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RECIPES

Sweet recipes – no calories

 
Isostevia Tiramisu
 
 
Isostevia
Cheesecake
 
 
Isostevia Cheesecake
capuccino
 
 
Mousse chocolate with caramelized popcorn and isostevia
             
Isostevia Tiramisu

INGREDIENTS
750 gr. Mascarpone cheese
3 eggs
9 tablespoons Isostevia
1 savoyard package
1 cup espresso coffee
Cocoa powder

PREPARATION

We make the espresso coffee and wait till it cools down.

First beat the eggs thoroughly with the isostevia and the mascarpone cheese, at a low speed until the ingredients form a cream. Dip the savoyard biscuits in the espresso for as long as you like. Let them cool very well.

Spread the biscuits on a pyrex and on top pour the cream. Then, sprinkle with cocoa.


Isostevia Cheesecake

INGREDIENTS
Digestive biscuits (green package) or any other no sugar/light biscuits
250 gr. LURPAK butter (melted)
400 gr. isostevia
500 gr. cream
600 gr. Philadelphia cream cheese
1 lemon (juice)
Strawberry jam (from isostevia)

PREPARATION

Crumble the biscuits and mix them with the butter till they become homogenized.

In the mixer you beat the cream cheese, the cream, then you add the isostevia and the lemon juice. You finally beat the ingredients for 4 minutes on a low speed.
You place the biscuit basis above the thick cream and let it all rest in the fridge for as long as you like.

Finally you spread the isostevia jam and serve.

Isostevia Cheesecake capuccino

INGREDIENTS
For the base:
300 gr. stuffed chocolate biscuits, grated
100 gr. roasted, grated hazelnuts
120 gr. melted butter

For the filling:
4 egg yolks
4 tsp. natural isostevia sweetener
2 espresso cups
6 gelatine sheets, 2 gr. each
750 gr. pastry cream
600 gr. cream cheese
150 gr. natural isostevia sweetener

For the garnish:
300 gr. pastry cream
1 tsp. cocoa
2 tsp. natural isostevia sweetener
100 gr. hazelnuts
100 gr. sugar
greaseproof paper

PREPARATION

For the base:
Mix in a bowl the biscuits with the butter and the hazelnuts. Spread them in a springform cake pan.

For the filling:
In a double boiler, beat the egg yolks with the natural isostevia sweetener until fluffy and then pour the coffee until the mixture is unified. Soak the gelatine leaves in cold water for a few minutes until soft. Dissolve them in 4-5 tablespoons of boiling water. Then mix them with the yolk mixture.
In a mixer put the cream cheese with the pastry cream and the natural sweetener. Pour the mixture with the yolks and then mix gently.
Empty it in the pan where you placed the cookies. Leave the cheesecake in the refrigerator for a few hours.

For the garnish:
In a frying pan put the sugar and when it's caramelised, add the hazelnuts. Leave it for a few minutes, pour them in greaseproof paper and let them cool.
Beat the cream with the natural isostevia sweetener and the cocoa. Apply to the surface and sprinkle with some hazelnuts.

Mousse chocolate with caramelized popcorn and isostevia

INGREDIENTS
Ingredients for 6 portions

For the mousse:

350 gr chopped couverture chocolate
500 gr cream
2 tablespoons Brand yor Rum
4 eggs
6 tablespoon of natural sweetener isostevia
some fleur de sel

For the caramelized popcorn:

150 gr sugar
4 cups of popcorn
baking paper in sheets


PREPARATION

Put the cream in a casserole together with the couverture chocolate and leave in on medium heat steering once in a while until it melts.
Beat the eggs with the isostevia in the mixer until they form a soft mixture. Put the mixture in a bowl in bain-marie and stir with the whisk until it gets warm and its temperature reaches 82 degrees. Pour the mixture of the eggs into the mixture of cream and couverture chocolate and add the brandy or rum and the fleur de sel. Stir and put into bowls. Leave them in the fridge until you serve them.

