MakingOne Sweet Change

this Holiday

2

A Message to Our Sweet Fans

During this time of festivities and togetherness, we would like to share a few words about SweetLeaf® Stevia Sweetener, a family owned and operated business run by several generations of the May family.

The holidays are a time for coming together and making cherished memories with loved ones. For our family, much like families across the globe, this time of the year is made even more special by the food we share as a group. While we all strive to provide our loved ones with nourishment which will provide satisfaction and sustenance, the holidays tend to be a time of year when we forgo healthy eating for comfort foods laden with added sugars. This year, we would like to let you know that by simply making one sweet change from added sugars to SweetLeaf Stevia Sweetener products, you can deliciously reduce the amount of sugars, calories, and carbs on your holiday menu.

Although everything we do at SweetLeaf is a labor of love, our website’s recipe section is especially close to our heart. It is here where the opportunity for implementing real change in your life is most present. The step-by-step instructions guide you through the process to recipe success, enabling you to make one sweet change for significant results.

We have selected a few of our favorite holiday recipes to share in this Holiday Cookbook. We hope you will try them and see how truly easy it is to make one sweet change for yourself and your loved ones.

Happy Holidays,The May Family

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Table of ContentsDrinks Frozen Hot Chocolate 5 Vanilla Chai 5

Appetizers Sweet Cheese Fritters 7 Classic Cucumber Salad 7

Sides Brown Butter Sweet Potatoes 9 Cranberry Sauce 10 Holiday Yams 10 Grapefruit Vinaigrette 11 Dijon Dressing 11

Entrées Spiced Apple and Havarti Stuffed Turkey Breast 13 Sweet & Spicy Ham Glaze 14

Desserts Apple Walnut Cake 16 Low-Carb Caramel Apple Cheesecake Bars 17 Low-Sugar Apple Pie 18 No-Bake Peppermint Cheesecake Pie 19 Peppermint Mocha Pudding 20 Stollen 21

4

Drinks

5

Frozen Hot Chocolate

Vanilla Chai

Stir dry milk, SugarLeaf, and unsweetened cocoa in a small bowl until completely mixed. Add ingredients to blender in the following order: milk, Chocolate Sweet Drops, dry mix. Blend for 5 seconds.

Add ice and blend for 30 seconds until smooth and daiquiri-like in texture. Pour into a short glass.

Add 4 drops of Peppermint Sweet Drops for a minty treat.

Bring water to a boil and remove from heat. Let stand for one minute. Place tea bag (or tea ball) in a 12-oz. mug. Pour hot water into mug and steep for 5 minutes. Add milk and Vanilla Crème Sweet Drops. Stir. Serve warm. (May also be enjoyed as an iced chai.)

• 2 tsp. SugarLeaf®

• 6 drops SweetLeaf® Liquid Stevia Chocolate Sweet Drops™

• 1 cup instant dry milk

• 4 Tbsp. cocoa, unsweetened

• 1 cup milk

• 3 cups ice

Optional• 4 drops SweetLeaf® Liquid

Stevia Peppermint Sweet Drops™

• 5 drops SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops™

• 10 oz. water

• 1 bag of chai tea, strong,

unsweetened (or 1 Tbsp. chai tea,

loose, strong, unsweetened, in a tea

ball)

• 2 Tbsp. 2% milk

Ingredients

Directions

Directions

NUTRITION PER 1 SERVING: Calories 83, Fats 3g, Sodium 59mg, Carbs 11g, Sugar 7.2g, Protein 5g

NUTRITION PER 1 SERVING: Calories 74, Fats 3g, Sodium 20mg, Carbs 10g, Sugar 8g, Protein 4g

Ingredients

Serves

4

Serves

1

6

Appetizers

7

Classic Cucumber Salad

In a large mixing bowl, combine SugarLeaf, vinegar, and salt. Mix until the sugar is dissolved. Add cucumber, onions, and dill. Cover the bowl and refrigerate to marinate for 12 to 24 hours. Serve cold.

