• 500g apples
• 750ml water
• 4 pinches of stevioside
• 1 tbsp lemon juice
(= tablespoon)
• 5 cloves
• 1 cinnamon stick

Preparation
Peel the apples, cut them in half and remove the cores. Then put them into a cooking pot. Add water, sugar/stevioside, lemon juice, the cloves and the cinnamon stick. Simmer gently. Don’t forget to stir regularly!

• custard powder with
chocolate taste
• stevioside
• milk

Preparation
Prepare pudding according to instructions on the powder sachet. Add about 1/5 tbsp of stevioside to substitute 50g of sugar.

• 250g raspberries (you may
use deep-frozen ones)
• 2 bananas
• 1l milk
• about 1 level tsp stevioside

Preparation
Put all ingredients into a bowl and stir well.

• 250 g butter
• 1 tsp stevioside
(= teaspoon)
• 400g flour
• 100g raisins
• 50g almonds
• 1 tbsp vanilla sugar
• 1 tbsp baking powder
(sodium bicarbonate)
• 6-7 tbsp milk
• 4 eggs

Preparation
Cream the butter and stir in stevioside, vanilla sugar and eggs.
Add baking powder, raisins, almonds. Finally, stir in flour and milk.

• 125g flour
• 1 tsp baking powder
• 1 pinch stevioside
• 1 tsp vanilla sugar
• 1 egg
• 50 g margarine
• 50 g peanut spread
(e.g. Nutella)
• 2 tbsp milk

Preparation
Mix flour and baking powder, put mixture into a large bowl. Carefully add the remaining ingredients time at a time. Mix dough with a blender.
Chill for ½ hour.
Form little rolls (about 2cm) and start to twist little braids, using two of the rolls at a time. Put the braids on a baking-plate covered with baking powder.

Temperature: 180°C
Cooking: about 15 min

• 4 eggs
• 50g sugar + 1 level tsp Stevia
• 1 tbsp vanilla sugar
• 1kg curd
• 200g Ricotta
• 1 sachet for vanilla pudding
• 150g semolina
• a bit of lemon juice
• some rum-soaked raisins
• fruit according to choice

Preparation
Batter the egg yolks with sugar, vanilla sugar and Stevia. Stir in curd, Ricotta, lemon juice and semolina. Stir well. Then add raisins. Batter the egg whites until they are solid. Carefully add the other mass to the curd. Poor one half into a round, buttered baking pan. Cover with fruit.

Add the rest of the mass. Bake for 60 – 70 minutes at 180°.

• 400g raspberries
• 1 jigger rum
• 1 pinch stevioside
• vanilla ice cream
• whipped cream

Preparation
Bring raspberries slowly to the boil. Add rum and stevioside. Stir carefully. Prepare the whipped cream. Put vanilla ice cream into little bowls, add cream and poor hot raspberries over it.

Rice Buttons:
• 800ml milk
• 1 pinch salt
• 1 level tsp stevioside
• 1 tsp vanilla sugar
• 180g short-grain rice

Raspberry Sauce:
• 500g raspberries
• 1/2 tsp stevioside

This tastes delicious! Just prepare like rice pudding.

Dough for crust:
• 250g curd
• 250g flour
• 250g butter

Stuffing:
• 200g grated hazelnuts
• 1/5 tbsp stevioside
(instead of 50g sugar)
• 10g butter
• 36g bread crumbs
• a little less than 1/8l milk
• vanilla sugar
• cinnamon
• a bit of rum
• 1 egg to brush the
pastries with

Preparation
Stuffing
Bring milk to the boil. Add Stevia and butter. Stir in hazelnuts, bread crumbs and all the flavouring ingredients. Chill for some time.

Crust
Roll out the dough and cut it into little squares (10 x 10 cm).
Put some of the stuffing into the centre of the square. Brush the opposite corners with egg and bring them towards the middle – folding the square into a little bag. Seal the corners with a smaller square of the dough and brush it one more time with the egg
• let the pastries prove for 20 mins
• bake for 20 mins at 200° until they are golden brown

• 5 eggs
• 1tsp Stevia
• 1 tbsp honey or
maple syrup
• 400g rasped pumpkin
• 200g grated hazelnuts
• 15g flour
• 60g bread crumbs
• a little Amaretto
• 1 tbsp baking powder

Preparation
Batter the egg yolks and the Stevia. Stir in pumpkin, nuts, flour, baking powder, bread crumbs and Amaretto. Batter the egg whites until they are solid and stir them carefully into the other mass. Bake at 180° for about 1 hour. Cover the cake with jam and glazing chocolate at your choice.