For the caramelized popcorn: 
Put the sugar in a pan and leave it on medium heat until it gets the color of caramel. Pour the butter and stir. Arrange the popcorn on a non-stick baking paper sheet and sprinkle them with the caramel. When they get cold serve them with the mousse chocolate.

 
Red Velvet Cake
with isostevia
 
 
Light cheesecake with roasted apples and isostevia
 
 
Chocolate cream with yoghurt and isostevia
 
 
Chocolates with chestnut and isostevia
             
Red Velvet Cake with isostevia

INGREDIENTS
Ingredients for two round baking forms about 20 cm

300 gr flour Farina type 
150 gr butter 
200 gr isostevia
3 eggs
250 gr yoghurt
2 coffee spoons baking soda
2 table spoons cocoa powder
2 table spoons white balsamic vinegar
1 coffee spoons vanilla extract 
1 coffee spoons red pastry color
baking paper in sheets 


For the cream:
400 gr cream cheese
50 gr natural sweetener isostevia
500 ml pastry cream
1 coffee spoon vanilla extract

PREPARATION

Beat in the mixer butter together with the natural sweetener isostevia for a few minutes, until they get soft and then pour the eggs one by one. Add yoghurt and vanilla extract. Pour flour and the pastry color. In a bowl stir baking soda together with cocoa powder and vinegar and pour the mixture into the mixing bowl. Mix it in low speed about 1-2 minutes, so that the ingredients will bind together.

Cover the inner sides of the 2 baking forms with non-stick baking paper and pour the mixture. Bake in a preheated oven for 40 minutes at 180?C. Take it off the oven and let it cool. As it is cool, separate each cake in two horizontally slices.

Leave the cream cheese in room temperature and beat it for a few minutes together with isostevia, vanilla extract and pastry cream, until you have a smooth and shiny mixture. Pour some of the mixture in the one slice of cake, cover it with the other slice and pour the rest of the mixture on the top of the cake as well as on the sides. Preserve the cake in the fridge.





Light cheesecake with roasted apples and isostevia

INGREDIENTS
Ingredients for 6 portions

600 gr low fat cream cheese
250 ml low fat cream 
6 tablespoons of natural sweetener isostevia
zest from 1 lemon 
8 tablespoons of granola 
4 apples 
4 cinnamon sticks BAHAR 
4 tablespoons of raisins 
non-stick baking paper


PREPARATION

Core the inner sides of the apples, but without peeling off the hull. Put a cinnamon stick and a spoon of raisins in each apple. Wrap each apple with a non-stick baking paper. Arrange them in a pan and bake them in pre-heated oven for 30 minutes at 180?C.

In the mixing bowl beat the cream cheese together with the cream, the lemon zest and 3 spoons of Isostevia. Open up the apple wrappings after they have been baked and chop them. Sprinkle them with the rest of the isostevia. Pour the granola in the glasses, then pour cream cheese over it and at least the chopped apples.



Chocolate cream with yoghurt and isostevia

INGREDIENTS
500 ml light milk
4 spoons of corn flour, Keramari Bros. ΜΑΝΝΑ
3 spoons of natural sweetener isostevia
3 spoons of cocoa powder
200 gr full fat yoghurt Total
Some Himalaya Salt Saltic
Some crushed hazelnuts for the topping

PREPARATION

A very simple and healthy Chocolate cream recipe with isostevia and yoghurt! It contains no sugar, but the taste is amazing and sweet, due to Isostevia!

You pour milk in a small casserole and you add the corn flour. Stir to dissolve the corn flour before it gets warm. Next you pour isostevia, some salt and cocoa powder. You just want to heat it up, but without boiling it, and that’s why you lower the heat between medium and low. Stir for about 5 minutes until it binds together and the cream begins to thicken. At this point you take the casserole off the fire and you pour the yoghurt into the mixture.

Stir until the cream is even and serve in small bowls or glasses. Let them cool and then put them in the fridge for at least 2 hours. Serve with some crushed hazelnuts.

