Serves: 40
Carbs Per Serving: 3.6 g Under 4 calories per serving! Prep Time:<25> Skill Level: Easy
Nothing goes better with Turkey than Cranberry Sauce except maybe gravy and mashed potatoes but, that will be a discussion for another day. Check this out… cranberry sauce is loaded with sugar but more specifically high fructose corn syrup. One serving off cranberry sauce will add nearly 100 calories to your turkey and get this…. over 22 carbs! It doesn’t have to be that way. Here’s a recipe for home made cranberry sauce without all the added sugar and it will taste a lot better than what is in the can. Did I mention that this recipe is really really easy?
Directions:
Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
Lower heat to simmer. Stir in Fructevia,Steviva Brand Stevia Blend or a dash of Steviva Brand Stevia Powder. Continue cooking 15 minutes.
Allow mixture to cool and serve.
Nutritional Facts Serving Size: 1 tablespoon
Total Calories: 544 Calories Per Serving: 13.5 Total Fat: 0.4g
Saturated Fat: 0.0 g
Cholesterol: 0 mg Sodium: 0 mg
Total Carbohydrates: 144 g
Carbohydrates Per Serving: 3.6g Dietary Fiber: 16.2
Sugars: 94.2g
Total Protein: 0 g
Serves: 75+ Carbs Per Serving: 4.65 g Prep Time:<55 minutes Skill Level: Easy
This chutney is great with cheese, poultry, pork and even fish like salmon. The walnuts provide the Omega 3 and the apricots are low in sugar yet high in vitamin C. This is a lot of chutney so... you can freeze it, can it or give it to friends. Spread the joy.
Ingredients: 3 lbs Apricots 2 cups Fructevia, Steviva Brand Stevia Blend or 1/4 teaspoon of Steviva Brand Stevia Powder mixed with 2 cups of applesauce 8 oz dried raisins 1 lb Onions; peeled, chopped fine 2 teaspoons Salt 1 1/2 pint Cider vinegar 1 teaspoon mustard 2 Garlic cloves -- peeled, crushed 1/2 teaspoon powdered allspice 8 oz Walnuts very roughly chopped 2 Oranges (rind only)
Instructions: Split and stone the fresh apricots and chop roughly. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Put into in warm sterilized jars or freeze.
Nutritional Facts Total Calories: 2792 Calories Per Serving: 37.2 serving size 1-2 teaspoons Total Fat Per Serving: 1.75g Saturated Fat: 0.10 g Cholesterol Per Serving : 0 mg Sodium Per Serving : 0.5 mg Total Carbohydrates Per Serving : 4.65g Dietary Fiber: 1.0 Sugars: 3.2g Protein: 0.75g
Preparation: In heavy saucepan, melt chocolate and half and half. Stir in almond butter. Remove from heat and add vanilla and Fructevia, Steviva Brand Stevia Blend or Steviva Brand Stevia Powder. Fold chopped into fudge. Spread on sprayed plate. Chill and cut into 16 pieces.
Nutritional Facts Total Calories: 1877 Calories Per Serving: 156.4
Total Fat: 163.1g Saturated Fat: 44.7g
Cholesterol: 34mg
Sodium: 160mg
Total Carbohydrates: 79g Carbohydrates Per Serving: 6.58g
Dietary Fiber: 26.8g
Sugars: 27g
Protein: 66g
Serves: 16
Carbs Per Serving: 12.45 g
Prep Time:<55> Skill Level: Easy
Ingredients: 2 eggs
1 cup Fructevia,Steviva Brand Stevia Blend or 1/8 teaspoon Steviva Brand Stevia Powder 1/4 teaspoon maple flavoring
1/2 cup butter or low fat margarine, melted
1 teaspoon vanilla
1/2 cup soy or whole grain flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened coconut, finely chopped
1/2 cup chopped walnuts
1/2 cup raisins
Instructions: Beat eggs, Fructevia,Steviva Brand Stevia Blend or Steviva Brand Stevia Powder and maple flavoring in medium bowl; mix in butter/margarine and vanilla. Combine flour, baking powder and salt in small bowl; stir into egg mixture. Mix in coconut, walnuts, and raisins. Spread batter evenly in greased 8-inch square baking pan.
Bake in preheated 350ºF oven until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack; cut into squares.
