Stevia In The Raw Can Help Lighten Up Your Holiday Desserts

The product, information, and gift card have been provided by the makers of In The Raw® so that I could try the product and share my thoughts and information about Stevia In The Raw® Bakers Bag. The opinions expressed in this post are my own and do not reflect the opinions of the makers of In The Raw® sweeteners.

The holiday season means the time of year where many of us over-indulge in sweets and treats. Although we have made some significant dietary changes in my household, it won't stop us from the occasional dessert item. This year we are trying something new by adding some Stevia In The Raw for sweetening. Stevia In The Raw is a zero-calorie sweetener and contains an extract from the sweet leaves of the stevia plant.

I'm sure you are thinking that I am talking about those itty bitty packets. Nope, Stevia In The Raw also comes in a bakers bag which means measuring the correct amount is easy. Also, it is formulated so that 1 cup has the same sweetness as 1 cup of sugar. When using Stevia In The Raw Bakers Bag for baking recipes, it is recommended that the user replace about half of the sugar in order to achieve the proper browning, rising and caramelizing that only sugar can provide. Would you believe that up to 700 calories are saved for every cup of sugar that is replaced with Stevia In The Raw Bakers Bag?

Since this is the baking season, I'd like to share some festive recipes with you.

Chocolate Peppermint Truffle Tart

Ingredients:
Cookie Crust
9 ounces chocolate wafer cookies
5 tablespoons butter, melted
1 tablespoon Sugar In The Raw®
1 tablespoon Stevia In The Raw®

Chocolate--Peppermint Filling
12 ounces unsweetened chocolate, roughly chopped
5 tablespoons cold butter, cut into cubes
1 1/4 cup heavy cream
3/4 cup Sugar In The Raw®
3/4 cup Stevia In The Raw®
1 1/2 teaspoon peppermint extract

Whipped Cream
1/2 cup heavy cream
2 teaspoons Sugar In The Raw®
1 teaspoons Stevia In The Raw®

Preparation:
Preheat oven to 350℉. Lightly grease a 9” round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw and Stevia In The Raw until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.

In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw, and Stevia In The Raw to a boil whisking constantly until Sugar In The Raw and Stevia In The Raw are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.

In a large bowl beat cream, Sugar In The Raw, and Stevia In The Raw on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.

Slice tart and top with whipped cream and dust with cocoa powder.

You also must check out the recipes for Chocolate-Espresso Pizzelles and Gingerbread Butterscotch Trifles for a festive addition to your holiday dessert table.

You can find out more about Stevia In The Raw, and other In The Raw products on their website. We are big fans of the Agave In The Raw. It has replaced sugar in our coffee and tea, with no difference in taste. Also, be sure to grab some valuable money-saving coupons here.

Giveaway: The makers of Stevia In The Raw® are providing a Bakers Bag product sample and a $25 online Visa gift card to one lucky Mom Files reader to win. Enter below:

a Rafflecopter giveaway
This giveaway is open to U.S. Residents only and ends on December 17, 2017. Must follow rules in Rafflecopter. One winner will be chosen randomly. Mom Files is not responsible for any lost or stolen prizes. Good luck!