Round-up is a herbicide not pesticide. You are correct about being Round-up ready basicly means the plant can with stand using Round-up that is sprayed to kill any other plants in the field. It has nothing to do with pests. For no reason that I could think of there would be a plant that would be pesticide resistant. I've seen many farmers use this round up ready crops. But one of the funny things is that one year they will use round up ready corn then the next they use the beans. Well when they spary they can't get rid of the corn growing in the bean because it's also round up ready. So now they have bean fields with corn in them that they can't kill. It's kind of funny.

I'm not so good at the sugar free thing, but I have a couple of celiacs in the family, and am getting better at the gluten free requirements. It's not chocolate, but my Aunt greatly enjoyed this honey cake: FLOURLESS HONEY ALMOND CAKE From EatingWell: March/April 2009 Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites, they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools. Ingredients Cake •1 1/2 cups whole almonds, toasted (see Tip) •4 large eggs, at room temperature (see Tip), separated •1/2 cup honey •1 teaspoon vanilla extract •1/2 teaspoon baking soda •1/2 teaspoon salt Topping •2 tablespoons honey •1/4 cup sliced almonds, toasted (see Tip) Preparation 1.Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper. 2.Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined. 3.Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan. 4.Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely. 5.If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds. Nutrition Per serving : 234 Calories; 14 g Fat; 1 g Sat; 8 g Mono; 85 mg Cholesterol; 22 g Carbohydrates; 8 g Protein; 3 g Fiber; 208 mg Sodium; 54 mg Potassium OK, here's my stab at a chocolate dessert. I don't know but I think the coconut sugar might be a very nice addition in place of the very small amount of white sugar. I'm only assuming that you can get a dark chocolate bar that would meet your specifications? CHAI CHOCOLATE POTS DE CREME From EatingWell: January/February 2007 The haunting, subtle flavor of chai spices adds depth and richness to these elegant French baked custards. You could use the leftover egg whites to make meringues. 8 servings : Active Time: 40 minutes : Total Time: 5 hours (including 3 hours chilling time) Ingredients •2/3 cup whipping cream •2 1/2 teaspoons crushed cardamom pods, or 1 teaspoon bruised cardamom seeds (see Tip) •7 whole cloves •4 slices peeled fresh ginger •4 1/2 ounces semisweet or bittersweet chocolate (see Tip), finely chopped •1 1/4 cups reduced-fat milk •3 tablespoons sugar •1 large egg •3 large egg yolks •1 teaspoon vanilla extract •Whipped cream for garnish, (optional) •Crystallized ginger for garnish, (optional) Preparation 1.Position a rack in lower third of oven; preheat to 325°F. Lay a double thickness of paper towels in a baking pan large enough to comfortably hold eight 4- to 6-ounce heatproof custard cups or ramekins. Set the cups in the pan (the paper towels will keep them in place). 2.Heat cream, cardamom, cloves and ginger in a medium saucepan over medium-high heat until the mixture just comes to a full boil. Remove from the heat and let stand for 15 minutes. Place chocolate in a 4-cup glass measure. Return the cream to medium-high heat and reheat to boiling. Immediately pour through a very fine sieve set over the chocolate, pressing down on the spices to extract as much flavor as possible; don't stir the chocolate. Let stand for 3 minutes, then gently stir until the chocolate completely melts and the mixture is well blended and smooth. (If the chocolate is not completely melted, microwave it for 20 to 30 seconds on High, then stir.) 3.Wipe out the saucepan, add milk and sugar, and heat just to boiling, stirring until the sugar dissolves. In a slow, thin stream, gradually stir about two-thirds of the boiling milk into the chocolate. If the mixture looks separated at any point, stop adding milk and stir the chocolate until it is smooth again before continuing. 4.Whisk egg, egg yolks and vanilla in a small bowl until well blended. While constantly whisking the egg mixture, add the remaining milk in a slow, thin stream. Strain the egg-milk mixture through a fine sieve into the chocolate mixture; stir well to combine. Evenly divide among the custard cups, about 1/4 cup each. 5.Place the pan on the low oven rack. Add enough very hot tap water to come 3/4 inch up the sides of the cups. Bake until the tops appear barely set when the cups are jiggled, 16 to 20 minutes; don't tap the tops as this will mar the surface. 