Stevia Recipes

This blog will list recipes that contain stevia. I dedicate this blog to enable you the reader to make decisions about cooking with Stevia.

Sunday, May 21, 2006


There are many recipes for using Stevia as a substitute. It is best to take the recommended substitution amounts and use them as the basis of measurements. Stevia is not sugar and reacts differently with different foods.

Saturday, March 04, 2006

More Stevia Recipes

Here are some recipes from Laura Lee:




Find the full recipes at Laura Lee's site

Sunday, February 26, 2006

Book: Stevia Sweet Recipes

These recipes are samples of the recipes to come in the next edition of Stevia Sweet Recipes.

Strawberry Banana Muffins
Yields 12 muffins

Fudgy Brownies
Yields 16 brownies

Peanut Butter Cookies
Yields about 55 cookies

Whipped Cream
Yields 2 cups

For the detail to these recipes go here

Sunday, January 22, 2006


1 1/2 quarts fresh berries
1 cup unsweetened fruit juice concentrate
pectin powder
3/4 tsp. powdered stevia extract

Wash, rinse, and sterilize jars.
Clean berries, remove hulls, and mash. One and one half quarts of fresh berries will be 3 cups mashed. Place in a suace pan.
Add 4 tsp calcium water to the berries and stir well.
In another small sauce pan bring the juice concentrate to a boil. Place in a blender. Add 2 tsp of pectin powder and blend 1 - 2 minutes until powder is dissolved.
Bring fruit to a boil. Add the dissolved pectin. Stir vigorously 1 minute. Stir in the stevia extract. Bring back to a boil and remove from heat.
Fill jars to 1/2 inch from the top. Screw on 2 piece lids. Boil 5 minutes. Remove from water and let jars cool. Lids should pop to be sealed.

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Banana Bread

1 loaf - 12 servings

2 very ripe, medium to large bananas
¼ tsp powdered stevia extract
½ tsp stevia concentrate
1 tbsp lemon juice
2 cups whole wheat pastry flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1/3 cup oil
1 large egg
½ cup plain nonfat yogurt or buttermilk
1 tsp vanilla extract
½ cup chopped walnuts (optional)
Preheat the over to 350 degrees F. Oil a medium-sized loaf pan (7 ½ "x 3 ½ " x 2 ½").

Mash the bananas in a small bowl. Mix the stevia extract, stevia concentrate, and lemon juice into the mashed bananas. Set aside.

Sift the flour, leavenings, and salt together in a bowl.

Beat the oil and egg together in a mixing bowl until creamy. Beat in the yogurt or buttermilk and the vanilla. Stir the mashed bananas into the liquid mixture.

Fold the dry ingredients into the wet ingredients, stirring as little as possible. Mix in the walnuts just before the flour is completely blended.

Place into the loaf pan. Bake for 50 minutes to 1 hour until a toothpick or fork stuck in the middle comes out clean. Turn out the loaf and cool on a rack.

Note: For maximum flavor, use very ripe bananas (brown spotted).

(Excerpted from Stevia: naturally sweet recipes for desserts, drinks and more!, Book Publishing Company)

Ginger Ale

3 1/2 cups water
3/4 cup peeled and chopped ginger root
2 tbsp vanilla
1 tbsp lemon extract
1/4 tsp stevia powder
Carbonated or sparkling water

Rapidly boil ginger root in water for 10 minutes.
Strain and place liquid in a jar.
Stir in vanilla, lemon and stevia.
Cool and store in the refrigerator.

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Sunday, January 15, 2006

Cooking with Stevia Snippet #4

It must be noted that the powdered and liquid forms of stevia, fillers such as maltodextrin are added, reducing sweetness. Most times the amount of actual Stevia is about 1-5%. We sell Stevia with no fillers. Check out our website.

Cooking with Stevia Snippet #3

Using stevia requires some experimentation; too much can leave an overpowering aftertaste, while too little produces almost no sweetness.

Cooking with Stevia Snippet #2

Unlike artificial sweeteners, sweet glycosides do not break down in heat, which makes stevia an excellent sweetener for cooking and baking.

Cooking with Stevia Snippet #1

Stevia can enhance the effect of other sweeteners such as honey and maple syrup, so adding it to recipes can help reduce the amount of sweetener needed.

Saturday, January 07, 2006

Sweet Whipped Cream & Frozen Dessert

Yield: 2 cups

1 pint whipping cream
1/4 teaspoon flavoured liquid stevia
1 teaspoon green stevia powder

1. Place the cream in a large mixing bowl and beat with a whisk or an electric hand-held mixer until it begins to thicken.
2. Add 2—8 drops stevia liquid.
3. Sprinkle the green stevia powder over the cream and continue to beat until soft peaks form (do not over beat).
4. Use immediately or place in an airtight container and refrigerate up to four days.
5. Blend in frozen berries or fruit and keep in freezer until ready to serve.

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Pumpkin Pie

Yield: 9 inch pie

4 cups cooked, mashed butternut squash
1 teaspoon pumpkin spice
1 tablespoon vanilla flavouring
2 teaspoons green stevia powder
1/4 teaspoon liquid stevia
Pinch sea salt
9 inch pre-baked Basic Pie Crust

1. Place all of the filling ingredients in a blender or food processor and blend until smooth and well combined.
2. Pour the filling mixture into the crust and refrigerate for at least 1 hour.
3. Serve chilled or at room temperature, either plain or topped with a dollop of Sweet Whipped Cream

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Maple Syrup

Yields About 3/4 cup

3/4 cup filtered water
2 tablespoons plus 2 teaspoons vegetable glycerine*
2 teaspoons non alcoholic maple flavouring
1/4 teaspoon liquid stevia
1 teaspoon green stevia powder

*Derived from coconut oil vegetable glycerine is a sweet-tasting thickener. It is available in most health food stores.

1. Combine all of the ingredients in a small bowl and mix well. You can also place the ingredients in a clean glass jar, cover with a lid, and shake thoroughly.

2. Warm the mixture in a small pan before drizzling it over pancakes, waffles, or hot cereal.

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Sugar/Stevia Equivalents

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Stevia Powder
1 Cup1 1/2 tbsp1 tsp
1 tbsp 6 to 9
1 tsp 2 to 4

Friday, December 30, 2005

A word about Stevia measures

Please be aware that even though Stevia is a quite a sweet tasting product it does not behave exactly like sugar.

When using these and other recipes please use the amount suggested and then adjust to you own taste. You may need more or less depending on your needs.

A word of warning: Stevia will not carmelize! We will find substitutes that you can sweeten with stevia to get that carmel texture.