Agave Nectar Recipes:
Banana Pancakes with Agave Nectar

Erythritol Recipes:
Peach Souffles with Creme Anglaise

Turbinado Recipes:
Syrupy Banana-Nut Overnight French Toast

Banana Pancakes with Agave Nectar

4 Tablespoons unsalted butter
1Cup Flour
1/2 Cup finely chopped almonds (optional)
1 Cup milk
1/2 teaspoon vanilla extract
4 Tablespoons agave nectar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas
2 eggs

- Melt butter in saucepan over medium heat and set aside
- Combine flour, baking powder and salt
- Mash bananas
- Mix bananas, milk, eggs, agave nectar, and vanilla
- Add melted butter, then flour mixture. Mix gently
- Heat pan over medium to medium low heat. Grease the pan with a little butter. Drop 1/3 to 1/2 Cup of batter into pan. Cook about 2 minutes until a few bubbles appear on top of the pancake. The underside should be a medium golden brown. If they are too dark, lower the heat*. Turn over and cook the other side for 1 - 2 minutes.

* Agave nectar has a lower boiling point than refined sugar.

Peach Souffles with Creme Anglaise

Peach Souffles

Cooking Spray
2 tablespoons Erythritol
2 cups chopped peeled peaches (about 3 medium)
2/3 cup Erythritol, divided
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/8 teaspoon salt
2 large egg yolks
2 tablespoons butter
1 teaspoon cream of tartar
5 large egg whites
1 teaspoon powdered sugar

- Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425 degrees F.
- Lightly coat 6 (8 ounce) souffle dishes with cooking spray. Sprinkle evenly with 2 tablespoons erythritol. Set aside.
- Place peaches and 1/3 cup erythritol in a food processor and process until smooth. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil. Cook for 1 minute, stirring constantly with a whisk. Remove from heat; stir in butter. Cool 5 minutes.
- Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form. Add the remaining 1/3 cup erythritol, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet, and place baking sheet on the bottom rack of 425 degree oven. Immediately reduce oven temperature to 350 degrees (do not remove souffles from oven). Bake for 30 minutes at 350 or until a wooden pick inserted in the side of souffle comes out clean. Sprinkle evenly with powdered sugar. Spoon creme anglaise on top. Serve immediately.
Yield: 8 servings (serving size: 1 souffle)

Creme Anglaise

2 cups 1% low-fat milk
1/3 cup erythritol
1 cinnamon stick
4 large egg yolks

- Combine milk, sugar, and cinnamon in a small saucepan over medium-low heat; cook 5 minutes or just until sugar dissolves and mixture is hot, stirring occasionally.
- Place egg yolks in a medium bowl; stir with a whisk until blended. Gradually add about half of hot milk mixture, stirring constantly with a whisk (leave cinnamon in pan). Add egg mixture to milk mixture in pan. Cook over medium-low heat 6 minutes or until the mixture thickens and coats the back of a spoon, stirring constantly with a wooden spoon (do not boil).
- Strain sauce through a fine sieve into a bowl; discard cinnamon. Place bowl of sauce in a large ice-filled bowl for 15 minutes or until sauce is room temperature, stirring occasionally. Serve over souffles.
Yield: 8 servings (serving size 1/4 cup)

Syrupy Banana-Nut Overnight French Toast

6 tablespoons butter or margarine
1 1/2 cups turbinado
5 large ripe bananas, sliced thin
1 loaf of Challa bread sliced into 1-inch-thick slices
6 large eggs
2 cups milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup sliced almonds or coarsely chopped walnuts or pecans

- In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13" by 9" glass baking dish. (It's OK if mixture does not cover bottom). Spread bananas over sugar mixture (Layer as needed). Top with bread slices, cut sides down.
- In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes for until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.