• 1/2 cup SugarLeaf®

• 2 cups rice wine vinegar, plain

• 1/2 tsp. salt

• 3 cucumbers, large, thinly sliced

• 1/2 red onion, large, thinly sliced

• 1/4 cup dill, fresh, chopped

Directions

NUTRITION PER 1 SERVING: Calories 80, Fats 0g, Sodium 270mg, Carbs 23g, Sugar 16g, Protein <1g

Ingredients

Serves

24

Serves

8

Sweet Cheese Fritters• 2 drops SweetLeaf® Liquid

Stevia Vanilla Crème Sweet

Drops™

• 2 Tbsp. SugarLeaf®

• 400g organic farm cheese

• 1 egg

• 4 Tbsp. all-purpose flour

• 3 Tbsp. cranberries, dried

Sauce

• 1 tsp. SweetLeaf® Liquid Stevia

Vanilla Crème Sweet Drops™

• 1 cup sour cream

Ingredients

Combine white cheese, egg, Vanilla Crème Sweet Drops, flour, dried cranberries, and SugarLeaf into your mixer. Mix for two minutes at a medium speed. Then roll mixture into bite-sized balls in your palm, about the size of a ping pong ball. Chill in the refrigerator for an hour, coat in all-purpose flour. Deep fry in 350 degrees F oil for two minutes.

SauceWhisk together sour cream and Vanilla Crème Sweet Drops. If you want to sweeten the sauce more, you can add half a teaspoon of SugarLeaf.

Directions

NUTRITION PER 1 FRITTER: Calories 93, Fats 6g, Sodium 148mg, Carbs 2g, Sugar 1g, Protein 5g

8

Sides

9

Brown Butter Sweet Potatoes

Peel and cut the sweet potatoes into large pieces. Boil in a pot of water until soft and tender all the way through.

Meanwhile, heat the butter in a pot on medium heat until it begins to brown. Set aside to cool.

Mash the sweet potatoes until they are smooth. Then add the browned butter, almond milk, orange zest, Pumpkin Spice Sweet Drops, and salt. Mix to combine.

Transfer the sweet potato mixture to a baking dish and allow enough space to top the potatoes with the meringue.

To make the meringue, combine all meringue ingredients in a bowl and use an electric mixer to whisk the egg whites on medium-high speed until they reach medium peaks and are glossy.

Spread or pipe meringue onto the sweet potatoes and bake at 270 degrees F for 25-30 minutes, or until the meringue has browned and obtained a crust. Remove from the oven and serve.

• 1/2 tsp. SweetLeaf® Liquid Stevia Pumpkin Spice Sweet Drops™

• 2 lbs. sweet potatoes

• 3 oz. butter

• 1/4 cup almond milk, unsweetened

• 1 orange, zested

• 1/2 tsp. salt

Ingredients

Directions

NUTRITION PER 1 CUP: Calories 239, Fats 12g, Sodium 268mg, Carbs 29g, Sugar 6g, Protein 5g

Serves

6

Meringue Topping

• 3 packets SweetLeaf® Stevia Sweetener

• 4 egg whites, room temperature

• 1 tsp. vanilla extract

• 1/4 tsp. cream of tartar

10

Cranberry Sauce

Holiday Yams

Add all of the ingredients to a large pot and bring to a boil. Simmer, stirring every few minutes until the berries start to burst and the sauce thickens, about 30 minutes. Add more orange juice if necessary to reach desired consistency. Remove from heat and transfer to a shallow dish to cool.

Preheat oven to 350 degrees F.

Toss the cubed yams and melted butter together and spread the coated cubes onto a parchment-lined cookie or baking sheet. Then season yams with the salt, pepper, SweetLeaf, and cinnamon. Bake for 35 minutes, or until yams are cooked through and slightly caramelized.

• 1/3 cup SugarLeaf®

• 5 to 6 drops SweetLeaf®

Liquid Stevia Valencia Orange

Sweet Drops™

• 4 cups (1 pkg.) cranberries,

fresh

• 1/2 cup orange juice

• 1/2 cup cranberries, dried

• Zest of 1 orange

• 4 packets SweetLeaf®

Organic Stevia Sweetener

• 6 cups yams, peeled and cut into

1/2-to-1-inch cubes

• 4 Tbsp. butter, melted

• 1/2 tsp. salt

• 1/8 tsp. pepper

• 1/2 tsp. cinnamon

Ingredients

Directions

Directions

NUTRITION PER 1/4 CUP: Calories 45, Fats 0g, Sodium 0mg, Carbs 11g, Sugar 8g, Protein 0g

NUTRITION PER 1 SERVING: Calories 180, Fats 6g, Sodium 160mg, Carbs 31g, Sugar <1g, Protein 2g

Ingredients

Serves

16

Serves

8

11

Grapefruit Vinaigrette

Dijon Dressing

Combine ingredients in a blender or food processor and process until a smooth emulsion is created.