6.Transfer the cups to a wire rack. Let cool thoroughly, about 1 hour. Cover with plastic and refrigerate until chilled, at least 3 hours and up to 3 days. Let warm up just slightly before serving. Garnish with a dollop of whipped cream and a small piece of crystallized ginger (if desired). Nutrition Per serving : 204 Calories; 15 g Fat; 8 g Sat; 3 g Mono; 132 mg Cholesterol; 17 g Carbohydrates; 4 g Protein; 1 g Fiber; 36 mg Sodium; 87 mg Potassium Tips & Notes •Make Ahead Tip: Cover and refrigerate for up to 3 days. : Equipment: Eight 4- to 6-ounce glass custard cups or similar ramekins •Tips: You can use either whole cardamom pods or the peppercorn-size seeds for this recipe. Crush or bruise the seeds with the side of a chef's knife or a heavy-bottomed pan to help release the flavor. If necessary, substitute 1/2 teaspoon ground cardamom; the flavor will be fine, but the texture will be a little less silky. • Almost any semisweet or bittersweet chocolate will work in this recipe, although if you choose an extra-bittersweet one with more than a 65% cacao content, reduce the chocolate to 4 ounces and increase the sugar to 1/4 cup. I like the chai spices with the chocolate and truthfully, I like the darker chocolate without the addition of extra sugar, so I'd say sweeten it to taste. This is one that's in my "to try" file, it does use your coconut sugar, has no gluten and uses cocoa in place of a chocolate bar. I've not tried it because I have no experience with coconut sugar. GRAIN FREE CHOCOLATE CAKE WITH HONEYED RICOTTA Yield: 1 (8-inch) cake; 8 - 10 servings A light and flavorful gluten-free, refined sugar-free chocolate cake made with almond flour. Adapted from Annie Bell's Gorgeous Cakes. For the Chocolate Cake: •4 large eggs, separated •2/3 cup powdered coconut palm sugar •2 1/4 cups almond flour •3 tablespoons dutch processed cocoa powder •1 teaspoon baking powder For the Honeyed Ricotta: •3 cups low-fat ricotta •1/4 cup honey •1 teaspoon vanilla extract •pinch of kosher salt For the Topping: •1/4 cup grated carob or refined sugar-free chocolate Instructions Make the Chocolate Cake: 1.Preheat the oven to 350F. Butter an 8-inch springform pan. 2.In a large bowl, beat together the egg yolks and powdered coconut palm sugar until pale and creamy. 3.Sift together the almond flour, cocoa powder, and baking powder. Set aside. 4.In a separate medium bowl, beat the egg whites to medium peaks. 5.Stir 1/4 of the whipped egg whites directly into the egg yolk mixture. Fold the remaining egg whites into the yolks in two to three additions. 6.Fold the almond mixture into the egg mixture in three additions. 7.Transfer the batter into the prepared springform pan. 8.Bake for 25 - 30 minutes, until the center of the cake is set and a cake tester inserted in the middle comes out clean. 9.Run an offset spatula around the edges of the cake. Allow to cool completely in the pan. Make the Honeyed Ricotta: 10.Combine the ricotta, honey, vanilla, and salt. 11.Refrigerate until ready to use. Assemble the Cake: 12.Use a sharp, serrated knife to slice a paper thin layer off the top of the cake. This will let the moisture from the ricotta soak into the cake. 13.Cut the cake in half, being careful to keep the layers even. 14.Spread half of the ricotta mixture on the bottom layer of the cake. 15.Place the top layer on top of the ricotta. Spread the remaining ricotta on top of the cake. 16.Top with grated carob or refined sugar-free chocolate. 17.Cover and refrigerate overnight. 18.Bring to room temperature before serving. Good luck and happy birthday to your wife. Annie

I just checked my half gallon of light Silk and it only has 80 calories. The only other milk I have in the refrigerator right now is 2% my husband's and it says 130 calories. I always drink skim too, but like them all, even buttermilk. Sue

Do they sell Lactaid or other lactase-treated milk where you live? It's a lifesaver. If you drink some of that milk, then you can have other dairy that would normally bother you. In your recipe, if you used a lactase-treated milk and real cream, which is naturally low in lactose, then you should be okay. But some people are more intolerant than others and your mileage may vary. You can also buy the lactaid pills.