the spoonful onto the cookie sheet. Press down on the
cookies once with your palm.
Bake for 12 to 15 minutes.

Yield: about 18 (2 1/2-inch cookies)

FOR A REDUCED FAT, VEGAN COOKIE, USE:

1 1/2 cup cashew butter
1 1/2 cup apple butter
1/3 teaspoon stevia extract
1 1/2 teaspoon stevia concentrate
1 teaspoon vanilla
1 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chips

Yield: 16 cookies

47. Chocolate Cupcakes

1 cup 100% whey protein (I use Vanilla)
4 packages of stevia
2 Eggs
1/2 cup cold Butter, cut into pieces
1 tsp. baking powder
1 tsp. ground cinnamon
2 Tbsp. cocoa
1/4 cup heavy cream
1/2 cup water

Mix whey protein, stevia, baking powder, cinnamon, cocoa in a medium bowl.
Add eggs, cream, water and butter. Beat until blended, about 2-3 minutes.
Grease or line 12 muffin cups and divide the batter between the 12. Bake at 375
for around 15 minutes. Store in the refrigerator.

48. Flourless/Sugarless chocolate Cake


14 oz semi-sweet chocolate, chopped
3/4 cup plus 2 tbsp unsalted butter
10 egg yolks
1 tsp Stevia
1 tbsp vanilla extract
1 tsp lemon juice
10 egg whites
1/2 tsp Stevia
2 cups heavy cream, whipped

Melt chocolate and butter in top of double boiler, or in microwave. Set aside to
cool slightly. Beat yolks and the stevia until smooth; stir in vanilla and lemon
juice. Blend in chocolate mixture. Beat egg whites in large mixer bowl until soft
peaks form. Gradually add 1/2 tsp Stevia, beating until stiff peaks form. Stir 1 cup
whites into chocolate mixture, then fold in remaining whites. Pour batter into a 10
or 12-inch pan, which has been greased and floured and lined with wax paper.
Bake in a preheated over at 250 F for 2 1/2 hours. Cool COMPLETELY on a rack
before removing from pan. Serve with whipped cream.

49. Delectable Chocolate Cheesecake Bites

8 oz. heavy whipping cream
8 oz. pkg cream cheese
2 tsp. vanilla or 1 vanilla bean
1/4 cup cocoa
Approx. 10-15 pkts. Stevia
Non-stick vegetable spray

Note: Prior to making recipe, lay cream cheese out at room for approximately 1-2
hours.
In a deep bowl, whip heavy cream until stiff peak stage. Add vanilla and 5 pkts of
stevia. In a separate bowl mix cream cheese until soft using 2-3 tablespoons of
the whipping cream mixture to thin the cream cheese. Once the cream cheese is
smooth, add the cocoa and remaining pkts of stevia mixing well.
Place mixer on high speed and add chocolate cream cheese mixture to the
whipped cream.
(You may add additional pkts of stevia to taste for desired sweetness.)
Spray mini muffin tins with non-stick spray and drop mixture in by the spoonfuls.
Cover and place in the freezer at least 1 hour before serving.


"Stevia leaf is a natural product that has been used for at least 400 years as a food
product, principally as a sweetener or other flavouring agent. None of this common usage
in foods has indicated any evidence of a safety problem. There are no reports of any
government agency in any of the above countries indicating any public health concern
whatsoever in connection with the use of stevia in foods." Gras affirmation petition submitted
on behalf of the American Herbal Products Association, April 23, 1992



50. Low-Cal Chocolate Pudding

1 cup low fat cottage cheese
1 brick low fat, extra firm tofu
4 cups water (enough to fill your blender)
1 box instant sugar free chocolate pudding
1 1/2 tbsp of cocoa powder (no fat cocoa if possible)
2 drops liquid stevia


Blend cottage cheese, tofu and water. Add pudding mix, cocoa, stevia and blend
again. Place in fridge until firm.

51. Quick Chocolate Pudding

1/2 cup heavy cream
3 tbsp water
1 tsp cocoa powder
1-2 drops of liquid stevia
1 scoop of protein powder


In a blender, add cream, water, cocoa and stevia. Add protein powder and blend
well. Adjust protein powder needed to gain achieve consistency.

52. No-Cook Chocolate Cheesecake


1 pkg gelatine
1 cup boiling water
16oz cream cheese, softened & cut into pieces
1oz unsweetened baking chocolate, melted
3/4 tsp vanilla
16 drops Stevia Canada's liquid stevia


Stirring well, dissolve gelatine in the boiling water. Place into dissolved gelatine:
cream cheese and melted chocolate. Mix together. Add the vanilla and stevia,
mix well on high for at least 2 minutes.
Pour into buttered pie pan. Chill 3 hours until firm.



