Stevia Recipe Page

Stevia Recipes

Stevia Recipes by Wisdom Herbs®, our supplier of SteviaPlus® Products. Many thanks for allowing us to share these recipes.

Aimee's Original French Silk Pie
Blueberry Muffins
Jam
Macadamia Nut Butter Cookies
Oatmeal Raisin Cookies
Pumpkin Pie
Roast Leg of Lamb
Sweet and Spicy Almonds
Yummy Coleslaw

Aimee's Original French Silk Pie
This pie is just incredible! I once served it to dinner guests, and after their first bite and all the ensuing “ooos and aaaahs,” I informed them that it was sugar free. Their mouths gaped open and their eyes bugged out! They said, “Well, don’t tell the kids, they will never know the difference!” The husband still talks about how wonderful this dessert is.

Crust:
1 cup ground almonds
1/2 cup soy protein (NOT soy flour!)
1 teaspoon SteviaPlus®
4 packets sucralose
1/2 teaspoon cinnamon
6 tablespoons butter, room temperature

Filling:
3 ounces (squares) unsweetened baking chocolate
3/4 cup butter, room temperature
1 teaspoon SteviaPlus®
8 packets sucralose
1 1/2 teaspoons vanilla
3 eggs

Topping:
1 cup whipping cream
1/8 teaspoon SteviaPlus

Crust instructions: Combine well with a pastry blender or food processor and press into pie pan. Bake 5 minutes at 450° F. Cool completely before adding filling. Filling instructions: Break chocolate and place in a small saucepan over lowest possible heat. Stirring constantly, warm chocolate until almost completely melted. Remove from heat and continue to stir until thoroughly melted. Cool chocolate.

Since the eggs won’t be cooked, coddle eggs: Fill a small sauce pan about half-full. Bring water to boiling, then place eggs in boiling water for 20 seconds. Remove eggs from water and immerse in cold water to stop them from continuing to cook. Set aside.

In a large mixing bowl with an electric mixer cream butter, SteviaPlus® and sucralose on medium speed about 1 minute. Add chocolate and vanilla, mixing until combined. Continue mixing and beat in eggs one at a time for 5 minutes each. Total mixing time for egg mixture will be 15 minutes. Pour into pie shell. Chill at least 4 hours to set.

Topping instructions: Whip cream in a small mixing bowl with an electric mixer until peaks form. Add SteviaPlus(r and whip till combined. Spread on chilled pie. Sliver chocolate with a vegetable peeler. Garnish pie with chocolate curls. Enjoy! Serves 8.

The original recipe came from Aimee Nossum. Thank you Amy for letting me use this a really wonderful pie in my book!

Variation:
French Silk Cups:
Omit the crust and do the filling as instructed. Place finished filling into muffin tins and chill in the refrigerator as directed. Either top with the whipped cream topping as directed or serve plain. Makes 8.

Carb counts: Pie entire recipe, 64.87. Fiber, 28.07. ECC, 36.36
Pie per serving, 8.1. Fiber, 3.5. ECC, 4.54.
Cups entire recipe (without topping), 30.68. Fiber, 13.08. ECC, 17.6.
Cups per serving (without topping), 3.83. Fiber, 1.63. ECC, 2.2.

Blueberry Muffins
6 oz. pineapple juice
¼ cup oil
1 egg
1 ½ tablespoons SteviaPlus
1 teaspoon vanilla extract
½ cup plain yogurt
2 oz. milk
1 cup blueberries (fresh or frozen)
½ cup rolled oats
1 ¾ cup whole-wheat pastry flour
1 teaspoon baking soda
¼ teaspoon salt
Yield: 12 muffins

Pre heat the oven to 375°. Oil muffin pans. Soak the oats in the pineapple juice for 10-15 minutes in a small bowl. Beat together the oil, egg, and vanilla in a mixing bowl. Thin the yogurt with the milk and add to the other liquid ingredients. Beat. Mix in the soaked oats. Sift together the flour, baking soda, and salt. Fold the dry ingredients into the wet, stirring as little as possible. Fold in the blueberries just before the flour is completely blended. Spoon the batter into the muffin pans and bake for 25-30 minutes.

