Stevia Cookbook

7/29/2019 Stevia Cookbook

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76 NO SUGAR DESSERTS

Stevia (Stevia rebaudiana): Is one of the most beneficial plants on earth. Native toParaguay, it is a small green plant bearing leaves, which have a delicious and refreshingtaste that can be 30 times sweeter than sugar. In its unprocessed form, Stevia isextremely 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 normalblood pressure. The Guarani Indians of Paraguay have used stevia for centurieswithout any negative effects.

Due to high beneficial mineral content and anti-bacterial properties, stevia is a wonderfuladditive 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 teafor this effect, although other methods may also be beneficial to digestion and minorailments.

Applied to the skin, stevia treats acne and other skin ailments. It also protectsagainst 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 sweettooth can be satisfied guilt free. It is not only a diet aide, but beneficial for you too. Newreports 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 andalcohol. Chew directly on a stevia leaf or take a few drops of the stevia liquid to helpcurb cravings.

Since the 1970's, stevia has been used in Japan as the main alternative to sugar, usedinstead 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 studiesproved its safety.


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Stevia Products

Stevia Extract Powder

Pure Stevia Extract Powder is your best choice for most recipes. Almost all of therecipes in Stevia Sweet Recipes list it as an option. This white powder is an extract ofthe sweet glycosides in the stevia plant. Because of their unique structure, theseglycosides 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 onthe 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 metabolizedcarbohydrates, and the "pure" Stevia Extract Powder is almost always a better buy interms of sweetening power for your money.Stevia Extract powder is 200 to 300 times sweeter than regular white sugar. Oneteaspoon 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 PowderGreen Stevia Powder is dried Stevia leaf, which has been finely ground. The greenpowder seems to work best with beverages, as well as pineapple, kiwi, and some pies. Itcontains the full range of nutrients found in stevia, but does present some additionalchallenges for use in recipes, with it's green colour and licorice-like taste. One nice thingabout Green Stevia Powder is that you can make it yourself by grinding dried leaves in ablender or coffee grinder with metal blades. You can even use home-grown stevia thisway!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 ExtractLiquid extract is convenient for sweetening beverages. Most liquid extracts have analcohol base, though a water extract may be made by boiling or soaking fresh or driedleaves and straining with a coffee filter, or by stirring Stevia Extract Powder into water.Steve Marsden of Herbal Advantage recommends combining 1 teaspoon of SteviaExtract Powder with 3 tablespoons of water. Water extracts have a limited shelf life andshould 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 tableshould help you with the conversion.

Bulk Conversions (http://www.cookingwithstevia.com)SugarGranulated

ArtificialSteviaBlends

SteviaBlends

ClearStevia

PureSteviosides


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Sweeteners(Packets) (Bulk) Liquid2 tsp. 2 tsp. 1 packet 1/2 tsp.1/4

tsp. 1/16 tsp.1/4cup 1/4 cup 6 packets 3 tsp. 1/2tsp. 3/8 tsp.1/3cup 1/3 cup 8 packets 4 tsp. 3/4tsp. 1/2 tsp.1/2cup 1/2 cup 12packets 6 tsp. 1 1/4tsp. 3/4 tsp.3/4cup 3/4 cup 18packets 9 tsp. 1 3/4tsp. 1 tsp.1 cup 1 cup 24

packets 12 tsp. 2 1/2tsp. 1 1/2 tsp.2cups 2 cups 48packets 24 tsp. 5 1/4tsp. 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 bulkedup to equal sugar volume for volume.

Note 2: To avoid a bitter taste: Although stevia sweetening strengths vary from onebrand to another, when you use a brand high in steviosides, you can achieve a sweetertaste 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 purestevioside with less then the stated requirements, reduce the amount of stevia listed onthe chart above by about 30% - the final product will not be as sweet, but you'll avoid thebitter 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 ameasuring 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.


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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 itwith 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 flour1 cup flour, high gluten1 3/4 ounces margarine2 each eggs2 1/4 tsp stevia blend1 package yeast1/2 cup water1/2 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 40minutes. Roll out and cut into small biscuits. Bake at 350 for 30 minutes or untilgolden brown.

2. Peach Muffins


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1/2 cup soymilk or milk1/4 cup oil1 tablespoon lemon juice1 large egg2 cups whole wheat pastry flour

1/2 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1/2 cup oat bran1 1/2 cups chopped peaches, fresh or frozen, thawed, or one 15 ounce can,drained1/2 teaspoon powdered stevia extract1 teaspoon vanilla extract1 tablespoon frozen orange juice concentrate1 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 driedginger, sift it in with the other dryingredients. Stir in the oat branBlend 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 andgently. Add the remaining chopped peaches and fresh ginger just before the flouris 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 flour1/4 cup whole wheat flour1/2 cup bran1 tsp baking soda1/2 tsp salt

1/2 tsp stevia concentrate powder1/2 cup shortening1 egg, beaten1 1/4 cups applesauce1 tsp cinnamon1/8 tsp nutmeg1/8 tsp ginger
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Add all dry ingredients together in one bowl. Cream in shortening. Add egg andapplesauce 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 eggs2/3 C. melted butter1 C. mashed bananas1/3 C. milk1 tsp vanilla2 1/2 C. whole wheat flour1 tsp baking soda1/2 tsp salt1 tsp stevia concentrate powder1/2 C. chopped nuts

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

5. Biscuits

3 cups wheat flour1 cup flour1 3/4 oz butter

2 eggs1/2 tsp stevia concentrate powder1 pkg yeast1/2 c water, warmed1/2 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 cutinto 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,


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1 1/2 tsp Stevia,1 egg, cup milk, cup apple sauce,1 med. apple cored and chopped

3/4 cup raisins (optional).

