Who Likes The Taste of Chocolate & Mint?

Kelly Keough shares her simple sugar-free mint chocolate pattie recipe.

All the ingredients are natural & healthy, now that's sweet. Enjoy!

INGREDIENTS
Candy
1 ½ cups extra virgin coconut oil, melted
¾ cup hem butter
½ cup Zsweet® powdered
1 teaspoon peppermint extract
3 drops Peppermint Liquid Stevia
3 drops Chocolate Liquid Stevia
¼ cup agave
¾ cup roasted carob powder
½ cup raw cacao nibs
½ cup hemp seeds

Filling
½ cup hump butter
¼ cup agave
¼ cup powdered Zsweet®
2 drops Peppermint Liquid Stevia

PREPARATION
Line mini cup cake tins with paper liners. Melt coconut oil by placing jar under hot water or spoon into saucepan and melt over low flame. When coconut oil turns to a liquid, pour oil in medium bowl. Slowly whisk in peanut butter until smooth.
To powder Zsweet®, place in high powered blender and blend on low and increase speed high for 30 seconds. Measure amount needed. Whisk powdered Zsweet® into wet batter. Add in peppermint extract, Liquid Stevias, and agave one at a time and blend.
Slowly stir in carob and cacoa powder a spoonful at a time. Stir in raw cacoa nibs and hemp seeds one at a time. Batter should run off of spoon easily, but not too runny.

To make filling, in a small bowl mix together hemp butter and agave. Add Zsweet® and Liquid Stevia and mix. With two spoons, spoon drop a small teaspoon full of filling into prepared paper liners. Spoon a tablespoon full of prepared batter on top of filling. Freeze for 15 minutes. Store in freezer.
Yield: 50 candies.

For more delicious, guilt-free recipes visit: www.kellykeough.com.

Learning the "Sweet Truth" at Kelly Keough's Sugar-free & Gluten-free Cooking Class

Did you spot the Zsweet® van last night at Whole Foods in Tustin, CA?

I was there to attend "The Sweet Truth" TV show host & cookbook author, Kelly Keough's sugar-free, gluten-free chocolate cooking class. It was an intimate, hands-on experience. I thoroughly enjoyed it.

Zsweet® is one of Kelly's staple ingredients. When I first scanned her table of ingredients, I must say, other than the Zsweet® I was unfamiliar with most of the items and a little intimidated. Green hemp butter, cacoa powder, goji berries... I've seen these foods before, but never knew what to do with them or how they would taste together. Let me tell you, they taste AMAZING together, and her recipes were complete in only 5 minutes!

Kelly has perfected sugar-free, gluten-free cooking. Even though I watched her make her recipes with my own two eyes, once I tasted them I couldn't believe there was absolutely no sugar inside. They were that sweet and delicious.

Once Kelly got started she explained the nutritional value of all the ingredients and let us taste each one. We sampled the hemp butter with agave nectar on top which she recommended as a great peanut butter and jelly taste alternative, and she was right, it tasted just like that. She explained that agave and stevia are great compliments to Zsweet® and that it's necessary to use a blend of alternatives to achieve the most sugar-like taste without the sugar.

As she was preparing the recipes she was friendly and inviting. We all took turns participating, there was lots of Q&A and at the end we all had yummy samples to take home.

Kelly Keough has used her innovation to come up with creative, simple recipes to satisfy sugar cravings without eating sugar. She really makes eating healthy taste scrumptious and appear attainable for everyone. If you're working on breaking your sugar addiction and you need help getting over the hump, or if you're interested in guilt-free desserts, DEFINITELY buy Kelly's cookbook "The Sweet Truth" for all her unbelievably sugar-free recipes.

Southern California residents, check your Whole Foods event calendars for her next class. DISH Network subscribers, watch Kelly Keough's show "The Sweet Truth" on Veria TV.

Zsweet® in Good Housekeeping Magazine

This is old news, but still good news.

In the July 2008 issue of Good Housekeeping Zsweet® was highlighted as one of the new all natural, erythritol based sweeteners. We appreciate GHK educating it's readers on erythritol since so many people are unfamiliar with it, but so many people are looking for natural alternatives to stay healthy and sugar-free.

Side note: We also love that we were in the issue with Julia Roberts on the cover. She's so beautiful.



Courtesy: www.goodhousekeeping.com

Redbook Magazine Editor's Pick: Zsweet®

Zsweet® was voted as one of REDBOOK Magazine.com's Real-Life Healthy Life Editors' Picks. We're so excited!

Click on the image above and scroll to the bottom to see our mention.

Also, check out all the other healthy suggestions by REDBOOK and sign up for updates.

Zsweet® Swag Shop

Zsweet® Recipes on dLife.com

Many of our valued Zsweet® customers are children and adults with diabetes. A wonderful resource for those in the diabetic community is dLife. Members of dLife can access expert advice, manage meals, receive exclusive coupons and use the recipe finder for diabetic friendly recipes with all the nutrition facts.

Additionally, dLife.com has added Zsweet® recipes to their recipe finder, and they even have some posted that we don't even have up on Zsweet.com yet. I highly recommend checking it out and becoming a member!


To look up Zsweet® recipes go to dLife.com, then click on the "Diabetic Recipes" icon and type Zsweet into the keyword search bar.

Chocolate Soufflé

"This decadent, French-inspired dessert is packed with cell-protecting antioxidants and the important nutrient selenium. What it isn’t packed with is sugar, thanks to all-natural ZSweet. With zero calories and a glycemic index of zero, ZSweet replaces sugar - cup for cup - in all of your favorite recipes." - Kelley Herring, Healing Gourmet

Time To Table: 35 minutes
Serves: 4

Ingredients
4 large organic omega-3 eggs
1/2 cup organic milk
2 Tbsp. organic butter
4 Tbsp. organic cocoa
4 Tbsp. ZSweet erythritol

Preparation
Preheat oven to 350 F. Melt butter in a medium saucepan over low heat. Add 2 Tbsp. ZSweet to butter and stir to dissolve. Continue stirring butter and Zsweet and incorporate cocoa. Add milk and turn heat to medium while whisking. Once fully mixed, remove from heat and allow to cool. Separate eggs. In a small bowl, beat egg whites with remaining ZSweet on high speed until soft peaks form. Whisk egg yolks into cooled cocoa mixture (NOTE: if the chocolate mixture is too hot, you will have scrambled eggs, not soufflé). Fold cocoa mixture gently into egg white mixture. Spoon into 4 small (7 oz) ramekins and bake at 350 for 20 minutes. Cool slightly and serve.

Excellent Source of: Selenium
Good Source of: Iron, Protein, Vitamin B12

Nutrition Information
150 calories, 12 grams of fat, 6 g saturated fat, 4 grams monounsaturated fat, 1 gram polyunsaturated fat, 228 mg cholesterol, 125 mg sodium, 6 grams carbohydrate, 3 g sugar, 2 g fiber, 8 g protein