Whisk all ingredients together in a bowl until well combined. Keep in fridge for up to a week. Makes about 3/4 cup.

• 6 drops SweetLeaf® Liquid

Stevia Coconut Sweet Drops™

• 1/2 cup grapefruit juice

• 3 Tbsp. extra virgin olive oil

• 2 Tbsp. apple cider vinegar

• 1 Tbsp. Greek yogurt

• 1 Tbsp. Dijon mustard

• 1/4 tsp. salt

• 1/4 tsp. black pepper, ground

• 1/4 tsp. grapefruit zest

• 3 drops SweetLeaf® Liquid Stevia

SteviaClear® Sweet Drops™

• 1 Tbsp. balsamic vinegar

• 1/2 cup olive oil

• 2 Tbsp. Dijon mustard

• 1 tsp. lemon juice

• Salt and pepper to taste

Ingredients

Directions

Directions

NUTRITION PER 2 TABLESPOONS: Calories 38.4, Fats 3g, Sodium 80mg, Carbs 2g, Sugar 0g, Protein 0g

NUTRITION PER 1 TABLESPOON: Calories 180, Fats 6g, Sodium 160mg, Carbs 31g, Sugar <1g, Protein 2g

Ingredients

Serves

8

Serves

12

12

Entrées

13

Spiced Apple and Havarti Stuffed Turkey Breast

Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment paper and set aside. Combine the apple, onion, sage, thyme, and Pumpkin Spice Sweet Drops in a small bowl.

Using a sharp knife, make a deep slit along the thickest side of the turkey tenderloin, with your knife parallel to the cutting board to create a pocket. Cut far into the breast, but not all the way through.

Layer slices of havarti inside the pocket and then push the apple stuffing on top of the cheese. Bring the edges of the meat together and create a seal to keep the stuffing from falling out. Tie the meat together with butcher’s twine or use toothpicks to seal the meat together.

Spread olive oil over tenderloins and season liberally with salt and pepper. Place on the prepared baking sheet. Bake for 30-35 minutes, until an instant-read thermometer inserted in the thickest part of the meat reads 165 degrees F.

Remove turkey from the oven and let rest for 5 minutes. Remove the twine or toothpicks, and then slice the turkey to serve.

• 1/2 tsp. SweetLeaf® Liquid Stevia Pumpkin Spice Sweet Drops™

• 2 turkey tenderloins, 12-oz. each

• 2/3 cup apples, peeled and diced

• 1/3 cup sweet onion, diced

• 2 tsp. fresh sage leaves, finely chopped

Ingredients

Directions

NUTRITION PER 5oz: Calories 373, Fats 13g, Sodium 433mg, Carbs 5g, Sugar 3g, Protein 56g

Serves

4

• 2 tsp. fresh thyme leaves, finely chopped

• 3-oz. havarti cheese, thinly sliced

• 1 Tbsp. extra-virgin olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

14

Sweet & Spicy Ham Glaze

Push cloves into ham, spacing about 1-inch apart until entire ham is covered. Whisk remaining ingredients together in a small pot. Bring to a boil and simmer on low until the glaze thickens. Brush mixture onto ham and bake per package directions on the ham. Continue to brush glaze onto ham every 15 minutes during baking time or until glaze is gone.

• 4 packets SweetLeaf® Stevia Sweetener

• 40 to 50 whole cloves

• Large smoked, cured ham

• 1/3 cup Dijon mustard

• 1 cup orange juice

• 1/2 cup maple syrup

Ingredients

Directions

NUTRITION PER 1 SERVING: Calories 170, Fats 3.5g, Sodium 910mg, Carbs 30g, Sugar 22g, Protein 5g

15

Desserts

16

Apple Walnut Cake

Preheat oven to 350 degrees F. Butter and flour one 10-inch tube pan or Bundt-cake pan.

Cream together the applesauce, butter, and SweetLeaf. Add the eggs, one at a time, beating well after each addition. Set aside. Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to the wet ingredients and mix well. Stir in the vanilla, walnut, cranberries, and apples. Mix well and pour into the prepared cake pan.

Bake at 350 degrees F for about one hour, or until a toothpick inserted into the center comes out clean. Set aside to cool. Once cool, slide knife along the outer edges of the pan to release pan bottom, then along the bottom and inner tube of the pan to release cake onto serving surface.

