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20 Recipes using Truvia Natural Sweetener or Truvia Baking Blend

August 30, 2014 by Momstart 1 Comment

I am a Truvia Brand ambassador and compensated for my time, opinions are always my own.

Substituting Truvia in the place of sugar in recipes is a great place to start. Truvia baking blend is designed for easy, at-home baking, and is a blend of Truvia^®natural sweetener and sugar. Truvia^® Baking Blend provides sugar-like taste and texture in recipes, but with 75% fewer calories and twice the amount of sweetness than sugar. Truvia^® Baking Blend is available at retail stores nationwide in a 1.5pound bag with a closeable, easy-to-use pour spout. I love how easy it is to store and pour. We decided that this month we wanted to share with you 20 different recipes using Truvia!

Peppermint Banana Smoothie Recipe

June 8, 2014 by Beeb 2 Comments

MomStart is a Truvia Ambassador and compensated for sharing recipes.Now that the weather is warming up, I’m thinking about all the delicious smoothies I can make. These are a perfect drink for our current eating plan, since you can utilize nonfat milk with a fruit for a well-rounded snack that counts as both a SmartCarb and PoweFuel. I wanted to try something that would be a little creative, but not too involved to make. Here’s what I came up with!

Peppermint Banana Smoothie Recipe

Author: Beeb Ashcroft

Recipe type: Smoothie

Ingredients

1 medium banana, chopped
1 C lowfat milk
1 TBSP Truvia Baking Blend
¼ tsp. pure peppermint extract

Instructions

Place all ingredients in a food processor or blender; mix until smooth. Pour into a large glass and enjoy!

Notes

Peppermint flavor is very strong, so if a milder flavor is desired, reduce amount to ⅛ tsp. or to taste.

To further reduce calories, substitute nonfat milk and Truvia Spoonable.

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Dairy Free Fabulous Fruit Parfait Recipe

May 28, 2014 by Momstart 3 Comments

I’m really working on getting more fruit into my son’s diet. My daughter has no issue eating fruit. She LOVES it. He on the other hand can suddenly decide he’s not hungry if his only option is fruit. And now we have another complication, my daughter has become lactose intolerant. This makes smoothies and parfaits a bit tricky. So I looked on-line like anyone would do and found how to make a dairy free parfait recipe.

Dairy Free Parfait Recipe using Truvia Natural Sweetener

Ingredients:

1/4 cup Kashi Go Lean Crunch cereal
1/2 cup chopped strawberries
1 cup cold coconut milk
2 bananas
3 teaspoon Truvia Natural Sweetener
1 cup of ice

Using a blender blend the bananas, Truvia Natural Sweetener, ice and coconut milk (if you would like a thicker mixture use only 1/2 cup coconut milk

Put in the blended mixture, cereal and strawberries in the order you wish and serve

Directions:

(I’m a Truvia Brand Ambassador and receive compensation for my time)

Red Velvet Cupcakes with Truvia® Baking Blend Recipe

April 20, 2014 by Momstart 4 Comments

I’m a Truvia Ambassador and compensated for sharing recipes.

These cupcakes are moist and silky with a rich cocoa flavor. Made with Truvia^® Baking Blend, this cupcake has 40% fewer calories and 65% less sugar* than a full fat version made with sugar.

Red Velvet Cupcakes with Truvia^® Baking Blend

Makes: 24

Ingredients:

Cupcakes

3 ½ cups cake flour
½ cup unsweetened cocoa
2 tsp baking soda
1 ½ tsp salt
1 cup canola oil
1 cup applesauce
1 ⅛ cup Truvia^® Baking Blend
3 eggs
⅛ cup red food coloring*
1 ½ tsp vanilla
1 cup buttermilk
2 ½ tsp vinegar
* or 3 Tbsp beet powder

Frosting

16 oz. reduced fat cream cheese
⅓ cup Truvia^® Baking Blend
1 tsp vanilla
1 tsp milk (optional)

Instructions:

Cupcakes

1. Preheat oven to 350°F.

2. Combine flour, cocoa, baking soda and salt in large bowl.

3. Combine oil, applesauce and Truvia^® Baking Blend in a separate large mixing bowl. Blend in eggs. Carefully add red food coloring and vanilla while mixing at low speed.

4. Combine the buttermilk and vinegar. Then add half of the flour mixture and half of the buttermilk mixture to the oil mixture at a time and mix just until combined.

5. Fill paper lined or greased cups ¾ full with batter.

6. Bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.

Frosting

1. Mix cream cheese and Truvia^® Baking Blend at low speed for 1 minute. Add the vanilla and mix for another minute at low to medium speed or until creamy and smooth. Add 1 teaspoon of milk, if desired, for thinner spreading consistency.

