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Stevia Info & Recipes
13 years ago

First a little introduction about stevia.

What is Stevia?
Stevia is a herbal extract from the Stevia Rebaudiana leaf and has been shown to regulate blood sugar and blood pressure.  It is a food herb native to Northeastern Paraguay where the Indians there have used it before the colonization by the Spaniards in the 16th century.1   By 1950 some Paraguayan physicians used Stevia Rebaudiana for the treatment of diabetes.2

It is very sweet! Stevia is 200-300 times sweeter than that of sucrose. It can be added in cooking and to beverages.

From: il8.htm

A key research study published in the Brazilian Journal of Medicine showed that Stevia Rebaudiana actually ‘increased glucose tolerance.’ 3 . There is no suggestion that this dietary supplement should replace any medical treatment.

As studies have shown Stevia to also be anti-bacterial, anti-yeast and anti-fungal in its effect on the body and maintains heat stability at 95 °C and features a lengthy shelf life.

Let’s Balance That Blood Sugar!

The real problem is that ingestion of too much sugar, or any simple carbohydrate, creates an insulin rush that overworks the insulin receptors. Over a period of time, the body’s ability to handle all sugars, and even most grain carbohydrates, begins to weaken. This can ultimately lead to various disorders of the pancreas.

According to Pearson and Shaw in their now famous book, Life Extension: "Problems can develop when individuals chronically eat large amounts of sugar. When common table sugar (sucrose, a simple sugar) is eaten, the pancreas, to metabolize the sucrose quickly releases insulin. The sugar is quickly used up, but the insulin remains in circulation for hours afterward because it has a much longer half-life*. The insulin can lead to a hypoglycemic rebound because the circulating insulin continues to keep blood sugar down, even though the original sugar meal which caused the insulin to be released has been used." 4

In 1995, having acknowledged that Stevia added to the diet may benefit the balancing of blood sugar, the FDA approved Stevia as a dietary supplement. It has already been approved and used extensively in many countries around the world. In China, Korea and Japan, stevia is regularly used in preparation of food and pharmaceutical products. In Japan alone, an estimated 50 tons of stevioside is used annually.

NOTE:  Diabetics, Please work closely with your healthcare practitioner when you change your diet.    

1.Kinghorn, A.Douglas, PhD., Food Ingredient Safety Review, Stevia Rebaudiana leaves, March 16, 1992, p.6  2. Ibid, p.6  3.  Braz J. Med Biol Res (1986) 19(6) 771-4, Cur R. Alvarez  4. Pearson,Durk and Sandy Shaw, Life Extension, 1982, p.371-372

Now for the recipes!!!

13 years ago

This is my very most favorite recipe that I have developed over the years.  It is with great pleasure that I now share it with you.  You are the first people to get this recipe that will be in my coming cook book.

Carrot Cake (sugar free/egg free/dairy free)

3 cups unbleached white flour or whole wheat flour
1 ½  teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon fresh ginger
1/2 cups rice syrup
1 teaspoon light stevia
1/2 teaspoon dark stevia
1 cup soya milk
4 tablespoons flax meal
1 ¾ cup vegetable oil
3 teaspoons vanilla extract
¾ cup pineapple juice from can below
2 cups finely grated carrot
1 (14 ounce) can crushed pineapple, drained
1 cup chopped walnuts 
½ cup coconut
½ cup sultanas

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish and lightly flour.
• In a medium bowl, stir together the flour, baking soda, baking powder, flax meal, salt, cinnamon, nutmeg, and ginger.
• In a large bowl, stir together the rice syrup, soya milk, oil, juice from pineapple and vanilla until well blended.
• Add the flour mixture to the liquid mixture, and stir until all of the dry ingredients are absorbed.
• Stir in the carrot, coconut, pineapple, sultanas and walnuts by hand. Pour into the prepared pan.
• Bake for 50 - 60 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
• Cool completely before frosting with cream cheese frosting.

Cream Cheese Frosting
13 years ago

700 gm package cream cheese
6 Tbsp butter
1 tsp vanilla
1 1/2 tsp light Stevia/chrysanthemum mixture* 
2 – 4 tsp lemon juice
¼ cup finely shredded coconut

Cream together the above ingredients.

*this is the only kind that has very little after taste.

These receipes look Wonderful!
13 years ago

These receipes sound absolutely yummy!!!!

Where do you get Stevia/Chrysanthamum mixture?  I am currently using the powdered pure form of Stevia sold at Trader Joes in California.  Is the Chrysanthamum the same as the plant by that name?  Also what benefits does that plant add to the Stevia other than cutting the aftertaste?

I look forward to reading your book,


Hi Gina
13 years ago

Personally I do not like the powdered form of Stevia as it is too processed and it has a strong aftertaste.  The Chrysanthamum is the same as the plant by that name and it adds a sweetness too.

I get the Stevia/Chrysanthamum mixture from the company I work with and advertising is not something to do in this group, so if you would like info, message me privately. 

Yummy Rice Pudding
13 years ago


1 cup sweet brown rice or short grain brown rice, cooked
¼ cup soya flour
1/2 tsp. salt
1 ½ cups soya milk or cows milk
½ tsp liquid stevia
1 tsp. vanilla extract
3 tbsp. vegetable oil or butter
1 tsp. – 2 tsp. cinnamon
1 cup sultana raisins

 Cook rice.
 Mix cooked rice in a glass baking dish with remaining ingredients except for cinnamon.
 Sprinkle cinnamon on top.
 Bake at 400º for 40 – 50 minutes.
 Serve with “Soya Cream Sauce” on top.


“Soya Cream Sauce” coming up soon....

13 years ago
I wonder if there is a recipe for "Shoo-fly-pie" with this as the sweetner ?
Ice Tea
13 years ago
I have managed to give up my coffee (could only drink it with lots of cream and sugar) and I gave up sodas (can't stand the diet ones, so no soda is better for me).  But I'm having a REAL hard time giving up my sweet tea.  Do y'all have any idea if I could use Stevia in place of sugar in my tea?
13 years ago

Mike, it would be possible to come up with a rendition of "Shoo-fly-pie" but it would not be exactly the same.  I would probably use another grain sweetener with the stevia.  I like the challenge of it and if I have some time will try it. Or if you want to converse with me about it, I will give you a recipe to will be a trial an error thing to get it right though.  I am into it if you are!

Melanie, I use a Stevia/chrysanthemum mixture to sweeten my teas all of the time. I use the mixture as this is the only kind that has very little after taste.

