*NuNaturals provided me these products for review. All opinions are my own and not influenced in any way.
I have been sampling some products from NuNaturals with very pleasing results. This crust is made with the NuStevia granulated stevia packets, the lemon cheesecake is sweetened with NuNaturals Lemon Stevia Drops and the fresh cherry compote is made using their new PreSweet Tagatose. I am thrilled with how natural this tastes in my recipes (no bitterness, nice mild sweetness and no unpleasant aftertaste) and it has a perfect texture for replacing refined sugar in your recipes. Tagatose is naturally occurring in milk, fruits and vegetables, it’s lactose free, it’s safe for diabetics because it doesn’t raise blood sugar levels. The Presweet is a prebiotic ingredient that feeds probiotic bacteria like the acidopholis found in yogurt. A sweetener that aids in multiplying the good bacteria in your gut…love that! You can use this product as an equal replacement for sugar in your recipes (1 tsp Presweet Tagatose is equal to 1 tsp sugar). Also, it browns and carmelizes just like sugar!
Lemon Cheesecake with Fresh Cherry Compote
For the crust:
2 cups almond flour
2 packets NuStevia sweetener
3 tbsp butter, melted (or coconut oil)
Blend all ingredients in a large bowl and press into the bottom of a springform pan. Bake at 350 degrees for 15-20 minutes or until crust is lightly golden. Set aside to cool.
For the cheesecake:
3 (8 oz) packages of cream cheese, softened
1 tsp NuStevia Lemon Stevia Drops (or more/less according to your taste)
2 tbsp cornstarch
3 whole eggs
1 egg white
1/2 cup sour cream (can use full fat greek yogurt, too)
1 1/2 tsp fresh lemon juice
1 tsp good quality vanilla extract
In a large mixing bowl, add cornstarch and cream cheese. Blend at low speed until smooth and creamy. Add eggs, egg white and sour cream (or yogurt) and beat on low for 1 minute. Stop and scrape bowl, then add the remaining ingredients and blend on medium speed for 1 minute. Pour into prepared crust and bake at 325 degrees for 45-55 minutes until center is firm and edges are lightly golden. Allow to cool completely and refrigerate several hours or overnight.
For the compote:
4 cups pitted fresh sweet cherries
1/4 cup NuNaturals PreSweet Tagatose
2 tbsp water
2 tsp cornstarch
1/4 tsp almond (or vanilla) extract
Combine all ingredients in a medium saucepan.
Bring to a boil (stirring constantly) and cook for 1 minute until mixture has thickened nicely. Cool and serve over cheesecake.
NuNaturals great line of products….
I’ll definitely be making more recipes to share with this wonderful product line! NuNaturals is the first company in the U.S. to introduce these breakthrough products targeting a healthier approach to cooking. They taste great, much better than some of the other stevia products on the market. Stevia sweeteners are NOT created equal, so don’t hesitate to try another brand. The beauty of these stevia products is that they have no artificial or synthetic flavorings. The vanilla in their vanilla stevia is made with PURE vanilla extract. This creates a very natural tasting, non-bitter sweetener for your favorite recipes. Please visit NuNaturals for more information on their products. They are giving a great discount for my readers, just enter discount code: BLG1212 and you will receive 15% off your entire order! Offer is good through December 31, 2012. Online ordering customers will also receive FREE SHIPPING on all orders $35 or more to the Continental U.S. Now for the super fun part!………
NuNaturals has offered to giveaway one bottle each of the Lemon,Orange and Peppermint Stevia to 4 of my lucky readers!!! To enter, follow the instructions below and be sure to “like” NuNaturals on Facebook and “like” Amee’s Savory Dish on facebook and you will be included into the drawing to receive 3 bottles of delicious stevia! You will earn an extra point for leaving a lovely comment telling me why you would like to try NuNaturals. Don’t miss out on your chance to win!!! Contest ends September 15 at midnight EST. Good luck. 🙂
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