Nutritional Facts Total Calories: 1576 Calories Per Serving: 98.5 serving size 1 bar
Total Fat Per Serving: 5.25g Saturated Fat: 3.10 g
Cholesterol Per Serving: 42.56mg
Sodium Per Serving: 22.5 mg
Total Carbohydrates Per Serving: 12.45g Dietary Fiber: 1.4
Sugars: 10.2g
Protein: 2.75g
Cutting the Sugar but Keeping The Flavor of Fresh Lemonade
lemons a total super food that keep your Ph in balance
Who doesn't like a nice tall glass of lemonade on a hot Summer day or any day for that matter. Lemons are super rich in vitamin C as well as calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc. Aside from a wealth of vitamins and minerals, lemons can also improve acid alkali pH balance in our system which can protect us against infection and cancer. The only problem is the Lemonade contains about six heaping tablespoons of white sugar per serving. That pretty much negates all the awesome benefits plus it results in our kids running around like a bunch of banshees high on sugar. I am going to show you how to make lemonade without all the added sugar but retaining all the benefits that lemons have to offer. Check it out.
Directions: If you are going to use ginger. Heat water, Steviva Brand Stevia Powder or a 1/4 cup of Fructevia,Steviva Brand Stevia Blendand ginger root together until boiling.
Remove from heat and stir in lemon juice.
Let it sit and cool for 20 minutes or so, then remove the ginger root.
If you are going to make regular lemonade like what is in the video simply add 3 small scoops of Steviva Brand Stevia Powder or a 1/4 cup of Fructevia,Steviva Brand Stevia Blend and 1 cups lemon juice to 2 quarts water in a pitcher.
Add ice, stir and chill lemonade before serving.
Nutritional Facts Total Calories: 90 Calories Per Serving: 11.25 (2 cups) Total Fat: 0.0g Saturated Fat: 0.0g
Cholesterol: 0 mg
Sodium: 186mg
Total Carbohydrates: 36g Carbohydrates Per Serving: 4.5g
Dietary Fiber: 0.9g
Total Sugars: 34g
Protein: 0 g
All Natural No Added Sugar Tropical Raspberry Smoothie Serves: 4 Carbs Per Serving: 16 g Prep Time:<10> Skill Level: Easy
Coconut milk adds an exotic twist to this refreshing morning shake. Be sure not to confuse sweetened “cream of coconut” with unsweetened coconut milk.
Ingredients: 1/2 cup unsweetened coconut milk 4 ounces (scant 1/2 cup) silken tofu 1/2 cup fresh raspberries or berries of season, plus more for garnish 2 tb sp Fructevia , or Steviva Brand Stevia Blend or a very small dash of Steviva Brand Stevia Powder 1 to 2 drops coconut extract, to taste 3 ice cubes Whipped cream, for garnish
Directions: 1. Combine coconut milk, tofu, 1/2 cup raspberries, Fructevia , or Steviva Brand Stevia Blend or a very small dash of Steviva Brand Stevia Powder and coconut extract in a blender; blend until smooth. (If you want to remove the seeds, you can strain the mixture through a sieve, then return it to the blender).
2. With the machine running, add the ice cubes, one at a time, and blend until smooth. Pour into a tall glass, and garnish with whipped cream and raspberries, if desired. Serve immediately.
Nutritional Facts Per Serving:
Serving Size: 1 cup 216 calories 8.3 g protein 32 g total fat (0.9 g saturated fat) 16.0 g carbohydrate 4.1 g dietary fiber 3.5 mg cholesterol 110 mg sodium
(makes 8 servings) Cook Time 25 minutes Skill Level: Easy
Ok… this isn't exact Low Carb but, all things in moderation, right? One of my favorite restaurants PeemKaew Thai has these on their menu and it is a perfect appetizer that isn't fried, has a lot of fresh veggies and is delicious. You can substitute tofu, cooked chicken or beef in place of the shrimp. And the peanut sauce can be used as a dressing for salads. Tasty!
Ingredients: 8 ounces package rice vermicelli 8 ounces cooked, peeled shrimp, cut in half lengthwise or Tofu 8 rice wrappers (6.5 inch diameter) 1 carrot, julienne cut 1 cup shredded lettuce 1/4 cup chopped fresh basil Water as needed
Directions: Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
Set these finished rolls aside in the refrigerator for a minute while you prepare the Peanut Sauce.