13 years ago
Ingredients: ¼ cup soya milk ¾ cup apple juice 3 tbsp. arrowroot 1/4 tsp light stevia (liquid) 1 cup water 2 tbsp. butter 3 tbsp. lemon juice Method:  Mix the first 3 ingredients together.  Add the remaining ingredients  Bring to a boil, stirring constantly until thickened.  Add lemon juice  Serve on top of Brown Rice Pudding or any dessert that you would like a sauce.
13 years ago
I'm always on the lookout for yummy stevia recipes... thanks!!!
13 years ago
Wow! Your Carrot Cake sounds divine! I've heard a little about Stevia but not much, so thank you for the article on it. I would also be interested in getting the Stevia mix you mentioned. I love my sweet tea too!
12 years ago

With fruit about to be in season again here in Canada this is a very easy dessert to make.

2 cups fresh fruit, chopped
2 cups milk (or soya, rice, almond)
2 tbsp. arrowroot* or Kuza*
1 tsp. vanilla

 Cook fruit until soft in a little water.
 Add 1 ½ cups milk.
 Sweeten with stevia to taste.
 Bring almost to boiling point.
 Mix the 2 tbsp. arrowroot or Kuza with ½ cup milk.
 Slowly stir in arrowroot and ½ cup milk, stirring constantly.
 Boil gently for 5 – 10 minutes until the mixture thickens.
 Add vanilla.

Variation:  Sprinkle with ½ cup toasted coconut at the end.

*an alternative thickener similar to cornstarch

Transfer form Artificial Sweeteners
12 years ago

48 new, 48 total182 total Ruth J.
Check out stevia, a healthy, natural alternative Stevia 

If you've ever tasted stevia, you know it's extremely sweet. In fact, this remarkable noncaloric herb, native to Paraguay, has been used as a sweetener and flavor enhancer for centuries. But this innocuous-looking plant has also been a focal point of intrigue in the United States in recent years because of actions by the U.S. Food and Drug Administration.

The subject of searches and seizures, trade complaints and embargoes on importation, stevia has been handled at times by the FDA as if it were an illegal drug.

Since the passage of the Dietary Supplement Health and
Education Act (DSHEA), stevia can be sold legally in the United States but only as a "dietary supplement." Even so, it can be found in many forms in most health-food stores, and is also incorporated into drinks, teas and other items (all labeled as "dietary supplements"). It cannot, however, be called a "sweetener" or even referred to as "sweet." To do so would render the product "adulterated," according to the FDA, and make it again subject to seizure.

The purpose of our Web site is to provide as much information about stevia as possible, from the scientific studies regarding its safety to the petitions submitted by the Lipton Tea Company and the American Herbal Products Association. will be an ongoing project for us at Body Ecology, so check back often, as we will be augmenting and updating this information frequently.

Two sites with some more information
12 years ago

So I decided to look around about it. Seems like there are some different opinions circulating about Stevia - some positive, some negative.

As it stands, it would appear, that like anything, it all depends on how you use it and how much of it you use.

Just something to look at. I think it shows how different cultures are in some ways....

Transfer form Artificial Sweeteners
12 years ago
I'm not a person who believes in conspiracies
12 years ago

However, with the majority of sugar grown in the US coming from Florida (with the President's brother as Florida's governor), I doubt that stevia, or any other intelligent sweetner (that some corporation cannot patent) will be able to be marketed legally.  It will benefit the sugar growers in Florida to keep this terrific-sounding herb a secret for as long as possible.  How sad. 

I'm going out to look for it tomorrow!

12 years ago
I've seen stevia at a local health food store.  They had it in several forms, including tablets and as a liquid.  I tried once to grow it, but found out that I like my place too cool for it. Maybe I'll try again sometime soon.
12 years ago
Pretty interesting links. Thank you.
12 years ago

Aric, I have seen that info before and what it looks like to me is that they have used isolates rather then the whole leaf extract.  when ever we use an isolate it ceases being a whole food and our bodies were made to eat whold foods not isolates which are simply out a chemical.  What would be interesting is to know the exact solution they used.  I will shower you with stars for that info.

Much of the reason people do not like the taste of stevia is because it is an isolate they are being given.  If you ever tasted a stevia leaf, it does not have a chemical taste.  It simply tastes sweet.  In fact I had to stop one of my house mates from eating the whole plant that I had in doors last winter.

I have a whole list of experiments that show how beneficial Stevia is.

Lisa, I tend to agree with you.  Many big corporations stand to lose a lot if stevia was available. When you are buying stevia make sure you are getting one that is not a powder or in alcohol.

It is an interesting thing
12 years ago

I also read a number of other articles on it and it seems to jump back and forth - some for it, others against it etc etc etc. Typical of anything really.

One thing a few people did note though (and this was people on both sides of the issue) is that it can become bitter tasting if you do not watch the amount used. Both sides advised against trying to use it to bring up the taste of really bitter foods as it tended to make them even more bitter...that being said, neither side was really clear if they were using whole or extract. A number of people did advise against using it in liquid form though.

I have done some research
12 years ago

Aric, the research in the article was done with stevioside which is an isolated chemical taken out of the whole food, stevia. For research purposes they would use an isolate because it offers consistency. 

Let's compare that to sugarcane which is a whole food, full of minerals and vitamins but when we isolate the sugar from it, we create a damaging isolate often referred to as "white death". We can take that one step further regarding sucralose - a.k.a - Splenda which is as damaging as aspartame. Sucralose is supposed to be safe because it is made from sugar, but anytime you isolate something out of a whole food (not that sugar is a whole food) you create a chemical that causes side affects.  

The stevia I use is an organic, highly concentrated whole food plant which Chrysanthemum flower has been added; the Chinese use the Chrysanthemum to balance a formula so there are no side effects. It is not in alcohol making it is somewhat unstable so I have to keep it in the refrigerator.  To me the shows that it is food not a chemical as I have to keep all my fresh food in the refrigerator.

As for it being better to use the powdered form, unless it is green in colour it could very likely be stevioside, the isolate, thus making it a chemical.  Very often the clear one is put in alcohol to preserve it so that would be a minus. 

Melani and Alisha,
12 years ago
I put a stevia plant (from the nursery) in my garden this year, and have been adding a leaf or two to loose tea when I brew it (that's for two or three cups). It adds a nice sweetness, and is subtle. Not like the liquid stevia I tried, which was *not* subtle, and as others have said, tasted a little 'chemical-y'. I don't normally sweeten my tea (what I've been using it in is a slightly bitter herbal blend), so I don't know if it would do the trick for you, but I think it's worth trying! linty
12 years ago

Linty, good to hear about you using the plant; as you say it is a more subtle sweetness so for those of us with a sweet tooth we need a more concentrated mixture.

I often hear from people that stevia tastes so bad. Much of the reason people do not like the taste of stevia is because it is usually an isolate they are being given.(an isolate is a chemical taken from the whole). 


When you taste a stevia leaf, it does not have a chemical taste.  It simply tastes sweet.  In fact I had to stop one of my house mates from eating the whole plant that I had in doors last winter.

12 years ago

I have found stevia in my local health food store.

Because it is approx. 200 times sweeter than sugar does that mean if I bake with it I use less stevia than sugar?

