You may have seen a newer non-calorie sweetener on the store shelves called monk fruit. Monk fruit is a small green melon that has been grown for centuries by Buddhist monks in China and Thailand-hence its unique name.
Monk fruit sweetener is made by removing the seeds and skins from the fruit and then crushing the fruit to collect all the juice. The juice is then dried into a concentrated powder and used to sweeten some foods and beverages. Monk fruit contains zero sugars, carbohydrates, and fat per teaspoon but keep in mind that it is almost 250 times sweeter than table sugar.
Due to the macronutrient profile, monk fruit does not raise blood sugar and may help promote weight loss. So, this can be a good substitute for those needing to decrease added sugars and calories without losing the sweet flavors of foods.
Monk fruit can be used to sweeten the flavor of smoothies, coffee, teas, and sauces. Since it is sweeter than regular sugar, gradually add in monk fruit and taste it until it is at your desirable sweetness. Monk fruit is also heat-stable and can be used in some baking recipes. When purchasing monk fruit make sure it is not mixed with sugar alcohols such as erythritol. Erythritol can have gastric side effects if consumed in larger portions.
Just as with any sweetener, consuming a large portion may increase your appetite and cravings for sweeter foods so enjoy monk fruit sweetener in moderation.