Stevia Recipes

Infused with the goodness of nature, Stevia is heat stable up to 200 degrees Celsius or 392 degrees Fahrenheit. This particular trait allows Stevia to be used for cooking and baking a variety of foods, unlike artificial sweeteners like Aspartame. All over the world Stevia is being used to create the most scrumptious dishes from the delectably sweet chocolate chip cookies to ginger ale. Chefs around the globe are using Stevia and its products to create the finest and most palatable dishes.

Iced Lemon Tea / Ginger Tea What you’ll need 3 heaped tsp of Naturally Sweet Stevia 2 tea bags ½ litre water juice of 2 large lemons 2 tbsp fresh juice from freshly grated ginger How to make Bring water to boil in a pot Add tea bags Allow it to cool and remove tea bags Add lemon juice Add ginger juice Refrigerate for at least one hour to allow flavours to blend in perfectly and serve chilled. Serves 3 glasses

Banana Muffins What you’ll need ½ cup refined oil 2 eggs 1/3 cup yogurt 1 large ripe banana (mashed) 4 1/2 tbsp of Naturally Sweet Stevia ½ tsp vanilla essence 1 ½ cup flour (maida) ½ tsp baking soda 1 tsp baking powder How to make Grease muffin moulds. Beat the oil and eggs in a mixing bowl, add yogurt, mashed banana, Stevia and vanilla essence. Sift flour, baking soda & baking powder, add to the liquid mixture and beat till the batter smoothens Pour into greased muffin mould and bake for 30 minute Serves 12 muffins

Sweet and Sour Vegetables What you’ll need 8-10 tomatoes 2 carrots diced 1 large capsicum 100g beans 100g cauliflower 100g baby corn 100g broccoli 4 teaspoons of Naturally Sweet Stevia 2 tbsp white vinegar 1 tsp soya sauce ½ tsp chilli sauce Salt to taste Crushed pepper to taste 2 tsp cornflour How to make Boil 8-10 large tomatoes, blend them and sieve them. Make smooth puree out of it. Cut capsicum into 1 inch by one inch pieces, beans into one inch long pieces, cauliflower into small flowerets. Cut each baby corn into half and then into pieces of one inch each, broccoli into small flowerets & dice carrots. Put the cut vegetables into the puree and give one whistle in the cooker and immediately take the steam off the cooker and let it be on heat without the lid. Add Stevia, salt, pepper vinegar, soya sauce, chilli sauce to it. Make a paste of cornflour in water and add it to the above mixture and keep stirring it for 5 minutes. Remove it from heat and serve hot with rice or noodles. Serves 8

Apple Crunch What you’ll need 4 medium sized apples (½ kg) 16 tsp of Naturally Sweet Stevia ½ tsp cinnamon (dalchini) powder 1 tbsp lemon Topping 4 slices bread 1 tbsp butter 6 tsp of Naturally Sweet Stevia How to make Peel and thinly slice the apples. Sprinkle 3 tsp of Naturally Sweet Stevia, cinnamon and lemon juice and mix gently. Place the apples in a greased, shallow oven proof dish. For topping, remove the side crust from the bread slices and break into pieces. Place the broken slices in a mixer and grind to get fine crumbs. Melt butter in a non stick pan and add the fresh bread crumbs and cook on medium flame till crisp and golden. Cover the apples with these crisp crumbs. Sprinkle 1 tsp of Naturally Sweet Stevia Stevia over the crumbs. Cover the dish with aluminum foil and bake in a preheated oven at 200°C for 15 minutes. Remove the foil and bake again for 10 minutes. Serves 4

Phirni What you’ll need ½ kg Milk 3 tbsp basmati rice - soaked for 30 minutes 3 tbsp of Naturally Sweet Stevia ¼ tsp cardamom powder Garnish - 5-6 almonds (soaked in hot water & peeled and chopped) How to make Soak rice for ½ hour. Drain the water and blend the rice to smooth paste in a mixer with 2-3 tbsp milk. Boil milk in a heavy bottomed pan. Remove from heat and add the rice paste, stirring continuously. Return to flame. Cook on low heat for 10-15 minutes till thick. Add Stevia and cardamom powder and keep on sim flame for 2-3 minutes. Remove from heat and cool.

Chocolate Mousse What you’ll need 2 ½ cups toned milk 2 tbsp cornflour 3 tbsp cocoa 15 tsp of Naturally Sweet Stevia ½ tsp butter 2 ½ tsp gelatin 2 cups thick curd - hang for ½ hour in a muslin cloth and squeeze well to remove all whey 1 ½ tsp vanilla essence 2 tsp chocolate sauce to garnish How to make: Dissolve cornflour in ½ cup warm milk. Put cocoa in a heavy bottomed pan. Pour ½ cup water on it and mix. Keep on fire and stir continuously on low heat for about 2 minutes till a dark paste is ready. Remove from fire. Add the rest of the milk to cocoa paste and mix well using a wire whisk. Mix the cocoa on the sides of the pan nicely with the milk. Keep on fire. When it starts boiling, add the dissolved cornflour paste, stirring continuously. Stir till the milk turns slightly thick, like custard and coats the spoon. Add 6tbsp Stevia to it. Heat for another two minutes and mix in butter. Keep the chocolate custard aside. Stir gelatin in ¼ cup water. Pour mixture in a small pan, stir on low flame till gelatin dissolves. Remove from fire and add gelatin to the chocolate custard. Let it cool down. Whip the hung curd with a whisk till smooth. Add essence while whipping. Add the curd mix to the cooled chocolate custard and mix well. Check sweetness. If less, add ½ spoon Stevia more depending on sourness of curd. Transfer to individual serving cups or a dish and keep in the fridge for 3-4 hours or till set. Garnish with a swirl of chocolate sauce. Serves 4

Chocolate Cake What you’ll need 200g flour (maida) 50g butter ½ cup water 1 ¼ tsp baking powder 1 tsp vanilla essence 40g cocoa 1 ¼ tsp soda 6 eggs 9 tbsp of Naturally Sweet Stevia 100g curd How to make: Beat butter, Stevia & eggs and curd till light and fluffy. Sieve flour, cocoa, baking powder and soda together. Add to the above paste. Pour into a greased container and bake at 200°C for 40 minutes.
COOKING AND BAKING WITH STEVIA Stevia's excellent stability against pH, salt and/or high temperature conditions makes it an ideal sugar substitute for many baking and cooking applications. The same cannot be stated for aspartame, saccharin and most other synthetic sweeteners. Heat destroys these synthetic sweeteners, at times as low as 86° F, or 30° C, leading to well publicized negative side effects. This is one of the reasons why the tastes of artificial sweeteners, once poured into hot coffee or tea and left standing, changes significantly. Stevia is compatible with salts, organic acids and other natural sweeteners such as sucrose, molasses, barley malt, honey, fructose and sorbitol. It does not ferment, colour or precipitate. It can be used in appetizers and beverages, soups, salads and vegetables, breads and rolls, casseroles, pies and pastries. However, Stevia does not work well with yeast breads which need the "body of sugar" to rise. One should experiment to find out the right combination of Stevia (for sweeteners) and sugar (for the rising effect) to create delicious low sugar breads and pastries. COOKING Stevia is the ideal sugar substitute to use when cooking and baking, as it is heat stable to 200 degrees Celsius (392 degrees Fahrenheit) and non-fermentable. Index tsp- tea spoon *tbsp- tablespoon