*Dessert Notes *

Nutrition Facts

Servings Per Recipe

Makes one serving

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Dessert Notes :

SWEETENERS

Maple syrup is the most common sweetener called for in this cookbook because it is natural and unrefined

contains some nutrients (unlike white sugar) is very sweet (which is important for making good satisfying

desserts) its flavor is very pleasant it adds moisture and it goes well with many desserts Agave nectar (light

agave nectar syrup) is also a very good liquid sweetener that can be used in addition to maple syrup or in place of

it It has many of the same characteristics of maple syrup (natural unrefined very sweet) except that its flavor is

very subtle similar to honey Powdered Sucanat (see the "Glossary of Ingredients") is a good choice if you are

looking for a nonliquid sweetener (it is very sweet like maple syrup; these two can be used interchangeably but

with modification to the amount of liquids; see below in "Sweetener Substitutions")

Brown rice syrup and barley malt syrup are two of my most preferred natural sweeteners because they are complex

sugars which are not hard on the body/blood sugar levels Brown rice syrup is my favorite sweetener because it has

the most mild flavor (not as strong as barley malt syrup) and its pH is closer to our bodies pH than any of the

other sweeteners making it the most gentle on our bodies Keep in mind that both brown rice syrup and barley

malt syrup are about half as sweet as maple syrup

Often times I "balance" brown rice syrup with maple syrup in a recipe because brown rice syrup all by itself has a

slightly bitter butterscotch flavor so I like to round out that flavor with the straight sweet flavor of maple syrup

I also like blackstrap molasses sorghum syrup and ribbon cane syrup which have very distinctive flavors Molasses

is generally only good for certain situations where its strong flavor works with the dessert

Other alternative sweeteners include: sucanat syrup (liquid) concentrated fruit juice (eg apple) date sugar (dry)

date syrup brown rice powder (dried brown rice syrup) barley malt powder and maple sugar (dry)

For specific information about sweeteners for cakes see "Cake Notes" later in this book

SWEETENER SUBSTITUTIONS

As mentioned above when replacing a liquid sweetener (such as maple syrup) with a dry sweetener (such as

sucanat) the liquid quantities will have to be increased to make up for the loss of liquid Vice versa for replacing

dry sweeteners with liquid sweeteners In general I do not recommend replacing liquid sweeteners with dry

sweeteners in icing and uncooked custard recipes because the dry sweeteners tend to be gritty in these cases

(

because they are not cooked in a liquid)

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Desserts of Vitality

Desserts Of Vitality