2. Frost the cooled cupcakes.

* This cupcake has 220 calories, 13 grams fat and 8 grams of sugar per serving compared to a full fat cupcake made with all sugar that has 370 calories, 22 grams fat and 26 grams of sugar per serving

Sharing A Spinach and Berry Smoothie with Truvía® Natural Sweetener Recipe

April 4, 2014 by Momstart 4 Comments

As you all know or should know by now I’m on a diet and working with Nutrisystem. With that I’m allowed to have only none sugar sweeteners because sugar is known to be a problem with people’s weight. Which really makes me feel that my relationship with Truvia is such a great fit right now for my diet. This is a compensated post thanks to Truvia, but I’m also posting it because I truly am making changes in my life to eat and live healthier.

Spinach and Berry Smoothie with Truvía® Natural Sweetener Recipe

Ingredients

1 cup fresh strawberries
1 whole banana
1 cup orange juice
1 cup almond milk, unsweetened
2 cups fresh baby spinach
1 cup ice
4 to 8 packets Truvía^® natural sweetener to desired level of sweetness

Directions

Add all ingredients into a blender.
Blend on high until smooth.

**This smoothie has 90 calories and 15 grams of sugar per serving as compared to the full-sugar version that has 120 calories and 22 grams of sugar per serving.

Truvia Caramelized Banana Pancakes Recipe

April 1, 2014 by Momstart 2 Comments

I’m a Truvia ambassador and created this recipe for my children. We have a fresh box of produce that we get every week and the fruit was starting to pile up so I thought let’s use these bananas now!

Truvia Caramelized Banana Pancakes Recipe

Ingredients:

1 cup all-purpose flour
1/2 tablespoon Truvia Baking Blend
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Caramelized bananas Ingredients

3 Bananas
1/4 cup butter
2/3 cup dark brown sugar
1/2 teaspoon cinnamon

Directions:

Combine flour, sugar, baking powder, cinnamon and salt in a large bowl.

In another bowl, beat the egg, milk, oil, and vanilla. Add to dry ingredients and mix well.

Next, pour the batter by 1/4 cup full onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes.

Cook until the second side is brown.

In a large, deep skillet over medium heat, melt butter.

Stir in sugar, and cinnamon.

When mixture begins to bubble, place bananas in pan.

Cook until bananas are hot, 1 to 2 minutes.

Carrot Cake Cupcakes

March 12, 2014 by Beeb 10 Comments

Compensation provided for this post.

Last month, I hosted a dinner at my house and wanted to bake a carrot cake, so I pulled out one of my favorite vintage cookbooks, Favorite Recipes of America: Desserts. This cookbook was published in 1968, and as far as I’m aware it’s not in print any more, but there are several used copies available on Amazon, which is cool! I love this cookbook and refer to its carrot cake recipe any time I make one. This cookbook compiled recipes from people all over the country, and this tasty recipe was submitted by Sharon A. Longaker, who won a blue ribbon at the Kentucky State Fair for her efforts. Because I wanted to make this recipe sugar free, I made a few adaptations to it, including the fact that I baked it as cupcakes rather than using a tube pan. This way, I was able to frost some cupcakes and leave the others plain.

5.0 from 3 reviews

Carrot Cake Cupcakes

Author: Beeb Ashcroft - Recipe adapted from Sharon A. Longaker's carrot cake recipe originally published in "Favorite Recipes of America: Desserts"

Recipe type: Dessert

Sugar free carrot cake cupcakes, adapted from a classic recipe!

Ingredients

1½ cups vegetable oil
¾ cup Truvia Baking Blend
4 egg yolks
4 egg whites
5 TBSP hot water
2½ cups flour
1½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1½ cups grated raw carrot
1 cup chopped walnuts

Instructions

In a large bowl, cream oil and sugar together. Add egg yolks to the mixture one at a time, followed by the hot water. Add flour, baking powder, baking soda, cinnamon, cloves, and nutmeg, mixing thoroughly. In a separate bowl, beat the egg whites until soft peaks form, then fold into the cake batter.
Place cupcake liners into two trays and preheat your oven to 350 degrees. Spoon batter into liners - an ice cream scoop works well for this - and fill liners with batter. Depending on the size desired, you can fill each cupcake liner ¼ to ⅔ of the way full. My first batch was slightly larger than the second, so my total yield was 23 cupcakes.
Bake cupcakes until a toothpick tests clean in the center. I forgot to write down the time I took mine out at, but it was maybe 45 minutes - the original recipe calls for 60-70 minutes when baked in a 9" tube pan. I also goofed and baked them at 250 degrees for the first 20 minutes because I read the dial wrong! Bottom line, this recipe is resilient, so adapt it to suit your needs!

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Since this is a stout cake, I left half of the cupcakes plain so that they could be enjoyed almost like a muffin. Eaten plain, these cupcakes should be suitable for those with diabetes. This recipe was created 40 years before Truvia Baking Blend was invented, and it worked great – so it’s easy to adapt any classic recipe to work with Truvia. Try toasting one of of these cupcakes with butter – mmmm!

