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STEVIA RECIPES
You can replace sugar with stevia. In this case always replace approx. 1/10 of
the specified sugar weight with stevia (for example, instead of 100 g of sugar,
use 10 g of stevia).
We have provided several recipe suggestions for you here. However please note
that chocolate ice cream cannot be produced, because fat and sugar come from
the bar of chocolate. Likewise, vanilla ice cream cannot be produced because in
this case the sugar functions as an indispensable flavour carrier.
Only use very fresh eggs.
Consume the ice cream within one week. Consume thawed ice cream im-
mediately, do not refreeze it.
Kiwi ice cream
5 ripe kiwis, 10 g stevia, 2 TBSP ap-
ple sauce, 250 ml apple juice, 2 egg
whites 1 TBSP lemon juice
Peel the kiwis, cut them into pieces
and put them in a high bowl. Add ste-
via, apple sauce and apple juice. Pu-
ree with the hand mixer. Beat egg
whites and lemon juice until creamy,
and blend with the kiwi mixture. Pour
into the ice cream maker and freeze
for approx. 40 minutes.
Sour cherry sorbet
250 g sour cherries (from the jar,
drained), 1 TBSP lemon juice, 5 g ste-
via, 250 ml apple juice, 1 envelopes
of gelatine that dissolves in cold liq-
uids
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Iced tomato cream
(As an appetiser or intermediate course on hot
days)
125 ml tomato juice, 125 ml tomato
puree (finished product), 200 g sour
cream, 100 g sweet cream, 1/2TBSP
salt, 2 pinches stevia, 2 TBSP lemon
juice, 1/2 TBSP finely chopped pars-
ley, 1/2 TBSP chopped chives, 1 en-
velopes of gelatine that dissolves in
cold liquids, black pepper and Tobas-
co sauce to taste
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Tip: You can also add between 1 TBSP
and 2 TBSP of balsamic vinegar (de-
pending on the prepared quantity)
and finely chopped basil leaves. In
this case leave out the Tabasco sauce,
parsley and chives.
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