Tag: sugar

The coffee? Yes but without sugar – Italian Cuisine

Toast the girl. We met her in Paris, at the Roland Garros tennis tournament where Alixe Bornon was presented by Lavazza as a new ambassador for the brand. A pastry chef not like the others, since creates desserts for diabetics. And she is diabetic herself. It seems an oxymoron and instead it is not. In the new village of the famous French tennis tournament, one of the 4 in the Grand Slam circuit, I met this 31-year-old French girl from Guadeloupe. Her story already tells her sneakers, of the classic Stan Smith with written above que la force soit avec toi (may the force be with you). «A client gave them to me to thank me for what I had done for her. It's great to see the people who come to me happy, who embrace me, the children who can taste sweets like everyone else .

© Giacomo Bretzel

In fact, creating cakes and pastries that even diabetics can eat because they do not raise the glycemic peak (using special ingredients such as lupine and coconut flour), was an extraordinary find. Also because the white chocolate dessert (a special type created by Valrhona specifically for her) with passion fruit, and a base of hazelnuts with Voce della Terra coffee from Brazil does not regret a pastry, not even a little. In its Les Belles Envies boutique on the rue Monge in Paris, people who were forbidden to think only of sweets and not by chance, were invited by Monsieur Le Presidente Emmanuel Macron to the Elysium. "I know the discomfort of not being able to eat what you want since I was diagnosed with this disease at 13 and they put me in a dick, with chicken and salad. Very difficult then to manage the frustration that is a great enemy of health . And Lavazza has hit the target by involving this young woman among her ambassadors as much as in unsuspected times she hired Ferran Adrià. «It seems an important signal to have Alixe as a team, today the nutritional aspect is essentialCommented Giuseppe Lavazza. And between a voile and a backhand, we drank (several) coffees. Throughout the Grand Slam circuit you get a million cups! When will we be able to prepare these sweets at home? "Have faith, I'm working on it," concluded Alixe.

Alixe Bornon at Roland Garros
Alixe Bornon at Roland Garros
Alixe Bornon at Roland Garros
Alixe Bornon at Roland Garros
Alixe Bornon at Roland Garros


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This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

  • Makes: 1 litre

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.


  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 5 garlic cloves, peeled and chopped
  • 1.5kg ripe tomatoes, roughly chopped
  • Few fresh basil leaves
  • 1tbsp balsamic vinegar
  • 2tsp caster sugar
  • Salt and freshly ground black pepper


  1. Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
  2. Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
  3. Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Chocolate Chip Clouds

Light, airy and chewy with chocolate chips in every bite. These cookies are a must for Santa, we’ve been making them for years and everyone loves them. Made with egg whites, sugar and chocolate, they are very light, gluten free and just melt in your mouth.

The perfect chocolate treat, and when you make them the night before, they are chewier the next day, which is just how I like them. Hope you enjoy and wishing everyone a Merry Christmas!

Chocolate Chip Clouds

Adapted from Hershey’s Kitchens[1]
Servings: 30 • Serving Size: 1 cookie • Old Points: 1 pt • Points+: 1 pt
Calories: 53.7 • Fat: 2.2 g • Carb: 8.4 g • Fiber: 1.7 g • Protein: 1.1 g  


  • 1/2 cup egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup chocolate chips

Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined.

Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.

Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.


  1. ^ Hershey’s Kitchens (www.hersheys.com)

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