For an example if recipe calls for a cup of sugar do I use less than a cup with stevia?

12 years ago

Joseph, Yes definitely you use less.  It does depend on the type you have bought. What kind did you buy?

Look at the recipes above and you will see that I have put between 1/4 to 1 1/2 teaspoons in a whole recipe.  The carrot cake only has 1 1/2 teaspoons when it would usually have 2 cups!

12 years ago

Last year I bought a stevia plant and kept it in a pot all summer, then brought it in when the winter came. 

By this spring it was looking very straggly but I planted it out in my garden. Now it has grown very big and looking very full, I am thinking of potting it before winter and bringing it in the house again.

Anyone have any experience with stevia plants?

12 years ago
I've got a problem w/soy products because of gout. I'm guessing the soya products are soy. I'm really trying hard to to go veggie.
12 years ago

Hi Katie!  Seem to have seen you somewhere else recently.

Yes there have been times in my life where soy did not work. But mostly eggs don't work so well for me so I substitute soy. So in my recipes you can put in eggs or flax seed meal (go to Flax Seed for the recipe)

If you don't want to use cows milk and soy does not work, try almond (there is a recipe in Nuts & Seeds for the birds or you?) or rice milk.

seen Stevia in Local Stores
12 years ago

Hello to all,  Have been reading the stevia recipe they sound wonderful.  Now my question is I have seen stevia in the local health food stores but what brand should I use?  I am not usually in a home atmospher usually on a semi.  So would work?  I hope to be off the truck soon but who knows when that will be.  Any help will be most welcomed.



Hi Deb
12 years ago

I have been using Stevia for 8 years and marketing it for 4 years.  I have tried many varieties.  Personally the one I prefer is the one from Sunrider called Sunny Dew as it has a lighter taste almost fruity. The reason I prefer this one is not simply because I market it but because it tastes better then any of the others I have tried, is more concentrated, organic, not an isolated version and it is not in alcohol.

There is also a dark one called Sunectar which much of the same could be said except that it has a much stronger flavour which sometimes  I liken to mollases so sometimes it is the flavour I want.

I have been reluctant to say what I think in this area since it is part of the products I market; I don't want to be advertising.  But then any one here can suggest any brand they find in the health food store and that is a advertising.  So I might as well share what I believe is the best.

Stevia Chocolate Chip Cookies????
12 years ago
Does anyone have a receipe for Chocolate Chip cookies using Stevia powder or?, that has the same good taste as regular homemade cookies? Something a child would love ...?
12 years ago

One of our members wrote asking:

I am trying to find recipes in the forum for "sugarless" applesauce. Most of the apples in my area, although good for eating, tend to taste a little tart after cooking. If we have one or more recipes that would use a little stevia maybe to sweeten this a little without adding the calories.


4 – 6 Golden Delicious apples
Sunny Dew to taste
1 tsp cinnamon

 Core and slice apples.
 Place apples in a pot and add a few spoonfuls of water.
 Cover with a lid and simmer till apples are soft.
 Sweeten with stevia to taste

12 years ago

Here is another one with lots of sweet spices in it which I love.


2 cups apples or pears, sliced
½ cup water
1 tsp. lemon juice
¼ tsp. ginger
¼ tsp. cloves
¼ tsp. nutmeg
1 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. mace
Stevia to taste

Core and slice apples or pears.
Place all ingredients in a pot.
Bring to a boil.
Simmer until fruit is soft.

11 years ago
Thank you, I will definately be trying these out (sorry for my absence).
Thanks Aric B
11 years ago
Thanks, Aric B, for the links about stevia. Very informative. 
11 years ago

Jeff has received 3 new, 47 total stars from Care2 membersJeff has been awarded 20 butterflies for taking action at Care2 Jeff H.

Not So Sweet on Stevia 
If you use stevia as a sweetener, please tell me--did it take a while for you to acquire a taste for it? I've tried stevia a few times and frankly thought it tasted awful. Like chemicals, actually. I'd like to get off sugar, but I'm not sure I could ever learn to like stevia. What do you think? And don't you agree that stevia is quite expensive?
 [ send green star]   

Annette has received 76 new, 154 total stars from Care2 membersAnnette has been awarded 80 butterflies for taking action at Care2 Annette P.
Stevia is very potent--try to use just a little bit.  For example--a cup of coffee, just a couple drops.  [ send green star]

Jeff has received 3 new, 47 total stars from Care2 membersJeff has been awarded 20 butterflies for taking action at Care2 Jeff H.
A Reason to Avoid stevia? I found this link to an article in which the nonprofit Center for Science in the Public Interest (CSPI) raises the possibility that stevia is unhealthful: Hmmm. Have any of you heard about this? I tend to trust CSPI; I subscribe to their Nutrition Action newsletter.    [ send green star]

Diana has received 51 new, 707 total stars from Care2 membersDiana has been awarded 309 butterflies for taking action at Care2 Diana N.

My thoughts on the subject of stevia causing health problems are: The herb has been used in South America for hundreds of years without any evidence of problems occurring. That is way more positive than  any of the recently manufactured chemical swweeteners. I just saw another splenda ad in which they say "tastes like sugar because it's made from sugar" It also is chemically closer to formaldehyde!  [ send green star]

11 years ago

Tabby has received 20 new, 216 total stars from Care2 membersTabby has been awarded 298 butterflies for taking action at Care2 Tabby S.

i love stevia....but, i only put the very tip of my spoon into it to sweeten a whole cup of coffee...a liquid drop sweetens a whole very  large glass of, it is wonderful stuff  [ send green star]

Jeff has received 3 new, 47 total stars from Care2 membersJeff has been awarded 20 butterflies for taking action at Care2 Jeff H.

Liquid vs. powder 
I've tried only the powder form of stevia. Does anyone prefer the liquid form?  [ send green star]

11 years ago

Hi Jeff, thank you for opening up this discussion again. 

I have closed the other folder as I want to keep subjects together for future reference. 

Most of your questions can be answered by reading the above information which many members have contributed to.

Just Tried Stevia Again
11 years ago
I just tried stevia again. I realized I still have a box of stevia packets in the cupboard and decided to use one of the packets to sweeten a cup of decaf. Please forgive me, but stevia still has a strange chemical taste to me. So what do you think--if I keep using stevia, will I get used to the taste?
11 years ago

Hi Jeff!

I do not find the stevia/chrysanthemum mixture I use to be bitter at all.  I never use the powdered stevia as it tastes like a chemical to me too.   Rather then reposting what is said above, please scroll up and you will see the explanations to what I am saying.

When something does not taste good there is no point consuming it.  I enjoy everything I consume.

More Stevia Talk
11 years ago

Diana, I will, in fact, scroll up and read more about stevia. Thanks. 

I can identify with your statement, "When something does not taste good there is no point consuming it." However, I'll keep giving stevia a try, cuz I'm hoping it's more a healthful sweetener than sugar. Years ago, I was able to gradually develop a taste for artificial sweeteners (which I no longer use), so I'm thinking I might have the same experience with all-natural stevia.