Ice Cream


53. Quick Chocolate Ice Cream
1 pint cream
28 drops Stevia extract
3 tablespoons unsweetened cocoa powder
2 tablespoons vanilla
3 shots Kahlua or rum

Mix everything with a hand mixer until there’s no trace of lumped cocoa. Put in to
an ice cream freezer and process 45-60 minutes. Serve immediately.

54. Cream Cheese Ice Cream

24 ounces cream cheese, softened
4 eggs
2 tablespoons lemon juice
2 teaspoons vanilla
4 cups heavy cream
1 teaspoon stevia


In large mixer bowl, beat cream cheese and sweetener with electric mixer until
smooth. Beat in eggs, lemon juice and vanilla until combined. Stir in heavy
cream. Use a 4-quart ice cream maker and follow manufacturer’s instructions to
complete the process. Makes 3 quarts.


55. Cows Milk Free Vanilla Ice Cream

1 pint goats cream
1 pint unsweetened soy milk
1 vanilla pod grated/ 1 1/2 tsp. vanilla essence
3 egg yolks
1 1/4 tsp. stevia white powder extract

Heat soy milk and grated vanilla pod together, bring to boil and allow to cool for
10-15 minutes. Beat egg yolks and stevia together. Mix egg mixture with milk
mixture. Heat on a gentle heat to make a custard that just coats the back of a
wooden spoon. Allow to cool. Freeze for 2 hours. Mash with a fork. Whip cream.
Fold in cream to mashed custard mixture. Freeze mixture for a further hour or
two. Mash mixture again. Allow to freeze solid.

56. Lemon Ice Cream


1/2 tsp stevia concentrate powder
1 cup milk
1 cup whipped cream
1/4 lemon juice
1/2 tsp lemon extract

Mix stevia, milk and cream. Stir until mixed thoroughly and stevia is dissolved.
Cover with stretch wrap and freeze for 1 1/2 hours. Add juice and extract. Beat
thoroughly, cover and return to freezer. Wait 2 hours and then beat again.
Remove and whip 1/2 hour before serving.

57. Coconut Ice Cream

1 14 oz. can of coconut milk
8 oz. of heavy whipping cream
2 oz. live coconut oil
1 tablespoon of vanilla
1/4 teaspoon of stevia

Mix all ingredients together and freeze in an ice cream freezer. (Or you can just
put it in the freezer and stir occasionally to keep it from getting too hard.)

58. Vanilla Ice Cream

1/2 tsp stevia concentrate powder
1 cup milk
dash of salt
1 cup half and half
2 cups whipped cream
1 1/2 tsp vanilla


While stirring, scald milk. Dissolve stevia in milk, remove from heat, and add
remaining ingredients. Cover and place in fridge until cooled then freeze.


"...various extract forms of stevia have been extensively studied and tested. These tests
include acute, sub-acute, carcinogenic evaluation and mutagenicity studies. These
scientific data, while not directly relevant or required for exemption under the common
use in food proviso, nevertheless demonstrate cumulatively that there is no safety
problem associated with the use of an extract of stevia. It appears to be extraordinarily
safe." Introduction to GRAS affirmation petition submitted by the American Herbal Products
Association, April 23, 1992


Miscellaneous

59. Almond Sponge Roll

8 eggs
1-2 teaspoons stevia or to taste (plain white powder)
1 cup finely ground almonds or almond meal
1/2 lb mascarpone cheese
1/2 lb ricotta cheese
1 teaspoon vanilla

Preheat oven to 325 degrees.
Separate egg yolks and egg whites.
Beat egg yolks until they are light, then gradually beat in the almonds or almond meal
and about a teaspoon of stevia. Beat the egg whites until they are stiff, but not dry, and
fold in vanilla. Fold the yolk mixture into the egg whites. Grease a baking pan, and line
with tinfoil so that the foil extends over the edge of the pan; grease the foil well.
Pour the batter into the pan, spread evenly, and bake for 15 minutes.
As soon as the cake comes from the oven, reverse the pan onto wax paper, or a clean
towel, which has been dusted with almond powder.
Loosen the edges of the foil, and very carefully peel off the foil, being cautious not to tear
the surface of the roll. Spread even with a filling of choice; our preferred is the
mascarpone/ricotta mix, very slightly flavoured with stevia (about 1/4 teaspoon) and
some other flavouring (vanilla, lemon juice, a flavoured extract). Gently roll the cake, and
serve when slightly cooled. Variations on the filling: plain mascarpone (1 cup) is okay but
too dense. Whipped cream is good but does not keep well. Some berries chopped into
the filling are good.

