Citrus Yogurt Mousse

½ cup egg whites 1½ cups plain Greek nonfat yogurt 1 tablespoon orange juice or half an orange, juiced ½ teaspoon pure vanilla extract 4 full droppers SweetLeaf® Liquid Stevia Sweet Drops™ Lemon Drop or Valencia Orange Zest of 1 lemon, divided Zest of 1 orange, divided 1 cup ground shortbread cookie)

Fill a small saucepan with water and bring water to a boil. Pour egg whites into a glass bowl that will fit just over the saucepan. Make sure the bottom of the bowl does not touch the boiling water. Whisk the egg whites continually for 2-3 minutes until they are foamy. Remove from stove. Whip egg whites until soft peaks form. Set aside.

In a separate bowl, mix together yogurt, orange juice, vanilla extract, stevia and half of the lemon zest of orange and lemon. Set aside. In another small bowl, mix the rest of the zest with the ground shortbread cookie. Evenly divide the crumbled cookie into 4 serving dishes, saving 1/4 cup for the topping. Fold the egg whites into the yogurt mixture. Pour the yogurt mousse into each serving dish. Sprinkle with the remaining crumbled cookie. Chill for an hour. Keep refrigerated until ready to serve.

Recipe and photo courtesy Sugar-Free Mom.

2 cups all-purpose flour 3/4 tsp. salt 3/4 tsp. baking powder 1 egg 1 tsp. vanilla extract 6 tsp. SugarLeaf™ 1 cup butter 1 1/4 cup chocolate chips

Start off by creaming 1 cup of butter and 6 teaspoons of SugarLeaf™. Next, add 1 egg to the butter and SugarLeaf mixture. A little at a time, add 2 cups of all-purpose flour, 3/4 teaspoon of salt, 3/4 teaspoon of baking powder and 1 teaspoon of vanilla extract. After everything is blended well, add 1 1/4 cups of chocolate chips, flatten each cookie on the cookie sheet and bake at 350^oF for a little less than 6 minutes (or until golden brown). Makes 24.

Recipe by Dream Cakes

2/3 cup SugarLeaf™ 1 3/4 cup flour 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 3/4 cup Hershey’s Cocoa 2 eggs 1 cup milk 1/2 cup oil 2 tsp. vanilla extract 1 cup boiling water Vanilla Frosting 1/2 cup unsalted butter, softened 8 oz. package of cream cheese, softened 1 tsp. vanilla extract 1/3 cup SugarLeaf™

In one bowl, place 2/3 cup of SugarLeaf^™, 1 3/4 cup flour, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda and 1 teaspoon of salt and mix together. In a separate bowl, dissolve 3/4 cup of Hershey’s Cocoa into 1 cup of boiling water. Now combine the dry mixture and dissolved Hershey’s Cocoa with 2 eggs, 1 cup of milk, 1/2 cup of oil and 2 teaspoons of vanilla extract. Mix on medium speed until the mixture is free of lumps. Bake at 350^oF for 6 minutes. Makes 24.

Frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the SugarLeaf™ and mix at low speed until combined. Stir in the vanilla and mix again. Makes about 2 cups.

Recipe from Dream Cakes

1 cup all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. ginger 1/2 cup soft butter 1 tsp. (3 pkt.) SweetLeaf Stevia® Sweetener 3 eggs 1 Tbsp. vanilla extract 1/2 cup unsweetened applesauce Chopped nuts if desired Frosting 1 Tbsp. vanilla 1 tsp. orange zest 1 lb. butter 2 lb. cream cheese 1 tsp. (3 pkt.) SweetLeaf Stevia® Sweetener

Preheat oven to 330^oF. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, ginger and stevia. Set aside. In a large mixing bowl, beat butter with an electric mixer on high speed for approximately 1 minute. Add eggs and vanilla and blend on high speed for 30 seconds. Alternate adding flour mixture and applesauce and beat on low speed until mixed. Pour into muffin tins sprayed with non-stick baking spray. Bake 6-8 minutes. Makes 24 mini Cupcakes.

Recipe by Cakes by Contessa