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

7. Carrot Muffins

1 cup freshly ground buckwheat flour, sifted1 cup freshly ground brown rice flour, sifted2 teaspoons aluminium-free baking powder teaspoon Celtic sea salt1 cup carrots, finely grated1/3 cup expeller pressed safflower oil cup pure maple syrup tsp. Wisdom of the Ancients stevia powder cup Rice Dream1 tsp. cinnamon cup raisins or currants cup chopped walnuts

Preheat the oven to 350F.

To grind your own flour:For the freshest flour with the most nutrients, grind your grains in a flourmill, VitaMix or blender. It only takes an extra 5 or 10 minutes and the extra nutrition isworth it. To grind it in a Vita Mix or blender, put in 1 cup each of raw buckwheatgroats and brown rice. Run the Vita Mix on low or the blender on grind for 5minutes. Sift after grinding. Put the unused flour in a tightly covered glass jar andstore in the refrigerator. If possible, use the remaining flour within a few days toretain 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 Dreamuntil 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 mixtureinto the dry ingredients and mix. Spoon into oiled or lined muffin tins. Bake for 35minutes or until a toothpick comes out dry.

Makes 12 muffins.


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"My government is trying to cause the farms of my country to cease growing marijuanaand replace these crops with stevia. This idea is strongly supported by the DrugEnforcement Agency because stevia is an excellent cash crop, grows well inParaguay...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 itsrefined 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 DrugAdministration, September 23, 1993

Cookies and Cakes

8. Coconut - Pecan Drop Cookies

1 1/2 cups fresh shredded coconut1 Tbsp vanilla1/4 cup Live Coconut Oil2 Tbsp butter3/4 tsp stevia (white)2 eggs1/2 lb. cream cheese1/4 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 sheetBake at 325 degrees for 20 minutes.

9. Carrot Raisin Cookies

1 cup soy flour1 cup brown rice flour1 cup crushed walnuts1 teaspoon baking powder1 organic apple3 organic carrots

cup organic raisins teaspoon cinnamon1 tablespoon for raw honey2 tablespoons coconut oil2 tablespoons olive oilAdditional stevia to taste


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Crush the walnuts and place into a mixing bowl. Add in the soy flour, brown riceflour, and baking powder. Mix well. Juice the apple and carrots and add the juiceand finely shredded pulp to the powder. Add the remaining ingredients and mixuntil a dough like consistency is reached. Another carrot may need to be juicedand 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 approximately2 dozen cookies.

10. Carob Chip Cookies

1 Stick non-dairy margarine softened (1/2) cup1/4 tsp. Stevia Extract Powder1 Egg1/2 tsp. Vanilla1/2 cup Whole Wheat Flour1/2 tsp. Salt

1/2 tsp. Baking Soda (or use 1/4 tsp. soda and 1/4 tsp. cream of tartar)1 cup rolled oats1/4 cup chopped nuts1/2 cup unsweetened carob chips

Mix together the first four ingredients. Add the remaining ingredients in order withslight variations possible. Divide into cookies and bake 10 min at 375 degrees F.

11. No Bake Cheesecake

1 package unflavored gelatine1 cup boiling water16 ounces cream cheese1 teaspoon vanilla5/8 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 untilfluffy. Add stevia and continue mixing until very fluffy. Spoon into dessert dishesand refrigerate for about 1 hour until set. Serve cold. Garnish with fruit, yourfavourite sauce or serve plain.

12. Carob Chip Oatmeal Cookies

1/2 cup non-dairy margarine1/4 tsp. Stevia Extract Powder1 Egg


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1 cup chopped nuts (walnuts or almonds)3/4 cup Whole Wheat Flour1/4 cup white flour1 tsp baking soda in 1/4 cup boiling water3/4 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 at350 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 foodstores)1 cup shredded unsweetened coconut1/2 cup raisins4 tbsp unsalted butter, softened2 eggs3 tbsp water2 tbsp vanilla flavouring1/4 tsp cinnamon1/8 tsp pumpkin pie spice1/4 tsp white stevia powder

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

14. Pumpkin Pie

1 can of pumpkin, (should be just under 2 lbs)2 eggs2 teaspoons of stevia (or to taste)1/2 teaspoon salt3/4 cup water (replaces milk)1 teaspoon cinnamon1/2 teaspoon ginger


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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 chocolatepie add 4 tablespoons of cocoa.

"There are more than 2,000 folders in my office, each with a collection of facts and fablesabout various medicinal plants. In one of these folders there's an old wrinkled envelopedated 5/19/45. In it are old leaves of Paraguay's..."sweet herb," Stevia rebaudiana. Morethan 40 years old, one leaf of the Stevia will still sweeten a cup of coffee or tea enough tosatisfy my sweet tooth. I predict rough sailing with our FDA for this non-nutritivesweetener. I hope it will make it."James A. Duke, former chief of Medicinal Plant Research ofthe USDA; The Business of Herbs, November/December, 1986

15. No-Guilt Cheesecake

2 pounds of cream cheese2 tablespoons of heavy cream1 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 completelysmooth, 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. Pourthe 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 apreheated 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 thecheesecake from it, and then return the pan to the oven, with the door ajar, tocool slowly. After 1 hour, you can remove the pan from the oven, cover it withplastic 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 thespring form rim.