• 8 packets SweetLeaf® Stevia Sweetener

• 2 cups applesauce

• 1/2 cup soy margarine or butter

• 3 eggs

• 3 cups whole-grain flour, sifted

• 1-1/2 tsp. salt

• 1/2 tsp. baking soda

Ingredients

Directions

NUTRITION PER 1 SLICE: Calories 180, Fats 9g, Sodium 130mg, Carbs 22g, Sugar 6g, Protein 4g

Serves

20

• 1 tsp. cinnamon, ground

• 1/8 tsp. nutmeg, ground

• 1 Tbsp. vanilla extract

• 1 cup walnuts, chopped

• 3 cups Mcintosh apples, chopped

• 1/2 cup cranberries, dried

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Low-Carb Caramel Apple Cheesecake Bars

Preheat oven to 350 degrees F. Combine crust ingredients together in a bowl and stir well until combined. Spread onto a parchment-lined, 8-by-8-inch baking dish.

Combine all cheesecake ingredients together in a stand mixer, or use an electric mixer on medium speed, until smooth and well incorporated. Taste and adjust Sweet Drops, if needed. Spread the cheesecake filling over the crust evenly.

Mix the topping ingredients together in a small bowl, then sprinkle mixture over the cheesecake. Bake for 30 minutes, then chill 3-4 hours to set or overnight. Top with sugar-free caramel sauce, if desired.

Crust

• 1 tsp. SweetLeaf® Liquid Stevia Caramel Sweet Drops™

• 1 cup coconut flour

• 1/2 cup butter, softened

• 1/2 tsp. cinnamon

• 1/4 tsp. salt

Cheesecake• 1 tsp. SweetLeaf® Liquid Stevia Caramel

Sweet Drops™

• 2 packages cream cheese (8-oz. each),

room temp

• 1/2 cup sour cream

Ingredients

Directions

NUTRITION PER SERVING: Calories 214, Fats 19.8g, Sodium 314mg, Carbs 4.4g, Sugar 2.3g, Protein 2.7g

Serves

16

• 1/3 cup heavy cream

• 1 tsp. apple extract

• 1/2 tsp. salt

Topping• 1/2 tsp. SweetLeaf® Liquid Stevia

Caramel Sweet Drops™

• 3/4 cup apples, diced

• 1/2 tsp. apple pie spice

• 1/4 tsp. salt

• 2 Tbsp. butter, softened

Optional

• Sugar-free caramel sauce

18

Low-Sugar Apple Pie

Ingredients

NUTRITION PER SERVING: Calories 240, Fats 13g, Sodium 300mg, Carbs 26g, Sugar 7g, Protein 2g

Serves

10

Preheat the oven to 425 degrees F. Peel, core, and slice the apples. Line a 9-inch pie pan with half the pastry dough.

Mix the stevia, salt, cinnamon, nutmeg, and cornstarch in a bowl. Add apples and coat them well. Pour in the apple cider. Stir to combine. Pour the apple mixture into the pie pan lined with pastry dough and dot with butter.

Roll out the top crust and drape it over the pie, or lattice weave strips of dough over the top. Brush the latticed dough with egg and dust with cinnamon. Crimp the edges and cut several vents in the top. Bake 10 minutes, then lower the heat to 350 degrees F and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

Directions

• 10 Packets SweetLeaf® Stevia Sweetener

• Pastry dough for 9-inch, 2-crust pie

• 1/2 tsp. salt

• 1 1/4 tsp. cinnamon

• 1/2 tsp. nutmeg

• 3 Tbsp. cornstarch

• 3 to 4 large, firm, tart apples

• 1 cup apple cider

• 2 Tbsp. butter

• 1 egg, beaten for brushing pie

19

No-Bake Peppermint Cheesecake Pie

Prepare the no-bake crust by placing all ingredients into a food processor. Process until the mix is a fine crumb consistency. Taste the crust and add SweetLeaf, as needed. Spread into a 9-inch pie dish. Set aside.

Place all filling ingredients, except heavy cream, into a stand mixer and blend on high until smooth. Taste and add more Peppermint Sweet Drops as needed. Pour in heavy cream and blend on high until all is incorporated and whipped in texture. Spread this over the pie crust. Add all topping ingredients into stand mixer, except crushed candy canes, if using. Blend on high until whipped. Taste and adjust Peppermint Sweet Drops, if needed. Spread this over the cheesecake filling. Refrigerate pie for 3-4 hours or overnight.

Top with crushed sugar-free candy cane garnish before serving, if desired. Enjoy!

