Boutique Biologiquement.comDesserts à la stévia (en) stevia recipes

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Pumpkin Custard


3/4 tsp. stevia extract (see page xii for brand variances)
1 1/4 cups evaporated fat-free milk, canned
3/4 tsp. ground cinnamon
1/4 tsp. sea salt
1/4 tsp. ginger
3 large eggs
1 3/4 cup (15 oz.) canned pumpkin
Pumpkin Custard
Serving Size: 1 large ramekin (4 oz.) • Total Servings: 8 (32 oz. or 4 cups)
Nutrition Facts/Serving
Calories 79
Carbohydrates 9g
Total Sugars 7g
Fiber 2g
Fat 2g
Cholesterol 81mg
Sodium 148mg
Protein 6g
Preheat oven to 350° F. Lightly spray ramekins with canola oil cooking spray. Mix and dissolve
stevia in evaporated milk and set aside. Combine dry spices in small bowl. With electric mixer,
beat eggs and pumpkin into dry spices. Mix thoroughly. Gradually add stevia/milk mixture into
egg/pumpkin mixture and stir until incorporated.
Pour into 8-4 oz. ramekins and place ramekins in a large casserole dish filled halfway with hot
water. Bake for 25 minutes or until toothpick inserted in center comes out clean.* Let cool.
Refrigerate.
*If you use smaller ramekins, such as 2 oz., reduce cooking time to 15 minutes and continue until 20
minutes if center is still wet.
Optional: Serve with Whipped Cream Topping (see page 34).
52tsp. stevia extract (see page xii for brand variances)1 cups evaporated fat-free milk, cannedtsp. ground cinnamontsp. sea salttsp. ginger3 large eggs1 cup (15 oz.) canned pumpkinPumpkin CustardServing Size: 1 large ramekin (4 oz.) • Total Servings: 8 (32 oz. or 4 cups)Nutrition Facts/ServingCalories 79Carbohydrates 9gTotal Sugars 7gFiber 2gFat 2gCholesterol 81mgSodium 148mgProtein 6gPreheat oven to 350° F. Lightly spray ramekins with canola oil cooking spray. Mix and dissolvestevia in evaporated milk and set aside. Combine dry spices in small bowl. With electric mixer,beat eggs and pumpkin into dry spices. Mix thoroughly. Gradually add stevia/milk mixture intoegg/pumpkin mixture and stir until incorporated.Pour into 8-4 oz. ramekins and place ramekins in a large casserole dish filled halfway with hotwater. Bake for 25 minutes or until toothpick inserted in center comes out clean.* Let cool.Refrigerate.*If you use smaller ramekins, such as 2 oz., reduce cooking time to 15 minutes and continue until 20minutes if center is still wet.Optional: Serve with Whipped Cream Topping.
Stevia Cheesecake

1 1/2 cup pecan halves chopped
1 teaspoon of stevia powder
2 tbsp of nut butter, softened
1 envelope unflavored gelatin
1 cup of cold water (divided 1/4 and 3/4)
2 pkgs of 8 oz. cream cheese softened
1 tsp. vanilla extract
2 oz. unsweetened chocolate melted and cooled
Preheat oven to 400°F. Butter 9″ springform pan (I just use a round cake pan). In med. bowl combine pecans, 1/2 teaspoon stevia and the nut butter. With hands, press pecan misture into bottom and 1″ up sides of pan. Bake until golden, about 10 minutes. Cool completely.
In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. With mixer on high beat cream cheese, vanilla and remaining stevia until smooth. Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. RESERVE 1 cup cream cheese mixture. Pour remaining mixture into crust. Place reserved cream cheese mixture back into bowl. With mixer low gradually beat chocolate into cheese mixture. Dollop chocolate mixture on top of cheesecake. Swirl with knife. Chill three hours.
Stevia Brownies

2 teaspoon of stevia powder
1 1/2 c Flour or corn flour
3/4 c Cocoa powder
1/2 ts Salt
1/2 ts Soda
1 c Nut Butter or margarine
4 Eggs
2 tsp Vanilla
1 1/2 c unsweetened chocolate chunks
1 c Nuts; chopped
Preheat oven to 350°F. Grease lightly 13×9″ pan. Stir stevia, flour, cocoa, soda, and salt; set aside. Mix melted nut butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chunks and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.

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