On the seventh (and final) day of Christmas, we're prepping for the holiday festivities and slimming down our recipes by using Truvia natural sweetener. Whether you're sprinkling Truvia in your hot cocoa, cooking your Sweet Potato Mashers with Truvia Brown Sugar Blend, or baking Santa's cookies with Truvia Baking Blend, we're hosting this final giveaway to help promote a healthier holiday season. Enter to win an assortment of Truvia products, including Truvia Brown Sugar Blend, Baking Blend, spoonable Truvia, sweetener packets, and a Truvia tumbler. Merry Christmas!


Sweet Ginger Mashed Yams

5 yams (sweet potatoes), scrubbed clean

1/2 cup fat free half and half (or a non-dairy substitute)

1/2 cup Truvia Brown Sugar Blend

1 tablespoon minced ginger by The Ginger People

2 teaspoons cinnamon

1 teaspoon allspice

2 tablespoons molasses

Preheat the oven to 425 degrees. Wrap each yam in foil, then place on a rimmed baking sheet. Bake for 1 hour and 30 minutes, until the yams are soft and can be easily pierced with a fork. Remove the pan from the oven. Transfer the pulp (and skins - optional) to a large bowl and beat with an electric mixer. Gradually add in the half and half, Truvia, ginger, cinnamon, allspice, molasses and sea salt and continue to mix for 6-8 minutes, until the yams are whipped and creamy. Serve warm. 



Nonfat Cream Cheese Frosting

2 cups nonfat cottage cheese

2 cups nonfat vanilla Greek yogurt (such as Fruyo by Fage)

1 orange, squeezed

1 teaspoon vanilla

1/4 cup Truvia Brown Sugar Blend

5 packets Truvia

Combine ingredients in a food processor until thick and creamy. Store in the refrigerator. Use as a frosting or cream cheese dip.



Gingerbread Slender Cookies

1 cup oats

2 bananas

1 tablespoon molasses

2 tablespoons Truvia Brown Sugar Blend

1 tablespoon minced ginger by The Ginger People

1 teaspoon cinnamon

chocolate chips or raisins

Preheat the oven to 350 degrees. Combine the ingredients in a large mixing bowl. Scoop dollops of the dough on a cookie sheet. Bake for 14-16 minutes. Allow the cookies to cool and then enjoy!




3 egg whites

1/2 cup Truvia Baking Blend

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups shredded coconut (sweetened or unsweetened)

Preheat the oven to 325 degrees. In a large mixing bowl, whisk the egg whites, Truvia and extracts on medium-high speed until whipped and foamy (at least 2 minutes). Fold in the coconut with a spatula and gently stir to combine. Use spoons to transfer scoops of the macaroons to a baking sheet lined with parchment paper. Bake for 20-25 minutes, until golden brown. Cool for 15-20 minutes before serving.