Skip to content

Type what you have

Cook with

stevia ×
Blueberry-Lemon Dutch Baby
Breakfast American

Blueberry-Lemon Dutch Baby

4.0

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes.
  2. 2 Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat.
  3. 3 When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.

By In The Raw

Mini Lemon Mascarpone Cheesecakes
Dessert American

Mini Lemon Mascarpone Cheesecakes

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.
  2. 2 In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.
  3. 3 In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups.
  4. 4 Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

By In The Raw

Cranberry Mascarpone Cheesecake
Dessert American

Cranberry Mascarpone Cheesecake

4.4

Prep
15 min
Cook
85 min
Total
1540 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Place pan on a triple layer of foil large enough to wrap around the pan so the layers come all the way up the outside of the pan.
  2. 2 In a medium bowl, stir to combine cookie crumbs, sugar, stevia, and butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until set, about 15 minutes. Let cool completely.
  3. 3 Lower oven temperature to 325 degrees F.
  4. 4 In a large bowl or a stand mixer with the paddle, beat cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until combined and smooth. Scrape into the pan.
  5. 5 Place pan in a large roasting pan with high sides. Pour in enough scalding hot water to come halfway up the pan sides. Bake until cheesecake is set around the edge but still jiggly in center, about 1 hour 10 minutes.
  6. 6 Remove cheesecake from water bath, remove foil, and let cool completely at room temperature. Refrigerate for at least 24, and up to 48, hours.
  7. 7 In a medium saucepan, combine orange juice, sugar, and stevia. Bring to a boil; stir in cranberries and simmer, stirring occasionally, until thick and glossy, 10 to 15 minutes. Transfer to a wide, shallow pan and refrigerate until completely cool.
  8. 8 Before serving, spread cranberry sauce on top of cheesecake.

By In The Raw

Reduced-Sugar Phyllo Napoleons with Eggnog Cream
Dessert American

Reduced-Sugar Phyllo Napoleons with Eggnog Cream

Prep
15 min
Cook
25 min
Total
160 min

Instructions

  1. 1 In a medium bowl, stir together sugar, stevia, cornstarch, nutmeg, and salt. Add yolks and stir until smooth.
  2. 2 In a medium saucepan, bring milk to a simmer. Slowly whisk about half the milk into the yolk mixture, then whisk yolk mixture into remaining milk in saucepan. Place back on heat and cook, stirring constantly, just until thickened. Strain through a fine sieve into a medium bowl and stir in butter and rum.
  3. 3 Press a piece of plastic wrap directly on surface of pastry cream and refrigerate until well chilled, at least 2 hours.
  4. 4 Preheat oven to 400 degrees F.
  5. 5 In a small bowl, stir together sugar and stevia. Lay out phyllo dough in a stack on a flat surface and cover with a dry kitchen towel, then a damp kitchen towel.
  6. 6 Place 1 sheet of phyllo in front of you, brush lightly with butter, and sprinkle lightly with sugar-stevia mixture. Place another phyllo sheet on top and brush with butter and sprinkle with sugar-stevia mixture. Repeat this layering until there are 8 layers of phyllo, then brush top layer with butter and sprinkle with sugar-stevia mixture.
  7. 7 Cut phyllo lengthwise in half to make 2 long rectangles. Cut rectangles crosswise every 2 inches. Transfer as many of the rectangles as possible to a large baking sheet, leaving a little space between them. Nest another baking sheet of the same size on top so the phyllo rectangles are pressed between the baking sheets.
  8. 8 Bake until browned and crisp, 12 to 16 minutes. Transfer to a rack to cool completely and repeat with any remaining phyllo rectangles, baking and cooling them completely.
  9. 9 In a medium bowl, beat cream until stiffly whipped. Stir pastry cream just until smooth, then fold in whipped cream.
  10. 10 To assemble, lay 1/3 of the phyllo rectangles on a countertop in front of you. Spread a layer of pastry cream over each rectangle, then top with another phyllo rectangle. Spread another layer of pastry cream over phyllo, then top with a final phyllo rectangle. There should be 3 phyllo layers and 2 pastry cream layers.
  11. 11 Dust each Napoleon with a little grated nutmeg and serve immediately.