You are very helpful and I sure do appreciate your position that stevia may not be for everyone. Honesty and empathy are in short supply these days.      

11 years ago
Can you get stevia at most health food stores in the US?
11 years ago

I prefer liquid stevia to the powdered stevia ...

warm Cocoa before Bed
11 years ago

I've found that making up cocoa by pouring a bit of hot milk into a tblspn of Ghirardelli unsweetened cocoa powder (comes in a 10 oz. canister) & mixing to a smooth batter, blending in the rest of {1 cup of} the milk & adding a few drops of liquid Stevia makes a wonderful before-bed drink. Also try adding a bit of vanilla extract. Mmmm!  

(No sugar!)

11 years ago
Mark, that sounds very Yummy.

Theresa, yes Stevia seems to be in health food stores in US and Canada.
11 years ago
I am glad I found this thread! I just purchased stevia seed from my Cook's Garden web page. I thought maybe to infuse it in drinks with my tea ball or diffuser. What do you think?
Guess it's just not for me
11 years ago
Sorry folks, but I tried liquid stevia after finding that the powdered version didn't appeal to me. The liquid version had the same chemical taste, and I found it barely sweetened my coffee. I've given stevia several tries, and I'm afraid it's just not for me. 
11 years ago
 Annette P. Annette has received 59 new, 532 total stars from Care2 membersAnnette has been awarded 240 butterflies for taking action at Care2  

  My roommate is diabetic and she has MS, & the chemical sweeteners made the MS worse.  Now she uses stevia, & it helps balance blood sugar.  [ send green star]

11 years ago

Leslie, I think the seeds would have to be grown to get the leaves and stems that have the sweet taste.

Jeff, you know that whit powdered stevia is awful in my tastes chemically.

Here is my latest recipe which I developed last Friday!


(Wheat free/sugar/dairy free)
1/2 cup corn meal
1 cup brown rice flour
¼ cup soya flour
¼ cup arrowroot
3 tsp. baking powder
1 tsp. salt
¼ cup oil
½ tsp Sunny Dew (light stevia)
1½ cups soya milk
½ lemon juiced
1 tsp lemon rind
¼ cup walnuts, chopped
1 cup dates, chopped

 Mix dry ingredients together and make a well in the center.
 Mix in walnuts and dates
 Add oil, soya milk and lemon juice.
 Mix just until all the liquid is absorbed – do not over mix.  Mixture may be a bit lumpy which is okay.
 Let sit for 5 minutes.
 Pour into oiled muffin tins.
 Bake in a preheated 400º oven for 20 – 25 minutes.

Sugarfree Lemon Cream Meringue Pie
11 years ago

Sugarfree Lemon Cream Meringue Pie (or Pudding) (made with Stevia)


1/2 cup slivered almonds
3/4 cup whole wheat flour
1/8 teaspoon Stevia powder
2 tablespoons margarine or butter
2 egg whites
1/4 teaspoon almond extract

Toast almonds in non-stick skillet over medium heat, stirring frequently. In food processor, combine almonds, flour, stevia, and margarine, process until almonds are coarsely chopped. Add egg whites and almond extract; process until ball forms. Press into 9-inch pie plate; prick all over with fork. Bake in 375F degree oven for 15 minutes.

Pie Filling or Pudding

1/3 cup cornstarch
3/4 teaspoon Stevia powder concentrate
1/4 teaspoon salt
1 3/4 cups Rice Dream (you can use skim milk if not allergic)
3 egg yolks (save white for meringue)
1 tbsp butter
1/4 cup lemon juice
1 teaspoon lemon rind

In pot over medium heat, put cornstarch, stevia and salt. Gradually add Rice Dream or milk, stirring constantly with wire whisk so that no lumps remain. Add lemon juice and rind, and stir constantly until mixture comes to a boil and thickens. Add some of the hot mixture to the egg yolks and beat slightly with whisk. Return to saucepan and cook over low heat for a few minutes, or until very thick. Do not boil. Remove from heat. If using as a pudding, it's done. Pour into a bowl. Put a clear plastic wrap directly on the pudding so that a skin doesn't form. Let cool.

If making a pie, pour into baked pie shell, put clear plastic wrap directly over the filling while making the meringue.


3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon Stevia powder
1 teaspoon vanilla

In medium bowl beat egg whites until frothy. Add cream of tartar; beat until stiff peaks form. Beat in Stevia powder and vanilla. Spread over cooked pie filling (yes, remove the plastic wrap first. Having it there will now help the meringue to bond to the filling). Bake at 425F degrees for 8 to 10 minutes or until top is lightly browned

11 years ago

Pennny for also posting this here and as I said before this is a very yummy sounding recipe which I am going to make sometime for a friend.

11 years ago

Didn't know if this had been posted before

11 years ago
I was thinking about growing my own Stevia plant, I saw a plant in Burpees
which gave me the idea. Iv'e managed to succeed in growing a few Italian herbs from the seed and they seem to be doing ok- so what the heck. Does anyone else have any helpful hints?
Great Recipes

11 years ago
I've got a stevia plant & it does great in the summer (as long as you watch for dryness) but in the winter it does get a little straggly, probably because I don't have good lighting, it's a great idea though, i do love mine.
11 years ago

Well Marie, I found much the same as Penny about it surviving as a houseplant and getting straggly.  The problem with indoors is that stevia plants like lots of sunlight and then compound that with short days here in the north.

Penny, do you use the leaves for sweetening things?

11 years ago
Well my wonderful husband actually installed lights under the cabinent for my herbs, so I think that would be ok! they are grow lights.  . Is there a file/folder around here on herbs that i'm missing?

Thanks for replying.
11 years ago

Marie, that is great, grow lights are so wonderful!

Diana, I've mainly used it so far dried & lightly used in some recipes (still experimenting) & I've also used it when I give worm medicine to the animals (goat & horse) cause it sweetens it lightly so they'll take it!

Stevia and GreenPower Drinks
11 years ago

Most of my meals are powerful green drinks, made with loads of green leafy veggies, carrots, beets and sprouts.  I add Stevia to these drinks and you cannot imagine the level of wellness, energy and stamina I have all day just drinking about 32 ozs. 

I highly recommend the use of Stevia in amm types of smoothies as well.  Vitamix is the best tool I have found to eat RAW, STAY HEALTHY AND BEAUTIFUL, while loving what and how I eat.

