In a small bow, sprinkle gelatin over cold water and let stand 5 minutes to soften.
Add boiling water, stirring until gelatin is completely dissolved and mixture is clear. Cool slightly.
In medium bowl, stir together stevia and cocoa. Add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended.
Spoon into serving dishes and chill for at least 1/2 hour.
ream cheese, sour cream, vanilla, stevia until fluffy (this is the
ith Pyure Organic All Purpose Stevia Blend until light and fluffy
Put fruit and Sevia in a 9\" cake pan, mix.
Sprinkle with nuts.
Put baking mix in a bowl, add coconut oil and cut in with pastry cutter until you have small crumbs.
Add milk ans stir well. You may need to add a little more.
Turn out dough onto floured surface, knead 10 times then roll to about 1/4inch thickness.
Cut dough into squares (or any other shape you like) and put on top of fruit. Pieces will overlap some.
Sprinkle with Stevia if you like.
Bake at 350 for 30 minutes.
buttermilk or water, erythritol, and stevia. Mix on low speed with
Blend a really ripe avocado in the food processor.
Melt the margarine (butter/ghee) on low heat.
Add the carob powder and the stevia blend a little at a time until the lumps are gone. You may have to add a bit of water to make it creamy.
Add to the food processer until blended and thick.
Spread in a small container and place in the fridge to firm up.
inutes. Remove from heat, add stevia, cinnamon and nutmeg and let
utter is melting, sift together stevia, flour, baking powder, and spices
If serving cold: Stir together the coffee, almond milk and liquid stevia. Chill thoroughly.
If serving hot: Combine the coffee and almond milk in a microwave safe pitcher and heat about 3-4 minutes, until hot, but drinkable.
For both:
Mix the stevia, cocoa and salt in a large cup (or a jug if serving two).
Stir the boiling water into the dry mixture until completely combined, then slowly whisk in the almond milk mixture and liquid stevia.
Serve and enjoy!
chia seeds, oat milk, xylitol, stevia, 1 teaspoons of chicory paste
ground pecans, add butter and flour, spread on bottom of 9 inch springfoam pan.
beat cream cheese, stevia until fluffy add pumpkin and milk. taste,,, add more stevia if needed. add eggs, cornstarch and spices.pour mixture on crust in pan.
bake at 350 for 55-60 min until center is set. cool and refrigerate overnight.
combine peanut butter, remaining dates, stevia and 2 tbsp maple syrup
hoice.
Add Splenda or Stevia powder, salt, baking powder and
butter, buttermilk, and xylitol or stevia and pulse just until blended
Preheat oven to 375 degrees.
In a large bowl, combine flour, Splenda, cinnamon, salt, and baking powder.
In a small bowl, whisk eggs, and mix in strawberries, yogurt, baby food, extract, and Stevia.
Add wet ingredients to dry and mix until well blended.
Separate into 12 lightly sprayed muffin tins, and bake for 30 minutes.
Remove from tins and cool on a wire rack. These muffins keep best in the fridge.
Beat egg whites until foamy.
Add cream of tartar and xanthan gum and beat until stiff peaks form.
Add vanilla, flavor extract (such as almond, lemon, or orange), and Stevia.
Mix in a separate bowl protein powder, salt, and sugar substitute.
Fold the dry ingredients into the egg whites.
Pour into a greased fluted pan.
Bake at 350 for 45 minutes.
Allow to cool (unfortunately it shrinks). Slice and serve with fresh diced fruit and whipped cream.
Stir together the carob, arrowroot and stevia in a saucepan.
Add 1/2 cup of the milk and stir the mixture unti it is smooth.
Add the rest of the milk (and the honey if using this option), and cook it over medium heat until it thickens and begins to boil.
Stir in the vanilla and serve the pudding warm or cold.
tapioca starch, coconut, baking powder, stevia powder, and salt together in
Place mango, raspberries, yogurt, Splenda, vanilla, lemon juice and Stevia in a food processor, and process until smooth.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.