splendar stevia sweetener

Fresh lemon slices and mint leaves release an abundance of flavor in this slightly fizzy lemonade.

Homemade Mint Lemonade

lemon

lemon juice

Splenda® Stevia Sweetener

mint leaves

chilled soda water

In a tall glass, use a spoon to muddle the lemon slices, lemon juice, mint leaves, and Splenda Stevia Sweetener until lemon and mint leaves are bruised.

Stir in soda water and fill glass with ice.

Carrot Cake Blondies with Cream Cheese Swirl

For the batter:

Splenda® Stevia Sweetener Jar

unsalted butter, melted

eggs

vanilla extract

all-purpose flour

cinnamon

baking powder

salt

carrot

For the cream cheese swirl:

fat-free cream cheese,

Preheat oven to 350°F. Grease an 8 x 8 baking pan with non-stick cooking spray. Line baking dish with parchment paper sling, pushing parchment into corners and up sides of pan.

In a large bowl, whisk Splenda® Stevia Sweetener, butter, eggs and vanilla together until combined.

Add flour, cinnamon, baking powder and salt. Stir together until just combined. Fold in carrots until combined, then transfer to prepared baking pan.

For cream cheese swirl: In a medium bowl, whisk cream cheese, Splenda Stevia Sweetener, egg yolk and vanilla together until smooth. Dollop cream cheese mixture on top of batter and gently swirl together with knife or rubber spatula.

Bake until light golden brown, or until a toothpick inserted into the center comes out clean, about 25-30 minutes.

Let cool completely before cutting into 16 equal squares. Store in an airtight container until ready to serve.

Fresh Fruit Cookie Pizza

unsalted butter, room temperature

lemon zest

low fat milk (optional)

chocolate chips

strawberries

kiwi

mango

blueberries

coconut flakes, toasted

In a large bowl, with a stand or hand mixer, whip butter and Splenda Stevia Sweetener until light and fluffy. Add egg and vanilla and mix until smooth. Mix in salt, baking powder, lemon zest and flour until a dough forms. If dough is too dry, add milk gradually until dough comes together. Transfer dough to a piece of plastic wrap. Press the dough into a disc and wrap tightly. Chill for 30 minutes.

Preheat oven to 350°F and line baking sheet with parchment paper. Roll chilled dough out onto parchment creating a 12” circle. Bake for 12 to 14 minutes, or until cookie is a very light golden color and no longer looks shiny on top. Remove and let cool completely.

Place chocolate chips in a microwave safe bowl and cook in 30 second bursts, stirring after each interval, until melted.

To assemble, spread frozen whipped topping generously over cookie crust. Arrange fruit on top, drizzle with melted chocolate and sprinkle with toasted coconut flakes. Serve immediately.

Strawberry Soda

lime

sparkling mineral water

In a tall glass, stir together lime juice and Splenda Stevia Sweetener until sweetener dissolves. Add strawberries. Top with sparkling mineral water and add ice.

Patriotic Poke Cake

For the cake:

⅓ cup Splenda® Stevia Sweetener Jar

vegetable oil spread, room temperature

milk

whipped topping

strawberries,

For the pudding:

(1.5-ounce) box vanilla sugar-free fat-free instant pudding mix

Preheat oven to 350°F and grease a 13” x 9” baking pan with nonstick cooking spray. In a large bowl, sift flour, baking powder and salt together until combined. In another large bowl, using a hand mixer, beat sweetener and oil spread on medium speed until light and fluffy. Add eggs and vanilla and beat until well combined.

Add dry ingredients and milk to wet ingredients and beat until just combined. Pour batter evenly into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Poke cake with the end of a wooden spoon in 1-inch intervals. Allow to cool in pan completely before frosting, about 30 minutes.

Spread pudding evenly over cake, gently pushing it into the holes. Cover and refrigerate until pudding is set, 1-2 hours.

Spread whipped topping in an even layer over cake. Place strawberries and blueberries on top of cake in the shape of an American flag. Slice and serve.

In a large bowl, whisk milk and pudding mix together until combined and slightly thickened.

