Summer typically brings about both the desire to feel healthier and cravings for sweet, refreshing meals. When you rethink your food and focus on feeling better about your diet and yourself, the two can work hand-in-hand.
Liven up your summer entertaining menu with a delicious touch of reduced-calorie sweetness from Truvia in recipes like this sizzling Java London Broil or sweet Quick Berry Crumbles a la Mode. Celebrity chef Devin Alexander, featured on “The Biggest Loser,” created these succulent recipes with less sugar by using Truvia Natural Sweetener, made with the sweetest part of the stevia leaf without added calories, and Truvia Brown Sugar Blend, combining stevia sweetener with brown sugar to maintain the taste and texture of brown sugar with 75 percent fewer calories, for her latest book “You Can Have It!”
For more summertime recipe ideas, visit Truvia.com.
Java London Broil
2 teaspoons freshly ground coffee
1/2 tablespoon Truvia Brown Sugar Blend
2 teaspoons freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
1 London broil (1 1/2 pounds, preferably grass fed)
1 teaspoon extra-virgin olive oil
Heat grill to high.
In small bowl, add coffee, brown sugar blend, black pepper, coriander, oregano and salt; mix well.
Place London broil on cutting board or large plate. Drizzle 1/2 teaspoon of olive oil on each side of meat then rub all over. Sprinkle seasoning mixture over roast and rub in to evenly cover meat.
Grill London broil to desired doneness, about 3-5 minutes per side for medium rare. Tent meat with foil for 5 minutes then slice into thin slices, cutting at an angle against the grain.
Quick Berry Crumbles a la Mode
6 cups fresh mixed berries
1 1/2 tablespoons plus 1/2 tablespoon Truvia Natural Sweetener, divided
2 tablespoons plus 2 tablespoons whole-grain oat flour, divided
1/3 cup stevia-sweetened natural vanilla protein powder (about 30 grams)
1/2 teaspoon ground cinnamon
1 1/2 tablespoons vegan butter
1 1/2 cups high-protein, low-calorie, stevia-sweetened vanilla ice cream
Heat oven to 400 F.
In medium mixing bowl, stir together berries, 1 1/2 tablespoons natural sweetener and 2 tablespoons flour until well combined. Spoon mixed berries evenly (about 3/4 cup in each) among six ramekins (4 1/2 inches in diameter; 1-1 1/2 cups capacity). Place ramekins on baking sheet large enough to hold them in single layer so they sit flat.
Add remaining flour, protein powder, remaining natural sweetener, cinnamon and vegan butter to small mixing bowl. Using fork or pastry blender, stir flour mixture together to create crumble. Divide crumble evenly over top of fruit in ramekins (about 1 1/2 tablespoons per ramekin).
Bake until crumble is golden on top and berries are hot throughout, about 14-20 minutes. Let crumbles cool 3 minutes. Top each with 1/4 cup ice cream for serving.
Cover any remaining crumbles with plastic wrap and store in refrigerator up to 3 days. Reheat in oven then top with ice cream just before serving.
Photo courtesy of Getty Images (Java London Broil)