16. Apple Spice Cake

2 tbsp Butter or margarine1 3/4 cup cake flour1 1/2 tbsp baking soda


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1/2 tbsp baking powder3 3/4 tsp stevia blend or 1/2 tsp Stevioside3 each Apples peeled, seeded & diced1 tbsp cinnamon3 tbsp raisins

3 tbsp nuts (walnut or pecan)3 each eggs beaten1/3 cup milk1/4 cup unsweetened applesauce optional.

Combine all ingredients and mix until very well blended. Pour into a greased andfloured 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 flour3/8 teaspoon Stevia Extract Powder2 1/2 teaspoons baking powder1/2 teaspoon cinnamon1 egg1/2 cup water1/4 cup vegetable oil2/3 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 aseparate 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 for20 minutes or until golden. Yields 12 muffins

18. Fudgy Brownies

1 cup unsweetened carob chips1/2 cup butter1/2 cup plus 1 tablespoon whole wheat pastry flour1 teaspoon stevia extract powder or 3 teaspoons green stevia powder1/4 teaspoon cinnamonshake each of nutmeg and allspice1 teaspoon baking soda2 eggs lightly beaten


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2 teaspoons vanilla extract1/2 teaspoon black walnut flavouring4 tablespoons plain low tat yogurt or 3 tablespoons soymilk1/2 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 panover boiling water. Turn heat to, medium low. Stir occasionally and heat to meltmost of the chips. While chips are melting, mix flour, stevia, spices, and bakingsoda 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 a325 degree preheated oven for, 16 to 19 minutes. Brownies should pull awayfrom the sides of the pan. Do not overcook. Cool on a wire rack. Cut intosquares.

Yields 16 browniesVariation: For a drier bar, add additional 2 tablespoons of flour.

19. Peanut Butter Cookies

6 tablespoons vegetable oil1/2 cup natural peanut butter at room temperature2 eggs1 1/2 teaspoon vanilla extract2 teaspoons butterscotch flavouring

1/2 cup water2 cups plus 2 tablespoons whole-wheat flour2 teaspoons Stevia Extract Powder1/2 teaspoon baking powder1 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 buttermixture. Stir in the remaining dry ingredients using a mixing spoon. Briefly chopcoconut 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 witha fork.

Bake in a preheated oven at 350 degrees for 9 or 10 minutes. Leave cookies onbaking sheet 2 minutes to cool. Remove to racks to finish cooling. Store inairtight container. Perfect for freezing.

Yields about 55 cookies


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20. Sour Cream Brownies

3/4 cup flour1/3 cup cocoa powder3/4 cup sour cream

2 each eggs1/4 cup milk1 teaspoon vanilla3 tablespoons stevia blend1/2 teaspoon bakingpowder2 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 liquidingredients 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 wellcoated and then pour brownie mix into the pan. Drop remaining sour cream ontothe top of the brownie mix with a spoon. Place in a preheated oven at 325degrees F and bake for 20-25 minutes or until center is firm. Serve hot with somestevia vanilla ice cream or allow to cool.

21. Stevia Cookies

1/2 cup margarine, softened1/4 tsp white stevia powder or stevia liquid1 egg sub, prepared and beaten

1/2 tsp vanilla1/2 cup flour1 cup oatmeal1/2 tsp salt1/2 cup chocolate chips or raisins1/2 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 sweetenerindustry."Jon Kyl (R), AZ in a 1993 letter to former FDA Commissioner David Kessler about the1991 stevia "import alert."


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22. Stevia Cheesecake

2 tablespoons peanut butter

1/2 cup butter1 cup ground pecans1/4 cup soy flour1/8 teaspoon stevia3/4 cup whey protein powder, vanilla6 tbsp stevia blend2 each egg whites2 each eggs2 tbsp cornstarch16 ounces cream cheese - lite softened8 ounces cream cheese - fat free softened

1 cup sour cream - lite1 tsp vanillaPrepare 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. Bakein a preheated oven at 300 until firm in center (approx. 45-60 minutes). Turn offoven and let cheesecake cool. Refrigerate overnight. Serve with fresh fruit or asauce if desired (see sauces).23. Monster Cookie Balls

2 cups Rolled Oats1 large Apple diced3/4 cup Raisins or Currants1 cup Nut Butter your choice1/4-1/2 lb. Whole Pecans1/2 stick Butter or margarine1/2 cup Carob Chips optional2 each Eggs

1 cup Water2 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 butterand remaining ingredients (except the pecans). Form into balls and place onto anoiled cookie sheet. Place a whole pecan on tope of each ball. Bake at 350degrees for 10-12 minutes.


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24. Rollout Cookies

1 cup margarine1/4 tsp white stevia powder (or other sugar substitute to equal 3/4 cupsugar)

2 tsp almond extract or vanilla extract2 & 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 powder1 & 1/3 packages extra-firm silken Tofu, well-drained on paper towels1 tsp vanilla extract or almond extract4 large, very ripe bananas, peeled and sliced1/4 cup flaked, unsweetened coconut1 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 flour4 tsp Stevia powder1/ 2 tsp salt1/2 tsp baking soda2 eggs

1/2 cup soy milk or water1 1/2 cups fat-reduced peanut butter6 tbsp sunflower oil2 tbsp vanilla extractNo-sugar added jam or preserve of your choice.