Blueberry Ricotta Cake

eggs egg

Splenda® Stevia Granulated Sweetener

ricotta cheese

sour cream

blueberries,

Place rack in center of oven; preheat oven to 350°F. Grease a 9” springform pan and line the bottom with a circle of parchment.

In a bowl, combine flour, baking powder, and salt.

In another bowl using an electric mixer, beat eggs, egg yolks, and Splenda Stevia Sweetener on high speed for 2 minutes.

Add melted butter and mix until smooth. Add ricotta, sour cream, vanilla extract, and lemon zest. Beat on medium speed until blended.

Add flour mixture and mix on low speed until combined.

Transfer batter to prepared pan. Scatter blueberries evenly over the top.

Bake for 60–65 minutes or until edges are lightly browned and cake is just set. Cool before slicing.

Pumpkin Cheesecake

For the Crust:

graham cracker crumbs

Splenda® Brown Sugar Blend

salted butter, melted

For the Filling:

pumpkin

sour cream yogurt

nutmeg

cloves

To make the crust, in a medium bowl, combine graham cracker crumbs, Splenda Brown Sugar Blend and cinnamon. Add in melted butter. Stir until fully combined. Press down flat into a 9-inch prepared springform pan. Set aside.

To make the filling, beat cream cheese until smooth. Beat on low while adding pumpkin puree, eggs, egg yolk, sour cream, Splenda Stevia, and spices. Add flour and vanilla. Beat together on low until well combined.

Pour pumpkin into crust. Spread out evenly and place in the oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Remove cheesecake from the springform pan. Top Pumpkin Cheesecake with a sugar-free whipped cream and a sprinkle of cinnamon if desired. Enjoy!

While berry cobbler is often thought of as a summer-only dessert, frozen berries can also be used so this is easy to pull off anytime of the year. Eliminating sugar makes this antioxidant-packed dessert practically guilt-free.

Blackberry Cobbler

blackberries

ginger

water

canola oil

Greek yogurt

fat free skim milk

Preheat oven to 350°F. Spray a 9” x 13” baking pan with cooking spray.

In a bowl, gently toss berries with ginger, 4 tablespoons of Splenda Stevia Sweetener, , water, and lime juice. Let berries sit for at least 15 minutes for juices to accumulate.

In another bowl, 5 tablespoons of sweetener, flour, baking powder, and salt.

In a large bowl combine canola oil, yogurt, vanilla extract, and milk. Add the dry ingredients; stir just until batter comes together (do not overmix).

Pour batter into the baking pan, using a spatula to spread batter as best you can (it’s OK if it doesn’t completely fill the pan). Top with the berries and juice.

Bake until a toothpick inserted in the center of the cobbler comes out clean, about 50 minutes. Serve warm.

Pumpkin Spice Snickerdoodle Sandwich Cookies

For the cookies:

¾ cups Splenda® Stevia Sweetener Jar, divided

cream of tartar

baking soda

all-vegetable shortening

For the filling:

(4 ounces) fat-free cream cheese, softened

vegetable oil spread

pumpkin pie spice

Preheat oven to 375°F and line 2 rimmed baking sheets with parchment paper.

In a small bowl, combine ¼ cup Splenda Stevia Sweetener and cinnamon together. Set aside.

In a medium bowl, whisk flour, cream of tartar, baking soda and salt together until combined.

In a separate large bowl, using a hand mixer, beat remaining sweetener and shortening together until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined. Add dry ingredients. Beat until just combined.

Roll dough into balls about 1 tablespoon in size, and roll in cinnamon mixture. Place dough balls, 2-inches apart, onto prepared baking sheet and press into ¾-inch thick disks.

Bake for 12-15 minutes, rotating baking sheets halfway through, until edges of cookies are lightly browned. Let cool for 30 minutes before filling.

Meanwhile, in a large bowl, using a hand mixer, beat cream cheese, sweetener, vegetable oil spread, and pumpkin pie spice together until light and fluffy, about 2-3 minutes.