Blissed be, Annie

Anne Kaspar, C.A.P.H 

Is it really tasty?
11 years ago

(I actually tried to post this via the web on the 28th and wondered why I never saw a response)

I've tried to find something to boost my energy and keep me healthy and have found that most drinks that are very good for me taste awful. I've tried Stevia in a couple forms (liquid & powder) and found it to be bitter (my taste buds?) I've been told to avoid anything with spirulina in it by my nutritionist and doctor (it aggravates Fibromyalgia) - does Vitamix contain this? I feel so weighed down by heavy foods and am really looking for something good and healthy. I used to drink Spirutein but you guessed it, it has spirulina in it. Love to hear any suggestions on this. ~ Valerie

11 years ago

Thankyou for all of the wonderful stevia recipes Diana. I'm type 2 diabetic. When I was first diagnosed the health proffessionals I went to told me to use artificial sweeteners. They also told me to use several of them throughout the day instead of using only one because chemical sweeteners build up in your system and your body doesn't dispose of them.None of this sounded very healthy to me and when I ate the chemical sweeteners it used to give me a stomach ache. I started searching for a natural sugar substitute instead and with my daughter's help we found stevia. I spoke to my doctor and dietician about it. They didn't want me to use it. They wanted me to stick to the stomach ache varitety of sweeteners because they said there were no official studies on stevia that would verify it was safe for them to reccommend me using it. So I did my own study. Before every cup of tea(for a week) sweetened with stevia I checked my blood glucose level before and a half an hour after. My glucose level never changed. Not everything my doctor tells me is good advice(just my opinion of course) was supposed to be a short've used stevia ever since. When I first found out about it(about 8 or 9 years ago) it wasn't available to buy in any stores in Ontario Canada. I had to order it from the U.S. to begin with. I tried growing it...but that was a disaster.The plants grew just fine. It was when I tried to boil the leaves to get the sweet liquid to use for sweetener that was the problem. I know it must have been something I was doing wrong. It ALWAYS tasted bitter. I couldn't use it because it tasted so horrible. I kept growing and trying to figure out what I was doing wrong....until my cat used the my stevia garden for a litter box. I'm afraid that finished the poor little plants. shortly after that they started selling it in the natural food stores. Now I can get it at the grocery store.I buy it in powder form in a container to use at home and I buy little packets like the ones that the chemical sweeteners come in to take with me in my purse when I go out anywhere. That way I don't EVER have to even consider using the chemial stuff ever again.

Thanx again Diana...sorry I wrote a short novel here

11 years ago

Valarie, it does take a little getting used to; that said I do find that the powdered stevia is too refined and does have more of a bitter taste and even many of the bottled varieties are too bitter for my taste. 

The very best tasting stevia in my opinion is Sunny Dew or as it is called in Canada, Suncare Plus; it comes from the company I work with Sunrider.  It is a light stevia/chrysanthemum mixture and is almost fruity in its flavour.

Thank you Silent Eyes for your story; I like to hear things like that. 

I am surprized that you say that your blood sugar was not at all afftected as we find that it does get affected which is why I always tell dieabetcis to carefully monitor their intake till they know what is haapening.

Did you know that stevia nourishes the pancreas which is great for diabetics and diabetic prevention.  I have a number of diabetic friends who have reduced their insulin intake to half as a result.

10 years ago

Here is one of  my recipes.  I add the apple to give some pectin which helps keep it all together.


1 - 2 apples
2 cups berries blue berries, blackberries, saskatoons or currants, strawberries)
Stevia - light liquid* 

 Core and slice apples.
 Simmer apples with a few spoons of water in a covered pot.
 Mix in berries and simmer a few minutes.
 Sweeten to taste with stevia.
 Place berry/apple mixture in a baking dish.


1 ½ cups whole wheat flour
1 cup rolled oats
1 tsp. salt
1/3 cup vegetable oil
1/4 cup honey
1/4 tsp Stevia - light liquid*

 Mix dry ingredients together.
 Mix oil, stevia and honey and add to dry ingredients.
 Mix thoroughly.
 Sprinkle on top of fruit
 Bake at 350º F. oven for approximately 40 minutes.

*Sunny Dew stevia is the best

Pumpkin PIe
10 years ago

A basic recipe that can be made with sweet potatoes, squash, yams, or pumpkin

IMG_0706.jpg picture by nan_75

You can use any single 9-inch crust, I used oil pastry

1 1/2 cups pastry flour or unbleached flour

6 tbsp oil

3 tbsp milk

Preheat the oven to 350 degrees F.  Partially bake the crust for 15 minutes.  Remove from the oven and cool.

Combine oil, and milk together well.  Add to dry mixture.  Mix until it forms a ball.  You can add till consistency (milk or flour).

Roll out on floured area and press into 9 inch pie plate. 


1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp salt

1 tbsp date sugar (optional)

3/4 tsp powdered stevia extract

2 packed cups cooked, fresh pumpkin or  1 (15-ounce) can plain pumpkin

1/2 tsp vanilla extract

2 tbsp maple syrup (optional)

1  1/2 cups soymilk or milk

2 eggs

Mix the spices, salt, date sugar, and stevia extract into the pumpkin in a large bowl. Stir in the vanilla, maple syrup, and soymilk, or milk.  Lightly beat the eggs in a small bowl.  Mix well into the pumpkin.

Place the filling in the pie shell.  Bake for 45 to 50 minutes  at 350 degrees F or until a knife inserted at the edge of the pie comes out clean.

Notes: Make sure the eggs are well mixed into the pumpkin.

The filling may be made in blender.  Place all the ingredients in a blender, and process until smooth.  However, the top surface of the pie may be a rough appearance.

Makes 8 servings

Per serving:

calories 191

total fat 10 g

sat. fat 2 g

protein 7 g

carb 19 g

fiber 4 g

sodium 206 mg


Apple Pie
10 years ago

IMG_0702.jpg picture by nan_75

This requires Double Pie Crust

You may use which you like. I used an oil pastry.

3 cups pastry flour of unbleached flour

12 tbsp oil

6 tbsp milk

Combine flour in bowl.  Stir cooking oil and milk togther well.  Add to dry mixture.  Mix until it forms a ball.  Roll out onto floured area and press into 9 inch pie plate.  Add topping of crust after you add filling to pie.


8 to 9 cups sliced apples ( 8 to 10 large apples, or enough to forms a heaping mound in a pie pan)

1  1/2 tbsp lemon juice

1/4 cup apple juice concentrate of blen, thawed

1 tsp powdere stevia extract

1 tbsp arrow root powder

 2 tbsp wheat flour

1 tsp cinnamon

1/4 tsp nutmeg

2 tbsp date sugar

1/4 tsp salt

Peel, core and slice the apples into a large bowl.  Mix the lemon juice into the apples well, then stir in the apple juice concentrate and stevia extract.  Ocver the bowl and refrigerate for several hours to overnight.

Preheat the oven to 425 degrees F.

Roll out the bottom crust.  Mix the arrow root, flour, spices, date sugar, and salt together in a small bowl.  Stir the dry ingredients into the apples, coating every piece.  Place the apples in an  uncooked pie shell.

Using top crust, fold and make holes for steam to escape. Place it on the top crust. Pinch edges. 