Preheat the oven to 350. Combine the dry ingredients and the moist ingredientsseparately. Blend the moist ingredients into a smooth paste and gradually add


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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 onthe cookie sheet and make a small well in the center of the cookie. Into this welldrop 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 almonds3/4 cup whole wheat flour1/8 teaspoon Stevia powder2 tablespoons margarine

2 egg whites1/4 teaspoon almond extract

Pie Filling:2 cups Rice Dream (or skim milk - I'm allergic to milk)3 egg yolks1/2 teaspoon Stevia powder2 tablespoons lemon juice1 tablespoon vanilla2 teaspoons grated lemon rind1 teaspoon lemon extract (optional)

2 tablespoons cornstarch dissolved in 2 tablespoons water

Meringue:3 egg whites1/4 teaspoon cream of tartar1/8 teaspoon Stevia powder1 teaspoon vanilla

Crust:Toast almonds in non-stick skillet over medium heat, stirring frequently. In foodprocessor, combine almonds, flour, stevia, and margarine, process until almonds

are coarsely chopped. Add egg whites and almond extract; process until ballforms. Press into 9-inch pie plate; prick all over with fork. Bake in 375F degreeoven for 15 minutes.

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


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crust. Let stand 15 minutes.

Meringue:In medium bowl beat egg whites until frothy. Add cream of tartar; beat until stiffpeaks 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 cup rice flour cup tapioca flour1 tsp baking powder tsp soda tsp salt

tsp pure stevia1 tsp cinnamon1 tsp ginger1 tsp nutmeg1/3 cup oil1 egg1 apple, sliced thin1 cup water cup raisins1 cup dates

Chop the dates, add them to the water and raisins in a saucepan, and bring to aboil, simmer until the dates are mushy. Add all the dry ingredients together in alarge 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 mixwell. Combine the contents of the two bowls, add liquid if needed, and pour into agreased 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 thepie plate, add a tablespoon of liquid lecithin, and mix them together, then coat the surface withthe 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 Strawberries4 tbspp Stevia Blend or 3/4 tsp. Stevioside2 cups flour


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2 tsp baking powder1/2 cup butter1 each egg, beaten2/3 cup milkWhipped Cream

In a medium bowl, stir together strawberries and 2 tablespoons stevia blend. Inanother bowl, stir together 2 tbsp. stevia blend, flour, and baking powder. Cut inmargarine; add egg and milk. Stir just until moist. Spread into a greased 8 X 11/2-inch round, baking pan. Bake at 450 degrees for 15-20 minutes or until atoothpick 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 crust2 cups pumpkin puree (see note below)3 eggs, beaten1 1/2 cups evaporated milk 1/2 tsp conc. dry Stevia1/2 tsp salt1 1/2 tsp cinnamon1 tsp powdered ginger1/2 tsp nutmeg1/4 tsp ground allspice1/4 tsp ground cloves preheated oven (450 for pie, 300 for custard)

Note: If using homemade pumpkin puree, I recommend putting all ingredients ina blender. Since the moisture content of homemade pumpkin can vary, use onlyenough milk to bring the total volume in the blender to 4 cups. Line a 9-inch piepan with the rolled-out dough and prick all over with a fork. If making just acustard, omit. In a large bowl (or blender), beat together all ingredients. If youwant 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 10minutes at 450. Reduce heat to 300 degrees and continue baking for 30 to 40minutes, until the filling is almost set. For custard with no piecrust: bake at 300degrees 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 uponcooling.


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31. Sugar-Free Cutout Cookies

1 cup butter1/4 tsp white stevia powder2 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. Withspoon, 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 brownaround the edges. Cool completely on wire rack.

3 dozen

32. Sugar Free Cookies

1/2 cup butter1/4 tsp white Stevia powder1 egg2 & 1/2 cups cake flour1/2 tsp salt2 tsp baking powder1/2 cup soymilk2 Tbsp water

1 tsp vanilla extract (or other flavouring)

Cream butter. Add sugar replacement and egg sub, and beat well. In a separatebowl, combine dry ingredients. Add the soymilk, vanilla, and water. Put mixturestogether, and stir well. Chill dough 2 - 4 hours. Preheat oven to 325 F. Roll out1/8" thick and cut out cookies. Bake 8 - 10 minutes. Cool. Keep in an airtightcontainer.

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 cheese3 heaping tablespoons flour1-2/3 cups milksalt to taste


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Beat eggs until thick. Add stevia. Dissolve cheese curds in blender with some ofthe milk. Mix together with eggs and add flour and salt. Pour into prepared pieshell. 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, softened2 tablespoons date sugar (optional)3/4 teaspoon powdered stevia extract3/4 cup carob powder3 eggs, warmed to room temperature1/2 cup soymilk or milk1/2 cup plain nonfat yogurt

1/2 cup unsweetened applesauce11/2 teaspoons vanilla extract2 cups whole wheat pastry flour1 teaspoon baking soda11/2 teaspoons baking powder1/4 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, steviaextract, 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 sauce2 eggs1 tsp vanilla1 tsp cinnamon1 tsp salt1/2 tsp all spice1 tsp baking soda1/2 tsp stevia


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3 C. rolled oats1 C. all bran cereal1/3 C. whole wheat flour1/2 C. nuts1 C. raisins (optional)

Thoroughly blend vanilla, cinnamon, salt, all spice, baking soda, stevia, eggs andapple sauce. Mix in rolled oats, cereal, flour, nuts and raisins. Spoonapproximately 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 otherplants used as food or food ingredients, I can assure that our conclusions in these variousstudies 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 eggs3/4 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 or1/4 teaspoon cardamon and 1/4 teaspoon vanilla1 1/2 cups thick cultured sour cream

2 tablespoons almond powder or flour2 tablespoons butteroptional: 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 teaspoonflavouring.Pour the cream cheese mixture into the crust, and bake for 20 minutesMix 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


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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 processoruntil they have a fine texture. Melt butter and mix well with the nuts. Press intothe 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 goodfor those with nut allergies, although it does tend to clump slightly into thin flakes.

