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I must thank Wisdom Natural Brands for the use of their photographs, as well as recipes provided by them. Since I am currently testing recipes for my own cookbook, (*which I hope to eventually publish - Lord willing and the creek donít rise! ha!) - Iíve not had time to personally test these recipes so use at your own risk and know we are not responsible for culinary flops! :O)

8 servings (serving size: 1 slice)

- 1 cup (8 oz.) heavy cream*
- 1/4 tsp. vanilla extract
- 1/4 tsp. stevia extract
- 4 oz. Neufch‚tel cream cheese, softened
- 1/2 cup smooth natural peanut butter
- 3/4 tsp. stevia extract
- 1 prepared chocolate cookie piecrust (preferably Arrowhead Mills brand because it has no hydrogentated oils or refined sugar)

Beat heavy cream, vanilla and stevia extract until stiff peaks form. Set aside. Fold cream cheese and peanut butter in large mixing bowl. Using an electric mixer, beat at medium until well blended. Add the 3/4 tsp. stevia extract and whipped cream mixture to the peanut butter/cheese mixture. Beat until smooth. Place filling into piecrust and cover. Refrigerate or freeze for at least 2 hours. Prior to serving, if frozen, defrost on counter for about 30 minutes.

*1 cup heavy cream yields about 2 cups whipped cream.

Nutrition Facts/Serving- 1 slice:

This Recipe
Calories 294
Carbohydrates 16g
Total Sugars 7g
Fiber 1g
Fat 231g
Cholesterol 31mg
Sodium 202mg
Protein 7g

This SSD recipe and excerpt may not be reproduced or copied without the expressed written permission from HLP and the author. Copyright & copy; 2005.

(Excerpted with permission from Lisa Jobs, "Sensational Stevia Desserts", 2005; photography by Charles Jobs)

8 servings

- 7 to 8 cups chopped apples (peeling is optional)
- 3 tbsp lemon juice
- 1 tsp vanilla
- 1/2 tsp SweetLeaf Stevia Extract Powder
- 2 tbsp whole wheat flour
- 3 tbsp natural peanut butter (optional)
- 1 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup apple juice or blend

Preheat the oven to 350 degrees F. Butter a 9 x 13" baking dish. Place the apples in a large mixing bowl. Stir in the lemon juice. Mix the vanilla, Stevia extract, flour, peanut butter (if using), cinnamon, and salt into the apples. Pour the fruit juice into the bottom of the dish. Spoon in the apple mixture. Spread the topping (recipe below) over the apples so it is evenly distributed. Bake for 50 minutes to 1 hour. If the topping gets done before the apples, cover pan with foil the last 15 minutes of baking.


- 1 cup rolled oats
- 2/3 cup chopped nuts and seeds
- 1/4 tsp SweetLeaf Stevia Extract Powder
- 3/4 tsp SweetLeaf Stevia Concentrate
- 2 tablespoons oil

Mix the oats, chopped nuts and seeds, Stevia extract, and Stevia concentrate together in a bowl. Sprinkle and stir in the oil.

(Excerpted with permission from "Stevia: naturally sweet recipes for desserts, drinks and more!" by Rita DePuydt - Book Publishing Co.)

6 servings

The custard for this pie cooks on the stovetop and needs no further baking. You have your choice of crusts: a regular pie crust, pre-baked, or a graham cracker crust. Either kind will go beautifully with the banana-custard filling.

The custard calls for three large egg yolks, beaten. Separate the eggs ahead of time, placing the yolks in a small bowl covered tightly with plastic wrap, and let the yolks come to room temperature. Beat the yolks with a fork shortly before using. You can use the egg whites for some other purpose.

- 1 prepared (baked) 9-inch pie crust or graham cracker crust
- 3 medium-sized ripe bananas
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 50 drops SweetLeaf SteviaClear
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/8 teaspoon dried lemon peel
- 3 large egg yolks, beaten
- Whipped cream or whipped topping

Slice the bananas, and distribute the slices in the baked/prepared pie crust. Set aside Place the cornstarch and salt in a medium-sized saucepan, and add a little of the milk, whisking until the cornstarch is completely dissolved. Pour in the remaining milk, and place the saucepan over medium heat. Heat, whisking frequently, until the mixture becomes visibly hot. Add SteviaClear, extracts, and lemon peel, then drizzle in the beaten egg yolks, still whisking. Cook over medium heat until thick - about 5 to 8 minutes longer. Pour the hot custard over the banana slices in the crust, and let cool to room temperature. Let it sit for at least 2 hours. The custard will thicken further as it cools. Top with a generous amount of whipped cream or whipped topping just before serving.

(Courtesy Molly Katzen)

10 Servings

- 1/2 cup unsweetened coconut
- 6 ounces crushed pineapple with juice (one 8-ounce can)
- 1/2 cup butter
- 1 tsp SweetLeaf Stevia Extract Powder
- 3 tbsp date sugar
- 2 eggs, warmed to room temperature and beaten
- 1/3 cup plain nonfat yogurt
- 1/4 cup soymilk or milk
- 1 tsp vanilla extract
- 1/2 tsp maple flavoring
- 1/2 cup chopped walnuts
- 2 cups grated carrots
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- 2 tbsp soy flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp salt

Preheat the oven to 350 degrees F. Oil an 8 to 9-inch springform pan or a 6 x 10-inch cake pan. Soak the coconut in the pineapple and juice. Use all the juice from an 8-ounce can of pineapple but only 6 ounces of the pineapple. Set aside. Soften and cream the butter in a large mixing bowl. Cream in the stevia extract and the date sugar. Gradually cream in the beaten eggs. Donít worry if the butter separates. Thin the yogurt with the soymilk or milk and add to the butter mixture. Mix in the vanilla and maple flavoring. Stir in the walnuts, the coconut-pineapple mixture and the carrots. Sift the flours, leavenings, cinnamon, and salt together twice in a separate blow. Fold the dry ingredients into the wet ingredients, stirring just until blended. The batter will be stiff. Spoon the batter into the cake pan, and bake for 1 hour. Cool in the pan. Release the pan and top with Cream Cheese Frosting (below).

1 cup

- 8 ounces soft cream cheese
- 2 tbsp soymilk or milk
- 1 1/2 tbsp lemon juice
- Finely grated rind of 1/2 lemon
- 1/3 tsp to 1/2 tsp SweetLeaf Stevia Extract Powder(to taste)
- 1 tbsp honey

Soften the cream cheese with the milk in a bowl. Beat in the lemon juice, lemon rind, stevia extract, and honey. Whip until thoroughly blended and creamy.

(Excerpted with permission from "Stevia: naturally sweet recipes for desserts, drinks and more!", by Rita DePuydt - Book Publishing Co.)