Monk Fruit in the Raw—Show Us Your Sweets!
I received free samples from Cumberland Packing Corp., maker of Monk Fruit In the Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.
Apple Crumble Pie
I was excited to give this sugar substitute a try. At this time of the year, I bake—A LOT! It’s nice to bake some items that are lower in calories, so people watching their weight don’t feel that they are neglecting their diet! I’m all about that!
Monk Fruit
I baked a couple of items, as it can be used in so many types of recipes. First, I baked an apple pie with a crumb topping. Used 5 Jonathan apples in a purchased crust, sprinkled with cinnamon and ¼ cup of Monk Fruit in the Raw. Then I made a crumb topping with equal amounts of oatmeal and flour, ¼ cup Monk Fruit in the Ram, cinnamon and ¼ cup butter. It turned out nice—I just over baked the crust a little.
- 3 cups flour
- 1½ cups Monk Fruit in the Raw
- 1½ cups sugar
- 3 tablespoons cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 tablespoons vinegar
- 1 stick butter
- 2 cups water
- 2 teaspoons vanilla
- Add all ingredients in a large mixing bowl and stir until just combined. Place in a 9 x 13-inch cake pan. Bake at 350 degrees F until done (20-30 minutes). Can frost immediately with a sugar/cocoa/milk/vanilla frosting, and let harden, or cool cake and top wit a cream cheese frosting. Unfortunalety, the exact measurements for the first frosting recipe has never been written--just "mixed until it looks and tastes good!"
The other item I made was a family recipe that was handed down from my German Grandma. I have found that it is a family recipe of many families! The recipe is for a Whacky Cake. This year during our schools 100th anniversary celebration, that was one dessert served, as they used to serve a version of it in school a long time ago. I can remember my Grandma making it, and my Mom still makes it once in a while. She tops it hot with a sugar frosting so it sets up like fudge. I like to top it with a cream cheese frosting. It turned out WONDEFUL! You can see that it didn’t even cool before my kids got into it. The only differences I noticed with using half sugar and half Monk Fruit in the Raw was that the color was a little lighter, and the texture was fluffier—which was very nice. My husband was happy because it had half the calories in it—everyone was happy!
Whacky Cake
I enjoyed baking with Monk Fruit in the Raw, and will continue to try dishes with it, as I frequently have diabetic guests. My family gives it two thumbs up! Give it a try today. Head to the Monk Fruit in the Raw website for a full list of cooking and baking tips.
Check out more terrific recipes using Monk Fruit in the Raw with other Recipe Redux Nutritionists!