37. Apple Cobbler

4 large apples, peeled, cored and sliced1 cup flour2 tsp cinnamon3 tsp baking powder1.2 tsp stevia concentrate powder1 egg beaten1/3 cup melted butter

Mix dry ingredients, add beaten egg. Stir until crumbly. Place apples in greased10" pie or cake pan. Spoon mixture over apples. Bake 350 for 45 minutes untilapples are tender.

38. Apple Pie

6 cups sliced apples1/2 tsp stevia concentrate powder1/2 cup arrowroot flour1 tsp cinnamon

1/2 tsp nutmeg1/2 tsp ginger1 tbsp butter

Pastry for double crust pie.Combine stevia, arrowroot flour and spices, add to apples and mix well. Place in


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bottom pastry shell, dab with butter. Place covering pastry on top and vent. Bakeat 400 for 10 minutes then reduce to 350. Bake until centre filling is bubbling.

39. Applesauce Cake

tsp. stevia powder2 Tbsp. filtered water1/3 cup expeller pressed safflower oil large ripe banana, pureed1 cup freshly ground brown rice flour, sifted cup freshly ground buckwheat flour, sifted1 tsp. cinnamon tsp. ground cloves tsp. Celtic sea salt1 cup organic applesauce

1 cup raisins or currants1 cup ground walnuts

Preheat oven to 350F.

To grind your own flour:For the freshest flour with the most nutrients, grind your grains in a flourmill, VitaMix or blender. It only takes an extra 5 or 10 minutes and the extra nutrition isworth it. To grind it in a Vita Mix or blender, put in 1 cup each of raw buckwheatgroats and brown rice. Run the Vita Mix on low or the blender on grind for 5minutes. 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 toretain 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 pureedbanana, 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 45minutes or until a toothpick comes out dry.

40. Blueberry Cheesecake

Ingredients:1pkg unflavoured gelatine1 cup boiling water16oz cream cheese (room temperature)1 tsp vanilla1/2 tsp stevia concentrate powder

Topping:


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1/2 tsp stevia concentrate powder1/8 tsp salt1 1/2 tbsp cornstarch1/2 cup water2 cups blueberries

1 tbsp lemon juice1/2 tbsp butter

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

Topping: Mix stevia, salt and cornstarch in a saucepan. Place on medium heatand 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 pie6 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 Powder2 tablespoons whole wheat pastry flour -- (2 to 3)1/4 teaspoon nutmeg1 teaspoon cinnamon1 Dash cloves or allspice2 tablespoons butter

Fit bottom pastry into a pie dish. In a large mixing bowl sprinklelemon juice over apples and stir to mix. Using a cup or small bowlstir together stevia, flour, nutmeg, cinnamon, and cloves orallspice. Sprinkle spice mixture over apples and carefully stir tocoat apples. Pile apples into crust. Dot with butter.With water, moisten the outer rim of the lower crust. Place uppercrust on pie and crimp edges together. Slit top of pie to allow steamto escape.

Place on a cookie sheet. Bake at 350 degrees in a preheated oven for55 to 60 minutes. Aluminium foil can be placed over the pie during thelast 15 minutes to prevent over-browning.Cool on a rack, cover and leave at room temperature overnight orrefrigerate if you like. This pie is delicious at any temperature.


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42. Carrot Cake

2 cups whole wheat flour1 tbsp baking powder1/2 tsp salt

1/2 tsp stevia concentrate powder1/4 cup chopped walnuts2 eggs1/4 cup oil1 1/2 cups grated carrots1/2 cup zucchini1/2 cup half and half1 cup plain yogurt1 tbsp pumpkin spice

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

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

43. Fruit Shortcake

6 cups sliced fruit i.e. strawberries or raspberries1 tsp stevia concentrate powder2 cups flour2 tsp baking powder1/2 cup butter1 beaten egg2/3 cup milkwhipped 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 untilmoist. Pour into greased 8" round cake pan. Bake at 450 for 18 minutes. Cooland then divide into two layers. Spread fruit mixture in centre and on top. Coverwith whipped cream.


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44. Orange Cake

Grated peel of 2 oranges1 cup pure orange juice1/2 tsp stevia concentrate powder

2 eggs3 tbsp oildash of salt2 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 forone hour.

