I use artificial sweeteners for everything. From the coffee I drink a ton of in the morning to a fresh grapefruit I have for breakfast to cupcakes I make for my kids class. But I do go back and forth on whether it is good for me or not. Luckily, the artificial market is getting smarter and products are coming out that are just better for you.
I have heard Lisa Ling, the spokesperson for NECTRESSE™Sweetener talk about her families history of diabetes and why this all natural, made from 100% monk fruit (it is the only 100% natural sweetener), is such a great option for her.
Check out her video testimonial below for more of her take on it:
I was lucky enough to receive a box of NECTRESSE to sample in my own home. Since it is 150 times sweeter than sugar I knew I could use less of it and still get that perfect combination in my favorite things. Like coffee. I used 1 packet as opposed to my normal 2 and it was just as sweet!
I wondered how it would hold up to a recipe so I pulled out one of my favorites to try it out: Sweet Cornbread. This recipe is so simple but I have always wanted to replace the 1/4 cup of sugar in it and have been afraid to. With NECTRESSE I need not have worried.
1 Box Jiffy Cornbread
1/3 Cup of Milk
3 Packets NECTRESSE
Blend everything, bake at 400 for 18 minutes. Cut and serve with a splash of real maple syrup.
I have to tell you, you would never know I added an artificial sweetener! It was just as good as ever!
You can learn more about NECTRESSE and get a FREE sample of NECTRESSE™Sweetener too! I bet you will love it as much as I – and Lisa Ling – do!