Nothing says summer like citrus! Add the sweetness of sunshine to your recipes with SweetLeaf® Stevia Valencia Orange Sweet Drops®. If you’re like us and orange is your favorite summer aroma, we’ve made a list of meals using this flavor of liquid stevia drops that are delicious, low-carb and sugar-free!

Low-Carb Citrus Glazed Salmon

citrus-glazed-salmon-sugar-free

Recipe courtesy of Briana DeBolt and Chamere Orr @afullliving

This low-carb entree provides incredible flavor, omega 3’s and everyone’s compliments to the chef. Serve it with your favorite vegetable and a citrusy side salad tossed with our Grapefruit Vinaigrette.

Ingredients

1 lb. fresh wild salmon
½ tsp. Himalayan pink salt
¼ tsp. black ground pepper
Thinly sliced lemon and orange slices, for topping the salmon
½ shallot, about 30 grams
Juice of ½ orange
Juice of 1 lemon
Juice of 1 lime
1 tsp SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®
¼ cup extra virgin olive oil
1 handful parsley leaves

Directions

Preheat your oven to 350 degrees. Pat your salmon dry, and season both sides of the fish with salt and pepper. Place the salmon skin side down on a cast-iron skillet or casserole dish on top of just a dollop of oil to prevent it from sticking. Layer the fish with very thin slices of lemon and orange. Place the salmon in the oven, uncovered, and cook for about 15 minutes (the salmon will not be cooked through at this point).

Begin making the glaze by finely mincing shallot. Set it aside.

In a small bowl, strain the orange, lemon, and lime juice through a small metal sieve. Starting with 1 tsp., add Valencia Orange Sweet Drops® to taste. Add olive oil, minced shallots, parsley, salt and pepper. Whisk everything together.

Remove salmon from the oven. Remove citrus slices and set aside. Place salmon on tin foil big enough to wrap up. Cover the salmon with the glaze, then layer the citrus back on top. Wrap the foil tightly before putting it back in the oven.

The salmon will need to cook for probably about 10-15 more minutes, until the internal temperature reaches 145 degrees. Serve the salmon with any side you’d like. Garnish with more parsley.

Low-Carb Orange Creamsicles

orange-creamsicles-sugar-free

Recipe and photo courtesy of Sugar-Free Mom

Zero sugars and low carbs have never been quite as delightfully refreshing and tasty. This frozen treat is sure to keep you cool all summer long. SweetLeaf Tip: Add your favorite alcohol for a boozy punch!

Ingredients

1 tsp. SweetLeaf® 50ml Liquid Stevia Coconut Sweet Drops®
½ tsp. SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®
12 oz. canned coconut milk
1 tsp. Vanilla extract
¾ cup water
¼ cup orange or lemon juice, freshly squeezed
1 tsp. Orange zest
1 tsp. Orange extract
Pinch of salt
Optional: 2-3 drops natural orange food coloring

Directions

Place the coconut milk, vanilla extract, and Coconut Sweet Drops® into a blender and blend on high until smooth. Set aside.

Whisk the remaining ingredients together in a bowl. Taste and adjust sweetener, if needed. Add optional food coloring, if desired.

Pour 1/2-oz. of orange mixture into each of 8 popsicle molds. Freeze for 30 minutes.

Pour 1-1/2-oz. of coconut cream into each mold. Insert popsicle stick into molds. Freeze for 30 minutes.

Pour remaining orange mixture into molds and freeze for 3 hours.

When ready to serve, run hot water over molds for a couple of minutes or allow to sit on the counter to soften enough to remove easily. Enjoy!

Orange Peel Chicken

orange-peel-chicken

Recipe courtesy of Chef Amanda Prewitt of TrueFit Foods

Make your favorite takeout meal for your family at home! Served with stir-fried vegetables and steamed rice, this Asian classic has less fat, sugars, and cholesterol than its restaurant counterpart. SweetLeaf Tip: If you do not have a wok, a large skillet will work just fine!

