White sugar is one of the most widely demonized health threats out there, and consumers are increasingly interested in decreasing the amount of sugar they use. But decreasing or changing the sugar in a recipe can have disastrous results: baked goods turn out dry, dense, and inedible. This cookbook addresses these issues head-on with 120 foolproof, great-tasting recipes for cookies, cakes, pies and more that reduce the overall sugar content by at least 30%, and rely solely on more natural alternatives to white sugar.
|