Top half of cookies with ½ teaspoon cream cheese mixture. Place remaining cookies on top, pressing so the mixture reaches the edges.

Holiday Cut-Out Cookies

(2 sticks) unsalted butter, softened

almond flour

In a bowl, combine all-purpose flour, almond flour, baking soda, baking powder, and salt.

In a large bowl, cream together butter and Splenda Stevia Sweetener until fluffy. Beat in eggs and vanilla.

Gradually add the dry ingredients to the butter mixture, mixing well after each addition.

Divide dough in half; wrap each portion in plastic and refrigerate 30 minutes.

Preheat oven to 350°F. Like baking sheets with parchment paper.

On a lightly floured surface, roll chilled dough to 1⁄4”–1⁄8” thickness. Cut shapes with a cookie cutter. Place cookies 1 inch apart on baking sheets.

Bake for 10–12 minutes or until edges are lightly browned. Cool slightly, then transfer to wire racks to cool completely.

Sugar Cookies

Preheat oven to 375°F. Line two baking sheets with parchment paper or nonstick baking mats.

In a stand mixer (or in a large bowl using an electric mixer), cream together butter and Splenda Stevia Sweetener until light and fluffy. Add egg and mix until well combined, then mix in vanilla extract.

Mix in flour, baking powder, salt, and nutmeg.

Scoop tablespoons of dough and shape into balls. Place on prepared baking sheets about 2” apart. Lightly flatten each cookie with the bottom of a glass.

Bake for 8–10 minutes or until lightly golden. Cool slightly, then transfer to a wire rack to cool completely.

Dark Chocolate Brownie Bites

For the cake batter:

avocado,

cocoa powder

espresso powder

walnuts

For the chocolate sauce:

Splenda® Stevia Granulated Sweetener Jar

Preheat oven to 350°F. Spray a mini-muffin tin with nonstick cooking spray.

In a food processor, add the avocado and blend until completely smooth. Stop and scrape down the side of the bowl as needed so that no chunks remain.

In a large bowl, mix together avocado puree, eggs, canola oil, and vanilla until combined.

In a medium bowl, combine Splenda Stevia Sweetener, cocoa powder, almond flour, espresso powder, baking soda, and salt. Add dry ingredients mixture to avocado mixture and stir until combined.

In another bowl, mix together all chocolate sauce ingredients until combined.

Gently fold walnuts and chocolate sauce into the brownie batter.

Scoop about 1 tablespoon of batter into each section of the mini-muffin tin and smooth the top. Bake for 10 to 15 minutes, until set and a toothpick inserted in one of the center brownie bites comes out mostly clean.

Let cool and remove brownie bites from the pan, placing them on a wire rack to cool completely.

Gluten-Free Mini Eggnog Cupcakes

For the cupcakes:

Splenda® Stevia Jar Sweetener

eggnog

For the topping:

light cream cheese,

squeezes Splenda® Stevia Liquid Sweetener

sugar-free whipped topping

Preheat oven to 375° Prepare a mini muffin tin by spraying with nonstick cooking spray.

In a bowl, whisk eggs for one minute until well-beaten. Whisk in Splenda Stevia Sweetener, eggnog, Greek yogurt, and vanilla until smooth and creamy.  Sprinkle in almond flour, baking powder and spices. Stir until fully combined. Mixture will be thick.

Scoop batter into mini-muffin tins, filling each ¾ full with batter. Bake for 10-12 minutes, until cooked through. Remove and let cool completely.

Meanwhile, prepare topping by beating cream cheese with Splenda Stevia Liquid Sweetener and eggnog until cream cheese is completely smooth, with no lumps. Fold in whipped topping gently. Refrigerate until cupcakes are ready to be topped.

When cupcakes are cooled, pipe about a tablespoon of topping onto each, and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.

Candied Mixed Nuts

pecan halves

walnut halves

almonds

egg whites,

packets Splenda® Stevia Sweetener

Preheat oven to 300°F. Spray a baking sheet with cooking spray.

In a bowl, combine pecans, walnuts, and almonds. Add beaten egg whites, tossing to coat.

