What’s your New Year’s Resolution? To lose weight, eat better, be healthier, or maybe take better care of your family. I personally have several New Year’s Resolutions – continue to lose weight, take better care of my family, be more active, as well as business goals too. In my option having a New Year’s Resolution is important, but you have to really think about it, make your goal reachable, and make sure it’s something you really want to do. You can do anything if you want it bad enough, which is why you should be sure your New Year’s Resolution is something you are ready to commit to. My main priority is weight loss because I want to be healthier for my family, as well as myself. Which is why I’m so excited to introduce Monk Fruit In The Raw to you.
Monk Fruit In The Raw
If you are not already familiar with Monk Fruit In The Raw, it’s a zero-calorie, wholesome sweetener that is made from vine-ripened monk fruit. Monk Fruit In The Raw comes in easy to use packets and awesome Bakers Bags. I personally prefer the Bakers Bags. I love to bake and you can substitute Monk Fruit In The Raw easily, because the Bakers Bags are specifically for baking and substituting Monk Fruit In The Raw for sugar is easy – 1 cup of sugar is equal to 1 cup of Monk Fruit In The Raw.
Monk Fruit is the main ingredient in Monk Fruit In The Raw, and can be substituted for sugar. Monk Fruit In The Raw does not contain added table sugar, erythritol, or molasses, which can leave you feeling better about what you are serving your family.
6 Great Recipes Using Monk Fruit In The Raw To Start New Years Right
If your recipe calls for sugar you can use Monk Fruit In The Raw. Here are a few awesome recipes to help you start out your New Year with less sugar in your diet.
What you’re going to need to make the New York Cheesecake
- 1/2 cup graham cracker crumbs
- 2 teaspoons Monk Fruit In The Raw® Bakers Bag
- 1 teaspoon unsalted butter, chilled
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/3 cup sugar
- 1/3 cup Monk Fruit In The Raw Bakers Bag
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Place a rack in the center of the oven. Preheat the oven to 375° F. Wrap the outside of an 8-inch springform pan with foil to make it waterproof.
- For the crust, combine the crumbs, Monk Fruit In The Raw® Bakers Bag, and butter in a small bowl, working them with your fingertips until the mixture resembles moist sand. Spread the crumb mixture over bottom of the prepared pan in an even layer.
- In a deep mixing bowl, use a hand mixer on medium-low to beat the cream cheese until fluffy, 2 minutes. Mix in the sugar and Monk Fruit In The Raw® Bakers Bag. One at a time, add the eggs, mixing well after each one. Mix in the sour cream and vanilla. Pour the filling into the prepared pan. Rap the pan sharply on the counter several times to knock out air bubbles.
- Set a deep baking pan large enough to hold the cheesecake pan onto the oven rack. Place the cheesecake pan in the center of the baking pan. Carefully fill the baking pan with boiling water to 1/2-inch below rim of the cheesecake pan.
- Bake the cheesecake for 40 minutes. Turn off the oven and let the cheesecake sit for 50 minutes without opening oven door. Cool the cheesecake completely on a wire rack. Cover the pan with foil and refrigerate the cheesecake for 24 hours before serving.
- To serve, using a knife dipped in hot water, cut the cake into 12 wedges. Wipe the knife blade after each cut.
Per slice (12 slices): 224 calories, 18 g fat 11 g saturated fat, 9 g carbohydrate, 5 g protein, 0 g dietary fiber, 109 mg cholesterol, 166 mg sodium
What you are going to need to make these fabulous cookies
- 2 large egg whites, at room temperature
- 1 pinch salt
- 1/4 cup sugar
- 1/3 cup unsweetened shredded coconut, regular or reduced-fat
- 1/4 cup Monk Fruit In The Raw® Bakers Bag
- 1/2 teaspoon vanilla extract
How to make these amazing cookies
- Preheat the oven to 250° F, and place a rack in the center of the oven.
- Line a baking sheet, preferably light-colored, with baking parchment.
- In a mixing bowl, use an electric mixer on medium speed to beat the egg whites until foamy. Add the salt and beat on high until the whites form soft peaks. While beating, slowly add the sugar, 2 tablespoons at a time; this should take 1 minute. Continue beating until the whites form stiff peaks, 2 to 3 minutes.
- Using a flexible spatula, fold in the coconut, Monk Fruit In The Raw® Bakers Bag, and vanilla until just combined. Drop walnut–size mounds of the meringue onto the lined baking sheet, spacing them 1 inch apart. With the back of the spoon, smooth and slightly flatten the meringue into even mounds.
- Bake the cookies for 2 hours. Turn off the oven and leave the meringues in the closed oven for 45 min to 60 minutes, until they are crisp in the center. Gently lift the cookies off the parchment.
- These cookies keep in an airtight container, up to 1 week.
Per coconut meringue cookie: 22 calories, 1 g fat 1 g saturated fat, 2 g carbohydrate, 1 g protein, 0 g dietary fiber, 18 mg cholesterol, 18 mg sodium
Ingredients for these awesome sugar cookies
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted sweet butter, softened
- 2/3 cup sugar
- 1 large egg plus 1 yolk, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup Monk Fruit In The Raw® Bakers Bag
- 1/3 cup Sugar In The Raw®, for decoration
How to make these yummy sugar cookies
- In a bowl, combine the flour, baking powder, and salt, and set aside.
- In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, 2 minutes. Add the sugar and beat until the mixture for 3 minutes. Add the egg, then the yolk and vanilla, beating well between additions. Add the Monk Fruit In The Raw Bakers Bag and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredients, beating until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough by hand.
- Turn the dough out onto a counter and divide it in half. The dough will be soft and sticky. Shape each half into a log 6-inches long and 2-inches in diameter. Wrap the logs in plastic wrap. Chill the dough for at least 2 hours, and up to 3 days.
- To bake the cookies, center a rack in the oven. Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Place the Sugar In The Raw in a small bowl.
- With a sharp, thin knife, cut each log into 1/4-inch slices. If the logs have flattened on one side, use your fingers to gently shape the slices into rounds. One at a time, lightly press one side of the cookies into the Sugar In The Raw, then place it sugar-side up on the prepared cookie sheet, leaving 1 1/2-inches between cookies.
- Bake for 11-13 minutes, until the cookies are firm when pressed in the center and evenly pale gold in color. Let the cookies rest for 1 minute on the baking sheet. Transfer the cookies to a wire rack and cool completely. Keep the Sugar Cookies tightly covered in a tin, for up to 1 week.
Per serving: 120 calories, 6 g fat, 4 g saturated fat, 16 g carbohydrate, 8 g sugar, 2 g protein, 0 g dietary fiber, 38 mg sodium, 15mg cholesterol
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1 large egg, cold
- 1/3 cup canola oil, chilled
- 1/2 cup sugar
- 1/2 cup Monk Fruit In The Raw® Bakers Bag
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup quick-cooking oats
- 3/4 cup dried cranberries
- 3/4 cup raisins
- 3/4 cup sliced almonds
- Place racks in the upper and lower third of the oven. Preheat the oven to 350° F. Line 2 baking sheets with baking parchment.
- In a bowl, combine the flour, baking soda, cinnamon, allspice, and salt. In larger bowl, whisk the egg. While whisking, gradually add the oil, beating until the mixture resembles loose mayonnaise. Whisk in the sugar and Monk Fruit In The Raw® Bakers Bag. Add half the dry ingredients and use a flexible spatula to combine them. Mix in the applesauce and vanilla, then the remaining dry ingredients. Fold in the oats, cranberries, raisins, and almonds, mixing to distribute them evenly.
- Drop the batter in heaping tablespoons onto the prepared baking sheets, spacing the mounds 2 inches apart. Using your fingers, shape each mound into a 1 1/2-inch round, rinsing your fingers with water when they get sticky.
- Bake the cookies for 8 minutes, than switch the position of the pans in the oven and rotate the pans 180 degrees. Bake for 8-9 minutes, until the cookies are cinnamon brown. Let the cookies sit on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely. Stored in an airtight container, these cookies will keep for 1 week.
Per cookie: 70 calories, 3 g fat 0 g saturated fat, 10 g carbohydrate, 1 g protein, 1 g dietary fiber, 5 mg cholesterol, 49 mg sodium
Monk Fruit In The Raw | Prep Time: 20 minutes | Makes 4 servings
- 1/3 cup whipping cream (chilled)
- 1 cup low-fat (2-percent or 1-percent) plain Greek yogurt
- 4 packets Monk Fruit In The Raw®
- teaspoon pure vanilla extract
- 6 – 8 tablespoons chilled Red Berry Sauce
- whole strawberries, optional, for garnish
- In a chilled bowl, use a wire whisk or hand-held electric mixer to whip the cream until soft peaks form. Set aside.
- In a mixing bowl, stir the yogurt with a flexible spatula until it is smooth. Add the whipped cream, vanilla, and Monk Fruit In The Raw® to the yogurt mixture, and stir just until the mixture is combined. Cover the remaining whipped cream and refrigerate.
- For individual servings, spoon 1/3 cup of the creamy yogurt into a dessert dish, preferably clear, smoothing the top. Spoon on 1 1/2 tablespoons of the Red Berry Sauce. Using a table knife, cut down, lift, and swirl the blade to blend the red sauce with the creamy yogurt as much as desired without blending them entirely. Repeat, using the remaining creamy yogurt and 6 tablespoons of the Red Berry Sauce. Or, spoon all of the creamy yogurt into a 1-quart glass serving bowl, pour on 8 tablespoons of Red Berry Sauce, and swirl to blend them. Cover the bowl(s) with plastic wrap and chill to set, 1-2 hours for individual servings, 2-4 hours for the larger bowl. This pudding keeps, covered in the refrigerator, for 2 days.
- Before serving, top each serving with a dollop of the remaining whipped cream. If desired, cut each whole strawberry into a fan by making 4 or 5 vertical diagonal, then press gently to fan out the slices. Place a strawberry on top of each whipped cream dollop.
- Serve immediately.
Per serving: 150 calories, 10 g fat (7 g saturated fat), 13 g carbohydrate, 3 g protein, 2 g dietary fiber, 50 mg sodium.
Monk Fruit In The Raw | Serves 1
- 1 Cup Spinach (pack lightly)
- 1/2 cup of baby kale (lightly pack) or 1 curly kale leaf (tear into 1 inch pieces)
- 1/2 Granny Smith Apple (be sure to peel, seed, and dice that bad boy up)
- 1 1/2 inch slice of fresh ginger
- 3/5 cups coconut water (chilled)
- 1 Packet of Monk Fruit In The Raw
How to Make this Yummy Smoothie
- In a blender, whirl the spinach, kale, apple, and ginger with the coconut water on low for 10 seconds,
- Increase the speed to high and whirl for 30 seconds.
- Mix in the Monk Fruit In The Raw® and pour the smoothie into a tall glass.
- Serve immediately.
Per serving: 134 calories, 1 g fat, 32 g carbohydrate, 3 g protein, 3 g dietary fiber, 65 mg sodium.