Yep, sure are!
We made it through Halloween and Thanksgiving, and it wasn’t all that hard. For Thanksgiving, we made a big apple pie using stevia to sweeten the apples. Whipping cream (sweetened with stevia) stirred into a bowl of chopped fruit made a luscious dessert, so Louisa and I didn’t suffer.
We also made cranberry sauce fresh from berries. Those things are so sour! Wow! Can’t say we loved my sugar-free cranberry—it was pretty tart even after several additions of stevia, xylitol, Truvia and anything else in my cupboard that could sweeten it without sugar.
But, the biggest delight came when my son Daniel’s wife, Melissa, brought us chocolate-covered strawberries that were fabulous . . . and sugar-free! Hooray!
Melissa’s Chocolate-Coated Strawberries
Fresh, ripe strawberries
3 tablespoons cocoa powder
3 tablespoons coconut oil
4-5 drops liquid stevia (yes, just drops–it is powerful!)
Wash and dry strawberries, leaving green stem and leaves on. Chill. Melt coconut oil and stir in cocoa until smooth. Stir in stevia. Cool. Dip chilled strawberries in to coat, setting on wax paper. Chill.
Take a look at my favorite stevia: