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Unlike artificial sweeteners, Stevia an excellent sweetener for cooking and baking, as its sweet glycosides do not break down in heat.
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Raspberry Sorbet

© Rita DePuydt
 (Excerpted from Stevia: Naturally Sweet Recipes for Desserts, Drinks and More!, Book Publishing Company , 2002)

4 servings

  • 2 cups plain low-fat yogurt
  • 1/4 cup milk
  • 1/2 cup unsweetened raspberry juice blend concentrate, thawed
  • 1 tbsp orange juice concentrate
  • 1 teaspoon vanilla extract
  • 3/4 tsp powdered stevia extract
  • 1 banana (optional)

    Blend all the ingredients together in a blender until smooth.

    Pour into the container of an ice-cream machine, and process according to directions.

    Note: It works very well to substitute 12.3 ounce box of silken tofu for the yogurt and use a total of 1 cup of milk.

    Option: You may use any fruit juice blend concentrate of your choice.

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