he sweetness I’m making today is completely guilt-free! There is no gluten in it, eggs are banned from this recipe, and sugar, haha, sugar is in another galaxy! A complete, divinely sweet, yet healthy package! Add some fresh strawberries, blueberries, raspberries, red currant and kiwi to my blueberry cheesecake, and you’ll get an absolutely perfect sweet treat!
What is Stevia?
Stevia is a miraculous and healthy sweetener that packs a titanic sweet punch – in zero calories! Zero! So, stevia is a sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana, native to Brazil and Paraguay. The plant Stevia rebaudiana has been used for more than 1,500 years by the Guaraní people of South America. The leaves have been used traditionally for hundreds of years in both Brazil and Paraguay to sweeten local teas and medicines, and as a “sweet treat”.
According to Wikipedia, the genus was named for Spanish 16th century botanist and physician Pedro Jaime Esteve, but it was Mosè Giacomo Bertoni, Swiss botanist, who in 1899 frist described the plant and the sweet taste in detail. So-called steviol glycosides are the active compounds of this sweetener, which have 30-150 times the sweetness of sugar! One source on the web claims that this ratio is even bigger – as much as 200-400 times the sweetness of sugar, but I can’t say for sure. Either way, the body does not metabolize the glycosides in stevia, hence – the “zero calories” stuff! And not only that – diabetics, kids and pregnant and breastfeeding women can safely consume stevia – isn’t that just great?!
Now, I must warn you that there is no universal stevia-to-sugar-ratio formula! Therefore, it is of outmost importance that you carefully read the label, so that you know what amount of stevia will replace a teaspoon of sugar. The stevia I’m using in this video is ten times sweeter than sugar, so, the ratio is 1-10. If your stevia is stronger, please, adjust the quantity in the recipe, OK?
My Guilt-Free Blueberry Cheesecake
To make my delicious guilt-free blueberry cheesecake, first I’ll make gluten free crumble. When my crumble cools down, I’ll grind it and mix it with some melted butter, and that mix will be my cheesecake crust. Then, I’ll make cream cheese mousse, and pour it onto the crust. Next, I’ll make blueberry mousse and pour it onto the set cream cheese mousse. When my cheesecake sets I’ll decorate it with lots of fresh fruits.
OK, let’s get to work! I’ll show you how to make super yummy guilt-free blueberry cheesecake! :)
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!