[Disclosure: Monk Fruit in the Raw compensated me as co-owner of The Recipe ReDux to manage this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own.]
I've been around the block when it comes to sugar alternatives. I've shared before my new found angst over how much cane sugar is being added to our food supply. And while I don't think there is inherently anything wrong with "sugar" per se, I don't like to see it used with reckless abandon. I believe variety is the spice of life and one of the keys to good health. Too much of any one thing is actually not a good thing. You follow me?
But for many people, the idea of abandoning sugar in place of a sweetener alternative conjures up images of artificially, lab-created sweeteners with strange aftertastes.
Enter Monk Fruit in the Raw.
What I like about it is that it’s made from an actual fruit (you guessed it - monk fruit) that’s been harvested in Southern China for over 800 years (no weird lab coat views in that picture, right?) It’s 100% natural and zero calories and has a clean, pleasantly sweet taste (notice I didn't say clawingly sweet, which I find to be the case with some sugar substitutes).
If you're wondering why you aren't familiar with it, it's because the Monk Fruit In the Raw Bakers’ Bag is brand new and hitting supermarket shelves right now.
I made these shortbread cookies while my family was in North Carolina for Thanksgiving.
My first reaction was that it worked perfectly for shortbread, which by nature is a little more subtly sweet. My mom - who is a sugar substitute aficionado of sorts - was really taken with them. Her exact words "I think these are really good!"
So if you're looking to cut back a little bit on calories in your holiday desserts this year, but prefer a more natural approach this is definitely a product to try. And if you do, let me know what you think!
For more great recipe ideas on using Monk Fruit In the Raw, visit the other Recipe ReDux posts below.
ad: This Lightened Peanut Butter & Salted Chocolate Shortbread is the perfect dessert to serve your guests! Tweet this
Peanut Butter and Salted Chocolate Shortbread
- 5 tablespoons unsalted butter, softened
- 5 tablespoons Greek-style yogurt
- 1/2 cup creamy peanut butter
- 1/4 cup brown sugar, packed
- 1/4 cup Monk Fruit in the Raw
- 1/2 teaspoon vanilla extract
- 2 1/4 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 4 small sugar-free chocolate miniature bars (I used Hershey’s)
- 1 teaspoon unsalted butter
- Fleur de Sel
Preheat the oven to 275 degrees F.
Beat together butter, Greek-style yogurt and peanut butter with mixer at medium speed until smooth. Add sugar, Monk Fruit in the Raw and vanilla; beat well. Add flour and salt, beating at low speed until blended (dough will be very dry).
Press dough into a 13- x 9-inch baking pan; pierce top several times with a fork. Bake until lightly browned (about 30 to 35 minutes). Let cool 10 minutes. Cut shortbread into squares or triangles and let cool completely on wire racks.
Once shortbread has cooled, melt chocolate and butter in Microwave on HIGH in 15 second intervals until melted; stir to combine. Drizzle over shortbread and sprinkle with Fleur de Sel.