Ingredients

Stir-Fried Vegetables
1 tbsp. Olive oil
1 medium yellow onion, diced
1 green bell pepper, cut into strips
1 orange bell pepper, cut into strips
Optional: broccoli, carrots or snap peas can be substituted for bell peppers

Chicken
2tbsp. Olive oil
¼ cup corn starch
2 lbs. Chicken breast, diced

Orange Peel Sauce
½ tsp. SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®
1 cup chicken broth
2 tbsp. Rice vinegar
1 tbsp. Bragg’s Liquid Aminos (soy sauce substitute)
½ tsp. Sesame oil
½ tsp. Ground ginger
¼ tsp. Salt
¼ tsp. Crushed red pepper flakes
2 cloves of garlic, pressed or minced
3 tbsp. Orange zest, separated
2 tbsp. Corn starch
¼ cup water
¼ cup green onions, chopped, for garnish
4 cups cooked white rice

Directions

Stir-Fried Vegetables
Heat the olive oil in a wok* over medium heat. Add in the onion and bell peppers and stir to evenly coat with oil. Cook on medium high heat 5-7 minutes until vegetables are tender, stirring often.

Remove from the heat and set aside.

Chicken
Using the same wok or pan in which you cooked the chicken, heat the olive oil on medium heat.

Combine the cornstarch and diced chicken breast in a bowl and mix to evenly coat the chicken.

Cook the chicken in the wok until evenly browned on each side and cooked thoroughly.

Remove from the heat and set aside to make the sauce.

Orange Peel Sauce
Combine chicken broth, rice vinegar, Bragg’s Liquid Aminos, SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®, sesame oil, ginger, salt, pepper flakes, garlic, and two tablespoons of the orange zest in a pot and bring to a simmer for 5 minutes to allow the flavors to strengthen and combine.

Stir together the corn starch and water to create a slurry (semi-liquid mixture) and then add it to the sauce and mix quickly to combine.

Let the sauce cook briefly to thicken and then remove it from the heat. Add the cooked chicken and toss to coat evenly.

Serve chicken on top of cooked white rice and stir-fried vegetables, then top the dish with the remaining orange zest and chopped green onion to garnish.

Orange Chocolate Chip Whole-Wheat Scones

orange-chocolate-chip-scones

Recipe and photo courtesy of Sugar-Free Mom
For breakfast, brunch or a snack, scones are a well-loved treat. Cutting the sugar and white refined flour make them a whole lot healthier! Whole-wheat pastry flour and SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops® make this version especially soft and flaky with a sweet hint of citrus. Picky hubby and kid approved!

Ingredients

1 Tbsp. SweetLeaf® Stevia Sweetener
½ tsp. SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®
2 cups whole-wheat pastry flour
1 Tbsp. baking powder
½ tsp. Salt
1 tsp. Baking soda
6 Tbsp. cold butter, sliced
1 egg
Juice of 1 orange and zest or ¼ cup juice
½ cup 1% milk
½ cup chocolate chips (grain sweetened) or carob chips

Orange Glaze Topping
1 Tbsp. SugarLeaf®
Zest of 1 orange
1 egg white

Directions

In a large bowl, combine whole-wheat pastry, baking powder, salt, baking soda, and SweetLeaf® Stevia Sweetener. Using 2 knives, cut the cold butter into the dry mixture until it forms small pea-sized pieces of dough. Set aside. In another bowl, whisk the egg, orange juice, milk, and SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops® together. Pour the wet ingredients into the dry and mix well. Stir in the chocolate chips.

On a floured surface and with floured hands, knead the dough a few times. Line a baking sheet with parchment paper. Transfer the dough to the lined baking sheet and shape it into about an 8-inch circle. Using an oiled pizza cutter, slice the dough into 8 triangles. Use a spatula to separate the wedges.

For the orange glaze topping, mix the orange zest with the SugarLeaf® in a bowl until combined well. Crack the egg white in another bowl and use a pastry brush to spread over the top of each scone. Sprinkle the orange zest mixture over the egg white wash on each scone.

Bake the scones until they are golden brown, about 15-18 minutes. Let them cool on the baking sheet for a few minutes, then carefully slide them onto a wire rack to cool for another 10 minutes before serving.

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0 comments on “Sweet Drops® Valencia Orange | Recipes for Success

  1. Elaine on

    is 12 cups of cran-water right? seems like a lot of wetness for 16 crackers. can change flax to chia seeds, allergic to flax. thanks