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From: bruceco@shark.UUCP (Bruce Coorpender)
Newsgroups: net.cooks
Subject: Sugar substitutes
Message-ID: <1554@shark.UUCP>
Date: Mon, 30-Sep-85 16:23:43 EDT
Article-I.D.: shark.1554
Posted: Mon Sep 30 16:23:43 1985
Date-Received: Thu, 3-Oct-85 04:48:59 EDT
Reply-To: bruceco@shark.UUCP (Bruce Coorpender)
Organization: Tektronix, Wilsonville OR
Lines: 22

> Subject: Re: sugarless recipe (really: sugar)
> I have since switched completely to whole wheat flour and 
> dark bread, but still use white sugar occasionaly when making icings,
> whipped cream etc. because brown sugar and raw sugar just will not do.

Henry Chai wrote an article containing the above. I agree with his
position on the use of whole wheat, and unrefined sugars. I would 
point out that there are some reasonable substitutes for white
sugar in dessert toppings. (I am a certified dessert addict).

You can create a much more manageable sugar from turbinado sugar
by powdering it in a blender. It ends up with a consistency between
that of powdered sugar and "regular" sugar. Also, fructose is
available in most health food stores which is a good (read better)
substitute for white sugar. For receipes which really need powdered
sugar, use lactose also available in health food stores.

You can make a lot of tasty desserts with honey, but Henry, you are
right there are some that need sugar or GOOD substitutes to taste
right.

BC


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