James and Tanya Kirkland
are the authors of "Cooking with Stevia" and have given me
permission to use some of their recipes on my site. Other recipes
are recipes that I have experimented with and gotten to taste great with
Stevia. Just a warning "to much of a good thing is always
bad". This has a dual meaning: (1) Do not overdo
the sweets on a low card diet unless you are on maintenance and (2)
if you are using pure stevioside (which I recommend), depending on the
purity it can be bitter if too much is used in a recipe.
Therefore, you may have to do some experimenting with your brand of
Stevia!
I use the powder form and
have had great luck with using it in my recipes and beverages. I
recommend the powder form and for ease, mix some with distilled water to
make a liquid mixture for your drinks. Please check out the Kirkland's
web page, they have a lot of information and a measurement conversion
chart that is very helpful.
Just another note for
those of you using Stevia on a low carb diet to lose weight. Stevia
blends have maltodextrin as a bulk agent and it is recommended to stay
away from this product due to the fact that it has a very high GI.
That is why I recommend the steviosides.
"Cooking
with Stevia"
by James and Tanya Kirkland,
 | 1 cup blueberries |
| ½ cup apple juice |
| 1 ½ teaspoons cornstarch |
| 2 teaspoons stevia blend or 1/4 tsp. stevioside |
| 1 tablespoon lemon juice |
| 1 tablespoon non-hydrogenated margarine |
Combine berries and apple juice in a blender or food processor; blend
till pureed. In a heavy saucepan, combine blueberry puree, stevia, and
cornstarch; mix well. Cook, stirring constantly, till thick and bubbly.
Continue cooking and stirring for two more minutes. Remove from heat. Stir
in lemon juice and margarine. Makes 1 cup. Serve over pancakes, waffles,
or French toast.
Recipe By: James Kirkland
Well, the heat of summer is here and the local grocery
stores are full of fresh mangos. If you have never had a mango, then try
this recipe, it is wonderful.
| 1 envelope gelatin |
| 2 each Mangos |
| 1/4 cup cold water |
| 3 each egg yolks |
| 1/3 tsp stevioside |
| 1 tbsp lemon juice |
| 1 dash salt |
| 2 tbsp Rum (optional) |
| 1 cup heavy cream |
| 1/8 tsp stevioside |
| 1 tsp vanilla |
Process enough mango to make 1 cup of mango puree in a
food processor. Set aside.
Sprinkle gelatin over cold water in a small bowl. Let
stand for about 2 minutes. Beat egg yolks in a saucepan. Whisk in
stevia, lemon juice and salt. Cook over medium heat, stirring
constantly, until mixture has thickened. Add gelatin and stir until
dissolved. Stir in mango puree and rum. Refrigerate until mixture is
thick.
Whip up 1 cup heavy cream with 1/8 tsp stevia and
vanilla. Whip until soft peaks form. Fold in half of the cream into the
mango mix.. Refrigerate for about 3 hours. Garnish with remaining
whipped topping and slices of mango.
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From: James
Kirkland <[email protected]>
| 2 Tbsp Non-fat powdered milk |
| 3 tsp Stevia Blend or 1/4 to 3/8 tsp. of |
| Stevioside (white extract) |
| 2 egg whites at room temp. |
| 1/4 tsp. cream of tartar |
| 1/2 tsp. vanilla |
Mix dry ingredients together. In a separate bowl, beat
egg whites. While beating, slowly add the dry ingredients. Beat until
mixture is stiff. Add vanilla and mix just until blended. Place small
half-teaspoon size drops on oiled parchment paper. You can use a pastry
bag to make the drops.
Bake in preheated oven at 350 until dry all the way
through and slightly golden, about 25 minutes. Remove from oven and
allow to cool. Store in an airtight container. Makes about 45 drops.
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