Cheesecake with Süssina Powder

Crust:
1 + 1⁄2 cup graham cracker crumbs
1⁄4 cup butter or margarine, melted
1⁄2 tsp vanilla
4 Tbsp powder sweetener

Filling:
3 cups cream cheese
4 eggs
1 Tbsp fresh lemon zest
4 Tbsp fresh lemon juice
1⁄8 tsp salt
1 cup sweetener

Assemble all ingredients.
Place graham cracker crumbs and sweetener (crust) into mixing bowl; mix well.
Pour melted butter and vanilla over crumb mixture; blend until mixture is moist.
Press crumb mixture into 10" ungreased springform pan, covering bottom and sides; refrigerate for 10 minutes.
Place sweetener (filling), cream cheese and salt into mixing bowl.
Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle.
Mixing at low speed, add 1 egg at a time over 5 minutes.
Scrape sides of bowl and paddles.
Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle.
Pour batter into graham cracker crust; bake at 325° F in oven for 55–60 minutes.
Remove from oven; cool on wire rack for 1 hour. Cut into 12 pieces using a water-dipped serrated knife and serve or refrigerate.

Banana Nut Muffins with Süssina Premium/Gold Powder

2 large mashed bananas
1⁄4 tsp melted butter
1/4 tsp salt
1⁄2 tsp baking powder
1⁄2 tsp baking soda
1 egg
2 Tbsp powder sweetener
1 cup all-purpose flour

Crumb topping:
2 Tbsp all-purpose flour
2 Tbsp rolled oats
1⁄4 cup walnuts
3 Tbsp softened butter
2 Tbsp powder sweetener

Preheat oven to 350°F.
To make the crumb topping, combine the flour, oats, walnuts, softened butter, and the powder sweetener in a medium bowl. Stir together until crumb consistency and set aside.
To make the muffins, mash bananas and place in a separate bowl along with melted butter, salt, baking powder, baking soda, egg, powder sweetener, and flour. Use hand mixer to combine until thickened.
Spoon muffin batter into liners and add crumb topping.
Bake 25 minutes at 350°F.

Strawberry Panna Cotta with Süssina Sucralose Sticks

1 1/2 cups whole milk
1 1/2 teaspoons unflavored gelatin
1 1/2 pints strawberries, halved
3 sticks Süssina Sucralose sweetener
1 teaspoon vanilla extract
1 pint strawberries, sliced

Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside
to cool.
Process 1 1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Sweetener and vanilla, stirring until the Sweetener dissolves.
Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.
Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.

Raspberry Banana Smoothie Süssina Stevia Sticks

1 medium banana, peeled and sliced
3/4 cup fresh raspberries
2 Sticks Stevia Sweetener
3/4 cup 1% low-fat milk
1/2 teaspoon pure vanilla extract

Place banana in freezer for 10 minutes or until slightly firm.
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.

Lemon Iced Tea with Süssina Stevia Liquid

4 cups water
4 bags black tea
20 drops of liquid sweetener
2 tsp lemon juice

Bring water to a boil. Remove from heat and add tea bags.
Steep for 5 minutes. Discard tea bags.
Stir in liquid sweetener and lemon juice. Refrigerate until chilled.
Serve over ice with lemons.

Pancakes with Süssina Oligofructose Syrup with Stevia

1 cup flour
1⁄4 teaspoon salt
1 1⁄2 teaspoons baking powder
1 tablespoon melted butter
1⁄2 cup milk
1 egg, beaten
2 tablespoons syrup
1⁄2 teaspoon vanilla

In a large bowl, sift together the flour, baking powder, salt and the syrup. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot (for example with Syrup and fresh berries as topping)

Curd dumplings "Topfenknödel" on strawberry delight

The following recipe is meant for two hungry lovers who yield to the temptation of the most sensual of all fruits every year again – the strawberry.

Ingredients: for 2 people, duration approx. 20 min
50g butter or margarine; 250g coarse “Topfen”, curd or ricotta; 1 egg; 3 level tbsp flour; 3 slightly heaped tbsp of semolina; salt; strawberries; SÜSSINA powdered sweetener

Combine the ingredients in a bowl and let the dough rest for an hour. In the meantime take as many strawberries as you like. Wash, clean and cut them in halves. Puree the strawberries. Sweeten the sauce with SÜSSINA powdered sweetener until sweet enough and put in a cool place.

Dip your hands into water and form small dumplings from the dough. Simmer in slightly salted water until the dumplings rise to the surface (approx. 12 minutes). Remove the dumplings and drain well. Roll them in roasted breadcrumbs and sprinkle SÜSSINA powdered sweetener on top. Then serve on chilled strawberry coulis and garnish with berries. The delicious dish is ready for your beloved!

For the roasted breadcrumbs, heat some butter in a pan, add breadcrumbs and roast them until golden. Attention, the breadcrumbs tend to burn easily.

SÜSSINA wishes you bon appetit and a sensual meal!

Apple Pie without sugar

Ingredients (6 persons):
3 eggs
80g flour
2 tbsp oil
1.5 tbsp SÜSSINA liquid sweetener
1 sachet backing powder
1 tbsp calvados
13 cl milk
5 apples

Preparation:
Heat the oven to 180°C.
Take a bowl and mix eggs, flour and backing powder.
Add milk, SÜSSINA, oil and calvados.
Peal and cut apples in rough dices. Mix them into the dough.
Pour everything into a slightly buttered pie plate and bake for 20 to 30 minutes.