Spicy Peanut Sauce
Ingredients: 4 teaspoons olive oil 1/2 cup minced red onion 2 tablespoons minced garlic 1/2 teaspoon hot chili pepper 2 tablespoons Fructevia, Steviva Brand Stevia Blend or a tiny dash of Steviva Brand Stevia Powder 2 tablespoons rice vinegar 1/3 cup peanut butter 1 cup of water
Directions:
In a blender or food processor, combine olive oil, onion, garlic and hot chili pepper; blend for a minute or so.
Empty the mixture into a saucepan and place over low heat until the mixture starts releasing aroma. Add peanut butter and mix well over low heat.
Add water and let it simmer for 10 minutes or until thickened.
Stir in vinegar and Fructevia, Steviva Brand Stevia Blend or Steviva Brand Stevia Powder; continue to simmer for another 1-2 minutes. Taste and add more vinegar and sweetener if the mixture does not have the sour and sweet taste you are looking for.
Place sauce in a shallow plate for salad roll dipping or pour over fresh salad.
Nutritional Facts Total Calories: 1,633 (8 servings) Calories Per Serving: 204 (1 salad roll with 2 tablespoons of Peanut Sauce) Total Fat: 113.4g Saturated Fat: 20.2g Cholesterol: 161mg Sodium: 230mg Total Carbohydrates: 92.2g Carbohydrates Per Serving: 11.5g Total Dietary Fiber: 13.9g Total Sugars: 12g Total Protein: 55g
Ingredients: 1 clove garlic
3 tablespoons fresh-squeezed lemon juice
1 tablespoon low-sodium soy sauce
1/8 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 pound medium peeled and de-veined shrimp
1 cup watercress, chopped
1 medium head cabbage, shredded
1 carrot, peeled and grated
1/3 cup fresh-squeezed lime juice
2 tablespoons Fructevia,Steviva Brand Stevia Blendor a tiny dash ofSteviva Brand Stevia Powder Nonfat cooking spray or a dash of olive oil
2 tablespoons fresh basil, chopped (optional)
2 tablespoons roasted peanuts, chopped (optional)
1/2 tablespoon roasted sesame seeds (optional)
Directions:
In a food processor, add the garlic, lemon juice, soy sauce, red pepper flakes and blend until smooth.
Pour lemon juice mixture into a medium sized bowl then add shrimp. Toss to coat evenly, cover with plastic wrap then marinate in refrigerator for 30 minutes.
In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.
Spray a small skillet with nonfat cooking spray. Pour shrimp with the marinade into the pan and cook over medium-high heat for about 3 minutes or until shrimp is completely pink in the center.
Place cooked shrimp in center of salad and garnish with optional basil, sesame seeds and peanuts.
Nutritional Facts Serving Size: 1/4 of total recipe
Calories Per Serving: 201
Total Fat: 4.7g Saturated Fat: 0.9g
Cholesterol: 120 mg
Sodium: 322mg
Carbohydrates Per Serving: 12g
Dietary Fiber: 7.2
Sugars: 4g
Protein: 28g
Ingredients: 3 long cucumbers or 5 medium, peeled or unpeeled 1 sweet green pepper 1 sweet red pepper 1 medium onion, peeled 1 tablespoon salt 2 teaspoons celery seed 2 cups Fructevia,Steviva Brand Stevia Blend or 1/4 tsp Steviva Brand Stevia Powder 1/2 cup apple cider vinegar
Instructions: Cut cucumbers into 1/8 inch slices. Thinly slice peppers and onions into rings. Mix together with salt. Let stand for 1 hour and drain. Combine celery seed, Fructevia,Steviva Brand Stevia Blend or Steviva Brand Stevia Powder and vinegar and pour over vegetables mixing well. Cover and refrigerate. Pickles are ready to eat in about 4 hours and may be stored in the refrigerator for several days.