60. Raspberry Cream


2 cups unsweetened fresh or frozen raspberries
1 cup soymilk or milk
1 teaspoon vanilla
1/3 to 1/2 teaspoon powdered stevia extract (to taste)
1 (12.3-ounce) box silken tofu
2 tablespoons oil (optional)

Combine the raspberries and soymilk or milk in a blender or food processor.
Process until smooth. Add the vanilla, stevia extract, tofu, and oil. Blend until
creamy. Place in dessert glasses and chill for 1 hour or more.

NOTE: If you prefer, strain out the seeds by pouring through a fine-mesh strainer
as you fill the serving glasses.
OPTION: To serve as a pudding dessert, use firm or extra-firm tofu.

Yield: 4 servings

61. Tapioca Pudding

2 cups soymilk or milk
3 tablespoons quick tapioca
1/3 to 1/2 teaspoon powdered stevia extract
1/2 teaspoon guar gum
1 tablespoon honey (optional)
1 teaspoon vanilla extract
4 ounces of soft tofu (optional)

Use soymilk, whole milk, or 2% milk. Whisk the milk, tapioca, stevia extract, and
guar gum together in a heavy-bottomed saucepan. Let the mixture sit for 5
minutes. Cook over medium-low heat. When hot, add the honey and stir
continuously. Remove from the heat after a full boil is reached. Stir in the vanilla.
Cool the mixture on the counter. To keep a skin from forming, cover the bowl with
plastic wrap or waxed paper. if desired, blend the tofu until creamy and fold in.
This is especially helpful if you don't have the guar gum. You can also use an
egg instead of guar gum or tofu. Follow the directions on the back of the tapioca
box, but eliminate the sugar.
Spoon into individual serving bowls, and refrigerate until firm.
Yield: 4 servings

62. Cranberry Gelatine Salad

1 1/2 cup grapes, cut in half
3/4 cup chopped, unpeeled red apples
1 tablespoon lemon juice
1/2 cup chopped cranberries
3/4 teaspoon powdered stevia extract
1/4 cup chopped walnuts (optional)
12 ounces frozen unsweetened cranapple juice concentrate, thawed
2 1/2 cups water
2 packages vegetarian gelatine, or
4 tablespoons agar-agar

Sprinkle the grapes and apples with the lemon juice, and set aside. Chop the
cranberries in a blender or food processor. Mix some of the stevia extract into the
cranberries. Set aside. Chop the nuts and set aside.
Place 1/2 cup of the juice concentrate and 1/2 cup of water in a pan. Sprinkle the
gelatine on top. Let the gelatine soften for about 3 minutes. Simmer on low until
the gelatine is dissolved. Mix in the rest of the stevia extract.
In a bowl, mix together the rest of the juice concentrate and water. Add the
gelatine. Place the bowl in the refrigerator until the gelatine is partly set (the
consistency of egg whites). Spoon into individual serving bowls or into a single
mold, and return to the refrigerator to re-set.

NOTE: If you are using agar-agar, heat 1 cup of water in a pan. Add the agar and
bring to a boil. Reduce the heat and simmer for about 5 minutes until the agar is
completely dissolved In a separate bowl, mix the dissolved agar into the juice
concentrate and the rest of the water. Stir in the stevia extract. Place the fruit and
nuts in a dish and pour the juice mixture over them. Chill in the refrigerator for
several hours.

Yield: 8 servings

63. Orange Sherbet

1/2 cup raw cashews
1/2 cup soymilk
2 tablespoons oil
1 tablespoon honey, warmed (optional)
1 cup orange juice concentrate
1/2 cup papaya or mango juice or blend
1 teaspoon lemon juice
3/4 teaspoon powdered stevia extract
Pinch of salt
1 tablespoon agar-agar
1/2 cup apple juice or water

Grind the cashews in a blender with the soymilk until creamy. Add the oil, then
the honey through the top of the blender in a fine stream. When creamy, add the
orange juice, papaya or mango juice, lemon juice, stevia extract, and salt, and
process.
Place the agar in a small pan with the apple juice, and soak for 1 minute. Bring to
a boil then simmer on low heat for about 3 to 5 minutes until dissolved. Blend into
the other ingredients. Chill the ingredients before pouring into an ice cream
machine. Follow the directions of your ice cream maker.