Bake at 425 degrees F for 10 minutes.  Reduce the temperature to 350 degrees F and bake for 35 to 45 minutes longer. The apples pieces should be tender.  Poke a fork through the steam holes.

Notes: Most apple pie recipes call for tart apples.  Since there is very little sugar in this recipe you can use a sweeter apple.

You can use cornstartch instead of arrowroot.

Makes 8 servings

Per serving:


10 years ago

Sweet Pickles

1cucumber-1.jpg picture by nan_75

4 cups cucumber, thinly sliced

2 cloves garlic

1  1/4 cups water

1 tsp mustard seed

1 tsp celery seed

1 tsp ground tumeric

1 tsp stevioside

or 8 tsp stevia blend

or 16 packets of stevia

2 cups onions

2 cups apple cider vinegar

Place cucumbers and garlic in a glass bowl (do not use metal). Set aside.  In a saucepan, stir together spices and stevia in water.  Bring to a boil.  Stir in onions.  Boil for about 2 minutes then remove from heat.  Stir in vinegar.  Pour mixture over cucumber slices.  Allow to cool and then place in an airtight container.  Refrigerate for at least 24 hours before serving.

About sixteen 1/8-cup servings

Nutritional facts per serving:

5 g carbohydrate; 18 calories; trace total fat; 1 g protein

food exchanges: 1/2 vegetable

10 years ago
I have found stevia in my local health food store it is not sold in bulk but in small individual packets ( single serving size) Does anyone know where i can order in in larger quantities?
10 years ago

Kathy, I prefer the "clear" liquid stevia ... and usually purchase bottles from GNC of NuNaturals "clear" Stevia or CLear Leaf Stevia from Whole Foods.

10 years ago

Yes, I agree with Patt about preferring liquid stevia.

1st it is less processed, secondly it tastes much better. 

The one I prefer for taste, concentration and nutrition is Sunny Dew from Sunrider which is a blend of stevia leaf extract and chrysanthemum flowers. Here is the link:

As it is the company I work for I try not to mention it as I have a no advertising rule here.  Since we are discussing the best varieties and this link does not go to my account in any way; it seems fine to let you know what it is that I use in my cooking.

10 years ago
I buy mine in powder form from www.  I buy the Now Foods brand which is very good tasting. Read the reviews! And the unbelievably reasonable price (more than 50% discount) is less than $32 for a pound of white extract. Last's well over a year. I teaspoon is equal to 1 cup sugar. A pinch or 1/16th tsp is equal to a teaspoon sugar.
Date Nut Cookies
10 years ago

1date.jpg picture by nan_75

2 large chopped dates

1/3 cup apple juice or water

1 cup ground walnuts

1/4 cup oil

1/2 tsp powdered stevia extract

1 tsp vanilla extract

1/4 cup apple butter *

3/4 cup whole wheat pastry flour

1 tsp cinnamon

Preheat the oven to 350 degrees F.  Grease cookie sheet.

Simmer the chopped dates in the juice to a coarse meal.  Put in a bowl and set aside.

Coarsely grind the softened dates and the liquid in the blender.

Blend the oil, stevia extract, vanilla, and apple butter together in a mixing bowl.  Add the liquefied dates and mix.  Stir in the ground walnuts, flour, and cinnamon.

Drop the batter by the spoonful onto a cooke sheet using two spoons.  Make dome-shape cookies.  Bake for 15 to 20 minutes.

Note:  You may use any combination of nuts and seeds instead of walnuts.

Makes 12 cookies

Per cookie:

calories 116, total fat 8 g, sat.fat 1 g, protein 2 g, carb. 9 g, fiber 1 g, sodium 1 mg

* Apple Butter:The pulp of apples, cooked, strained and cooked further until thick and creamy.  Several unsweetened brands are available.

1applebuttermnv-1_0093.jpg picture by nan_75


This post was modified from its original form on 18 Oct, 11:29
Apple Crisp
10 years ago

1applecrisp.jpg picture by nan_75


7 to 8 chopped apples (peeling is optional)

3 tbsp lemon juice

1  tsp vanilla

1  to 1  1/2 tsp powdered stevia leaf or 1/2 tsp powdered stevia extract

3 tbsp whole wheat flour

3 tbsp natural peanut butter (optional)

1 tsp cinnamon

1/4 tsp salt

2/3 cup apple juice or blend


1 cup rolled oats

2/3 cup chopped nuts and seeds

1/4 tsp powdered stevia extreact

3/4 tsp stevia concentrate

2 tbsp oil

Preheat the oven to 350 degrees F.  Grease a large 9 x 13 baking dish.

Place the apples in a large mixing bowl.  Stir in the lemon juice.  Mix the vanilla, stevia leaf or stevia extract, flour, peanut butter, cinnamon, and salt into the apples.

Pour the fruit juice into the bottom of the dish.  Spoon in the apple mixture.

Mix the oats, chopped nuts and seeds, stevia extract, and stevia concentrate  together in a bowl.  Sprinkle and stir in the oil. Spread the topping over the apples so it is evenly distributed.

Bake for 50 minutes to 1 hour.  If the topping gets done before the apples, cover pan with foil the last 15 minutes of baking. 


Use about 1  1/2 cups granola for the topping.  Mix 1/2 cup of the granola into the apples, and spread the rest on the top.  No need to add the stevia extract, stevia concentrate, and oil from topping recipe above--granola already has sweetener and oil.

10 years ago

Pattie P.

Re: [Healthy Cooking] Stevia Info & Recipes Saturday, 9:24 PM

OK what is stavia leaf? never heard of it --- where can it be found? 
This recipe is making my mouth water!!!
I can almost smell the wonderful of apples...
10 years ago

Tangy Catsup

A spicy version of your everyday catsup

1Paste.jpg picture by nan_75

1 cup apple cider vinegar

1 tsp ground cinnamon

1 tsp celery seed

48 oz canned tomatoes, diced

1/2 cup onions, minced

1/2 tsp red pepper

1/8 tsp stevioside

or 3 tsp stevia blend

or 6 pockets of stevia

2 tbsp tomato paste

In a small saucepan, stir together vinegar, cinnamon, and celery seed bring to a boil.  Set aside.  In a heavy stock pot or large saucepan, mix together remaining ingredients; bring to a boil, stirring occasionally.  Reduce heat.  Add vinegar mix.  Simmer for 30 minutes, stirring occasionally.  In small batches, puree in blender or food processor.  Return to pot; simmer, stirring occasionally, until thick.

Spicy Catsup: Add 3 tbsp of hot sauce during the simmering stage.

Makes 64 servings

Nutritional facts per serving: 1 g carbohydrate, 6 calories, trace total fat; tract protein; food exchanges: 0 exchanges.