Nutritional Facts Total Calories: 128 Calories Per Serving: 16 (1 Pickle) Total Fat: 13.4g Saturated Fat: 2.2g Cholesterol: 0mg Sodium: 130mg Total Carbohydrates: 2.2g Carbohydrates Per Serving: 1.5g Dietary Fiber: 1.9g Sugars: 1g Protein: 1g
Low GlycemicNo Added Sugar All Natural Homemade Yogurt Serves: 8
Carbs Per Serving: 12g
Prep Time:<25> Skill Level: Easy
Ingredients 1/2 gallon low fat milk
2 cups instant dry milk powder
1 cup Fructevia,Steviva Brand Stevia Blend or a 1/8 tsp. Steviva Brand Stevia Powder! 1 tablespoon good vanilla
1 6oz. container yogurt with active cultures (first batch after that save some of your own)
Things You Will Need Food Thermometer
Large, heavy, pot
Electric stove with light or gas stove with non-auto pilot light. Can also use a heating pad/towel/and box to cover)
Instructions Place milk in pot and add dry milk powder. Stir well.
Heat milk to 180 degrees, stirring now and then so bottom doesn't burn
Fill sink with ice cold water and place pot insde sink, Add Fructevia,Steviva Brand Stevia Blend or Steviva Brand Stevia Powder and stir well. Cool down to 110-115 degrees. Add vanilla. Add yogurt and stir well.
Fill containers of your choice and seal. ( I use jelly canning jars) Place on cookie sheet or heat proof tray.
Heat oven to 110-115 and turn off. Turn on oven light.
Place yogurt in oven on upper rack and check oven periodically to make sure it stays between 110-115.
Yogurt will be "done" in 4-6 hours but you can let it incubate for up to 12 depending on how tart you like it and how much beneficial bacteria you wish it to have.
Serve plain or with any kind of fruit. Suggestions: Top with fresh berries, or stir in plain vanilla.
Nutritional Facts Serving Size: 1 cup
Calories Per Serving: 122
Total Fat: 4.7g Saturated Fat: 2.9g
Cholesterol: 20 mg
Sodium: 122mg
Carbohydrates Per Serving: 12g
Dietary Fiber: 0.2
Sugars: 12g
Protein: 8 g
(makes 6 servings) Carbs Per Serving: 1.1 g
Prep Time:<15> Skill Level: Easy
Ingredients: 2 tb sp olive oil
2 tbsps curry powder
1 tsp minced garlic
2 whole cloves garlic
14 oz can of coconut milk unsweetened
a tiny dash of Steviva Brand Stevia Powder or a 4 tbsps of Fructevia or Steviva Brand Stevia Blend 1 tsp lime juice
1 fresh lime
1/2 tsp salt
salt and pepper to taste
2 tbsp basil ( fresh or dried)
2 tbsp fresh cilantro
1/2 onion finely chopped
1/2 cup heavy whipping cream (replace with whole milk to reduce fat)
4 diced chicken breasts already cooked or firm tofu browned (shown)
Directions: Heat oil and add minced garlic and brown 3 minutes on low, do not burn.
Add basil, salt, Steviva Brand Stevia Powder,Fructevia, or Steviva Brand Stevia Blend lime juice and coconut milk. Simmer on low 10 minutes, add 1/2 cup cream and stir.
When hot add diced chicken. Put in bowls and top with plenty of raw onion and cilantro. Salt and pepper to taste.
Squeeze fresh lime juice on soup right before eating.
Nutritional Facts Total Calories: 2069 Calories Per Serving: 344.8
Total Fat: 173.8g Saturated Fat: 113.6g
Cholesterol: 460mg
Sodium: 360mg
Total Carbohydrates: 7,7g Carbohydrates Per Serving: 1.1g
Dietary Fiber: 0.0
Sugars: 0.0g
Protein: 108g
Low Glycemic No Added Sugar Rhubarb Cobbler Serves: 8 Carbs Per Serving: 12 g Prep Time:<20 minutes Effort: Easy
Preheat your oven to 350 degrees.
Ingredients Filling: 8 cups of rhubarb cut into 1/2 "-1" chunks 1 1/2 cup Fructevia,Steviva Brand Stevia Blend or 2 cups of apple sauce with 1/4 tsp of Steviva Brand Stevia Powder 2 Tb sp tapioca or arrowroot 1 tsp cinnamon (use more for stronger flavor) 2 Tb sp cold butter cut up into small pieces
Instructions: Grease a 9X13 pan with butter and put the rhubarb into the greased pan. Thoroughly mix all of the remaining ingredients (except the butter) in a bowl and sprinkle on top of the rhubarb. Toss the rhubarb to spread the Fructevia, Steviva Brand Stevia Blend or Steviva Brand Stevia Powder mixture around as well as possible. Dot the rhubarb with small pieces of butter.
