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Lemon Cookies and Cream
Dry Ingredients  
1 cup   Whole wheat pastry flour  
1 cup   Oat flakes, ground in a blender or coffee mill  
1/2 cup   Golden flax meal, or grind seeds in a coffee mill or blender  
1/2 tsp.   Stevia Extract  
1/2 tsp.   Cinnamon  
Liquid Ingredients  
3/4 cup   Vanilla soymilk  
1/4 cup   Sesame tahini  
4 oz.   Soft tofu  
1 tsp.   Vanilla extract  
1 tsp.   Grated lemon rind  
1/2 tsp.   SteviaClear  
Cream - Mousse Tofu  
1 Preheat oven to 350 degrees.
2 Blend the dry ingredients together in a bowl. In a separate bowl, combine liquid ingredients and blend until smooth. Combine both and mix well.
3 Lightly oil 2 cookie sheets. Use about 2 TB batter for each cookie, form into balls and gently flatten. (Moisten hands if batter is too sticky). Bake for 20 to 30 minutes.
4 Serve a cookie on a small plate and spoon Mousse Tofu over it.
Yield: 1 1/2 dozen
Cooking Tips
The ginger grater achieves the best results for grating lemon peel.
The only added sugar is in the vanilla soymilk. If this is an issue, use unsweetened soymilk and 3/4 tsp. of SteviaClear instead of 1/2 tsp.



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