Cut the sugar calo­ries in half and keep the whole cake.

Food & Wine - - THE MAKER -

Re­duce sugar, calo­ries and con­fu­sion from your recipes by swap­ping out half the sugar for Ste­via In The Raw.® Why only half? Keep­ing half the sugar is im­por­tant for mois­ture, brown­ing and ris­ing. One cup of Ste­via In The Raw has the same sweet­ness as one cup of sugar and pairs well with bold fla­vors like in this Mocha Cake with Peanut But­ter Frost­ing. Get this sweet recipe and more at

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