• 60ml milk
• 20g butter
• 10g vanilla sugar
• 5 egg whites
• 1 level tsp stevioside
• 3 egg yolks
• grated peels from ½ lemon
• 15g flour
• 10g cornflour
• icing sugar to dust the dumplings

Preparation
Put the milk, butter and half of the vanilla sugar into an ovenproof dish and bake for 5 minutes at 220°. Start to whisk the egg white gently. Add the sugar and whisk until the mass is quite solid and shiny. Mix the egg yolk with the remaining vanilla sugar. Add the lemon peels and the cornflour. Form 3 big dumplings and put them into the dish. Put the dish into the warm oven and bake at 220°C for 8-10 minutes. The dumplings should still be creamy on the inside. Dust with icing sugar and eat immediately!

• 3 eggs
• 1 ½ tsp Stevia
• ½ cup oil
• 1 cup grated hazelnuts
• 1 cup of hot chocolate or cocoa drink mix (Benco)
• 1 cup flour
• 1 tbsp baking powder
• 1 cup sour cream

Preparation
Batter the eggs together with the Stevia and oil. Stir in hazelnuts, cocoa powder, flour, baking powder and sour cream. If you want you can add fruit. Pour the dough into a buttered and floured baking dish. Bake for 50 minutes at 180°C. You may also cover the cake with jam and glaze it with chocolate.

• 300 g butter
• 100 g marzipan
• stevioside according to taste
• 1 tbsp vanilla sugar
• 1 pinch salt
• 2 egg whites
• 300- 350g cake flour
We substituted one half of the sugar with Stevia.

Preparation
Mix butter and marzipan. Add icing sugar, stevioside, vanilla sugar and salt. Add egg white and flour. Stir only a few times. Fill the dough into a piping bag and form little rings, sticks or whatever you like onto a baking plate covered with baking paper. Bake at medium heat (175-180°) until the biscuits turn light brown. Let them cool down. Spread jam on the bottom of the biscuit and stick it to the bottom of a similarly shaped biscuit. Then cover with glazing chocolate.

• 4 egg whites
• ca. 1g stevioside
• 200 g grated almonds
• 2 tsp cinnamon

About 1/3 of the sugar was substituted with Stevioside.

Preparation
1. Whisk stiff 4 egg whites. Slowly add sugar/stevioside. Stir until the white mass turns shiny white (about 12-15 mins). Stir in almonds and cinnamon. Cover and chill for 4 hours.
2. Lightly dust the work space with icing sugar. Roll the pastry (1/2- 1 cm thick). Cut out little stars and put them on a baking plate (don’t forget the baking paper).
3. For the icing, whisk stiff 2 egg whites. Add icing sugar and lemon juice. Whisk until the icing turns shiny. Then brush the icing onto the stars. Bake the biscuits at 150°C for 20-25 minutes.

Ingredients

• 5 egg white
• stevioside according to
taste (about. 1-2 tsp)
• 150g icing sugar
• 150g granulated sugar
• lemon juice of half a
lemon

Preparation... and everything else that went wrong: whisk the egg whites until they are solid. Slowly add sugar/stevioside, vanilla sugar and lemon juice. Put the mixture into a piping bag and form little rings on a baking plate with baking paper. Bake for 150 minutes at 100°. Let rest in the oven for another 20 minutes.
I decided to make only one serving because it was already late and I wanted to do some more work for school. Later I came to regret this decision. As Siggi and I had always taken too little stevioside so far, I wanted to add a little more – as we found out a little later, I took too much. The egg whites turned into a solid mass and everything looked okay, but when we filled the dough into the piping bag, it collapsed and was not solid any longer. We were able to form some rings, but they flattened out. Once they were in the oven they raised quite a lot. But then, just before they were finished, they collapsed again.

When I took them out a few minutes later, some of them were as thin as paper. The ones that were in the upper part of the oven had turned brown. I realized that I had added too much stevioside as the taste was not right either.

Failings are part of the game, but I learned three things about Stevia:1) Stevia does not fit to our expectation of what whipped egg biscuits taste like, 2) Once the biscuits with Stevia start to collapse, take them out immediately no matter how long they are still meant to be baked, 3) Never take all the Stevia when trying out the recipe for the first time!