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1 cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
4 large eggs + 2 large egg yolks, at room temperature
⅔ cup Splenda® Stevia Granulated Sweetener
½ cup unsalted butter, melted
1¼ cups lowfat ricotta cheese
¼ cup sour cream
1 teaspoon vanilla extract
1 tablespoon freshly grated lemon zest
1½ cups blueberries, rinsed and dried
Serving Size: 1 slice (1/16 cake)
Made with Splenda® Original Sweetener
Made with Splenda® Sugar Blend
Made with Splenda® Monk Fruit Sweetener