Cobbler Filling: 2 cups whole grain flour or low carb bake mix 1/4 cup Fructevia,Steviva Brand Stevia Blend or 1/4 cup of apple sauce with a very small dash of Steviva Brand Stevia Powder 1 tsp cinnamon 1/2 cup cold butter 1 egg 1/4 cup heavy cream
Mix the flour Fructevia, Steviva Brand Stevia Blend or Steviva Brand Stevia Powder, and cinnamon in a medium-sized bowl. Cut in the butter until the mixture resembles large crumbs. In another bowl, mix together the egg and cream with a fork and then stir it into the flour mixture until thoroughly blended. Spoon the dough over the rhubarb mixture, but do NOT smooth the dough with your spoon.
Bake in the oven for 30 minutes or until golden brown. Allow the cobbler to cool before drizzling some heavy cream on top. Makes eight servings which can be stored in the refrigerator.
Nutritional Facts Serving Size: 4 ounces Total Calories: 2200 Calories Per Serving: 275 Total Fat: 8 g Saturated Fat: 2.5 g Cholesterol: 2.2 mg Sodium: 226 mg Total Carbohydrates: 96 g Carbohydrates Per Serving: 12g Dietary Fiber: 6.7 g Sugars: 8 g Protein: 8.2 g
Preparation: In heavy saucepan, melt chocolate and half and half. Stir in almond butter. Remove from heat and add vanilla and Fructevia or Steviva Brand Stevia Blend or Steviva Brand Stevia Powder. Fold chopped into fudge. Spread on sprayed plate. Chill and cut into 16 pieces.
Nutritional Facts Total Calories: 1877 Calories Per Serving: 156.4
Total Fat: 163.1g Saturated Fat: 44.7g
Cholesterol: 34mg
Sodium: 160mg
Total Carbohydrates: 79g Carbohydrates Per Serving: 6.58g
Dietary Fiber: 26.8g
Sugars: 27g
Protein: 66g
The good fat in this unusual yet amazing tasting smoothie will fill you up and sustain you for hours and the best part is that it is only 145 calories.
Ingredients 1 cup organic fat-free cottage cheese.
2 cups 1% low-fat buttermilk
1/2 ripe avocado, peeled, seeded, and diced
2 tablespoon of Fructevia,Steviva Brand Stevia Blend or a tiny dash of Steviva Brand Stevia Powder 4 ice cubes or 1/2 cup crushed ice
Preparation Place the cottage cheese and 1/2 cup of the buttermilk in a blender. Cover and blend until fairly smooth, about 30 seconds. Scrape down the sides of the blender; add the avocado. Cover and blend until fairly smooth, about 30 seconds. Add the remaining buttermilk and the Fructevia,Steviva Brand Stevia Blendor a tiny dash ofSteviva Brand Stevia Powder; cover and blend 10 seconds. Add the ice; cover and blend until the smoothie is thick and the ice has melted.
Nutritional Facts Serving Size: 1 Cup
Total Calories: 580 Calories Per Serving: 145
Total Fat: 4 g Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 226 mg
Total Carbohydrates: 60 g Carbohydrates Per Serving: 15g
Dietary Fiber: 2.7 g
Sugars: 2 g
Protein: 12 g
Serves: 10
Carbs Per Serving: 6.3 g
Prep Time:<45> Skill Level: moderate
Creme Brulee or "burnt cream" is a satiny custard. It is served chilled yet glistens with a crisp caramelized sugar top, which when tapped with the back of a dessert spoon, shatters like glass, revealing that cool, vanilla-infused custard hidden beneath. While you can certainly use Steviva Brand Stevia Blend or Steviva Brand Stevia Powder with this Creme Brulee recipe it is best made with Fructevia. Fructevia is the only all natural sugar substitute that browns and forms the crispy layer atop the custard. Making this recipe will shock (because of no added sugar) and delight your guests. Bona appetit!
