Sweets for the holidays with XYLITOL

Have fun baking over the Christmas break, it doesn’t have to be bland when cooking desserts when you are looking at a healthy alternative!

Perfect Sweet™
Macaroons (Coconut Cookies)

You will need:
An electric mixer or wooden spoon
A rubber spatula
A scone tray lined with baking paper

2 egg whites
½ to ¾ cup Perfect Sweet™
1 cup of ground coconut
½ cup ground coconut and ½ cup ground
almonds with a couple of drops lemon essence

Preheat oven to 180oC.
Whisk egg whites until peaks from then slowly add Perfect Sweet™
until a smooth creamy white mixture is obtained.
Fold in ground coconut or coconut/almond/lemon essence.
Place spoonfuls of mixture onto greased baking tray.
Bake for approximately 12-15 minutes. Cool and store in airtight jar.

Experiment with quantities of Perfect Sweet™
– ¾ cup may be too sweet for some people.


Perfect Sweet™
Hazelnut Torte

Torte Ingredients:
6 eggs – separated
30g Perfect Sweet™
70g Perfect Sweet™
250g ground hazelnuts
2 handfuls of macadamia nuts (optional)

Filling Ingredients:
300ml whipping cream
A little Port Wine and a handful of hazelnuts
A little Perfect Sweet™ and a handful of hazelnuts

Torte Method:
Preheat oven to 180oC.
Beat egg whites and slowly add 30g
Perfect Sweet™ until egg white is stiff.
Beat yolks with a little water and 70g Perfect Sweet™ until creamy.
Fold in hazelnuts, optional macadamia nuts and the egg whites.
Bake in either:
A) 12 muffin tins for between 12 and 18 minutes
B) in two batches in round cake tins for about
20 minutes to make a torte.
Allow to cool.

Filling Method:
Whip the cream with your choice of either port wine & hazelnuts or Perfect Sweet™ & hazelnuts. Put most of the filling between the two layers and use the rest to decorate the outside of the cake.

Quantities are approximate so experiment a little with the amounts of Perfect Sweet™ and nuts. Also with baking times.