This is a Sponsored post written by me on behalf of NECTRESSE™Sweetener for SocialSpark. All opinions are 100% mine.

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.

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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!

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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.

Sweet Cornbread

1 Box Jiffy Cornbread

1/3 Cup of Milk

1 Egg


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!

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