TIP if you like to make the recipe lighter, yoghurt Total with 2% fat. 






Chocolates with chestnut and isostevia

INGREDIENTS
200 gr melted chestnuts
80 gr Cow milk butter “Chorio” or light butter “soft Chorio”
100 gr crushed almonds or cashews nuts
3-4 spoons of cocoa powder 4 table spoons natural sweetener isostevia
1 vanilla
30 chocolate wrapping papers

PREPARATION

Delicious chestnut- chocolates. A very tasteful recipe, especially if you adore chestnuts.

Pour the melted chestnuts, cocoa powder, isostevia, vanilla powder and butter into a bowl and stir them with your hands. Create with this mixture small balls and dip them in cocoa powder or crushed nuts. You can also dip them in melted chocolate or chocolate sprinkles. Put the mint hefridge for at least 1 hour.

Tips for chestnuts:
For extra taste, put a rosemary or a cinnamon stick in the water, where you are boiling the chestnuts. For more tasteful and sweet chestnuts put them for about an hour in a bowl of water with 2 spoons of sugar. Chestnuts must be warm while peeling them off. If they get cold it is more difficult to peel them off. 10 big chestnuts have only 170 calories. Chest nuts are low of fat, compared to other nuts.




 
Profiterole with cake (or silvester cake) with isostevia
           
             
Profiterole with cake (or silvester cake) with isostevia

INGREDIENTS

Profiterole:
1 big cup of milk
1/8 big cup natural sweetener Isostevia
lemon or orange or vanilla zest
1/4 cup corn flour + flour Keramari Bros. ΜΑΝΝΑ
1 egg
Himalaya Salt
Fresh butter

Chocolate:
250ml milk
100gr flour Keramari Bros. MANNA
1 spoon Corn Flour Keramari Bros. ΜΑΝΝΑ
300 gr natural sweetener Isostevia
1 package of cocoa powder (125 gr)

PREPARATION

Watch the preparation at the following video.


 
 
 
  Στέβια, υποκατάστατο ζάχαρης stevia, isostevia.gr  
     
 

RECIPES

Sweet recipes – no calories

 
Isostevia Tiramisu
 
 
Isostevia Cheesecake
     
Isostevia Tiramisu

INGREDIENTS
750 gr. Mascarpone cheese
3 eggs
9 tablespoons Isostevia
1 savoyard package
1 cup espresso coffee
Cocoa powder

PREPARATION

We make the espresso coffee and wait till it cools down.

First beat the eggs thoroughly with the isostevia and the mascarpone cheese, at a low speed until the ingredients form a cream. Dip the savoyard biscuits in the espresso for as long as you like. Let them cool very well.

Spread the biscuits on a pyrex and on top pour the cream. Then, sprinkle with cocoa.


Isostevia Cheesecake

INGREDIENTS
Digestive biscuits (green package) or any other no sugar/light biscuits
250 gr. LURPAK butter (melted)
400 gr. isostevia
500 gr. cream
600 gr. Philadelphia cream cheese
1 lemon (juice)
Strawberry jam (from isostevia)

PREPARATION

Crumble the biscuits and mix them with the butter till they become homogenized.

In the mixer you beat the cream cheese, the cream, then you add the isostevia and the lemon juice. You finally beat the ingredients for 4 minutes on a low speed.
You place the biscuit basis above the thick cream and let it all rest in the fridge for as long as you like.

Finally you spread the isostevia jam and serve.

 
Isostevia Cheesecake capuccino
 
 
Mousse chocolate with caramelized popcorn and isostevia
     
Isostevia Cheesecake capuccino

INGREDIENTS
For the base:
300 gr. stuffed chocolate biscuits, grated
100 gr. roasted, grated hazelnuts
120 gr. melted butter

For the filling:
4 egg yolks
4 tsp. natural isostevia sweetener
2 espresso cups
6 gelatine sheets, 2 gr. each
750 gr. pastry cream
600 gr. cream cheese
150 gr. natural isostevia sweetener

For the garnish:
300 gr. pastry cream
1 tsp. cocoa
2 tsp. natural isostevia sweetener
100 gr. hazelnuts
100 gr. sugar
greaseproof paper

PREPARATION

For the base:
Mix in a bowl the biscuits with the butter and the hazelnuts. Spread them in a springform cake pan.

