Happy Friday! Today is an exciting day for me for a few reasons. It’s my first post as the newest Truvia Ambassador! I’ll be posting every month with a great recipe using Truvia’s amazing products!
If you read YHE frequently, you’ll know that I ADORE Truvia. I use it in just about all my cooking & baking. It’s the most amazing sugar blend that I’ve ever tried. I love it and am thrilled to be working with them!
If you don’t know anything about Truvia, let me give you a quick rundown on the brand. Truvia natural sweetener is a great tasting, zero-calorie sweetener made with the best tasting part of the stevia leaf. Truvia natural sweetener is #1 in its category of zero-calorie natural sweeteners in the U.S. and is also available to consumers in Europe and Latin America. For more information, visit www.truvia.com.
Another reason I’m excited, is because I get to talk to you about something amazing that Truvia has been a part of. Truvia’s Sharing a Sweet Future charitable initiative has partnered with the United Nations World Food Programme (WFP) to provide vegetable oil fortified with the highest level of Vitamin A nutrients in school meal baskets, and purchased energy-efficient, cleaner-burning cookstoves in more than 200 schools.
Nearly $1 million in contributions from the Truvía brand has been used to help develop sustainable communities in Bolivia, a region of critical need with one of the highest rates of nutritional deficiencies in South America.
With nearly 40 percent of the Bolivian population unable to afford adequate food for a healthy life and 65 percent of all rural households unable to afford the minimum recommended caloric intake, the Truvia business launched its “Sharing a Sweet Future” initiative to help improve these communities through better nutrition, safety and education.
In the first two years of its partnership with World Food Program USA, the Truvia business has provided 97 metric tons of vitamin-fortified vegetable oil through its funding.
Truvia business donations also contributed to the building of 125 fuel-efficient stoves in rural schools, which 750 parents and school employees were trained to build and use. These cleaner stoves replaced traditional cook stoves, allowing users to make food with safer stoves that use less fuel. The new stoves also generate less harmful smoke, which will benefit over 17,000 children in the years to come and minimize environmental destruction.
By September of 2014, the Truvía business will have provided school meals for 40,000 students, and another 70 new fuel-efficient stoves. That is huge! PLEASE visit www.sharingasweetfuture.com to view heartwarming videos that tell the stories of children, families and farmers living in Bolivia. This truly is an amazing cause.
I’m extremely proud to be associated with Truvia. Not only is it an amazing product, but the company is also doing amazing things. You can help by donating to the World Food Programme. $1 feeds four children. Donate HERE now!
Okay, now onto this yummy recipe! Have you ever heard of a “fool” dessert? A fruit fool is a delicious mixture of lightly sweetened fruit that has been purreed and then folded into whipped cream.
You wouldn’t BELIEVE how light, fluffy and absolutely delicious this strawberry fool is! You need to make it this weekend and serve it to your friends, who will all be amazed that it didn’t take you hours and hours to make. Enjoy!
- 2 cups strawberries stems cut off
- 3 Tbsp. Truvia Baking Blend
- 1 tsp. lemon juice
- 2 cups heavy cream
- 1/2 tsp. vanilla extract
- Combine strawberries, Truvia and lemon juice in a blender and puree until smooth. Pour mixture through a fine mesh strainer. Discard any seeds, etc. Pour about 1/4 cup of the puree to a small bowl or jar, cover and refrigerate (this will be drizzled on the tops).
- In a bowl, whip cream and vanilla until stiff peaks form. Gently fold remaining puree into whipped cream until mixed through. Spoon creamy mixture into small bowls, lightly cover and refrigerate for 1 hour (or longer if needed, up to overnight).
- When ready to serve, drizzle tops with remaining puree and top with a cut strawberry. Devour and enjoy!