I was given complimentary products from Steviva to use for their Steviva Blogger Recipe Challenge contest. Besides receiving free products for the purpose of creating a recipe, I was not compensated for this post. These are my honest thoughts about Steviva sweeteners.
The kids are back in school, but it's still nice and sunny outside. I'm not willing to let summer slip by me just yet! I was so excited to find out about the Seviva Blogger Recipe Challenge. Steviva products are a great low-calorie option for sweetening baked goods. Steviva sent me four products to use for the challenge: Nectevia (made with Steviva sweetener and blue agave nectar) low-calorie Steviva Blend, Monk Sweet (with monk fruit extract) and Erysweet. Since I'm still reminiscing about summer, I decided to make an Agave Cake with Greek Yogurt Icing and Steviva Sweetened Strawberry Sauce. I know that might sound a bit intimidating, but it's actually an easy dessert to make! In fact, using Steviva natural sugar substitutes in place of granulated sugar actually saves times. You only need half the sugar that is normally required in a baking recipe. Plus, Steviva natural sugar substitutes are much finer than granulated sugar so they blend easily into the recipe. There's no need to cream the sugar with the butter before baking the cake and you don't have to dissolve the sugar on the stovetop before adding it to the icing. The Nectiva is easy to work with, as well. Agave nectar gives the outside of your cake a nice golden color, but keeps it moist on the inside. So you see-working with Steviva is a piece of cake! No pun intended!
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Here's how I made my Agave Lemon Cake with Steviva Sweetened Strawberry Sauce:
Cake: 3 cups all purpose flour; 1 cup Steviva Blend Sugar Substitute; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. seat salt; 1 tsp. vanilla; 1/3 cup Nectevia; 2 tablespoons lemon zest; 1 carton lemon Greek yogurt; 1/2 cup vegetable oil; 2 eggs; 1 and 1/2 cup whole milk.
Greek Yogurt Icing: 1 carton vanilla Greek yogurt; one 8 ounce container Mascarpone cheese; 1 tsp. vanilla; 1/4 cup monk fruit.
Steviva Sweetened Strawberry Sauce: 1 cup sliced strawberries; 1 tablespoon Erysweet; 1/4 cup water.
Cake: Preheat oven to 350 degrees. Grease a Bundt pan or 2 round cake pans. In a large mixing bowl, combine the flour, Steviva Blend Sugar Substitute, baking powder, baking soda; and salt. Stir to combine. In a medium size mixing bowl, combine the Nectevia; lemon Greek yogurt, lemon zest, vanilla, oil, eggs, and milk. Stir to combine.
Add the wet ingredients to the dry ingredients. Using an electric mixer, blend for 2 minutes. Pour batter into the pan(s). Bake for 30 minutes. Check to see if cake is done by inserting a toothpick into center of cake. If batter is still wet, bake for 5 additional minutes, or until toothpick comes out clean. When cake is done baking, allow to cool for 10 minutes. Run a knife around the edges of cakes, invert, and release onto a serving dish.
Greek Yogurt Icing: In a small mixing bowl, combine the vanillaGreek yogurt, vanilla, Monk Sweet, and Mascarpone cheese. Use a hand mixer to beat the mixture on low speed until combined. When cake is completely cooled, use a spatula to spread icing onto cake.
Steviva Sweetened Strawberry Sauce: Rinse and slice strawberries. Place into a medium saucepan over medium heat. Add the water and Eyrsweet. Stir to combine ingredients. Continue to stir frequently, while cooking mixture for 12 minutes, or until fruit is soft and juices have developed. Spoon sauce over cake just before serving.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!