Blueberry Upside-Down Cheesecake

  • 26 oz fresh blueberries or 8 cups
  • 1 lemon juiced
  • 1 tsp cinnamon
  • 15 drops SweetLeaf Stevia Clear or 1/4 tsp SweetLeaf Stevia powder
  • coconut oil cooking spray
  • 4 cups cottage cheese
  • 2 cups greek yogurt
  • 4 whole eggs
  • 1 cup egg whites or whites of 8 eggs
  • 15 drops SweetLeaf Stevia Clear or 1/4 tsp SweetLeaf Stevia powder
  • 1 Tbsp pure vanilla extract
  • 1/3 cup Xylitol
  • 1/4 tsp salt
  • 1/2 tsp
  1. Preheat oven to 400°F.
  2. In a large bowl, add blueberries, lemon juice, cinnamon and stevia. Stir to coat.
  3. In a 9x13 baking dish, spritz with cooking spray and add blueberry mixture in an even layer.
  1. In blender or food processor, add all cheesecake ingredients and blend until smooth.
  2. Pour cottage cheese mixture over blueberries and sprinkle with cinnamon.
  3. Bake for 30-45 minutes or until cheesecake has set.
  4. Best served chilled.

Caramel Apple Pie


  • 4 apples
  • 2 oranges (juice of)
  • 20 drops English Toffee Stevia


  1. Peel, core and chop apples. Juice the oranges and add in stevia drops.
  2. Place chopped apple on aluminum foil large enough to wrap all apples and shape into a bowl or boat to keep the juices in. Sprinkle apples with apple pie spice.
  3. Pour juice mixture over the apple and seal the foil.
  4. Bake at 325 degrees for 15-20 minutes or until desired softness.


Blueberry Ice Cream

  • ½ cup cottage cheese
  • ⅓ cup frozen blueberries
  • ¼ teaspoon vanilla extract
  • 5-7 drops liquid stevia
  1. Combine all ingredients in blender and process until smooth
  2. Place in freezer for 2-3 hours to set


Cloud Bread Cookies


3 Large Eggs

¼ cup plain Greek yogurt

¼ tsp cream of tartar

¼ tsp baking powder

1 tbs xylitol

1-2 tsp extract (lemon, banana, etc.)


  1. Preheat oven to 300 degrees
  2. Line cookie sheet with parchment paper
  3. Use 2 small glass mixing bowls
  4. Separate eggs
  5. To the yolk: add yogurt and baking powder
  6. To the whites: add cream of tarter
  7. Whip egg white on low speed until stiff
  8. Mixed egg yolk mixture, fold white into the yolks
  9. Add 1 tbs extract (lemon, banana, almond etc. be creative!)
  10. Drop on cookie sheet in small drops (vanilla wafer size)
  11. Bake at 300 degrees for 30-40 minutes or until it will come off parchment paper without sticking
  12. To prevent sticking loosen from the parchment paper while hot


Photo Credits: Julie Salvione, Shape Patient

Lemon Poppy Seed Bars



  • 1 ½ cups Flax Seed
  • 2 T. Poppy Seeds
  • ⅔ cups Xylitol
  • 2 tsp Baking Powder
  • ½ tsp. Baking soda
  • ¼ tsp. Salt


  • 1 T. MTC oil
  • 1 Egg
  • 2 tsp. Lemon Extract
  • 1 tsp. Vanilla
  • Zest from 2 Lemons
  • Juice from 2 Lemons
  1. Mix all the dry ingredients together.
  2. Mix all wet ingredients together.
  3. Combine.
  4. I put parchment paper so I can lift it out easily in your choice of pan.
  5. Bake at 400 for 30 min. 

Blueberry Muffins


  • 1/3 Cup ground flax seed
  • 3 eggs
  • 1/4 cup unsweetened applesauce
  • 1/2 cup to 3/4blueberries
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 dropper fulls berry or vanilla cream SweetLeaf Stevia
  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients.
  3. Add in unsweetened applesauce, eggs and vanilla and stir.
  4. Lastly add the blueberries and stir gently.
  5. Spray your muffin or mini muffin pan with coconut oil spray.
  6. Bake 15-18 minutes until golden.
Blueberry, Muffin, Muffins, Blueberry Muffin, Dessert

DIY Ice Chip Candy

1 cup of xylitol

4 drops of flavored extract of your choice

  1. Put xylitol in a small, stainless steel saucepan.
  2. Over low heat, melt the xylitol. This takes approximately 5 minutes, depending on the heat setting, being careful not to burn. If you have a candy thermometer, it should read above 300 degrees.
  3. While xylitol is melting, line a jelly roll pan with parchment paper. Remove xylitol from heat and let cool for about 10 minutes or until thermometer reads 275 or less. Add desired extract and stir to mix. *adding extract to the xylitol at higher temperatures could cause it to spatter* Pour out into center of parchment and spread out as best you can. Please use caution, as this liquid is extremely hot.
  4. Let dry. This will take up to 24 hours. As it dries, it forms star-like crystallized pattern. Once it is completely dry, it will be opaque white. Break into serving sized pieces and enjoy!


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