No-Bake Cheesecake A quick and easy treat 1 package (envelope) unflavored gelatin                                1 cup boiling water                                                                16 ounces cream cheese                                                         1 teaspoon vanilla                                                                  ⅝ teaspoon stevioside                                                            or 5 teaspoons stevia blend   or 10 packets of stevia From  Low-Carb Cooking With Stevia by James Kirkland In a mixing bowl, dissolve gelatin into boiling water. Add cream cheese (previously softened to room temperature) and vanilla and begin to beat until fluffy. Add stevia and continue mixing until very fluffy. Spoon into dessert dishes and refrigerate for about 1 hour until set. Serve cold. Garnish with fruit, your favorite sauce or serve plain. Makes 4 servings CARBOHYDRATES 3 g - PROTEIN 10 g

Pecan Sandies These scrumptious cookies will be a hit at any party. 1 cup butter 2 ¼ cups all purpose flour 4 teaspoons stevia blend or ½ tsp. Stevioside    1 teaspoon vanilla 1 cup pecans, finely chopped Coating: 1 cup finely chopped pecans 1 teaspoon stevia blend or   1/8 tsp. stevioside In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, 4 teaspoons of stevia blend, vanilla, and 1tablespoon water Beat till thoroughly combined. Beat in remaining flour. Stir in one cup of finely chopped pecans. In a separate bowl , combine 1 cup of finely chopped pecans with 1 teaspoon of stevia. Shape dough into crescents, 1-inch balls or 2-inch fingers. Press into pecan mixture covering the cookies completely. Place on an ungreased cookie sheet. Bake in a 325º F oven about 20 minutes or till bottoms are lightly browned. Cool cookies on a wire rack. Makes about 3 dozen cookies. NUTRITIONAL DATA (PER SERVING): 96 CALORIES; 7G TOTAL FAT; 1G PROTEIN; 7G CARBOHYDRATES ● FOOD EXCHANGES: ½ STARCH; 1½ FAT

Apple Pie Cookies My children love these cookies warm with a big scoop of ice cream. 2 1/3 cups flour 1 teaspoon ground cinnamon 1/2 teaspoon apple pie spice 1 teaspoon pure stevioside 1 cup butter, softened 1 egg yolk 1/3 cup apple butter (unsweetened) 1 teaspoon vanilla In a medium bowl, sift flour, cinnamon, apple pie spice and stevia. Mix well. Cream butter and sugar in a medium bowl until fluffy. Add egg yolk, apple butter and vanilla. Mix well. Slowly add flour mixture and beat at low speed until well blended. Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate 30 minutes. Preheat oven to 325 degrees. Invert 1 disc of dough into ungreased 9-inch round pie plate. Press dough into plate with lightly floured hand covering plate completely. Flute edges using handle of wooden spoon. Score into 8 wedges. Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate. Bake 35 minutes or until golden brown. Remove from pan and allow to cool completely on wire rack. Cut into wedges.

Vegan - Power Cookies   So good; my 5 year old asks for MORE! 4 cups rolled oats 1/2 cup stevia blend 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 (15 ounce) can navy beans, drained and rinsed 3 medium very ripe bananas 1 teaspoon vanilla extract 2 teaspoons maple flavoring 1 cup dried unsweetened shredded coconut 1/2 cup raisins 1/2 cup walnuts 1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. 2. Grind the oats in a blender until resembling coarse flour. 3. In a bowl, combine the ground oats, stevia, baking powder, baking soda and cinnamon. Set aside. 4. In a large bowl, combine whole bananas, drained beans, vanilla and maple flavoring. Beat on high until a smooth paste. 5. Blend the flour mixture into the bean mixture. Stir in the coconut, raisins and walnuts. 6. Drop dough by heaping spoonfuls onto the prepared cookie sheet. The cookies will not flatted out during baking. If desired, slightly press with the bottom of a glass.   7. Bake for 10 to 15 minutes in the preheated oven, until slightly golden. 8. Remove to wire racks and cool completely.

Spice Cookies 3 tbsp. Vegetable shortening 6 tbsp. Margarine ¼ cup Stevia Blend (such as Stevita Spoonable) 1 large egg 1/4 cup molasses 2 cups sifted all-purpose flour 3/4 tsp. Ground ginger 1 tsp. Ground cinnamon 1/2 tsp. Ground cloves Mix together shortening, margarine, Stevia Blend egg and molasses. Sift together and stir in dry ingredients. Mix thoroughly. Chill dough in refrigerator until firm, about 2 hours. Form into 16 balls. Place on cookie sheet and pat down gently with fork. Bake for 10 to 12 minutes at 350° F. Do not over bake. Cookies will look chewy when they   come out but they become crisp.

Cream Cheese Cookies Here is a great recipe from Sugar-Free Cooking With Stevia: 1/2 cup  Butter 1- 3-oz. Pkg  Cream cheese, softened 2 cups   Flour 1 each   Egg 1/2  teaspoon Baking powder 1/2  teaspoon Vanilla 3 1/2 tablespoons Stevia blend or 3/4 tsp. Stevioside Beat Stevia, vanilla, butter, cream cheese and egg in a bowl till fluffy. Add dry ingredients.   Shape dough into 1-inch balls. Place 2 inches apart on greased cookie sheet. Using the bottom of a drinking glass press balls flat.  Or, chill dough, roll out, and cut into desired shapes. Bake in a preheated oven 375 for 8-10 minutes. Cool on a wire rack. Makes about 60 cookies. Variation: Chocolate Cream Cheese Cookies: Prepare as above, except in a double boiler combine 2 ounces unsweetened bakers chocolate and 1 tablespoon Stevia blend. Stir over medium heat till smooth. Add chocolate mixture with cream cheese.

Plum Good Pumpkin Pound Cake                                                             Serves:        8 Carbs Per Serving:         Calories; 13g Fat (59.9% calories from fat); 10g Protein; 10g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 104mg Sodium. 2 tablespoons Stevia blend 1 cup canned pumpkin 2/3 cup Stevia blend 1 teaspoon baking powder 1 teaspoon vanilla extract ½ teaspoon pumpkin flavoring 1/2 teaspoon pumpkin pie spice 5 large eggs 2 cups almond "flour" (finely ground almonds) Preheat oven to 300f. Spray a loaf pan with cooking spray and sprinkle 2T of the Stevia blend in the pan. Set aside. Beat pumpkin, baking powder, vanilla, pumpkin flavoring, pumpkin spice and Stevia blend until smooth. Beat in eggs and almond flour. Add a little water if needed to make it a thick, but pourable batter. Pour into prepared pan and bake 1 hour to 1 hour and 15 minutes. The cake is done when it has pulled away from the sides of the pan and a toothpick inserted near the middle comes out clean. Top with freshly whipped cream or warm Vanilla Sauce. Vanilla  Sauce Total recipe – 8 Carbs 1 ½ tablespoons gelatin (half of a  packet) 1/4 cup water Plus 3 Tablespoons water to dissolve gelatin 2 cups heavy cream 1/4 cup Stevia blend 2 teaspoons Vanilla Extract In a 1/4 Cup measuring cup, add the 3 Tablespoons of water and sprinkle the packet of gelatin over the top. Mix. In 5-7 minutes, the gelatin will be softened. In a medium saucepan, combine heavy cream, 1/4 cup water, Stevia, lemon juice, and optional grated lime peel. Stir occasionally until starts to steam- do not boil! Remove from heat, stir in the gelatin mixture and extract, and mix well. Serve warm, or room temperature over cakes, pies, or ice ream.

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