Ingredients:
4 cups heavy cream
10 large egg yolks, graded large
1 to 2 vanilla beans, split and scraped or 2 tablespoons pure vanilla extract
1 cup Fructevia, plus extra to caramelize top
Instructions: Using a wire whisk, vigorously whisk egg yolks with Fructevia in a large bowl, until mixture becomes light in color and Fructevia has dissolved. Now set aside.
In a medium-sized saucepan, combine heavy cream with vanilla beans which have been carefully split down the center, its fragrant black seeds scraped from the pod, and both combined with the cream. Bring the mixture to a simmer; when small bubbles have formed around the edges of the cream it is ready.
Gradually pour the cream mixture into the egg/Fructevia mix, whisking gently by hand to combine. Strain custard through a fine mesh strainer, retrieve vanilla bean and place it back into the custard. Chill and cover mixture with a sheet of plastic wrap, pierced several times to release any steam (chilling mixture overnight will let the flavors develop and allow custard to thicken a while).
Preheat oven to 350F (180C). Place individual ramekins/custard cups in a baking pan, large enough to hold 8 to 10 six-ounce custard cups and deep enough to allow the water for the custard mix to be added reaching at least halfway up the sides of the dishes.
Remove the vanilla bean from the custard mixture (can be reserved for another use) and fill ramekins 3/4 full. Place pan in preheated oven and pour hot water into baking pan so water level reaches halfway up the sides of the ramekins.
Cover pan with a sheet of heavy-duty aluminum foil, sealing edges to retain steam. Cook 40 to 50 minutes or until custards are set. To test for doneness, gently shake the individual ramekins; if center is still a bit liquid-like or wobbly return custards to oven and continue to cook, checking every 5 to 7 minutes, until it has just set, with a small area in the center, the size of a quarter, still a bit loose.
Remove ramekins from baking pan and chill custard in refrigerator several hours or until chilled through.
To serve put a thin layer of Fructeviaatop each custard. Using a blow torch, over a heat and flame proof surface (like over a large cookie or baking sheet) caramelize the Fructeviaworking from the outside in towards the middle keeping the torch in constant motion. The Fructeviashould be golden brown and caramelized never black. If burnt, let the sugar layer cool a few minutes than peel it away with a paring knife and begin again. Alternatively you could caramelize the Fructevia under a broiler, keeping a careful watch over it and rotating it to cook evenly.
Nutritional Facts Serving Size: 1 Ramekin
Total Calories: 4,078 Calories Per Serving: 407.8
Total Fat: 408g Saturated Fat: 239g
Cholesterol: 3447mg
Sodium: 1014mg
Total Carbohydrates: 10g Carbohydrates Per Serving: 1g
Dietary Fiber: 0g
Sugars: 1g
Protein: 62g
Low Glycemic No Added Sugar Blueberry Fruit Crisp
Serves: 8
Carbs Per Serving: 6.8 g
Prep Time:<45> Skill Level: Easy
Ingredients: 4 cups blueberries (apples, peaches, etc. will work as well)
1/4 teaspoon Steviva Brand Stevia Powder 1/4 cup FructeviaorSteviva Brand Stevia Blend 1/2 cup whole grain flour
1/2 cup rolled oats
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup butter, softened
1/4 cup chopped pecans
Instructions: Grease a square pan, 9 x 9 x 2 inches.
Mix the fruit with the Steviva Brand Stevia Powder and place in the pan.
Combine the remaining ingredients together.
Cut in the butter.
Sprinkle over the fruit evenly.
Bake at 325 degrees for 40 minutes.
If using apples, peel, core and slice. Peaches, peel, take out the pit and slice.
