Baking Secrets for Sugar-Free Deserts



Posted: Monday, November 03, 2008

by Sandy Darson

If you are used to baking with sugar, it may take a little getting used to stocking your pantry for a low-sugar or sugar-free lifestyle. Once you realize that your sweet life is not over just because you are cutting back on sugar, you will be just fine. Here are some tips to help you stock a pantry with baking supplies needed to make sugar-free desserts.

Sweetening the Pot without Sugar The most obvious ingredient for baking sugar-free desserts is a substitute for sugar. There are a number of artificial sweeteners that are widely available, including aspartame (Equal), acesulfame-k (Sweet One), saccharin (Sweet 'n' Low) and sucralose (Splenda). They can be a little tricky to use in baking because they have different properties than sugar, but there are many sugar-free dessert recipes using each of them. Because each of them differs from the others in the way they react to heat and the amount of sweetening power they have, it is also important to use the artificial sweetener that is called for in the recipe. Aspartame, for instance, loses its sweetness in when it is subjected to high heat for long periods of time as it would be if you use it in cakes or cookies that are baked in the oven. Splenda, on the other hand, is stable in heat and can be used in baked recipes, but may need additional liquid. In addition to artificial sweeteners, there are natural sweeteners that you can use for no-sugar-added desserts. These include long-established favorites such as honey, Stevia, molasses and corn syrup, but are not limited to the obvious sweeteners. Fruit juices can add sweetness and enhance flavors when used in place of water in recipes. Apple and grape juice are the sweetest, but not the only fruit juices that you can use to sweeten desserts. Try sweetening with pineapple or orange juice for a bit of tang, or pear juice for a light sweetness. Keep a package or two of sugar free gelatin and pudding in the pantry as well. They make moist additions to cake and cookies, adding both flavor and color. Do not forget unsweetened chocolate squares, cocoa powder, and flavored extracts the staples are vanilla, almond, rum, butter and peppermint.

Adding a Little Spice to Dessert When your senses are not overcome with sugar, you will find that a little spiciness goes a long way. Cinnamon, nutmeg, allspice and ginger are the so-called sweet spices. They will bring out the sweetness in smaller amounts of sugar or other sweeteners and are especially flavorful when used with fruit juice or puree. Savory spices can also add an unexpected flair to dessert. Do not be afraid to experiment a little. Chili adds an unexpected bite to strawberries, for instance, and herbs like peppermint, lavender and rosemary do a wonderful job of enhancing the flavor of ice cream and fruit sorbets.

Sugar Does More than Make Things Sweet Keep in mind that sugar provides more than just sweetness in a lot of recipes. It can be the reason that cakes and cookies brown when they bake, aid rising and provide moisture and texture. That is why a favorite pantry staple for sugar-free cooking is baby food pureed bananas, pears, plums or applesauce just about any kind of baby food fruit puree will do. It will add both sweetening and moisture to cakes, muffins, breads and cupcakes along with extra nutrition. Flaked coconut is another pantry staple that will do double duty in your sugar-free pantry. It adds sweetness and flavor to cakes and cookies, and browns nicely when sprinkled on baked goods and run under the broiler. A jar or two of sugar free fruit spread are handy to keep in the pantry. They can be stirred into plain yogurt for a quick snack or easy dessert, or spread on pound cake instead of frosting to add flavor and extra sweetness.

Peanut butter is another staple that should be in every sugar-free pantry. It will add flavor to muffins, cookies or cakes, as well as substituting for part of the fat. Thinned with a few tablespoons of milk and stirred over low heat, it makes a quick dessert topping or sauce, and pairs very well with chocolate or bananas. Be sure to read the label carefully, since a lot of peanut butters have a surprising amount of sugar in them. The more you cook without sugar, the easier it will be to create tasty, healthy desserts. As your taste buds and those of your family adjust to less sugar, you will find that other flavors come more and more to the fore. It will not be long at all before you find that you prefer desserts that are fresher and lower in sugar because they naturally taste better. About Author:

Sandy Darson is a freelance writer, who specializes in writing about cooking and weight loss techniques, sometimes discussing specific products such as Splenda.
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Top-level comments on this article: (1 total)
» left by Ronyae
 3 years 195 days ago.
92 fans. Follow Ronyae on twitter!
This is well written, and very helpful. I know many people looking to have better health can use this article as a great guidline.
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