From the makers of the ever-popular Sugar in the Raw (above right) comes a new product: Stevia in the Raw.   Stevia is a sweetening agent that is not an artificial sweetener but also not sugar.  More specifically,

Stevia rebaudiana Bertoni is an herb in the compositae family that grows as a small shrub in parts of Paraguay and Brazil. The glycosides in its leaves make it incredibly sweet, a property that is unique among the nearly 300 species of stevia plants. Stevia has been used to sweeten beverages and medicines for over 400 years.

In addition to single-serving packets (above left), Stevia in the Raw is available in Cup for Cup Bakers’ Bags.  Terri was kind enough to send me a Bakers’ Bag to try.  It’s in a large, plastic bag with a resealable zip top.  Looking at it, you’d think it weighed five pounds (which is its sweetening power equivalent to sugar).  But, it only weighs 9.7 ounces.  The powder feels nearly weightless and it quite dusty.

I tried it in several different foods and drinks and it seems that experimentation according to your own likes and dislikes is key.  I did not enjoy it in hot coffee while I did enjoy it in hot tea.  I did not enjoy it in plain yogurt but I did enjoy it in baked cornbread and refrigerator pickles.  I am still planning to try the cheesecake recipe from the back of the bag which sounds promising.

Stevia in the Raw’s website has a plethora of recipes, including the cheesecake.  It also has a section of tips which, um, I should read now since it may explain why some of my experimental uses were less successful than others.