Nutritional Facts Serving Size: 1 cup
Total Calories: 925 Calories Per Serving: 115.63
Total Fat: 76.2g Saturated Fat: 19.8g
Cholesterol: 196mg
Sodium: 128mg
Total Carbohydrates: 112g Carbohydrates Per Serving: 13.6g
Dietary Fiber: 11.3
Sugars: 37g
Protein: 44g
Sugar FreeLow CarbAll NaturalHazelnut Cherry Tart Serves: 6
Carbs Per Serving: 6.3 g
Prep Time:<45> Skill Level: moderate Ingredients Pastry Crust: 1/2 cup - soy flour
1/8 tsp - salt
2 oz - ground roast hazelnuts or almonds
2 Tbsp - Steviva Blend or Fructevia 2 oz - butter
1 egg yolk
2 tsp - water
Ingredients Filling: 4 egg yolks
1/4 cup Steviva Blend or Fructevia 1 tsp - vanilla extract
1 3/4 cups - milk
3 tsp - non-flavored gelatine
2 Tbsp - water
Ingredients Topping: 2 lb - no sugar added canned or fresh cherries (lowest glycemic effect) or berries of choice for variety
2 tsp - gelatine
2 tsp - rum (don't worry the alcohol will cook off)
Directions Pastry: 1. Sift soy flour and add all dry ingredients together, with the Steviva Blend or Fructevia in the center, on a pastry board.
2. Add the butter (softened), egg yolk, and water. Work the liquids into the Steviva Blend or Fructevia until it is creamy.
3. Now work in the soy flour mixture, as you would for any sweet pastry.
4. Press the dough into a greased cupcake or muffin tin. Prick the base of the pastry all over.
5. Refrigerate for 30 mins, then cook in a moderate oven 375F or 15 to 20 mins (until golden brown)
Directions Filling: 1. Put egg yolks, Steviva Blend or Fructevia and vanilla into a bowl and beat until thick and creamy.
2. Heat cream carefully until almost boiling.
3. Combine the two mixtures, beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (STIR CONSTANTLY).
4. Dissolve the gelatine in the water, and add to the cream mixture, stirring well until it is well mixed.
5. Allow this mixture to cool completely before adding to the pastry case. Refrigerate until it sets.
Directions Topping: 1. Soak the cherries in Steviva Blend or Fructevia for 20 minutes. Drain and and reserve 1 cup of the syrup.
2. Arrange the pitted cherries artistically over the top of the tart.
3. Put the reserved syrup, gelatine and rum into a saucepan and heat (stirring) until gelatine dissolves.
4. Cool the liquid and pour over the cherries. Refrigerate until set.
Don't be intimidated by the complexity of the recipe, it is well worth the effort.
Nutritional Facts Serving Size: 1 tart
Total Calories: 94 Calories Per Serving: 94
Total Fat: 6g Saturated Fat: 2g
Cholesterol: 2mg
Sodium: 82mg
Total Carbohydrates: 9.2g Carbohydrates Per Serving: 9.2g
Dietary Fiber: 4g
Sugars: 6g
Protein: 4g
Serves: 24
Carbs Per Serving: 6 g
Prep Time:<25> Skill Level: Easy (makes 24 cookies)
The sweet potato is a good source of dietary fiber, which lowers the risk for constipation, diverticulosis, colon and rectal cancer, heart disease, diabetes and obesity. The fiber in sweet potatoes provides a feeling of fullness and satiety, which helps to control food intake. And best yet they are low glycemic. Here's more on the Sweet Potato.
Ingredients: 2 1/2 cups whole grain of soy flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or low fat margarine
1/2 cup Fructevia, or Steviva Brand Stevia Blend 1 tablespoon grated lemon peel
1 teaspoon nutmeg
1 egg
1 cup grated, raw sweet potatoes
Directions: Sift flour, baking powder, baking soda, & salt into medium bowl. Set aside.
Cream butter or margarine with the Fructevia, or Steviva Brand Stevia Blend in a large mixing bowl.
Mix in lemon peel, nutmeg, honey, & egg. Then stir in the grated sweet potatoes.
Blend the flour mixture into the sweet potato mixture.
Place rounded teaspoons of the cookie dough onto an un greased cookie sheet (1/2 inch apart).
Bake in a preheated 350° oven for 7 minutes. Remove cookies from sheet and put on a cooling rack.
Steviva Brands, Inc. is dedicated to bring consumers the finest quality products available. We want to make the world a better place. We do our part by helping our customers use less sugar and increase their well being.
3 lbs Apricots
Beat eggs, 
Ingredients:
Ingredients: 
Ok… this isn't exact Low Carb but, all things in moderation, right? One of my favorite restaurants 
1 clove garlic
3 long cucumbers or 5 medium, peeled or unpeeled
Ingredients
2 tb sp olive oil
Instructions:
Ingredients
Ingredients:
3. Now work in the soy flour mixture, as you would for any sweet pastry.