10 years ago
That is great Nancy; healthy Catsup!
10 years ago

Molasses Cookies

1molassesdifference.jpg picture by nan_75

1/4 cup oil

2 tbsp sesame tahini or cashew butter

1 tbsp date sugar (optional)

1/4 cup apple butter*

1/4 tsp powdered stevia extract

3/4 tsp stevia concentrate

1  1/2 tbsp blackstrap molasses

1 tsp vanilla extract

1 cup whole wheat pastry flour

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

Preheat the oven to 400 degrees F.  Oil a cookie sheet.

Mix the oil and tahini or cashew butter together in a mixing bowl.

Mix in the date sugar (optional), stevia extract, stevia concentrate, molasses, and vanilla. Mix well.

Mix the flour, leavening, salt, and spices together in a bowl.  Mix the dry ingredients into the wet ingredients.  Chill the batter for better handling.

Roll out onto a floured cutting board.  Flour the rolling pin.  Use cookie cutters.  Place the cookies on the baking sheet, and bake for 10 to 12 minutes.  Thinner cookies will be crisper.

Note: If you don't have the stevia concentrate use 1/2 teaspoon powdered stevia extract and 2 tablespoons molasses. 

Makes: 16 cookies

Per cookie:  calories 85, total fat 5 g, sat fat 0g, protein 2 g, carb 9 g, fiber 1 g, sodium 55 mg

*Apple Butter:

1 quart unsweetened applesauce

apple juice cinnamon to taste (about 1  1/2 tsp)

1/2 tsp stevia concentrate (optional)

Pour the applesauce into a heavy-bottomed pan. 

Boil the applesauce on low for several hours, stirring occasionally.  Periodically adding some apple juice or cider will make the apple butter creamier and richer, but it will take longer to thicken.

Add cinnamon, stevia extract, and stevia concentrate, if using to taste.  Cook until the applesauce is reduced in half or more or until the desired thickness is reached.

Note: If your applesauce is already sweetened with stevia extract and concentrate, you will probably not need to add all the stevia called for in this recipe.

Makes 6 servings

Per serving: calories 49, total fat 0g, sat fat 0g, protein 0g, carb 13 g, fiber 2 g, sodium 0 mg

10 years ago

Oh MY! I always love seeing additions to this folder.

Nancy those cookies sound wonderful. 

10 years ago

Diana, how very interesting to add chrysanthemum flowers to the stevia leaves for sweetening; TCM (Traditional Chinese Medicine) uses chrysanthemum flowers  (jua hua) to maintain healthy eyes . . .

Chrysanthemum flowers can enhance one's vision, and you can see how similar they look to the human eyes!  (Traditional Chinese Medicine: Part 1, The Principle of Resemblance)


10 years ago
Yes Patt, I just learned that 2 months ago when a freind of mine who has a Master's degree in Chinese herbs informed me of that when I was telling her about the stevia I love and market.  The Chinese do know a thing or two as they have been up to it for almost 5,000 years!
10 years ago

Is stevia safe for people who have fructose intolerance?  If it is then it would be a good sweetener for me.

10 years ago

Apple Bran Muffins

1APPLEBRAN31235.jpg picture by nan_75

1/4 cup chopped dried figs or raisins

1/2 cup unsweetened apple juice or water

1/2 tsp powdered stevia extract

1 large egg

1/2 tsp maple flavoring

grated rind of 1/2 orange

1/2 cup plain nonfat yogurt or 4 ounces soft tofu

1/4 cup unsweetened apple butter

1/4 cup fresh or frozen orange juice

1   1/4 cups whole wheat flour

3/4 cup wheat or oat  bran

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1/2 cup chopped apples

1/4 cup nuts or sunflower seeds

Preheat the oven to 350 degrees F.  Oil the muffin pans.

Simmer the figs or rains in the apple juice or water and stevia extract for 10 to 15 minutes until softened.

Beat the oil and egg together in a mixing bowl  Add the maple flavoring and orange rind.  Mix in the yogurt, apple butter, and orange juice. (If using tofu, blend the tofu with the apple butter and the orange jice in a blender first.) Mix in the stewed fruit.

Mix the flour, bran, leavnenings, salt, and nutmeg together in a bowl.  Fold the dry ingredients into the wet, stirring as little as possible.  Fold in the chopped apples and nuts before the flour is completely blended.

Spoon the batter into the muffin pans, and bake for 25 to 30 minutes.  Remove from pans and cool on a rack.

Makes 12 muffins

Per muffin:

calories 139

total fat 6 g

sat fat 1 g

protein 4 g

carb 19 g

fiber 4 g

sodium 194 mg

10 years ago

Elizabeth, stevia is not fructose so it would seem like it would not be a problem. Still I am not sure what your health issues are so do check with your health practitioner.

Nancy!!! you do come up with some of the most delicious recipes....

10 years ago
after reading so much positive information on this herb, may i encourage anyone who has the means to do so, please find some seed and attempt to grow your own stevia, use the internet or communicate with the ones that you know!
10 years ago
Good Idea Pete!  I do grow some but have to admit that I like the concentrated Sunny Dew from Sunrider better for use in the kitchen.
9 years ago

If you need to see some of the research; here is a great site.

Worldwide, independent, unbiased research indicates the benefits ...

Contrary to what many would have you believe, plenty of research has been done
touting the benefits of stevia, with no side effects reported. ... - 34k - Cached - Similar pages
9 years ago
Stevia Sweetener

Stevia is a natural sweetener. FDA bans Stevia & approves aspartame, this might be a sign it is healthier. *Additional links for articles on Stevia, including dangers....
Bizarre recommendation by magazine re: Aspartame & Stevia
9 years ago
 Liz S.Butterflies
Bizarre recommendation by magazine re: Aspartame & Stevia

In the dentist's office a couple weeks ago I was thumbing through a
parenting magazine and came upon a small piece that gave Aspartame a "thumbs
up" and Stevia a "thumbs down". I was shocked, to say the least. I was going
to write to the editor but I have been sick and am now up to my ears in
alligators and simply don't have time to do a little research to compose an
intelligent reply. If anyone has the time to set the record straight, it was
the Feb 08 issue of either Parenting or Parents magazine. The cover had a lot of pink for Valentine's Day.

I hope someone (or many of you) can follow up on it. I hate having this
bogus information out there for all the moms to read...maybe some letters to the editor will help.

Liz Schmidt   send green star

9 years ago

Applesauce Gingerbread

1applesauceGingerCake.jpg picture by nancerose

1   3/4 cups whole wheat pastry flour

1/2 tsp baking soda

3/4 tsp baking powder

1 tsp powdered ginger

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp sea salt

1/3 cup olive oil

1 egg

1/4 cup plain yogurt

2 tbsp date sugar (optional)

1/2 tsp powdered stevia extract

1/2 tsp vanilla extract

1/2 tsp maple flavoring

1 cup unsweetened applesauce

1/3 cup chopped sunflower seeds (optional)

Preheat the oven to 350 degrees F.  Grease an 8 inch, shallow square pan.

