Thanks to the kind folks at Green Moms Meet and In The Raw I was able to try the new Monk Fruit in the Raw. Most people are familiar with the Sugar in the Raw… turbinado sugar. What the heck is Monk Fruit??
Monk Fruit aka Luo Han Guo hails from Asia. Super sweet like sugar.. none of those pesky calories. Having diabetic family members – I was pretty psyched to try this too! It has less than 1 carb and low glycemic impact. Both very attractive to those that watch their carb intake for dietary reasons. Can you say JUST IN TIME FOR NEW YEAR’S RESOLUTIONS!!??
So how does it taste? Sweet! I am always hesitant to try sugar alternatives. Why? I blame Stevia. I find Stevia to be very bitter and not enjoyable at all. No matter what the product I can tell if it’s in there. However Monk Fruit in the Raw flies under the radar. I tried it in my tea.. perfectly sweet.
Oh and it measures cup for cup for regular sugar. Only difference.. its SUPER lightweight. I almost threw the bag across the room the first time I picked it up! I used it in my Christmas sugar cookies too! No one could tell the difference. Want the recipe? Head over to see a bunch of other good ones too.. like the Peppermint Brownie Cookies.
Classic Sugar Cookies (from the In the Raw website)
||cups unbleached all-purpose flour
||teaspoon baking powder
||tablespoons (1 1/4 sticks) unsalted sweet butter, softened
||large egg plus 1 yolk, at room temperature
||teaspoon vanilla extract
||cup Monk Fruit In The Raw® Bakers Bag
||cup Sugar In The Raw®, for decoration
In a bowl, combine the flour, baking powder, and salt, and set aside.
In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, 2 minutes. Add the sugar and beat until the mixture for 3 minutes. Add the egg, then the yolk and vanilla, beating well between additions. Add the Monk Fruit In The Raw Bakers Bag and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredients, beating until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough by hand.
Turn the dough out onto a counter and divide it in half. The dough will be soft and sticky. Shape each half into a log 6-inches long and 2-inches in diameter. Wrap the logs in plastic wrap. Chill the dough for at least 2 hours, and up to 3 days.
To bake the cookies, center a rack in the oven. Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Place the Sugar In The Raw in a small bowl.
With a sharp, thin knife, cut each log into 1/4-inch slices. If the logs have flattened on one side, use your fingers to gently shape the slices into rounds. One at a time, lightly press one side of the cookies into the Sugar In The Raw, then place it sugar-side up on the prepared cookie sheet, leaving 1 1/2-inches between cookies.
Bake for 11-13 minutes, until the cookies are firm when pressed in the center and evenly pale gold in color. Let the cookies rest for 1 minute on the baking sheet. Transfer the cookies to a wire rack and cool completely. Keep the Sugar Cookies tightly covered in a tin, for up to 1 week.
Per serving: 120 calories, 6 g fat, 4 g saturated fat, 16 g carbohydrate, 8 g sugar, 2 g protein, 0 g dietary fiber, 38 mg sodium, 15mg cholesterol
What else do I love about it? Well.. the obvious! Bright orange packaging! Oh and it’s GLUTEN FREE!
If you’re like myself and watch your sugar intake, I definitely recommend giving this lovely Luo Han Guo fruit a shot. Head here for some pretty awesome coupons!
I received this product for free from the sponsor of the Moms MeetSM program, May Media Group LLC, who received it directly from the manufacturer. As a Moms MeetsSM blogger, I agreed to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of the product.