In another bowl, combine Splenda Sweetener, cinnamon, and salt. Sprinkle over nuts; toss to coat. Spread mixture evenly in prepared pan.

Bake for 30–40 minutes, stirring every 10 minutes, until nuts are toasted. Cool completely.

Ombre Berry Smoothie

For the first layer:

almond milk

vanilla protein powder, optional

For the second layer:

Splenda® Stevia

For the third layer:

In a blender, combine all ingredients for first layer. Puree until smooth. Pour the first layer into two glasses, leaving about half of the smoothie in the blender.

Add the second layer ingredients to the blender and blend until smooth. Pour the second layer on top of each smoothie, leaving about half of the smoothie in the blender.

Add the third layer ingredients to the blender and blend until smooth. Pour the final layer on the top, dividing between the two glasses. Enjoy a beautiful, colorful smoothie!

How to make Salted Double Chocolate Cookies.

Salted Double Chocolate Cookies

cocoa powder, unsweetened

¾ cup butter, unsalted, softened

brown sugar

vanilla

egg egg yolk

evaporated milk

semi-sweet chips

Preheat oven to 325°F. In a small bowl, combine flours, baking soda and cocoa. Set aside

In a mixing bowl, whisk butter, Splenda Stevia Granulated Sweetener, brown sugar, vanilla, egg plus yolk and evaporated milk until thoroughly mixed. Slowly add flour mixture and mix until combined scraping bowl halfway through.

Stir in chocolate chips and using a cookie scoop, drop onto parchment or silicone baking mat lined cookie tray.

Bake for 10 minutes, remove from oven, sprinkle kosher salt on top and return to oven for 3-4 more minutes.

How to make Raspberry Sour Cream Coffee Cake.

Top 32 splendar stevia sweetener recipes from across the web

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Top Tags

Homemade Mint Lemonade

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Sugar Cookies

Carrot Cake Blondies with Cream Che...

Pumpkin Spice Snickerdoodle Sandwic...

Dark Chocolate Brownie Bites

Dark Chocolate Brownie Bites

Gluten-Free Mini Eggnog Cupcakes

Candied Mixed Nuts

Ombre Berry Smoothie

Salted Double Chocolate Cookies

Raspberry Sour Cream Coffee Cake

White Cake

Banana Bread Muffins

Heart-Shaped Chocolate & Straw...

Chocolate Covered Strawberries

Stevia Powdered Sweetener

Cinnamon Swirl Coffee Cake

Cowboy Caviar

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Copycat Smoothie King Pumpkin Prote...

Zombie Brain Cupcakes

Strawberry Pie

Strawberry Lemon Protein Smoothie

Top 32 splendar stevia sweetener recipes from across the web

The most viewed splendar stevia sweetener recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Mint Lemonade

Carrot Cake Blondies with Cream Che...

Fresh Fruit Cookie Pizza

Strawberry Soda

Patriotic Poke Cake

Blueberry Ricotta Cake

Pumpkin Cheesecake

Blackberry Cobbler

Pumpkin Spice Snickerdoodle Sandwic...

Holiday Cut-Out Cookies

Sugar Cookies

Carrot Cake Blondies with Cream Che...

Pumpkin Spice Snickerdoodle Sandwic...

Dark Chocolate Brownie Bites

Dark Chocolate Brownie Bites

Gluten-Free Mini Eggnog Cupcakes

Candied Mixed Nuts

Ombre Berry Smoothie

Salted Double Chocolate Cookies

Raspberry Sour Cream Coffee Cake

White Cake

Banana Bread Muffins

Heart-Shaped Chocolate &#038; Straw...

Chocolate Covered Strawberries

Stevia Powdered Sweetener

Cinnamon Swirl Coffee Cake

Cowboy Caviar

Cinnamon Apple Crisp

Copycat Smoothie King Pumpkin Prote...

Zombie Brain Cupcakes

Strawberry Pie

Strawberry Lemon Protein Smoothie

The most viewed splendar stevia sweetener recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Heart-Shaped Chocolate & Straw...