
Coconut cream, cherry nectar, pineapple juice and whipped cream.
Restaurant: Barrios Mannheim
It looks and was delicious!
*This week I will be posting meals we’ve had in restaurants and that we have liked and enjoyed so much.
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Coconut cream, cherry nectar, pineapple juice and whipped cream.
Restaurant: Barrios Mannheim
*This week I will be posting meals we’ve had in restaurants and that we have liked and enjoyed so much.

The number of sweeteners available today is staggering. We see high fructose corn syrup, sorbitol, dextrose, xylitol, and sugar in our packaged foods along with white, blue, pink, brown and now green packets to spruce up that iced tea in restaurants. If you are keeping up with the trends, agave nectar and stevia are all the rage. But have you ever stopped to wonder what all the sweeteners really are? Regardless of where you ended up on the flowchart or what you think of your choice, understanding what the sweetener is and where it comes from is the first step.
Originally published on Health Central
Great for breakfast.
Get the Original Recipe here
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