For the filling:
In a double boiler, beat the egg yolks with the natural isostevia sweetener until fluffy and then pour the coffee until the mixture is unified. Soak the gelatine leaves in cold water for a few minutes until soft. Dissolve them in 4-5 tablespoons of boiling water. Then mix them with the yolk mixture.
In a mixer put the cream cheese with the pastry cream and the natural sweetener. Pour the mixture with the yolks and then mix gently.
Empty it in the pan where you placed the cookies. Leave the cheesecake in the refrigerator for a few hours.

For the garnish:
In a frying pan put the sugar and when it's caramelised, add the hazelnuts. Leave it for a few minutes, pour them in greaseproof paper and let them cool.
Beat the cream with the natural isostevia sweetener and the cocoa. Apply to the surface and sprinkle with some hazelnuts.



Mousse chocolate with caramelized popcorn and isostevia

INGREDIENTS
Ingredients for 6 portions

For the mousse:

350 gr chopped couverture chocolate
500 gr cream
2 tablespoons Brand yor Rum
4 eggs
6 tablespoon of natural sweetener isostevia
some fleur de sel

For the caramelized popcorn:

150 gr sugar
4 cups of popcorn
baking paper in sheets


PREPARATION

Put the cream in a casserole together with the couverture chocolate and leave in on medium heat steering once in a while until it melts.
Beat the eggs with the isostevia in the mixer until they form a soft mixture. Put the mixture in a bowl in bain-marie and stir with the whisk until it gets warm and its temperature reaches 82 degrees. Pour the mixture of the eggs into the mixture of cream and couverture chocolate and add the brandy or rum and the fleur de sel. Stir and put into bowls. Leave them in the fridge until you serve them.

For the caramelized popcorn: 
Put the sugar in a pan and leave it on medium heat until it gets the color of caramel. Pour the butter and stir. Arrange the popcorn on a non-stick baking paper sheet and sprinkle them with the caramel. When they get cold serve them with the mousse chocolate.

 
Red Velvet Cake with isostevia
 
 
Light cheesecake with roasted apples and isostevia
     
Red Velvet Cake with isostevia

INGREDIENTS
Ingredients for two round baking forms about 20 cm

300 gr flour Farina type 
150 gr butter 
200 gr isostevia
3 eggs
250 gr yoghurt
2 coffee spoons baking soda
2 table spoons cocoa powder
2 table spoons white balsamic vinegar
1 coffee spoons vanilla extract 
1 coffee spoons red pastry color
baking paper in sheets 


For the cream:
400 gr cream cheese
50 gr natural sweetener isostevia
500 ml pastry cream
1 coffee spoon vanilla extract

PREPARATION

Beat in the mixer butter together with the natural sweetener isostevia for a few minutes, until they get soft and then pour the eggs one by one. Add yoghurt and vanilla extract. Pour flour and the pastry color. In a bowl stir baking soda together with cocoa powder and vinegar and pour the mixture into the mixing bowl. Mix it in low speed about 1-2 minutes, so that the ingredients will bind together.

Cover the inner sides of the 2 baking forms with non-stick baking paper and pour the mixture. Bake in a preheated oven for 40 minutes at 180?C. Take it off the oven and let it cool. As it is cool, separate each cake in two horizontally slices.

Leave the cream cheese in room temperature and beat it for a few minutes together with isostevia, vanilla extract and pastry cream, until you have a smooth and shiny mixture. Pour some of the mixture in the one slice of cake, cover it with the other slice and pour the rest of the mixture on the top of the cake as well as on the sides. Preserve the cake in the fridge.