Jam
1 1/2 quarts fresh berries
1 cup unsweetened fruit juice concentrate
pectin powder
3/4 tsp. powdered stevia extract

Wash, rinse, and sterilize jars.
Clean berries, remove hulls, and mash. One and one half quarts of fresh berries will be 3 cups mashed. Place in a suace pan.
Add 4 tsp calcium water to the berries and stir well.
In another small sauce pan bring the juice concentrate to a boil. Place in a blender. Add 2 tsp of pectin powder and blend 1 - 2 minutes until powder is dissolved.
Bring fruit to a boil. Add the dissolved pectin. Stir vigorously 1 minute. Stir in the stevia extract. Bring back to a boil and remove from heat.
Fill jars to 1/2 inch from the top. Screw on 2 piece lids. Boil 5 minutes. Remove from water and let jars cool. Lids should pop to be sealed.

Macadamia Nut Butter Cookies
The most fun part of this recipe is forming the balls of dough to make the cookies. My hands become quite gooey! Then, I get to lick them off. Yummmmmm...

1/4 cut macadamia nut butter (approximately 2 1/2 ounces macadamia nuts, whole)
1/4 cup butter, room temperature
1 teaspoon SteviaPlus®
4 packets sucralose
1/2 teaspoon vanilla
1 egg
1/2 teaspoon baking soda
1/4 cup soy protein (NOT soy flour!)
1/2 cup ground almonds

To make the nut butter: Place the nuts into food processor with chopping blade and process until they are creamy, about 2 to 4 minutes. At first, the nuts will form a meal, then the oil will begin to separate out of them. That is when the nut butter is formed.

In a small mixing bowl with an electric mixer on medium speed, cream the macadamia nut butter, butter, SteviaPlus® and sucralose for 2 minutes. Add the vanilla and egg, continuing to mix for 1 more minute. In a small bowl, mix the baking soda, soy protein and ground almonds. On low speed, gradually add the dry ingredients to the butter mixture, until thoroughly combined. The dough will be STICKY! Dust your fingers with soy protein and form the dough into balls about the size of golf balls. Place them 2" apart on a baking sheet, (lined with parchment paper, if desired, for easier clean-up), and bake at 375 F for 6 minutes. They should appear under-done. Allow the cookies to rest on the baking sheet for one to two minutes. Place cookies on a cooling rack to cool Makes 9.

Carb count: Entire recipe, 38.19. Fiber, 12.83. ECC, 10.95.
Per serving, 4.24. Fiber, 1.42. ECC, 1.21.

Oatmeal Raisin Cookies
1/2 cup raisins (packed)
5 ounces apple juice
1/3 cup raw cashews or walnuts (coarsely ground)
1/4 cup soy flour
1/2 cup butter or margarine (softened)
3/4 tsp. stevia extract
1/2 tsp. maple flavoring
1 tsp. vanilla extract
1 large egg
1/4 cup milk
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt

Preheat oven to 375 degrees. Oil a cookie sheet.
Yield: 18 (3 inch) cookies.

Place the raisins and apple juice in a small pan and sinner over low heat for 15 minutes.

Coarsely grind cashews or walnuts in a blender. In a mixing bowl, cream the cashew or walnut meal and soy flour into the softened butter (or margarine). Stir in the stevia, maple flavoring, vanilla, and slightly beaten egg.

Cream 1/3 of the stewed raisins and all of the juice in a blender. Set the rest of the raisins aside. Stir the creamed raisins into the butter mixture. Add the milk and oats.

Sift together the wheat flour, baking soda, cinnamon and salt. Stir the flour into the other ingredients. Add the rest of the raisins. Don't overmix.

Drop onto oiled cookie sheet and flatten with the palm of the hand.
Bake 13-15 minutes.

NOTE: Soft margarine may also be used.
For reduced-fat cookies: substitute the 1/2 cup of butter in the recipe for 1/3 cup butter and 1/4 cup apple butter.
If you don't want to add the nuts increase the flour by 1/4 cup.

Pumpkin Pie
Single 9-inch crust

1.4 tsp. salt
1 cup whole wheat pastry flour
2 Tbsp soy flour
4 Tbsp soft soy or canola margarine
3 Tbsp cold water

Mix the salt into the flour. Cut the margarine into the flour with a pastry blender or fork until well distributed and looks like a coarse meal. Sprinkle the water in gradually while misxing the flour.

Form into a ball and roll out between two pieces of wax paper. Remove top sheet of paper and flip crust over into a pie pan. Remove the other paper. Trim and flute edges.

Filling
10 to 12 ounces soft or silken tofu
1/3 cup oil
2 cups fresh cooked pumpkin (packed) OR
1 15-ounce can of plain pumpkin
2 Tbsp maple syrup
1 Tbsp Fruitsource or date sugar
1/2 tsp maple flavoring
1/2 tsp stevia extract
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

Preheat oven to 350 degrees.

Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and oil. Gradually add the rest of the ingredients. USe the pulse button; stiring in between pulses.

Pour into an unbaked pie shell. Bake for 1 hour. Chill and serve.

Roast Leg of Lamb
My dear neighbor fixes this at every holiday. She gave me her recipe, and I had to modify it quite a bit. We served this to company and every one had at least seconds. The eldest daughter had four helpings and the dad had thirds. It was a huge hit!

6 to 7 pound leg of lamb (bone in)
1 clove elephant garlic, or 2 large cloves of garlic, slivered
1/2 cup olive oil
2 cups Rich Beef Stock (see recipe, p. ) or commercially prepared without sugar if you
don’t have candida 3/4 cup lemon juice, bottled
2 tablespoons fresh lime juice
1 large sweet onion, sliced
1 carrot, sliced into 1/4" pieces
3 tablespoons parsley
2 teaspoons dried oregano leaves
1/4 teaspoon ground cloves
1 packet sucralose
1/4 teaspoon SteviaPlus®
1 teaspoon salt/lite salt
1 teaspoon seasoning salt

Rinse the meat under running water. With a sharp paring or utility knife score the meat in many places. Insert a sliver of garlic into each score. Do this all over the meat on both sides. In a small bowl combine the remaining ingredients. Pour them over the lamb. Pile the vegetables on top of the meat. Allow it to marinate at least 24 hours, turning occasionally. Bring the meat to room temperature prior to roasting. Roast the lamb, fat side up at 325° F for about 3 hours, basting occasionally, until a meat thermometer inserted in the fleshy part reads 145° F. Remove the lamb from the oven, and allow it to rest about 20 minutes. Serve the marinade, skimmed of the excess fat, for a gravy. Serve the vegetables as a side dish. Serves 10.

Carb count: Entire recipe, 37.65. Fiber, 7.98. ECC, 29.67. Per serving, 3.77. Fiber, .8. ECC, 2.97.

Sweet and Spicy Almonds
The first time I made Sweet and Spicy Almonds, my kids smelled it from all the way across the street at the neighbors house. They all came running and begged for more after it was all gone!

1/2 tablespoon cooking oil (canola preferred)

1/4 teaspoon ground cinnamon
1/8 teaspoon SteviaPlus®
1 packet sucralose
1/3 cup blanched almonds
1/4 teaspoon grated orange rind (zest)
1/4 teaspoon almond extract

Place the cooking oil, cinnamon, SteviaPlus® and sucralose in small frying pan. Warm the oil and seasonings over medium heat about 1 minute. Ad the almonds and heat them through, stirring frequently until the seasonings begin to really smell good and the almonds begin to get faintly darker than their normal white color, about 3 minutes. Remove the pan from the heat. Add the orange rind and almond extract, combining thoroughly. Pour the nuts into a serving dish and serve warm. Serves 2 unless the one has a real sweet tooth!

Carb count: Entire recipe, 10.39. Fiber, 5.02. ECC, 5.36.

Per serving, 5.19. Fiber, 2.51. ECC, 2.68.

Yummy Coleslaw
I once brought this salad with all the options to a picnic. A non-low carb friend went nuts over it! My husband, who rarely even notices food, “wowed” over the shrimp variation, too. I served it alongside Barbecued Pork, and he said, “Wow! What a Yummy dinner!”

Made me a happy wife!
1/2 head small cabbage
Optional additions to salad:

1 1/2 teaspoons each snipped fresh garden herbs like lemon thyme, parsley, chives 1/8 teaspoon dried dill weed
3 ounces cooked salad shrimp
Dressing:
1/2 cup Blender Mayonnaise (see recipe) or commercially prepared (but not if you have candida)
1/4 cup Almond Milk (see recipe) or cream (but not if you have candida)
2 tablespoons lemon juice
2 packets sucralose
1/16 teaspoon SteviaPlus® (that is 1/2 of 1/8 teaspoon)
1/4 teaspoon celery seed
1/2 teaspoon seasoning salt
1/8 teaspoon lemon pepper

In food processor with slicing blade, or by hand, shred cabbage. Place in large bowl, adding any of the optional ingredients. Set aside. In a separate container, combine all ingredients for dressing. Add half of the dressing to the salad fixings, stir well. Serves 6, with enough dressing leftover for one more salad. Store excess dressing in a covered container in the refrigerator up to two weeks.

Carb count: Approximately 22.8 carbs total. Fiber, 9.6. ECC, 13.2. Per serving 3.8. Fiber, 1.6. ECC, 2.2.

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