Stevia in pastries

Cooking with stevia is really worthwhile. The texture can become a little different but the flavor is perfect. A recipe for a cake based on couscous is waiting for a tryout. At the end the cake has become completely different than the original recipe. As ingredients you need : 2 eggs, 300 grams of low fat Greek yogurt, 500 ml of almond milk, 250 grams of fine couscous, 1 portion of vanilla sugar, some extra vanilla powder, 60 grams of raisins, 2 chopped apples, the zeste of 1 untreated lemon, 1 table spoon of lemon juice and 50 drops of stevia.

Put the raisins in warm water for at least 1h. Put the almond milk in a pan. Add the vanilla and the vanilla sugar. Heat the milk until boiling. Pour the milk on the couscous. Cover. Allow to rest for 15 minutes.

Put the eggs in a large bowl. Batter until foamy. Add the stevia and the lemon zeste. Mix the couscous with the yogurt. Add the eggs. Add the drained raisins and the apples. Mix until everything is equally spread. Taste, add some lemon juice if you want some extra freshness. Spread baking paper in a spring form. Brush some butter on the paper. Put the paste into the cake form. Bake at 180° for 50-60 minutes, until golden brown.

Successful recipe, you could compare the consistency with a bread pudding. Any other fruit could work, as long as the paste doesn’t become too watery.


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