Yield: 4 servings

64. Baklava
1 cup raisins
1/3 cup finely chopped pecans or walnuts, dry-roasted
8 sheets phyllo dough, thawed (in the freezer pastry dough section)
5-10 drops of stevia extract
2 teaspoons ground cinnamon
1 tablespoon margarine (optional)
Preheat oven to 350 degrees.
In a small bowl, mix raisins and nuts, set aside. Lightly spray every other sheet of
phyllo with vegetable oil spray, stacking all the sheets. Spread raisin-nut mixture
over the phyllo, leaving a 1-inch border on all sides. Drizzle with stevia and
sprinkle with cinnamon.
Starting on the long side, roll lengthwise, and place, seam side down, on a
nonstick baking sheet, making sure the ends of the roll are tucked under. Brush
the top lightly with margarine, (or spray with vegetable oil). Cut through the pastry
to the raisin-nut mixture, at 1 1/2 inch intervals, to provide vents for steam to
escape.
Bake for 20-30 minutes, or until light golden brown. Slice, using vent lines as
guides.

65. Pineapple Nieve (Snow)
5 cups coarsely chopped pineapple (1 large pineapple)
1/2 to 1 teaspoon Stevia)
1/4 cup fresh lime juice
Place the pineapple in a food processor for 2 minutes or until very smooth. Add
stevia and lime juice and blend. If desired, strain the mixture through a sieve into
a bowl, discard the solids. Pour mixture into an ice cream maker and follow the
manufacturer's instructions. To prepare without a freezer, pour mixture into an 8-
inch square baking dish; cover and freeze until firm, stirring occasionally. Best
when eaten as soon as it freezes. Serve with cinnamon chips.
66. Almond Butter Squares
Here is a tasty and healthy alternative to all those junk snacks that kids have
access to these days.
1 cup of soy powder
2 cup of brown rice flour
1 cup of almond butter
4 tablespoons flax seed oil
2 tablespoons for raw honey
½ cup of organic all fruit
additional honey or stevia to taste
In a large bowl combine the soy powder and brown rice flour together until very
well mixed. Add in the remaining ingredients and mix. It gets very hard to mix and
is quite a work out for your mixing arm. If the mixture is too dry then add in
additional flax, honey, and/or all fruit until the mixture is thick and doughy. Once
well-mixed then spread into a 9x9 pan and place into the refrigerator to chill.
Once set cut into small bite sized squares and serve.
67. Tapioca Pudding 2


3 tablespoons Club House Minute Tapioca (gluten-free)
1/8 teaspoon stevia
1/2 teaspoon salt
2 cups milk substitute
1 egg, divided
1 teaspoon vanilla


Beat egg white until light and fluffy. In a saucepan, over medium heat, combine
milk, stevia and vanilla. Heat until hot, then stir some of the milk into the egg yolk.
Return to saucepan and add tapioca. Cook about 10 minutes stirring constantly
so it won't scorch. When thickened, fold in the egg white (I did it while the mixture
was still hot and it didn't affect the egg white).

Pour into four serving bowls.


I had one guy from the FDA tell me 'if we wanted to make carrots (be) against the law, we
could do it.'" Kerry Nielson, former director of operations at Sunrider International, discussing the
1985 FDA seizure of his company's stevia.



68. Stevia Sesame Bars
2 cups rolled oats
1/3 cup rice syrup
1/4 - 1/3 cup sesame seeds
1/4 - 1/2 tsp white stevia powder
1/4 cup oil
1 egg
1/8 tsp salt
1 tsp vanilla or other extract
Mix all thoroughly. If too dry to mix, add a little water. Pat firmly into a sprayed
cake pan. Bake at 325 F for about 25 minutes. Don't overcook. Cool. Cut into
bars.
69. Peanut Butter Bars
1/2 cup lowfat non-hydrogenated smooth organic peanut butter
1/3 cup organic extra-virgin olive oil
1/4 cup organic apple sauce
2 tablespoons brown sugar
1/2 teaspoon white powdered stevia
1 tsp. real organic vanilla extract
1 ounce soft tofu or egg replacer powder to equal one egg
1 cup organic whole wheat flour or organic unbleached white flour
1/2 organic rolled oats (quick cooking is OK)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Mix peanut butter and oil. If the peanut butter you started with is too runny, add
more peanut butter and less oil.
Mix everything else thoroughly until batter is smooth. You can leave out brown
sugar if you like and just use stevia. Press into 11X7 inch oiled baking pan or one
of similar size. Bake at 350 degrees for 25 minutes or so.
70. Peanut Butter Fudgies

1 tsp almond extract (1/2 tsp more if desired)
8 oz cream cheese
3 tbsp butter
1 1/2 (to 2) tbsp unsweetened cocoa
1/3 c chipped pecans
1/2 c crunchie peanut butter
1/3 c flour
12 or more pkts of stevia (to taste)