Stift the flour, leavenings, spices and salt together in a bowl.

Whip the oil and egg together in a mixing bowl, and mix in the yogurt.  Stir in the date sugar, stevia extract, vanilla, and maple flavoring.  Mix in the applesauce and beat until smooth.

Fold the dry ingredients into the wet ingredients.  Add sunflower seeds, if desired.  Minimize the stirring

Spoon the batter into the pan and smooth the top. Bake for 30 to 35 minutes.

Serve warm topped with your favorite topping, or icecream.

Note- A little more or less flour may be needed depending on how thick the applesauce is to start with.

Makes 16 servings

Per serving

Calories 104, total fat 5g, sat. fat 0g, protien 3g, carb 11 g, fiber 2g, sodium 97 mg



9 years ago

Banana Cake

1bananacake.jpg picture by nancerose

1/4 cup oil

2 large eggs

1/3 cup  yogurt plain non fat or with strawberries

2 large ripe bananas, mashed

1/2 tsp powdered stevia extract

1/2 tsp vanilla

3/4 cup whole wheat pastry flour

3/4 cup unbleached white flour

1/2 tsp baking soda

1  1/2 tsp baking powder

pinch of salt

Preheat the oven to 350 degrees F.  Oil and flour an 8-inch or 9-inch round pan.

Beat the oil and eggs together in a mixing bowl with a wire whisk or hand beater.  Mix in the yogurt, mashed bananas, stevia extract, and vanilla.

Sift the flours, leavenings and salt together.  Gently fold the dry ingredients into the wet. Stir unst until well mixed.

Spoon the batter into the pan.  Smooth the top with a spatula.  Bake for 25 to 30 mintues.

Makes for 8 servings

Per serving: calories 195, total fat 9g, sat fat 1g, protein 5g, carb 24 g, fiber 3 g sodium 184 mg

Serving Suggestion: Serve topped with fresh, sliced stevia-sweetened strawberries or a warm Berry Sauce

Berry Sauce:

1strawberrysauce1.jpg picture by nancerose

1 cup fresh or frozen unsweetened berries

1/2 cup unsweeetened apple juice or apple blend

2 tsp lemon juice

1/3 tsp to 1/2 tsp powdered stevia extract (to taste)

1 tbsp quick tapioca or arrowroot powder

Blend the berries, apple juice, and lemon juice together in a blender.  To remove the seeds, pass through a fine-mesh strainer.  Pour into a saucepan.  Whisk in the stevia extract and quick tapioca or arrowroot powder.

If using tapioca, let the ingredients sit in the pan with no heat for 15 mintues.  Cook over medium heat until a full boil is reached.  Cook until the tapioca turns clear, and remove from the heat.  It will thicken as it cools.

If using arrowroot powder, heat on low, stirring gently until the sauce is thick.  Remove from heat when it reaches the boiling point.  It will get thicker as it cools.

Makes: 1 cup ( 6 servings)

Per Serving:

calories 29, total fat 0g, sat fat 0g, protein 0g, carb 7g, fiber 0.7 g, sodium 2 mg


This post was modified from its original form on 15 Jul, 9:40
9 years ago

Date Cake

1datecake.jpg picture by nancerose

2 cups dates, cut up

1 cup water

1/2 tsp Stevia

1 tsp lemon juice

Combine ingredients for filling in small saucepan. Cook over medium heat until thick and smooth, stirring constantly. Cool.

1  1/3 cup unbleached white flour

1/4 tsp  salt

1 tsp baking soda

1/2 tsp stevia

1  3/4 cup old fashioned rolled oats

3/4 cup butter

Combine flour mixture, baking soda, salt and stir well. Stir in brown sugar and rolled oats.

Cut butter into dry ingredients until crumbly.

Pat half of the mixture into a lightly greased pan. Spread with date filling. Sprinkle remaining oat mixture over top. Pat down lightly.

Bake at 375 degrees F for about 45 minutes or until golden brown. Cut into squares when cool.


8 years ago

mmmmm those date squares sounds so good Nancy.

8 years ago

They were good, Diana~


1nanpears.jpg picture by jumpingjill

Here is a recipe when pears are needed to be in good use quickly.

Pears (Bartlett or Bosc pears)

Stevia syrup

Potato peeler

Melon baller

Put a skillet on the counter and fill it with water, then squeeze a lemon into it. This liquid is where you'll place the pears after you've peeled and cored them -- it keeps them from browning.

Using the potato peeler, peel off the skin, then use the melon baller to scoop out the inner section with the seeds. Use a small knife to remove the stem, and the section of the stem that extends into the pear. You'll see it when you cut the pear in half.

This amount makes good for approx 4 pears.

 Light syrup -- and it's incredibly easy to make.

4 cups water

1/2 tsp powder stevia

Mix the two together in a pot and stir them over a low flame. Once the sugar has dissolved, increase your heat to high and bring this mixture to a boil. 

In a medium bowl cut the pears your desire.  Halves is good. 

Cut one lemon into  3  thinly slices  quarter them with rind.  Add them to your pears.  Add the light syrup.  Let cool. 

Store in refrigerator till use.

Makes 4 servings


8 years ago

Usually the problem with cranberry sauce is that it is full of sugar. Here is my version of the popular Cranberry Sauce without any sugar which is no easy thing when is comes to cranberries as they are so tart. As they are so tart I have used a little brown rice syrup because when I made it with just stevia; it needed something.

Cranberry Sauce (sugar free)


1 Package whole, organic cranberries (fresh, not frozen)

1 Organic Apple, cored and chopped

1 Cup Apple juice

1/4 Cup Organic, Brown Rice Syrup

1 tsp Stevia (Sunny Dew is best)

Pinch of salt


  1. Put all ingredients into a sauce pan and let simmer for a few moments
  2. Remove and let cool.
  3. Taste and add more Stevia or Brown Rice Syrup if you like it sweeter.
7 years ago

I really like that I have stevia to cook with. I use it in so many dishes in the kitchen even my salad dressings.

7 years ago

I have been wanting to try stevia out for a good while, but since I live in the EU it is not possible to get hold of... I've seen it somewhere (hideously expensive) for it's skin care benefits, but it can not be sold as foodstuff, for some strange reason.

This post was modified from its original form on 18 Apr, 15:59
7 years ago

Hilda, contact me via a message I will put you in contact with a good source.

7 years ago

In Paraguayan experiments the Stevia concentrate was added to a unique native herbal soap made from edible oils extracted from the seeds and leaves of trees native to the Paraguayan rain forest. Used together, these two natural products help retard the graying process and retain natural hair color, eliminate dandruff and various scalp problems, and improve the health and luster of the hair.

Many Americans today add the concentrate to this native soap or to their regular shampoo and report excellent results. Most people wash their hair first and then add Stevia concentrate to the second shampoo, allowing it to remain on the hair for a few minutes before rinsing.


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