Between wrapping up my new cookbook and all my travels, it’s been a while since I have given Truvia some love. As many of you already know, I am a spokesperson for Truvia and a huge fan of the Stevia based sweetener. Just yesterday I had an email from yet another individual who is diabetic, and struggles with not being able to to bake the way she once used to. This email from a frustrated person brought Truvia back to the forefront of my mind.
I think Stevia is a good alternative for people that can’t eat sugar. As previously mentioned, I suggest before you start baking with a product that you do a little research. Because there are over 200 varieties of the Stevia plant, the crystal form of Stevia can vary a lot in flavor and quality. So do some research into the Stevia products on the market before making a purchase. Once you have found the best quality Stevia products then you should taste them to see which one you like the most. Last, but not least, test the Stevia out in a recipe. I suggest you start simple, try making a mousse or pie. From here you can branch out into more complicated recipes, such as cakes, ice creams and cookies. I do suggest you follow a recipe (such as the recipes in my Sweet & Skinny cookbooks!), as Stevia is not a 1-1 swap with sugar, and it perform differently in baking. To learn more about Stevia, as well as sugar’s role in baking, you can read my Huffington Post article Enjoying the Sweeter Side of Life
Here is a simple lemon yogurt mousse recipe to get you started on your quest for baking with Stevia instead of sugar. Enjoy and good luck!
Lemon Yogurt Mousse with Blueberries and Basil
1/2 cup whipping cream
1/2 cup plain Greek nonfat yogurt
1/2 teaspoon finely grated lemon zest
¼ teaspoon vanilla extract
Pinch of salt
3 tablespoons Truvia or other preferred brand of Stevia (quantity can be adjusted according to your personal taste and desired sweetness)
1 cup fresh blueberries
4 fresh basil leaves, rolled up and cut cross-wise into thin ribbons
In a medium bowl, using an electric mixer on high speed, beat the whipped cream while slowly adding in the Stevia. Beat the cream until stiff peaks form. Swiftly whisk in the yogurt, lemon zest, vanilla and salt.
Divide half of the mousse evenly between four six-ounce dessert glasses. Top with half the berries and half the basil. Spoon the remaining mousse over each and top with the remaining blueberries and basil. Serve immediately.
Make Ahead! The mousse can be refrigerated, tightly covered, up to one day in advance. Prepare the blueberries and basil just before serving.