Sugar free dessert recipes are hot! Well, cold actually, but you get my point. It's now possible to enjoy tastier, healthier desserts without compromising that sweet taste, thanks to the stevia plant!

Whip the whipping cream until it has soft peaks and refrigerate. Prepare a double boiler with boiling water. Make a half a cup of very strong coffee. Once the water in the double boiler boils lower the heat to a simmer. Add chocolate, butter and coffee in the double boiler; stirring constantly until all is melted and combined. Remove from heat and set aside to cool a little bit. Whip the eggs using a beater until it has soft peaks. Stir the egg yolks into the chocolate mixture. Fold in the egg whites and whipped cream alternating a little of each. Refrigerate overnight.

Blend the ingredients, except for the butter, together. Heat slowly in small saucepan or double boiler. Whisk or stir frequently. When curd begins to thicken to the point where it coats the spoon remove from heat (don't let it get to boiling). Immediately whisk or stir in butter. Keep stirring until butter is melted and incorporated. Put in airtight container. Cool completely before using (it will thicken a bit more).

Beat egg yolks for 2 minutes. Slowly add lime juice until incorporated. Over low heat, cook egg mixture, stirring constantly. Cook until thickened. Remove from heat. Add gelatin, half of stevia (1/4 t.) and erythritol. Stir until dissolved. Cool mixture in refrigerator. Beat egg whites, with vinegar, until stiff peaks form. Set aside. Beat heavy cream with vanilla and remaining half of stevia. Fold egg yolk mixture into the egg whites. Then, fold combined egg mixture into whipped cream. Pour into 6 ramekins. Allow to set in refrigerator (about 2 hours).

Boil 1 1/2 cups of water in a medium sized saucepan. Add the rice, and stir. Reduce heat, cover and let simmer for 20 minutes. Combine 1 1/2 cups cooked rice, 1 1/2 cups of milk, salt and stevia liquid in another saucepan. Cook this over medium heat, until thick and creamy. Add 1/2 cup milk, raisins and beaten egg. Cook for an additional 2 minutes, stirring constantly. Finally, remove from heat, and stir in the vanilla and butter. Let cool and serve.

Beat eggs, milk, stevia and vanilla until light and foamy. Add butter or oil. Whisk dry ingredients together and gently, but quickly, mix into the egg and milk mixture. Let batter relax while griddle is heating. The batter will thicken upon resting. Butter and preheat griddle. Drop 1/4 cupfuls of the batter on the lightly greased griddle. Let cook on one side until bubbles begin to form and break (this is the time to add anything like berries, choc. Chips, etc). Flip the pancakes and cook the other side until golden (turning only once).

Put walnuts in a cup. Blend in honey/agave, stevia and finally cinnamon.