Chocolate Desserts

45. Stevia Chocolate Mousse

1 tsp gelatine1 tbsp boiling water3 tsp stevia blend1 each baking chocolate square - unsweetened1 cup whipping cream

1 tsp vanilla1 tbsp butter

In a small bowl, sprinkle gelatine over cold water; let stand 1 minute tosoften. Add boiling water; stir until gelatine is completely dissolved andmixture is clear. Let cool. In a double boiler, melt cube of baker'schocolate with butter and slowly stir in stevia blend. (Note, this is a goodplace to adjust sweetness to personal taste). Once completely melted andmixed together, remove from heat and allow to cool but maintain the liquidtexture. In a small bowl, add vanilla to whipping cream and whip up at

medium speed until it forms stiff peaks. Add melted chocolate mixture andwhip into cream. Add gelatine mix and whip again. Place into smalldessert dishes and chill about 1/2 hour.

Variances: Whip up extra whipping cream with stevia blend as a topper to themousse. Also, you can add other flavours or rum, Kahlua, etc. and add to mixtureduring the final beating.


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46. Chocolate Chip Cookies

1/2 cup butter or margarine, softened1/2 cup cashew butter or almond butter

2 tablespoons date sugar (optional)1/4 cup unsweetened applesauce or mashed banana1 large egg1/3 teaspoon powdered stevia extract1/2 teaspoon stevia concentrate1 teaspoon vanilla extract1 cup whole wheat pastry flour1/2 teaspoon baking soda1/4 teaspoon salt1/2 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 almondbutter together. Mix in the date sugar. Blend in the applesauce or mashedbanana. 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 alittle more flour if necessary (1 or 2 tablespoons). You can chill the dough foreasier handling.Drop the dough by the spoonful onto the cookie sheet. Press down on thecookies 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 butter1 1/2 cup apple butter1/3 teaspoon stevia extract1 1/2 teaspoon stevia concentrate1 teaspoon vanilla1 cup whole wheat flour

1/4 teaspoon baking soda1/4 teaspoon salt1/3 cup chips

Yield: 16 cookies

47. Chocolate Cupcakes
http://www.healthy-eating.com/pantry_items.htmlhttp://www.healthy-eating.com/pantry_items.html


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1 cup 100% whey protein (I use Vanilla)4 packages of stevia2 Eggs1/2 cup cold Butter, cut into pieces1 tsp. baking powder

1 tsp. ground cinnamon2 Tbsp. cocoa1/4 cup heavy cream1/2 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 375for around 15 minutes. Store in the refrigerator.

48. Flourless/Sugarless chocolate Cake

14 oz semi-sweet chocolate, chopped3/4 cup plus 2 tbsp unsalted butter10 egg yolks1 tsp Stevia1 tbsp vanilla extract1 tsp lemon juice10 egg whites1/2 tsp Stevia2 cups heavy cream, whipped

Melt chocolate and butter in top of double boiler, or in microwave. Set aside tocool 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 softpeaks form. Gradually add 1/2 tsp Stevia, beating until stiff peaks form. Stir 1 cupwhites into chocolate mixture, then fold in remaining whites. Pour batter into a 10or 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 rackbefore removing from pan. Serve with whipped cream.

49. Delectable Chocolate Cheesecake Bites

8 oz. heavy whipping cream8 oz. pkg cream cheese2 tsp. vanilla or 1 vanilla bean1/4 cup cocoaApprox. 10-15 pkts. SteviaNon-stick vegetable spray


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Note: Prior to making recipe, lay cream cheese out at room for approximately 1-2hours.In a deep bowl, whip heavy cream until stiff peak stage. Add vanilla and 5 pkts ofstevia. In a separate bowl mix cream cheese until soft using 2-3 tablespoons ofthe 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 thewhipped 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 foodproduct, principally as a sweetener or other flavouring agent. None of this common usagein foods has indicated any evidence of a safety problem. There are no reports of anygovernment 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 submittedon behalf of the American Herbal Products Association, April 23, 1992

50. Low-Cal Chocolate Pudding

1 cup low fat cottage cheese1 brick low fat, extra firm tofu4 cups water (enough to fill your blender)

1 box instant sugar free chocolate pudding1 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 blendagain. Place in fridge until firm.

51. Quick Chocolate Pudding

1/2 cup heavy cream3 tbsp water1 tsp cocoa powder1-2 drops of liquid stevia1 scoop of protein powder


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

52. No-Cook Chocolate Cheesecake

1 pkg gelatine1 cup boiling water16oz cream cheese, softened & cut into pieces1oz unsweetened baking chocolate, melted3/4 tsp vanilla16 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 extract3 tablespoons unsweetened cocoa powder2 tablespoons vanilla3 shots Kahlua or rum

Mix everything with a hand mixer until theres no trace of lumped cocoa. Put in toan ice cream freezer and process 45-60 minutes. Serve immediately.

54. Cream Cheese Ice Cream

24 ounces cream cheese, softened4 eggs2 tablespoons lemon juice2 teaspoons vanilla4 cups heavy cream1 teaspoon stevia


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In large mixer bowl, beat cream cheese and sweetener with electric mixer untilsmooth. Beat in eggs, lemon juice and vanilla until combined. Stir in heavycream. Use a 4-quart ice cream maker and follow manufacturers instructions tocomplete the process. Makes 3 quarts.

55. Cows Milk Free Vanilla Ice Cream

1 pint goats cream1 pint unsweetened soy milk1 vanilla pod grated/ 1 1/2 tsp. vanilla essence3 egg yolks1 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 milkmixture. Heat on a gentle heat to make a custard that just coats the back of awooden 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 ortwo. Mash mixture again. Allow to freeze solid.

