Experimenting with Natural Sweetener Truvia

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Truvia, a calorie-free natural sweetener made from the Stevia plant, is sold in individual packets as well as a 9.8 ounce or 277 gram plastic container with convenient green flip top. I purchased the Truvia in the larger container to see how it performed when baking.

The Truvia, made from Stevia, looks like sugar. It appears like white and clear crystals, and has the same crunchy texture as sugar. I have tried several products containing Stevia including Zevia and Hansen Free sodas, which both taste like the “real thing.” Stevia or Truvia is a safe alternative to sugar.

I experimented with Truvia “sugar” by taking a mini cheese cake recipe and easily converting it into a sugar free, low-carb cheesecake recipe. The results were fantastic! I decided it would also be easy to use Truvia for my favorite French Breakfast puffs which calls for rolling muffins in cinnamon and sugar.

Here are some things I learned about the Truvia, a safe alternative to sugar, from my review:

No. 1: A serving size is 3/4 teaspoon which contains no calories, no fat, 3 grams of Erythritol, no protein, no sodium and 3 grams of carbs.

No. 2: Truvia is distributed by Cargill Incorporated based on Minneapolis, Minnesota.

No. 3: The ingredients in Truvia include erythritol, rebiana (the stevia plant) and natural flavors.

No. 4: The Truvia packages says 3/4 of a teaspoon of Truvia is equal to two teaspoons for sugar. But I have to recommend being cautious and experimenting for yourself to get the right sweetness.

No. 5: For baking with Truvia, I found I needed about half the amount of Truvia. For my low-carb mini cheese cake invention, I ground up pecans and added a little melted butter, and placed that at the bottom of mini cupcake liners. I then beat 1 egg, 1 regular size package of cream cheese, 1 tsp. vanilla and about 1/4 cup Truvia to make the cheese cake base. I poured the cheese cake batter on top of the nut “crust” and then baked at 375 for 15 minutes. After they cooled, I topped with kiwi fruits and a dab of melted apricot jelly, but you could also use cherry pie filling, cooked blueberries or a sugar free concoction.

I have to say the Truvia performed amazingly well. My son could not tell the difference and loved the mini cheese cakes using Truvia. I was completely amazed when baking with Truvia, and relieved because I’m not a fan of artificial sweeteners or sugar!

On the down side, I think baking with Truvia will require some experimentation on the part of the baker. I tasted the batter (before adding the egg) to figure out how much Truvia was right for my taste. It was not hard, but I think each recipe may vary. Although Stevia has been around a long time and I even grow it in my backyard, the Truvia product that looks and tastes like sugar, is a pure modern miracle!

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