Light cheesecake with roasted apples and isostevia

INGREDIENTS
Ingredients for 6 portions

600 gr low fat cream cheese
250 ml low fat cream 
6 tablespoons of natural sweetener isostevia
zest from 1 lemon 
8 tablespoons of granola 
4 apples 
4 cinnamon sticks BAHAR 
4 tablespoons of raisins 
non-stick baking paper


PREPARATION

Core the inner sides of the apples, but without peeling off the hull. Put a cinnamon stick and a spoon of raisins in each apple. Wrap each apple with a non-stick baking paper. Arrange them in a pan and bake them in pre-heated oven for 30 minutes at 180?C.

In the mixing bowl beat the cream cheese together with the cream, the lemon zest and 3 spoons of Isostevia. Open up the apple wrappings after they have been baked and chop them. Sprinkle them with the rest of the isostevia. Pour the granola in the glasses, then pour cream cheese over it and at least the chopped apples.

 
Chocolate cream with yoghurt and isostevia
 
 
Chocolates with chestnut and isostevia
     
Chocolate cream with yoghurt and isostevia

INGREDIENTS
500 ml light milk
4 spoons of corn flour, Keramari Bros. ΜΑΝΝΑ
3 spoons of natural sweetener isostevia
3 spoons of cocoa powder
200 gr full fat yoghurt Total
Some Himalaya Salt Saltic
Some crushed hazelnuts for the topping

PREPARATION

A very simple and healthy Chocolate cream recipe with isostevia and yoghurt! It contains no sugar, but the taste is amazing and sweet, due to Isostevia!

You pour milk in a small casserole and you add the corn flour. Stir to dissolve the corn flour before it gets warm. Next you pour isostevia, some salt and cocoa powder. You just want to heat it up, but without boiling it, and that’s why you lower the heat between medium and low. Stir for about 5 minutes until it binds together and the cream begins to thicken. At this point you take the casserole off the fire and you pour the yoghurt into the mixture.

Stir until the cream is even and serve in small bowls or glasses. Let them cool and then put them in the fridge for at least 2 hours. Serve with some crushed hazelnuts.

TIP if you like to make the recipe lighter, yoghurt Total with 2% fat. 







Chocolates with chestnut and isostevia

INGREDIENTS
200 gr melted chestnuts
80 gr Cow milk butter “Chorio” or light butter “soft Chorio”
100 gr crushed almonds or cashews nuts
3-4 spoons of cocoa powder 4 table spoons natural sweetener isostevia
1 vanilla
30 chocolate wrapping papers

PREPARATION

Delicious chestnut- chocolates. A very tasteful recipe, especially if you adore chestnuts.

Pour the melted chestnuts, cocoa powder, isostevia, vanilla powder and butter into a bowl and stir them with your hands. Create with this mixture small balls and dip them in cocoa powder or crushed nuts. You can also dip them in melted chocolate or chocolate sprinkles. Put the mint hefridge for at least 1 hour.

Tips for chestnuts:
For extra taste, put a rosemary or a cinnamon stick in the water, where you are boiling the chestnuts. For more tasteful and sweet chestnuts put them for about an hour in a bowl of water with 2 spoons of sugar. Chestnuts must be warm while peeling them off. If they get cold it is more difficult to peel them off. 10 big chestnuts have only 170 calories. Chest nuts are low of fat, compared to other nuts.




 
Profiterole with cake (or silvester cake) with isostevia
   
     
Profiterole with cake (or silvester cake) with isostevia

INGREDIENTS

Profiterole:
1 big cup of milk
1/8 big cup natural sweetener Isostevia
lemon or orange or vanilla zest
1/4 cup corn flour + flour Keramari Bros. ΜΑΝΝΑ
1 egg
Himalaya Salt
Fresh butter

Chocolate:
250ml milk
100gr flour Keramari Bros. MANNA
1 spoon Corn Flour Keramari Bros. ΜΑΝΝΑ
300 gr natural sweetener Isostevia
1 package of cocoa powder (125 gr)

PREPARATION

Watch the preparation at the following video.