Crust

• 1/4 tsp. SweetLeaf® Organic Stevia Sweetener

• 2 cups sunflower seeds or almond meal

• 1/3 cup cocoa powder, unsweetened

• 1/4 tsp. salt

• 4 Tbsp. butter, softened

Cheesecake

• 1 tsp. SweetLeaf® Liquid Stevia Peppermint Sweet Drops™

• 1 tsp. peppermint extract

• 16 oz. cream cheese, room temperature

Ingredients

Directions

Recipe and photo courtesy of Sugar-Free Mom.

NUTRITION PER 1 SLICE: Calories 344, Fats 33.4g, Sodium 238mg, Carbs 5.1g, Sugar 1.1g, Protein 5.3g

Serves

12

• 1/4 tsp. salt

• 1 cup heavy whipping cream

Topping

• 1/2 tsp. SweetLeaf® Liquid Stevia

Peppermint Sweet Drops™

• 1/2 cup heavy whipping cream

• 1/4 tsp. peppermint extract

Optional

• Crushed, sugar-free candy canes, for

garnish

20

Peppermint Mocha Pudding

Ingredients

NUTRITION PER 1 SERVING: Calories 219, Fats 20.9g, Sodium 170mg, Carbs 7.9g, Sugar .2g, Protein 4.3g

Serves

4

Pour cream and cocoa into a sauce pan and whisk until combined. Bring to a simmer, then remove from heat. Stir in the coffee. Set aside. In another bowl, whisk the arrowroot with the egg yolks until smooth. Stir in the salt, peppermint extract, and Peppermint Sweet Drops into the egg mixture. Spoon a small amount of the hot cream into the egg mixture to temper the eggs and stir well. Add the egg mixture gradually into the cream in the sauce pan, stirring constantly. Bring to a full boil over medium heat, stirring constantly. Reduce to a simmer and continue to stir for 1-2 minutes, until thickened.

Cool slightly, then transfer to serving cups. Place plastic wrap directly onto the top of the pudding so a skin will not form then refrigerate for 4 hours or overnight. Enjoy with some sugar-free peppermint whipped cream!

Directions

• 1 tsp. SweetLeaf® Liquid Stevia Peppermint

Sweet Drops™

• 1-1/2 cups heavy cream

• 1/3 cup cocoa powder, unsweetened

• 1/2 cup brewed coffee, cooled

• 4 tsp. arrowroot powder

• 3 egg yolks

• 1/4 tsp. salt

• 1/4 tsp. peppermint extract

Recipe and photo courtesy of Sugar-Free Mom.

21

Stollen

Warm the milk to 100 to 110 degrees F. Add in two packages of yeast and let stand for 10 minutes. In a stand mixer, place all the dry ingredients inside the bowl and mix on low until all the ingredients are combined.

When the yeast is ready, add all of the wet ingredients to the dry ingredients. Mix with the mixer’s bread hook for 4 minutes on low, then on medium speed for 2 minutes. Remove the dough from the bowl and let it sit for one hour, then place in the refrigerator overnight to ferment.

The next day, divide the dough into three equal pieces. Pound each piece into a 6-by-9-inch rectangle shape and roll into a tube. Once done, place all three tubes on a cookie sheet and loosely wrap in plastic film. Let tubes stand for 30 minutes in a warm area.

Preheat the oven to 325 degrees F and bake for approximately 30 minutes, or until golden brown. Once removed from the oven, liberally brush with melted butter and wrap each stollen with plastic film. When the stollens are cool, place in the refrigerator. To serve, dust with powdered sugar and slice.

• 1 packet SweetLeaf® Stevia Sweetener

• 1/2 cup milk

• 2 envelopes active dry yeast

• 1 tsp. salt

• Dash of nutmeg

• Dash of clove

• 1/2 tsp. cinnamon

• 2-1/2 cups all-purpose flour

• 1-1/8 cups cake flour

• 1 egg

• 1 egg yolk

Ingredients

Directions

NUTRITION PER 1 SLICE: Calories 377, Fats 17g, Sodium 346mg, Carbs 48g, Sugar 9g, Protein 7g

Serves

10

• 1/2 vanilla bean

• 3 Tbsp. rum

• 3/4 cup butter

• 1/2 cup apricots, dried

• 1/2 cup raisins, dried

• 1/2 cup currants, dried

• 1/2 orange zest

• 1/3 cup almonds, sliced

• Powdered sugar for dusting

HAPPY

FROM

Holidays