56. Lemon Ice Cream

1/2 tsp stevia concentrate powder

1 cup milk1 cup whipped cream1/4 lemon juice1/2 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. Beatthoroughly, 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 milk8 oz. of heavy whipping cream2 oz. live coconut oil1 tablespoon of vanilla1/4 teaspoon of stevia


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

58. Vanilla Ice Cream

1/2 tsp stevia concentrate powder1 cup milkdash of salt1 cup half and half2 cups whipped cream1 1/2 tsp vanilla

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

"...various extract forms of stevia have been extensively studied and tested. These testsinclude acute, sub-acute, carcinogenic evaluation and mutagenicity studies. Thesescientific data, while not directly relevant or required for exemption under the commonuse in food proviso, nevertheless demonstrate cumulatively that there is no safetyproblem associated with the use of an extract of stevia. It appears to be extraordinarilysafe." Introduction to GRAS affirmation petition submitted by the American Herbal Products

Association, April 23, 1992

Miscellaneous

59. Almond Sponge Roll

8 eggs1-2 teaspoons stevia or to taste (plain white powder)1 cup finely ground almonds or almond meal1/2 lb mascarpone cheese1/2 lb ricotta cheese1 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 mealand about a teaspoon of stevia. Beat the egg whites until they are stiff, but not dry, andfold in vanilla. Fold the yolk mixture into the egg whites. Grease a baking pan, and line


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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 cleantowel, which has been dusted with almond powder.Loosen the edges of the foil, and very carefully peel off the foil, being cautious not to tearthe 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) andsome other flavouring (vanilla, lemon juice, a flavoured extract). Gently roll the cake, andserve when slightly cooled. Variations on the filling: plain mascarpone (1 cup) is okay buttoo dense. Whipped cream is good but does not keep well. Some berries chopped intothe filling are good.

60. Raspberry Cream

2 cups unsweetened fresh or frozen raspberries1 cup soymilk or milk

1 teaspoon vanilla1/3 to 1/2 teaspoon powdered stevia extract (to taste)1 (12.3-ounce) box silken tofu2 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 untilcreamy. 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 straineras 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 milk3 tablespoons quick tapioca1/3 to 1/2 teaspoon powdered stevia extract1/2 teaspoon guar gum1 tablespoon honey (optional)

1 teaspoon vanilla extract4 ounces of soft tofu (optional)

Use soymilk, whole milk, or 2% milk. Whisk the milk, tapioca, stevia extract, andguar gum together in a heavy-bottomed saucepan. Let the mixture sit for 5minutes. Cook over medium-low heat. When hot, add the honey and stircontinuously. 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


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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 anegg instead of guar gum or tofu. Follow the directions on the back of the tapiocabox, 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 half3/4 cup chopped, unpeeled red apples1 tablespoon lemon juice1/2 cup chopped cranberries3/4 teaspoon powdered stevia extract1/4 cup chopped walnuts (optional)12 ounces frozen unsweetened cranapple juice concentrate, thawed

2 1/2 cups water2 packages vegetarian gelatine, or4 tablespoons agar-agar

Sprinkle the grapes and apples with the lemon juice, and set aside. Chop thecranberries in a blender or food processor. Mix some of the stevia extract into thecranberries. 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 thegelatine on top. Let the gelatine soften for about 3 minutes. Simmer on low untilthe 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 thegelatine. Place the bowl in the refrigerator until the gelatine is partly set (theconsistency of egg whites). Spoon into individual serving bowls or into a singlemold, 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 andbring to a boil. Reduce the heat and simmer for about 5 minutes until the agar iscompletely dissolved In a separate bowl, mix the dissolved agar into the juiceconcentrate and the rest of the water. Stir in the stevia extract. Place the fruit andnuts in a dish and pour the juice mixture over them. Chill in the refrigerator forseveral hours.

Yield: 8 servings

63. Orange Sherbet

1/2 cup raw cashews1/2 cup soymilk2 tablespoons oil1 tablespoon honey, warmed (optional)


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1 cup orange juice concentrate1/2 cup papaya or mango juice or blend1 teaspoon lemon juice3/4 teaspoon powdered stevia extractPinch of salt

1 tablespoon agar-agar1/2 cup apple juice or water

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

Yield: 4 servings

64. Baklava

1 cup raisins1/3 cup finely chopped pecans or walnuts, dry-roasted8 sheets phyllo dough, thawed (in the freezer pastry dough section)5-10 drops of stevia extract2 teaspoons ground cinnamon1 tablespoon margarine (optional)

Preheat oven to 350 degrees.

In a small bowl, mix raisins and nuts, set aside. Lightly spray every other sheet ofphyllo with vegetable oil spray, stacking all the sheets. Spread raisin-nut mixtureover the phyllo, leaving a 1-inch border on all sides. Drizzle with stevia andsprinkle with cinnamon.

Starting on the long side, roll lengthwise, and place, seam side down, on anonstick baking sheet, making sure the ends of the roll are tucked under. Brushthe top lightly with margarine, (or spray with vegetable oil). Cut through the pastryto the raisin-nut mixture, at 1 1/2 inch intervals, to provide vents for steam toescape.

Bake for 20-30 minutes, or until light golden brown. Slice, using vent lines asguides.


