Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 (Tek) 9/28/84 based on 9/17/84; site shark.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!orca!shark!bruceco 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