Preheat oven to 385 F. Mix all ingredients well. Form 'Fudgies' to desired shape
and size on an ungreased cookie sheet.
Bake 8 minutes (should be a tiny bit crunchy on the outside and yet creamier on
the inside)

71. Mango Mousse
1 envelope gelatine
2 each Mangos
1/4 cup cold water
3 each egg yolks
1/3 tsp stevioside
1 tbsp lemon juice
1 dash salt
2 tbsp Rum (optional)
1 cup heavy cream
1/8 tsp stevioside
1 tsp vanilla
Process enough mangos to make 1 cup of mango puree in a food
processor. Set aside. Sprinkle gelatine over cold water in a small bowl. Let
stand for about 2 minutes. Beat egg yolks in a saucepan. Whisk in stevia,
lemon juice and salt. Cook over medium heat, stirring constantly, until
mixture has thickened. Add gelatine and stir until dissolved. Stir in mango
puree and rum. Refrigerate until mixture is thick. Whip up 1 cup heavy
cream with 1/8 tsp stevia and vanilla. Whip until soft peaks form. Fold in
half of the cream into the mango mix. Refrigerate for about 3 hours.
Garnish with remaining whipped topping and slices of mango.
72. No-Bake Stevia Vanilla Mousse

1 pack gelatine
1 cup boiling water
16 oz cream cheese -- 455 g
1 tsp vanilla extract
stevioside 1/3 tsp or 5 tsp stevia blend or 10 pkts

In a mixing bowl, dissolve gelatine into the boiling water. Add the cream cheese
(previously softened to room temperature) and vanilla and begin to beat until
fluffy. Add stevia and continue mixing until very fluffy. Spoon into dessert dishes
and refrigerate for about 1 hour until set. Serve cold. Garnish with fruit, your
favourite sauce or serve plain.


73. Whipped Cream

1 cup liquid whipping cream
1/4 teaspoon Stevia Extract Powder
1 teaspoon vanilla extract

Whip together all the ingredients in a small deep mixing bowl until soft peaks
form. Do not over-beat or it will become a bowl of lumps (sweet butter, actually).
Serve immediately or refrigerate. Variation: Many spices and flavourings can be
used. For example, try a dash of cinnamon with pumpkin pie or a few drops of
almond flavouring to serve over peach cobbler.
Yields 2 cups

74. Meringue Cookie Treats

2 tbsp non-fat powdered milk
3 tsp stevia blend or 1/4 to 3/8 tsp. of stevioside (white extract)
2 egg whites at room temp.
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Mix dry ingredients together. In a separate bowl, beat egg whites. While beating,
slowly add the dry ingredients. Beat until mixture is stiff. Add vanilla and mix just
until blended. Place small half-teaspoon size drops on oiled parchment paper.
You can use a pastry bag to make the drops. Bake in preheated oven at 350 until
dry all the way through and slightly golden, about 25 minutes. Remove from oven
and allow to cool. Store in an airtight container. Makes about 45 drops.
75. Quick Mint Pistachio Pudding
Topped With Stevia Sweetened Whipped Cream

1oz. Package - Jello® Fat Free, Sugar Free, Instant Pistachio Pudding Mix
1/2 Tsp. - Schilling®'s Mint Extract (Spearmint & Peppermint)
1 Pint - Cold Half & Half
1 Cup - Heavy Cream
1/4 Tsp. - Stevia Powder Extract
Cinnamon
4 - Maraschino Cherries with stems

Empty Pistachio Pudding Mix into a mixing bowl. Add Mint and Half & Half. Beat
with an electric hand mixer on lowest setting for 2 minutes. Mix another 1/2
minute on high setting if you like your pudding moussey. Pour into four pudding
dishes and refrigerate. Pudding will be set enough to serve within 5 minutes, or
leave in refrigerator until ready to serve. Pour Heavy Cream into mixing bowl.
Add Stevia Powder and whip until stiff. When ready to serve, top the pudding
with the whipped cream, sprinkle with Cinnamon and accent each serving with a
Maraschino Cherry.
Makes 4 - 1/2 Cup Servings

76. Ambrosia Salad
2 cups orange sections
1 8-oz can pineapple chunks in syrup or juice (do not drain)
1 8-oz can fruit cocktail in juice (do not drain)
1 banana, sliced
1 tsp apple juice concentrate
1 tsp lime juice
1 cup flaked, unsweetened coconut, divided
1/4 tsp white stevia powder (optional)
Mix all ingredients, except 1/4 cup coconut. Put into serving bowls. Sprinkle with
reserved coconut. Chill before serving.

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