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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. Addstevia and lime juice and blend. If desired, strain the mixture through a sieve intoa bowl, discard the solids. Pour mixture into an ice cream maker and follow themanufacturer's instructions. To prepare without a freezer, pour mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally. Bestwhen 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 powder2 cup of brown rice flour1 cup of almond butter4 tablespoons flax seed oil2 tablespoons for raw honey cup of organic all fruitadditional 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 andis quite a work out for your mixing arm. If the mixture is too dry then add inadditional flax, honey, and/or all fruit until the mixture is thick and doughy. Oncewell-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 salt2 cups milk substitute1 egg, divided1 teaspoon vanilla

Beat egg white until light and fluffy. In a saucepan, over medium heat, combinemilk, stevia and vanilla. Heat until hot, then stir some of the milk into the egg yolk.


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Return to saucepan and add tapioca. Cook about 10 minutes stirring constantlyso it won't scorch. When thickened, fold in the egg white (I did it while the mixturewas 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, wecould do it.'" Kerry Nielson, former director of operations at Sunrider International, discussing the1985 FDA seizure of his company's stevia.

68. Stevia Sesame Bars

2 cups rolled oats

1/3 cup rice syrup1/4 - 1/3 cup sesame seeds1/4 - 1/2 tsp white stevia powder1/4 cup oil1 egg1/8 tsp salt1 tsp vanilla or other extract

Mix all thoroughly. If too dry to mix, add a little water. Pat firmly into a sprayedcake pan. Bake at 325 F for about 25 minutes. Don't overcook. Cool. Cut intobars.

69. Peanut Butter Bars

1/2 cup lowfat non-hydrogenated smooth organic peanut butter1/3 cup organic extra-virgin olive oil1/4 cup organic apple sauce2 tablespoons brown sugar1/2 teaspoon white powdered stevia1 tsp. real organic vanilla extract1 ounce soft tofu or egg replacer powder to equal one egg1 cup organic whole wheat flour or organic unbleached white flour

1/2 organic rolled oats (quick cooking is OK)1/2 teaspoon baking soda1/4 teaspoon sea salt

Mix peanut butter and oil. If the peanut butter you started with is too runny, addmore peanut butter and less oil.Mix everything else thoroughly until batter is smooth. You can leave out brown


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sugar if you like and just use stevia. Press into 11X7 inch oiled baking pan or oneof 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 cheese3 tbsp butter1 1/2 (to 2) tbsp unsweetened cocoa1/3 c chipped pecans1/2 c crunchie peanut butter1/3 c flour12 or more pkts of stevia (to taste)

Preheat oven to 385 F. Mix all ingredients well. Form 'Fudgies' to desired shapeand size on an ungreased cookie sheet.

Bake 8 minutes (should be a tiny bit crunchy on the outside and yet creamier onthe inside)

71. Mango Mousse

1 envelope gelatine2 each Mangos1/4 cup cold water3 each egg yolks1/3 tsp stevioside1 tbsp lemon juice

1 dash salt2 tbsp Rum (optional)1 cup heavy cream1/8 tsp stevioside1 tsp vanilla

Process enough mangos to make 1 cup of mango puree in a foodprocessor. Set aside. Sprinkle gelatine over cold water in a small bowl. Letstand for about 2 minutes. Beat egg yolks in a saucepan. Whisk in stevia,lemon juice and salt. Cook over medium heat, stirring constantly, untilmixture has thickened. Add gelatine and stir until dissolved. Stir in mango

puree and rum. Refrigerate until mixture is thick. Whip up 1 cup heavycream with 1/8 tsp stevia and vanilla. Whip until soft peaks form. Fold inhalf 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


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1 pack gelatine1 cup boiling water16 oz cream cheese -- 455 g1 tsp vanilla extractstevioside 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 untilfluffy. Add stevia and continue mixing until very fluffy. Spoon into dessert dishesand refrigerate for about 1 hour until set. Serve cold. Garnish with fruit, yourfavourite sauce or serve plain.

73. Whipped Cream

1 cup liquid whipping cream1/4 teaspoon Stevia Extract Powder1 teaspoon vanilla extract

Whip together all the ingredients in a small deep mixing bowl until soft peaksform. 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 beused. For example, try a dash of cinnamon with pumpkin pie or a few drops ofalmond flavouring to serve over peach cobbler.Yields 2 cups

74. Meringue Cookie Treats

2 tbsp non-fat powdered milk3 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 tartar1/2 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 untildry all the way through and slightly golden, about 25 minutes. Remove from ovenand allow to cool. Store in an airtight container. Makes about 45 drops.


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75. Quick Mint Pistachio PuddingTopped With Stevia Sweetened Whipped Cream

1oz. Package - Jello Fat Free, Sugar Free, Instant Pistachio Pudding Mix1/2 Tsp. - Schilling's Mint Extract (Spearmint & Peppermint)

1 Pint - Cold Half & Half1 Cup - Heavy Cream1/4 Tsp. -Stevia Powder ExtractCinnamon4 - Maraschino Cherries with stems

Empty Pistachio Pudding Mix into a mixing bowl. Add Mint and Half & Half. Beatwith an electric hand mixer on lowest setting for 2 minutes. Mix another 1/2minute on high setting if you like your pudding moussey. Pour into four puddingdishes 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 puddingwith the whipped cream, sprinkle with Cinnamon and accent each serving with aMaraschino 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, sliced1 tsp apple juice concentrate1 tsp lime juice1 cup flaked, unsweetened coconut, divided1/4 tsp white stevia powder (optional)

Mix all ingredients, except 1/4 cup coconut. Put into serving bowls. Sprinkle withreserved coconut. Chill before serving.
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Stevia Cookbook

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