No-sugar Orange Coulis

A thick, bright Orange Sauce is just the thing your pantry needs to pep up your food. It's hard to beat the sweet and sour appeal of oranges, after all! Elevate your chocolate baked goods and frozen treats by topping them with this tangy sauce.

Makes ¾ cup, or 6 2-tablespoon servings.

Difficulty: Easy

Ingredients

3/4 cup orange juice
1 tablespoon cornstarch
1 1/2 teaspoons SweeStevia Blend 

Instructions

Mix orange juice, cornstarch, and SweetStevia in a small heavy saucepan.

Heat to boiling, whisking constantly, then reduce heat to simmer. Cook, continuing to stir, until thickened (about 3 minutes).

Remove sauce from heat and cool to room temperature. Refrigerate until chilled.

NUTRITIONAL DATA (PER SERVING): 19 CALORIES; 0 TOTAL FAT: 0 PROTEIN; 4G CARBOHYDRATE • FOOD EXCHANGES: FREE

No-sugar Cherry Dessert Sauce

Who can resist cherries with their dessert? From cakes, to ice cream, to crêpes, this simple and versatile Cherry Sauce will be your next go-to accompaniment for your sweet treats. Make sure to taste the sauce and adjust it to your preferences; if it's too sweet, add more lemon juice.

Makes 3 cups.

Difficulty: Medium

Ingredients

1 pound cherries, pitted
1 1/2 teaspoons SweetStevia Blend 
1 teaspoon lemon juice
1/2 cup water plus 1 tablespoon water, divided
2 teaspoons arrowroot starch

Instructions

Combine pitted cherries, SweetStevia, and lemon juice in a pan. Cover and cook on low heat until juice runs freely from the cherries.

Remove cherries with a slotted spoon and set aside. Add ½ cup water to the juice and simmer for 5 minutes uncovered, stirring occasionally.

Mix a slurry with the arrowroot starch and 1 tablespoon of water. Stir slurry into the cherry syrup and bring just to a boil, still stirring.

Remove syrup from heat-it should have the consistency of heavy cream. Add cherries back to the pan and mix until well combined.

NUTRITIONAL DATA (PER SERVING): 77 CALORIES; 1G TOTAL FAT; 1G PROTEIN; 18G CARBOHYDRATE • FOOD EXCHANGES: 1 1/2 FRUIT

Thick and Rich Hot Fudge Sauce

This is a sugar-free version of the real thing; all the decadence without the accompanying guilt! Our Hot Fudge Sauce is best served warm over cake or cold ice cream, just like the regular stuff. There's a few more steps than with our simple Chocolate Sauce (see index)-but the extra effort is always worth it.

Makes 1 cup, about 16 1-tablespoons servings.

Difficulty: Medium

Ingredients

1 ounce unsweetened baking chocolate, chopped
1/4 cup unsalted butter
4 teaspoons SweetStevia Blend
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup nonfat dry milk powder

Instructions

Melt unsweetened chocolate and unsalted butter over a double boiler on medium heat, stirring frequently. Don't let the water boil!

Stir the SweetStevia and heavy whipping cream into the chocolate mixture. Let it simmer, stirring occasionally, until heated through.

Remove from the heat and stir in the vanilla extract.

Using an electric mixer on medium-low, slowly beat in dry milk powder. Refrigerate unused portions for up to 5 days.

Sugar-free Freezer Fruit Jam

If you're just getting into food preservation, freezer jam is a good place to start. It doesn't require specialized equipment and is less intimidating for beginners afraid of contamination during the canning process. This particular recipe accommodates for taste-adjust the Stevita amounts depending on the ripeness of your fruit. Try serving it over ice cream or as filling in a layered cake.

Makes 2 cups, or 32 2-tablespoon servings.

Difficulty: Medium

Cooking time: At least 6 minutes

Chill time: 3 hours

Ingredients

3 cups crushed fruit, room temperature
2 teaspoons SweetSteviaBlend  to taste
1 cup water
1 envelope sugar-free pectin, about 1.75 ounces

Instructions

Combine crushed fruit and SweetStevia in a bowl and set aside.

Pour 1 cup of water into a heavy saucepan. Stir pectin slowly into water to prevent lumping. Bring mixture to a boil, stirring constantly.

Boil 2 more minutes, still stirring. Pour the hot pectin mixture into the crushed fruit and stir thoroughly, about 4 minutes.

Pour the fruit mixture into freezer containers, leaving a 1/2-inch head space, and cover with tight-fitting lids. Refrigerate until jam as set, about 3 hours, then transfer to freezer.

NUTRITIONAL DATA (PER SERVING): 6 CALORIES: TRACE TOTAL FAT; TRACE PROTEIN; 2G
CARBOHYDRATE • FOOD EXCHANGES: 0 EXCHANGES