I grew up reading mysteries, especially Agatha Christie. I loved the way she spun the stories, directed the readers, and dropped little clues like breadcrumbs along the way. I also grew up loving breadcrumbs, cake, croissants, and basically all carbs—but not loving the spare tire that began accumulating around my middle. So, I combined the two ideas—obsessions, really—in the novel A Diet to Die For. Writing my first mystery novel was so much fun. Dropping the clues into the chapters, and writing the action-sequence ending felt truly electric!
I'm getting so much exciting, positive feedback from people who relate to Jen Stevens, as she struggles to solve the murder mystery and get her weight under control. I'm so happy and proud to have written a character that people feel like they know when they read the book. In fact, a lot of people have emailed or texted me exactly what they were eating as they read my novel—I've gotten cellphone photos of pound cake, miniature cupcakes, and jars of candies from my readers! (If you read A Diet to Die For and want to send me a picture of your reading snack, email me through my site at sarahsteding.com and I'll post it online!) If you need a reading snack suggestion, here's the low-carb chocolate mousse recipe that's included in the book is below.
A DIET TO DIE FOR: Low-Carb Chocolate Mousse
Total carbs for serving: 7.3 grams
2 tbsp cold water
1 envelope unflavored gelatin
4 tbsp boiling water
1 cup granulated zero-calorie sugar substitute-try Truvia
1/2 cup unsweetened powdered cocoa
1/8 tsp salt
1 cup heavy whipping cream
1/2 tsp almond extract
1 tsp vanilla extract
1 tsp whipped cream
Put a large mixing bowl into the refrigerator a half hour before begining the recipe.
Place cold water in a medium bowl. Sprinkle in the envelope of gelatin. Add the boiling water and stir until all of the gelatin is dissolved.
Take the bowl that's been chilled out of the refrigerator. Combine sugar substitute, cocoa powder, salt, cream, and the almond and vanilla extracts. Use a mixer on medium speed to beat the mixture until still peaks form. Beat in the gelatin mixture.
Serve in parfait glasses with a dollop of whipped cream and a dusting of cocoa powder.