I used a traditional cream cheese frosting on the other half, for those who can consume sugar. The frosting recipe for this cake in the original cookbook calls for 3/4 of a margarine stick, 4oz cream cheese, 2 teaspoons of vanilla and 1 box of powdered sugar. Since my margarine was in a tub rather than stick – not to mention my powdered sugar being in a large bag rather than the standard small box this recipe called for – I just improvised and “Eyeballed it”, especially since I didn’t need as much frosting with only half the batch getting any. I used all the same ingredients in proportions that “Looked about right”, and it worked out great!

Do you use vintage cookbooks? Have you ever adapted one of the recipes?

Butterscotch Chocolate Chip Bars Recipe

February 13, 2014 by Momstart Leave a Comment

My daughter wanted so cookies and I had to be a good mom and make her some right? That’s what good moms do. I kid, a little, I was in the mood for cookies too, but I’m almost always in the mood for cookies, so I made these Butterscotch Chocolate Chip Bars and yep I used Truvia. (I am a truvia ambassador)

Butterscotch Chocolate Chip Bars

Ingredients

· 1/2 cup Butter softened
· 1/2 cup firmly packed brown sugar
· 1/4 cup Truvia Baking Blend (or 1/2 cup sugar)
· 1 large egg
· 2 tablespoons milk
· 1 teaspoon vanilla extract
· 1 cup All Purpose Flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup Chocolate Chips
1 cup Butterscotch Chips

Directions:

Preheat oven to 325

Cream the butter, then add the egg, then the Truvia & brown sugar.

Mix in the remaining wet ingredients in a blender

Mix all the dry ingredients in a separate bowl (except the chips)

Then slowly stir in the dry ingredients into the wet ones

Press the dough into a 13 x 9 x 2 pan

Cook for about 18 minutes or until toothpick comes out dry

Cut into bars

Molded Scottish Shortbread Recipe

December 29, 2013 by Momstart 2 Comments

I love to bake and this Holiday Season I went crazy with the cookies. And I have half the guilt because I use Truvia. I’m A Truvia Ambassador and compensated for my time with my own opinions. If you want to win prizes and find other fun information head on over to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” it. Check out more recipes from apple crisp, pumpkin pie, gingerbread men, to red velvet cupcakes, and more! This is my Molded Scottish Shortbread Recipe.

Molded Scottish Shortbread Recipe

Ingredients:

two and two thirds of a tablespoon truvia baking blend
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 egg

Directions:

Preheat oven to temperature recommended by shorbread mold manufacturer. Spray 10-inch ceramic shorbread mold with nonstick cooking spray. This mold I received last year from Good Cook. (350 degrees F)

Combine flour and salt in a medium bowl. Beat butter and Truvia in a large bowl with an electric mixer at medium speed until light and fluffy. Add egg; beat until well blended. Gradually add flour mixture. Beat at low speed until well blended.

Press dough firmly into mold. Bake cool and remove from mold according to manufacturer’s directions. (18 – 20 minutes)

These are great, not too sweet.

Cooked Rhubarb Sauce with Truvía® Natural Sweetener Recipe #HealthierHolidays #Thanksgiving

November 24, 2013 by Momstart Leave a Comment

I’m A Truvia Ambassador and compensated for my time with my own opinions

Enter the Healthy Holidays Sweepstakes

To participate in the Healthier Holidays Sweepstakes, head to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” the Truvia Facebook page to enter for a chance to win Truvia® prizes. You’ll also have the option to “Pin” any of your favorite Truvia® holiday baking recipes with #healthierholidays!

You can pin your favorite Truvia® Baking Blend recipe, while also entering your info to receive a $1.50 off coupon and be instantly entered to win a Truvia® #HealthierHolidays Baking Kit.

Check out more recipes from apple crisp, pumpkin pie, gingerbread men, to red velvet cupcakes, and more!

And Enjoy a Thanksgiving recipe:

Cooked Rhubarb Sauce with Truvía® Natural Sweetener Recipe

Ingredients

5 cups rhubarb, washed, cut into 1⁄2" pieces
1⁄2 tsp cinnamon
1⁄2 tsp Diamond Crystal^® kosher salt
1 cup water
1⁄3 cup + 11⁄2 tsp Truvía^® natural sweetener spoonable

Directions

Assemble all ingredients.
Place rhubarb in cooking kettle.
Add Truvía^® natural sweetener, cinnamon, water and salt; cook over medium heat for 20 minutes stirring occasionally.
Remove from heat; allow to cool for 25 minutes.
Transfer into bowl; cover; serve warm or refrigerate.

This rhubarb sauce has 10 calories and 0 grams of sugar per serving as compared to the full-sugar version that has 60 calories and 13 grams of sugar per serving.

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