Tag: enzo stevia

Ingredients:

• 1 bag (10 Oz. Size) Frozen Pitted Cherries
• 1 bag (8 Oz. Size) Frozen Blueberries
• 1 cup Apple Juice
• ⅛ teaspoons Stevia
• 1 Tablespoon Arrowroot Powder
• ¼ cups Water

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This mug cake is really easy to make and packed with sweet peanut butter flavor! It’s the perfect guilt-free treat for any peanut butter lover.

Ingredients:

• 2 tbsp (15g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 tbsp (7g) peanut flour (measured like this)
• ⅜ tsp powdered stevia (I used this brand)
• ⅛ tsp baking powder
• 1/16 tsp salt
• ¼ tsp unsalted butter or coconut oil, melted
• 1 tbsp (15g) plain nonfat Greek yogurt
• 1 ½ tbsp (22mL) nonfat milk
• ¼ tsp vanilla extract
• 18 drops vanilla crème stevia (I used this brand)
• 1 tsp unsweetened cocoa powder
• ½ tsp honey
• ½ tsp milk

Instructions:

1. To prepare the mug cake, lightly coat a 1-cup ramekin with nonstick cooking spray.
2. In a small bowl, whisk together the white whole wheat flour, peanut flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla and vanilla crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated.
3. Spread the batter into the prepared ramekin. Microwave on 30% POWER for 2 minutes 25 seconds (2:25). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through.
4. To prepare the drizzle, stir together all of the ingredients in a small bowl. Transfer to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled mug cake.

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This fun summer treat tastes just like my grandma’s infamous peach pie! It’s full of sweet fruity flavors, and the buttery sugar cookies are the perfect complement. Both components can easily be made ahead of time! The dip will keep for at least one week if stored in an airtight container in the refrigerator, and the sugar cookie dippers will also last for at least one week if stored in an airtight container at room temperature.

Ingredients:

• 1 ½ cups (360g) plain nonfat Greek yogurt
• 1 ¼ tsp vanilla crème stevia, or adjusted to taste
• 2 ¾ tsp powdered stevia, or adjusted to taste
• ¼ tsp ground cinnamon
• 6 tbsp (75g) finely diced peaches
• 1 batch sugar cookie dippers (recipe here!)

Instructions:

1. Stir together the Greek yogurt, vanilla crème stevia, powdered stevia, cinnamon, and peaches in a small bowl. Cover and refrigerate for at least 30 minutes, or until ready to serve.

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Ingredients:

• FOR THE ADZUKI BEAN PASTE:
• ¼ cups Dry Adzuki Beans
• ½ cups Water
• ½ teaspoons Pure Stevia Extract Powder (“Now” Brand)
• ½ Tablespoons Vegan Butter
• 1 Tablespoon Non-dairy Milk Or Water
• FOR THE PUMPKIN RICE CAKE DOUGH:
• 1 cup Sweet Rice Flour
• 2 Tablespoons Tapioca Flour
• ¼ teaspoons Pure Stevia Extract Powder (“Now” Brand)
• ¾ cups Pumpkin Puree
• 1 teaspoon Canola Oil
• 8 Green Raisins Or Dry Goji Berries, For The Pumpkin Stem

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Low in calories, carbs and fat

Ingredients:

• 1 cup water
• 2 scoops Warrior Whey, plain
• 2 scoops KAL Pure Stevia Extract
• 1 T. unsweetened cocoa powder
• small pinch salt
• 1/2 cup ice

Instructions:

1. Blend water and dry ingredients well, then add ice and blend until smooth.
2. Serving Size: 1 16 oz serving

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Ingredients:

• 1 Medium Size (approximately 1 1/2 Pounds) Pineapple
• 1 Tablespoon Tapioca Starch Or Pectin
• 1 Tablespoon Chia Seeds
• ¼ teaspoons Pure Stevia Extract Powder (Now Brand)

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Ingredients:

• 2 cups low-fat milk, divided
• 1/4 cup arrowroot powder
• 2 small bananas, peeled and divided
• 1 tsp Sucanat
• 1 tsp pure vanilla extract
• 2 packets stevia

Instructions:

1. In a small bowl, whisk together 1/2 cup milk and arrowroot powder until smooth; set aside.
2. In a blender, combine remaining 1 1/2 cups milk, 1 banana, Sucanat, vanilla and stevia and process until smooth.
3. Pour banana mixture into a small saucepan. Bring mixture to a simmer on medium-low heat. Remove saucepan from heat and slowly whisk in arrowroot mixture.
4. Return to medium-low and cook for about 1 minute, whisking constantly, until mixture bubbles and thickens. Remove saucepan from heat.
5. Slice remaining banana and gently stir into pudding.
6. Pour warm pudding into large bowl.
7. Cover with plastic wrap and refrigerate for about 2 hours before serving.
8. Pudding is best within 24 hours.

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Ice coffee blended drink made with milk, vanilla and cocoa powder.

Ingredients:

• 1 heaping teaspoon instant coffee
• 1½ cups water
• ½ cup skim milk
• 3 tsp vanilla extract
• 1 tsp unsweetened cocoa powder
• 1 packet stevia or 1 tbsp. sugar (to taste)

Instructions:

1. In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.
2. Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.

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Ingredients:

• 1/2 frozen banana
• 1/2 cup unsweetened vanilla almond milk
• 1/4 tbsp cocoa powder
• 1/4 tsp liquid Stevia

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Ingredients:

• 2 cups Strawberries, Chopped
• 8 cups Water, Divided
• ¼ ounces, weight Powdered Stevia, Or 4 1 Gram Packets Of Stevia
• 5 whole Lemons, Juiced
• 1 teaspoon Vanilla Extract

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