As I have been making treats for my Thai neighbors and friends, they have often found our goodies to be too intensely sweet for them. That is not to say that they do not like to eat the treats I offer, or enjoy sweets, but that our western, sugared, buttered, baked and then frosted confections are a bit over the top for them.
I have found that in many, many desserts, I can cut the sugar up to half, and it still tastes great. Sometimes even better.
In 2006, the per capita sugar consumption was 44.5 lbs. Pounds! Each person!
I have this memory of a book I read as a kid about a baker/candy maker who was trying to make more profit on his treats, and so began to cut back the sugar he used bit by bit until he was hardly using any. He did it so gradually that no one noticed until…. Sam Sugar Slurper, (or whatever the character’s name was) came to town. He ate one of the low/no sugar treats and fell into a reverse sugar coma. I think the story was about trying to cheat and not getting away it, but what stuck with me was that NO ONE else noticed the sugar content slipping away. ( by the way, anyone else remember this story?)
This weekend I made no-bake cookies, which generally call for a large amount of sugar. I used half and my family still gobbled them up without noticing the difference.
So there is my ‘works for me’today, less sugar. Easy.
As long as we are on the topic of less sugar and still eating fun treats, anyone know how to make crunchy granola bars at home, without corn syrup? . ( I know it is not ask-for-a-tip week, but I couldn’t resist. )
There are many more suggestions and answers to your dilemmas at Rocks in my Dryer