By In The Raw

No-Bake Nutty Oat Bars
Dessert American

No-Bake Nutty Oat Bars

3.7

Prep
135 min
Cook
15 min
Total
150 min

Instructions

  1. 1 In a bowl, combine the oats, raisins, and seeds.
  2. 2 Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
  3. 3 Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
  4. 4 Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
  5. 5 Refrigerate until the oat mixture sets.
  6. 6 Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
  7. 7 For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
  8. 8 Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
  9. 9 Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
  10. 10 Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
  11. 11 Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
  12. 12 Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
  13. 13 Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
  14. 14 If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days

By In The Raw

Reduced-Sugar Cranberry Apple Streusel Pie
Dessert American

Reduced-Sugar Cranberry Apple Streusel Pie

5.0

Prep
35 min
Cook
60 min
Total
215 min

Instructions

  1. 1 In a large bowl, combine flour, sugar, stevia, and salt. Add butter and rub into flour with your fingers until all pieces are flattened and broken up into pieces ranging from pea-sized to nickel-sized. Add ice water gradually, stirring frequently, until mixture is moistened enough to hold together when pressed in your hand; it should not be sticky or crumbly and dry.
  2. 2 Transfer dough to a countertop, knead briefly just to bring it together, then flatten into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 2 days.
  3. 3 On a lightly floured countertop, roll out dough into a 12-inch round. Transfer to a 9-inch pie dish, pressing it gently into bottom of dish. Trim all but a 1-inch overhang of dough, then fold overhang back underneath itself so a thick rim of dough rests on the rim of the pie dish.
  4. 4 Crimp the crust rim by pressing on one side with your thumb and on the other side with your thumb and index finger. Refrigerate crust while you prepare filling and streusel.
  5. 5 Preheat the oven to 375 degrees F.
  6. 6 In a large bowl, toss together apples, cranberries, sugar, stevia, flour, cinnamon, and salt. Scrape mixture into crust and return to refrigerator.
  7. 7 In a medium bowl, stir to combine 1/3 cup plus 2 tablespoons flour, oats, sugar, stevia, cinnamon, nutmeg, cloves, and salt. Rub in butter until completely incorporated and mixture is crumbly.
  8. 8 Sprinkle streusel over pie. Place pie dish on a large baking sheet and brush crust rim with beaten egg. Bake until browned and bubbling, about 1 hour.
  9. 9 Let pie cool completely at room temperature before serving.

By In The Raw

Low-Carb Cream Cheese Pancakes
Breakfast

Low-Carb Cream Cheese Pancakes

4.5

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine eggs, cream cheese, stevia, and cinnamon in a blender; blend until smooth. Let batter sit until bubbles settle, about 2 minutes.
  2. 2 Meanwhile, heat a large nonstick skillet over medium heat.
  3. 3 Pour 1/4 of the batter onto the hot skillet; cook until golden brown, about 2 minutes. Flip and continue cooking until second side is golden brown, about 1 minute more. Remove to a plate and repeat to cook remaining pancakes.

By Anson Loomis

Watermelon Fizz
Drink

Watermelon Fizz

2.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend coconut water, watermelon, and stevia together in a blender until smooth.
  2. 2 Fill a cocktail shaker with ice; add watermelon mixture. Cover shaker and shake until chilled; pour into a poco grande glass.

By Christian Sidiangco

Apple Pie Streusel Cake
Dessert

Apple Pie Streusel Cake

3.4

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Heat oven to 350 degrees F.
  2. 2 . In a large bowl of a food processor fitted with blade attachment combine flour, brown sugar and 2 tsp. cinnamon. Pulse until well combined. Add butter slowly, pulsing between additions, until pea-sized pieces form. Press 1/2 of the mixture in an ungreased 9-inch springform pan; set remaining mixture aside.
  3. 3 Place apples, Stevia In The Raw®, cornstarch and remaining 1 teaspoon cinnamon in a large bowl; stir to combine. Place apples in prepared springform pan. Evenly sprinkle the remaining mixture over apples.
  4. 4 Place springform pan on baking sheet with sides. Bake 60 to 70 minutes until top is golden. Remove from oven. Run knife around the edge of pan; let cake cool completely. Remove springform ring just before serving.

By In The Raw

Reduced-Sugar Pumpkin Creme Brulee
Dessert

Reduced-Sugar Pumpkin Creme Brulee

4.0

Prep
20 min
Cook
35 min
Total
175 min

Instructions

  1. 1 Preheat oven to 325 degrees F.
  2. 2 In a medium bowl, whisk to combine yolks, sugar, and stevia.
  3. 3 In a medium saucepan, bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.
  4. 4 Strain mixture through a fine-mesh sieve into a large measuring cup.
  5. 5 Divide mixture between six 6-ounce ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.
  6. 6 Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.
  7. 7 Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.

By In The Raw

Mocha-Coco Smoothie
Breakfast

Mocha-Coco Smoothie

4.4

Prep
5 min
Cook
Total
240 min

Instructions

  1. 1 Fill an ice cube tray with coffee and freeze 4 hours or until completely frozen. Reserve remaining chilled coffee.
  2. 2 In a blender, place 1 cup coffee ice cubes along with 3/4 cup chilled coffee, banana, creamer, coconut oil, cocoa powder, and Stevia In The Raw. Blend until smooth.

By In The Raw

Cranberry Crisp
Dessert

Cranberry Crisp

3.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
  2. 2 In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
  3. 3 In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
  4. 4 Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
  5. 5 Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.

By In The Raw

Almond Coconut Muffins

Almond Coconut Muffins

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. 2 Combine flour, sugar, stevia, baking powder, and salt together in a bowl. Whisk sour cream, butter, and eggs together in a separate bowl; stir into flour mixture just until batter is moistened. Fold coconut and chocolate chips into batter. Fill the prepared muffin cups 2/3-full with batter and top with sliced almonds.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack.

By jeanjeannie

Ginger Cookies from Stevia In The Raw
Snack

Ginger Cookies from Stevia In The Raw

4.7

Prep
120 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Combine flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl; set aside.
  3. 3 Beat butter, Stevia in the Raw, and 1/4 cup Sugar in the Raw in a large bowl with a mixer at medium-high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough for 1 to 2 hours or until easy to handle. (See Tip below.)
  4. 4 Place 1/3 to 1/2 cup Sugar in the Raw in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.
  5. 5 Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.

By In The Raw

Gingerbread Butterscotch Trifle
Dessert

Gingerbread Butterscotch Trifle

4.3

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1-inch cubes.
  2. 2 To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw®, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
  3. 3 In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
  4. 4 To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.

By In The Raw

Cinnamon Apple Beignets with Caramel Sauce

Cinnamon Apple Beignets with Caramel Sauce

3.4

Prep
40 min
Cook
35 min
Total
75 min

Instructions

  1. 1 In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.
  2. 2 Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.
  3. 3 Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.
  4. 4 In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.
  5. 5 Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.
  6. 6 In a large heavy pot or deep skillet, heat oil to 365 degrees F.
  7. 7 Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
  8. 8 Remove with a slotted spoon and drain on paper towels.
  9. 9 Repeat with remaining dough.
  10. 10 To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.

By In The Raw

Spiced Chocolate Waffle Cookies
Dessert

Spiced Chocolate Waffle Cookies

5.0

Prep
15 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Whisk flour, cocoa powder, cinnamon, cardamom, baking powder, and salt together in a medium bowl.
  2. 2 In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, and stevia until smooth. Beat in eggs one at a time, then vanilla. Stir in flour mixture just until combined. Cover batter and refrigerate at least 2 hours.
  3. 3 Preheat a Belgian waffle iron. Add spoonfuls of batter (about 2 1/2 tablespoons per cookie) to the waffle iron, spacing them evenly. Close the iron and cook until golden brown, 3 to 4 minutes per batch. Transfer to a rack to cool completely and repeat with remaining batter.
  4. 4 For glaze, in a food processor, combine cream cheese, stevia, tapioca, and vanilla and process until smooth, scraping down sides of the bowl as needed. With machine running, add cream to reach a smooth, pourable consistency.
  5. 5 Drizzle cookies with glaze before serving.

By In The Raw

Gingerbread Cookies with Cream Cheese Frosting
Dessert

Gingerbread Cookies with Cream Cheese Frosting

4.0

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
  2. 2 In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour.
  3. 3 Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  4. 4 Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm.
  5. 5 Bake until puffy and set, 12 to 15 minutes. Let cool completely.
  6. 6 For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth.
  7. 7 Use a small offset spatula to spread frosting on top of cookies.

By In The Raw